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This article analyses the relationship between sustainable tourism and gourmet experiences in Uzbekistan, focusing specifically on organic food and sustainability. The essay examines the advantages and challenges of integrating different organic methods into Uzbekistan's gourmet tourism. It delves into how implementing sustainable practices may enhance local restaurants, save cultural and national meals, and advance environmental safety. This research aims to provide insights into the future of sustainable culinary tourism in Uzbekistan by analyzing literature, case studies, and present practices. The local and international cuisines in Uzbekistan are contrasted in terms of their organic qualities and their ability to attract tourists

  • O'qishlar soni 27
  • Nashr sanasi 30-08-2024
  • Asosiy tilIngliz
  • Sahifalar102-108
English

This article analyses the relationship between sustainable tourism and gourmet experiences in Uzbekistan, focusing specifically on organic food and sustainability. The essay examines the advantages and challenges of integrating different organic methods into Uzbekistan's gourmet tourism. It delves into how implementing sustainable practices may enhance local restaurants, save cultural and national meals, and advance environmental safety. This research aims to provide insights into the future of sustainable culinary tourism in Uzbekistan by analyzing literature, case studies, and present practices. The local and international cuisines in Uzbekistan are contrasted in terms of their organic qualities and their ability to attract tourists

Ўзбек

Ushbu maqola O‘zbekistonda barqaror va kulinar turizm tajribalari o‘rtasidagi bog‘liqliklar tahlil qilingan, ayniqsa organik oziq-ovqat va barqarorlikka e‘tibor qaratilgan. O‘zbekistonning kulinar turizmiga turli xil organik usullarni integratsiyalashning afzalliklari va kutilayotgan natijalar ko‘rib chiqilgan. U barqaror amaliyotlarni amalda qo‘llash mahalliy restoranlarni qanday yaxshilashi, madaniy va milliy taomlarni tejashi va ekologik xavfsizlikni yaxshilashi mumkinligini o‘rganadi. Ushbu tadqiqot adabiyotlar, amaliy tadqiqotlar va hozirgi amaliyotlarni tahlil qilish orqali O‘zbekistondagi barqaror pazandachilik turizmining kelajagi haqida tushuncha berishga qaratilgan. O‘zbekistondagi mahalliy va xalqaro oshxonalar o‘zining organik sifatlari va sayyohlarni o‘ziga jalb eta olishi jihatidan bir-biridan farq qiladi.

Русский

В этой статье анализируются связи между устойчивым и кулинарным туризмом в Узбекистане, с особым акцентом на органические продукты питания и устойчивость. Рассмотрены преимущества и ожидаемые результаты внедрения различных органических методов в кулинарный туризм Узбекистана. В нем исследуется, как внедрение устойчивых практик может улучшить местные рестораны, сохранить культурные и национальные продукты питания и повысить экологическую безопасность. Целью данного исследования является дать представление о будущем устойчивого кулинарного туризма в Узбекистане посредством анализа литературы, тематических исследований и текущей практики. Местная и международная кухни Узбекистана отличаются друг от друга органическими качествами и способностью привлекать туристов.

№ Havola nomi
1 Dahlberg, K.A. (2020). *Organic Farming and Sustainable Agriculture: An Overview*. Journal of Organic Systems, 15(1), 3-16.
2 Hall, C. M., & Mitchell, R. (2022). *Food Tourism around the World: Development, Management, and Markets*. Routledge.
3 Maksudov, D. (2024). *Organic Ingredients in Traditional Uzbek Cuisine: A New Trend*. Journal of Culinary Tourism, 31(3), 78-90.
4 UNWTO. (2021). *Global Report on Sustainable Tourism*. World Tourism Organization.
5 White, A., & Thompson, R. (2023). *Challenges in Implementing Organic Cuisine in Culinary Tourism*. Tourism Studies Quarterly, 28(2), 102-115.
6 Zhen, Y. (2023). *Sustainable Culinary Tourism in Central Asia: Challenges and Opportunities*. Tourism Development Review, 15(2), 112-126
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