Sustainable and Culinary Tourism in Organic Cuisines in Uzbekistan
Year: 2024
Type: article
Abstract: 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.
Source: Iqtisodiy taraqqiyot va tahlil
Authors: Akmaljon Odilov, Mustafokhon Toshkhujaev
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4402776140