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DOI: Classification Of Gastronomy Units
Nurkhon Nuraliyevna Rasulova , 2-Course Master's Degree, National University Of Uzbekistan, Tashkent, UzbekistanAbstract
In this article, the units of gastronomy are classified. In the process of classification, attention is paid to the information about the dishes and foods of the Turkic peoples in M. Kashgari's "Devonu lug'otit turk". Gastronomy is an important part of the lexical richness of the peoples of the East, including the Uzbek people. It reflects the national qualities of the Uzbeks. Applying to gastronomic units is not only interesting but also very relevant in the study of the Uzbek language.
Keywords
Gastronomy, M.Kashgari, Devonu lug'otit turk, food, delicacies, bakery products, dairy products, meat products, confectionery, beverages, spices, objective and subjective factors
References
From the solemn speech of Shavkat Mirziyoyev dedicated to the 30th anniversary of the status of the Uzbek language as the state language.
Abu Ali ibn Sino. Laws of Medicine. Book II. Tashkent-1956
Abdulakhatov N. and others. The study of lexical units in Mahmud Kashgari's "Devonu lug'atit turk". Tashkent- 2013
Mahmud Kashgari "Devonu lug'atit turk", V-1, pp:126, 159, 444, 445
Mahmudov K. Uzbek delicacies. Tashkent-1989
Dustjanov B. Khorezm cuisine. Tashkent-1994
Vasiyev M.G. Basics of food technology. Tashkent-2012
Tilovov M.R. and others. Food hygiene. Tashkent- 2007
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