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.
| Mualliflar | Odilov, Akmaljon, Toshkhujaev, Mustafokhon, Одилов, Акмалжон, Тошхужаев, Мустафохон, Odilov, Akmaljon, Toshkhujaev, Mustafokhon |
|---|---|
| Jurnal | Иқтисодий тараққиёт ва таҳлил |
| Nashr sanasi | 2024-08-30 |
| Jild | 2 |
| Son | 8 |
| Betlar | 102-108 |
| Til | Ingliz |
| DOI | 10.60078/2992-877x-2024-vol2-iss8-pp102-108 |
DOI: 10.60078/2992-877x-2024-vol2-iss8-pp102-108 · Maqolaning asl sahifasi
устойчивый туризм, кулинарный туризм, органическая кухня, Узбекистан, устойчивые практики, sustainable tourism, culinary tourism, organic cuisine, Uzbekistan, sustainable practices, barqaror turizm, oshpazlik turizmi, organik oshxona, O‘zbekiston, barqaror amaliyotlar
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