In the historical and ethnographic oases of Uzbekistan, the ritual, named in honor of the beginning of the year, the day of joy and blessing, the day of gratitude, the boiling of the cauldron, embodies national values and traditions. The dishes prepared at the ceremony not only expressed symbolic features, but also included the preparation of ingredients from spring greens and the preparation of food from vitamin-rich foods for people emerging from winter. The article, based on historical and scientific literature and field research materials, scientifically analyzes the history, etymology, customs, semantics, ritual food and the table “kazan tuldi”, one of the important rites of Navruz.
| Mualliflar | Bobojonov Sh. U. |
|---|---|
| Jurnal | Тарихий тадқиқотлар |
| Nashr sanasi | 2025-06-22 |
| Jild | 3 |
| Son | 3 |
| Betlar | 21-33 |
| Til | O‘zbek |
Наврўз, Бобо деҳқон, барака, очил дастурхон, етти хил таом, тухумбарак, товуқ гўшти, тухум., Navruz, Baba dehkan, blessing, full table, seven dishes, egg barak, chicken meat, eggs., Навруз, Баба дехкан, благословение, полный стол, семь блюд, яичный барак, куриное мясо, яйца.
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