Formation of uzbek national cuisine and pilaf tradition as a national brand

Mamataliyeva A.Yu.

Тарихий тадқиқотлар · 2026-yil

Annotatsiya

This article analyzes the process of branding Uzbek national cuisine on a global scale, its formation factors, and modern development trends. The research highlights the role of national gastronomy as a crucial factor reflecting folk culture and traditions, while examining the processes of its international promotion. Furthermore, it analyzes the significance of state policy in developing Uzbek national cuisine as a global brand, particularly the decrees and resolutions adopted in recent years. The article also briefly explores the role of national dishes, including the tradition of pilaf (palov), as a cultural heritage, demonstrating its connection to gastronomic tourism, cultural diplomacy, and branding processes. In conclusion, the study provides insights into the effective promotion of Uzbek national cuisine in the international arena and outlines prospective directions for its development as a sustainable gastronomic brand.

Maqola ma’lumotlari
MualliflarMamataliyeva A.Yu.
JurnalТарихий тадқиқотлар
Nashriyot(Ўзбекистон Миллий университети, https://hstryres.uz/journal/index.pxp/makro
Nashr sanasi2026-06-16
Jild3
Son15
Betlar85-90
TilIngliz
Ilmiy sohaTarix
Indeksga qo‘shilgan2026-08-26

Maqolaning asl sahifasi

Kalit so‘zlar

o‘zbek milliy oshxonasi, gastronomiya, brend, madaniy meros, palov, global marketing, Uzbek national cuisine, gastronomy, brand, cultural heritage, pilaf (palov), global marketing, узбекская национальная кухня, гастрономия, бренд, культурное наследие, плов, глобальный маркетинг

Ilmiy soha

Tarix

Iqtibos keltirish

APAMamataliyeva A.Yu. (2026). FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND. Тарихий тадқиқотлар, 3(15), 85-90. https://hstryres.uz/journal/index.php/makro/article/view/349
GOST (OAK)Mamataliyeva A.Yu. FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND // Тарихий тадқиқотлар. – 2026. – T. 3, № 15. – P. 85-90.
MLAMamataliyeva A.Yu. “FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND.” Тарихий тадқиқотлар, 3(15), 85-90, 2026. https://hstryres.uz/journal/index.php/makro/article/view/349
ChicagoMamataliyeva A.Yu. “FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND.” Тарихий тадқиқотлар, 3(15), 85-90 (2026). https://hstryres.uz/journal/index.php/makro/article/view/349
HarvardMamataliyeva A.Yu (2026) ‘FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND’, Тарихий тадқиқотлар, 3(15), 85-90. https://hstryres.uz/journal/index.php/makro/article/view/349
BibTeX
@article{mamataliyevaayu2026,
  title = {FORMATION OF UZBEK NATIONAL CUISINE AND PILAF TRADITION AS A NATIONAL BRAND},
  author = {Mamataliyeva A.Yu.},
  journal = {Тарихий тадқиқотлар},
  year = {2026},
  volume = {3},
  number = {15},
  pages = {85-90},
  url = {https://hstryres.uz/journal/index.php/makro/article/view/349}
}

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