Applied Sciences
OPEN ACCESS
Classification Of Gastronomy Units
DOI
Crossref DOI
10.37547/tajas/Volume02Issue11-09
tajas
2020
VOL. 2
/ NO. 11
NOVEMBER
RESEARCH OVERVIEW
Abstract
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.
RESEARCH TOPICS
Keywords
Gastronomy
M.Kashgari
Devonu lug'otit turk
food
delicacies
bakery products
dairy products
meat products
confectionery
beverages
spices
objective and subjective factors
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SOURCES & SCHOLARSHIP
References
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