SUSTAINABLE AND CULINARY TOURISM IN ORGANIC CUISINES IN UZBEKISTAN
Abstract
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.
Keywords:
sustainable tourism culinary tourism organic cuisine Uzbekistan sustainable practicesReferences
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Maksudov, D. (2024). *Organic Ingredients in Traditional Uzbek Cuisine: A New Trend*. Journal of Culinary Tourism, 31(3), 78-90.
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White, A., & Thompson, R. (2023). *Challenges in Implementing Organic Cuisine in Culinary Tourism*. Tourism Studies Quarterly, 28(2), 102 115.
Zhen, Y. (2023). *Sustainable Culinary Tourism in Central Asia: Challenges and Opportunities*. Tourism Development Review, 15(2), 112-126
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