“GASTRANOMIYA TARIXIGA NAZAR”

Authors

  • Muzaffar Yaxshiboyev O‘z MU Tarix Fakulteti Jahon Tarixi Kafedrasi 1-kurs Magistr Talabasi

DOI:

https://doi.org/10.5281/zenodo.19491061

Keywords:

gastranomiya, Misr, Rim, Xitoy, Hindiston, Yunon, oshpazlik, ramazon

Abstract

Ushbu maqola orqali biz gastranomiya tarixi, uning insonyat hayotida tutgan  o‘rni va so‘zning asl ma’nosini yoritishga harakat qildik. Tarix esa bunda biz uchun yangicha taraqqiyot va tamadun silsilarini ochish yo‘lidagi shamchiroq bo‘ladi. Maqolada ibtidoiy davr, Antik tamadundan bugunga qadar taraqiy etib kelayotgan oxshxonalar va ulardagi taomlar haqida ham qisman yoritishga intildik.

References

LINDA CIVITELLO “CUISINE and CULTURE” 2008-y. (1-433)

Achaya, K. T. Indian Food: A Historical Companion. Delhi: Oxford University Press,1994.

Anderson, E. N. The Food of China. New Haven: Yale University Press, 1988.

Le Viandier — Guillaume Tirel, taxm. 1375-yil, Fransiya, 150–200 bet.

The Forme of Cury — King Richard II’s court cooks, taxm. 1390-yil, Angliya, 100–120 bet.

Kitab al-Tabikh — Ibn Sayyar al-Warraq, 10-asr (taxm. 940-yil), Bag'dod, 200+ bet.

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Published

2026-04-09

How to Cite

Yaxshiboyev, M. (2026). “GASTRANOMIYA TARIXIGA NAZAR”. Science and Innovation in the Education System, 5(4), 27-33. https://doi.org/10.5281/zenodo.19491061