PAZANDACHILIK SAN'ATI: TARIX VA ZAMONAVIY TALQIN

Авторы

  • Rahimova Dildora Автор

Ключевые слова:

Kalit so‘zlar: pazandachilik, taomlar, oshpazlik san’ati, tarix, zamonaviy pazandachilik, sog‘lom ovqatlanish, globalizatsiya, oshpazlik texnologiyalari, molekulyar gastronomiya, an’anaviy retseptlar.

Аннотация

Annotatsiya: Ushbu maqolada pazandachilik san’atining tarixi va zamonaviy rivojlanishi haqida so‘z boradi. Qadim zamonlardan boshlangan pazandachilik an'analari har bir millatning madaniyatida muhim o‘rin tutgan. Globalizatsiya jarayoni zamonaviy oshpazlikni yangiliklarga boyitgan holda, taom tayyorlashning innovatsion usullari va sog‘lom ovqatlanish tamoyillari bilan boyitmoqda. Maqola pazandachilikning kelajagi va uni yangi texnologiyalar bilan bog‘liq o‘zgarishlarini ham yoritadi.

Библиографические ссылки

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Albala, Ken. Food in World History. Routledge, 2006.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.

Santich, Barbara. Bold Palates: Australia's Gastronomic Heritage. Wakefield Press, 2012.

Toussaint-Samat, Maguelonne. A History of Food. Wiley-Blackwell, 2009.

Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. University of California Press, 2003.

Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Food: A Culinary History from Antiquity to the Present. Columbia University Press, 1999.

Blumenthal, Heston. The Big Fat Duck Cookbook. Bloomsbury Publishing, 2008.

Опубликован

2024-09-25

Как цитировать

Rahimova Dildora. (2024). PAZANDACHILIK SAN’ATI: TARIX VA ZAMONAVIY TALQIN. ОБРАЗОВАНИЕ НАУКА И ИННОВАЦИОННЫЕ ИДЕИ В МИРЕ, 54(1), 75-76. https://modernedu-dv.com/index.php/obr/article/view/806