CULTURE
Though the nation of Uzbekistan is
relatively new, gaining independence only after the dissolution
of the Soviet Union in 1991, their culture is one of the most
ancient and rifined in Central Asia. One particulary distinctive
and well-developed aspect of Uzbek culture is their cuisine. Unlike
their nomadik neighbours, the Uzbeks have had a settled civilization
for centuries. Between the deserts and mountains, in the oasis
and fertile valleys, they cultivated grain and domesticated livestock.
The resulting abundunce of produce allowed them to express their
strong tradition of hospitality, which in turn enriched their
cuisine.
The
seasons, specifically winter and summer, greatly influence the
composition of the basic menu. In the summer, fruits, vegetables,
and nuts are ubiquitous. Fruits grow in abundance in Uzbekistan
- grapes, melons, apricots, pears, apples, cherries, pomegranates,
lemons, figs, dates. Vegetables are no less plentiful, including
some lesser known species such as green redishes, yellow carrots,
dozen of pumpkin and squash varieties, in addition to the usual
eggplants, peppers, turnips, cucumbers and luscious tomatoes.
