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Published on: April 14, 2023
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Uyghur food culture
Ayixiamuguli Ayoufu1,2,3, Degang Yang4, Dilshat Yimit5
1Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi, China.
Asia Pacific Journal of Clinical Nutrition
|August 14, 2017
Summary
Uyghur food culture offers a rich, healthy, and nutritious culinary heritage. Analysis reveals its value and proposes strategies for sustainable development of these unique cultural resources.
Area of Science:
- Culinary Anthropology
- Cultural Heritage Studies
- Nutritional Science
Background:
- Uyghur food culture possesses a long and rich history, characterized by "green," healthy, and highly nutritious resources.
- It has evolved into an intangible cultural heritage, influenced by diverse ethnic groups and integrated into local communities.
Purpose of the Study:
- To analyze the historical development and current status of Uyghur food culture.
- To explore the inherent value of Uyghur food culture's resources.
- To propose strategies for addressing challenges and developing these cultural resources.
Main Methods:
- Historical analysis of Uyghur food traditions.
- Assessment of nutritional and health benefits.
- Exploration of cultural heritage aspects and community utilization.
Main Results:
- Uyghur food is identified as nutrient-rich and beneficial for health, with components offering therapeutic functions.
- The culture is a significant intangible cultural heritage with diverse ethnic influences.
- Existing resources hold substantial value for development.
Conclusions:
- Uyghur food culture represents a valuable, healthy, and nutritious heritage.
- Strategic development is needed to address current challenges and leverage its potential.
- Recommendations are provided for the sustainable growth of Uyghur food culture and its resources.
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