DISHES OF THE TURKIC PEOPLES OF THE XI CENTURY

Abstract

Abstract. This article is devoted to food and food culture of the Turkic peoples of the XI century. In the traditions and dishes of the Turks there is a reflection of the social and cultural life of that time. The article considers the main dishes of the Turkic peoples of the XI century, methods of their preparation, power sources and features of preparation. The culinary traditions of the Turkic people have been shaped by a variety of influences, including Arabic, Persian, and Chinese culinary practices. Moreover, the article provides information on the impact of changes in Islamic religion, nomadic lifestyle, and gastronomic traditions of Central Asian countries on the cuisine of Turkic peoples. In this context, it is established that the traditions of Turkic cuisine and nutrition are closely related to the daily life and spiritual values of the people. The present study demonstrates that the cuisine of the Turkic people of the XIth century is multifaceted and abundant. Furthermore, it is possible to ascertain that the culinary traditions of the Turkic peoples were established from the Middle Ages until the present day and underwent a centuries-long transformation. Moreover, the scientific article provides a comprehensive list of beverages consumed by the Turkic peoples in the XIth century, encompassing dairy products, cold products, meat products, broths, fish, grain products, sweets, and flour products.