DISTINCTIVE FEATURES OF THE TRADITIONAL-MODERN FOODWAYS OF THE JIZZAKH OASIS POPULATION AND THEIR ROLE IN DEVELOPING GASTRONOMIC TOURISM

This article examines the composition of the traditional and modern foodways of the population of the Jizzakh oasis and the natural-geographic and ethnocultural factors that shaped them. It describes the local character of the oasis dishes and their contemporary transformation, and argues that they hold real potential for gastronomic tourism. The article proposes ways of turning local dishes into tourism products through gastronomic routes, festivals, geographical indications, staff training and better information services.