Culture of Uzbekistan - Английский язык - Презентации

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Culture of Uzbekistan

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 The culture of Uzbekistan has a wide mix of ethnic groups and cultures, with the Uzbeks being the majority group. In 1995, about 71% of Uzbekistan's population was Uzbek. The chief minority groups were Russians (8.4%), Tajiks (officially 5%, but believed to be much higher), Kazaks (4.1%), Tatars (2.4%), and Karakalpaks (2.1%), and other minority groups include Armenians and Koryo-saram . It is said however that the number of non-indigenous people living in Uzbekistan is decreasing as Russians and other minority groups slowly leave and Uzbeks return from other parts of the former Soviet Union . www.arxiv.uz

 When Uzbekistan gained independence in 1991 it was widely believed that Muslim fundamentalism would spread across the region. The expectation was that an Islamic country long denied freedom of religious practice would undergo a very rapid increase in the expression of its dominant faith. As of 1994 about half of Uzbeks were said to belong to the Islam religion, though in an official survey few of that number had any real knowledge of the religion or knew how to practice it. However Islam is increasing in the region. www.arxiv.uz

 Uzbeks celebrate the New Year in a celebration called yillar . They decorate a Christmas tree , even though they don't celebrate Christmas , and give each other gifts. They sing and listen to traditional Uzbek music while having dinner, and after dinner, a man dressed as Santa and Father Time arrive and continue the celebration. At midnight, they sing the Uzbek National Anthem while standing next to the tree, and continue celebrating www.arxiv.uz

 Uzbek cuisine is influenced by local agriculture , as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is part of various Uzbek dishes.  Uzbekistan 's signature dish is palov ( plov or osh ), a main course typically made with rice , pieces of meat , and grated carrots and onions . Oshi Nahor , or Morning Plov , is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. www.arxiv.uz

 Other notable national dishes include: shurpa ( shurva or shorva ), a soup made of large pieces of fatty meat (usually mutton) and vegetables ; norin and lagman , noodle-based dishes that may be served as a soup or a main course; manti , chuchvara , and somsa , stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs , usually served as a main course.  Green tea is the national hot beverage taken throughout the day; teahouses ( chaikhanas ) are of cultural importance. The more usual black tea is preferred in Tashkent , both green and black teas are typically taken without milk or sugar . Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to e

 The choice of desserts in Bukharan Jewish and Uzbek cuisines are limited. A typical festive meal ends with fruit or a compote of fresh ordried fruit, followed by nuts and halvah with green tea. A Bukharan Jewish specialty for guests on a Shabbat afternoon is Chai Kaymoki - green tea mixed, contrary to the standard Uzbek practice, with a generous measure of milk (in 1:1 proportions) and a tablespoon of butter in the teapot. The tea is sometimes sprinkled with chopped almonds or walnuts before serving. www.arxiv.uz

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