Uyghur Food Culture

Uyghur Food Culture

Author: Ayixiamuguli Ayoufu
Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi, China
Published: Asia Pac J Clin Nutr 2017;26(5):764-768
Key Words: Uyghur food culture, ethnic food, industry resource development, traditional Uyghur food, history

Uyghur food culture has a long history. It is rich in resources, with the strong characteristics of being “green” and healthy, and having high nutritional value. We analyze the development and current status of Uyghur food culture, and explore the value of developing this food culture’s resources. Traditional Uyghur food culture formed with influences from many ethnic groups, and has evolved into an intangible element of cultural heritage. It has several components with different healthy and therapeutic functions and is widely utilized in local communities. Overall, Uyghur food is rich in nutrients and beneficial for health. We propose strategies to address issues associated with Uyghur food culture and cultural resources, and specific measures for the development of these resources.

DOWNLOAD (PDF)

Leave a Reply

Your email address will not be published. Required fields are marked *