Abstract
This article discusses bread, which was a significant part of the diet of the Turkic peoples during the reign of Mahmud Kashgari. Bread has been widely used by the Turks since ancient times. This bread has long been loved and used not only by the Turkic peoples, but also by the peoples of the world. Nowadays, the types of bread and methods of preparation are various. There is also a comparative analysis of the types of bread mentioned in the work of Mahmud Kashgari, as well as historical information about their preparation and further development of bread. In this scientific work, we can see in what conditions and with what tools the Turkic people baked bread.
Highlights
There are thousands of various nationalities and ethnic groups in the world, each with its own favorite national dish
How it was the cuisine of the peoples of Central Asia in the Middle Ages, we analyze through the “Dīwān Lughāt al-Turk” by Mahmud Kashgari
THE MAIN FINDINGS AND RESULTS Mahmud Kashgari’s “Dīwān Lughāt al-Turk” is an excellent encyclopedia that provides valuable information on history, ethnography, folklore and geography. This historical source shows the food used by the Turkic peoples in the XI century [1, p. 21]
Summary
There are thousands of various nationalities and ethnic groups in the world, each with its own favorite national dish. Among the population, especially among the pastoralists, especially in Central Asia, the Turks, Yuz, Kurama, Kipchaks and Kirghiz, it was common to cook various types of bread in a pot, which was inextricably linked with the nomadic way of life. How it was the cuisine of the peoples of Central Asia in the Middle Ages, we analyze through the “Dīwān Lughāt al-Turk” by Mahmud Kashgari. According to “Dīwān Lughāt al-Turk” by Mahmud Kashgari, the cuisine of the Turkic peoples is diverse, but they have common features in the products from which they are prepared, and in the methods of preparation.
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