2025/05/27 by Nasuh Uslu, Maksat Ajykan Uulu, Zalina Adobasheva · 1 voice
Agricultural and Biological Sciences · Arts and Humanities · Social Sciences · #Culinary Culture and Tourism #Eurasian Exchange Networks #Linguistics and Cultural Studies
paper · doi:10.1080/03068374.2025.2523931
openalex publication_date 2025/05/27 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/13
Increasingly, Central Asian communities that lived under foreign domination for many years are feeling a need to understand and rethink their past in order to reinscribe their cultural identity. These efforts can include rebuilding relationships with other communities with whom their ancestors once lived. The article discusses the similarities between the food, drinks, and cooking methods of two Central Asian peoples of Turkic origin: the Kyrgyz and the Tuva. Despite centuries of separation and external influence, this article demonstrates that the two peoples have preserved common cultural values in the realm of eating and drinking. It is hoped that the efforts made in this article to analyse these similarities will shed light on today’s Asian societies and the connections between them. The article is based on the works of various travellers, ethnographers and historians and on fieldwork conducted in parts of Kyrgyzstan and Tuva.