Two sources are adduced in the article - «Kanz-ul-Ishtikho» (Appetizing Treasury) by Abuishoq Atim (the XIV-th) and «Koni Lazzat va khoni Negmat» (Treasury of Delights and Table-Cloth Laid with Various Viands) by Vozekhi Bukhoroi (the XIX-th); they being considered as those ones dwelling on the history of culinary culture of the Tajik nation. The article is based on the analysis of the sources in question being utterly valuable for the studies of the history of Tajik culinary. In particular, they demonstrate the pictures of all the dishes used by Tajiks in the XIV-th – the XIX-th centuries, the food of all population layers; recipes of many dishes being given. Almost all dishes, beginning with the XIV-th century, have been preserved up to nowadays; their names being ones and the same as in remote times. Only in the XIX-th century they cooked 228 varieties of plov whose recipes are extant.
history of Tajik cuisine, culinary culture, mediaeval works in culinary, «Source of Appetite» by Abuishoq Atim, «Source of Delights and Table-Cloth Laid with Various Viands» by Vozekhi Bukhoroi, recipes of Tajik dishes
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