WHICH FOOD IS BENEFICIAL FOR WHOM? DIETOLOGICAL PERSPECTIVES IN 19TH-CENTURY BUKHARA CUISINE (BASED ON VOZEH’S WORK)

Abstract

This article examines dietological perspectives formed within the gastronomic culture of nineteenth-century Bukhara, drawing on the work of Qori Rahmatulloh Vozeh, Koni lazzat va xoni ne’mat. The primary objective of the study is to identify the relationship between food preparation methods, their medicinal properties, and their effects on the human body as described in this source. The research employs historical-source analysis, comparative methods, and qualitative interpretation. The findings suggest that culinary practices in nineteenth-century Bukhara were not limited to nourishment alone but were closely connected with maintaining health and physical balance. In particular, the text reflects an individualized approach to nutrition, where different foods are recommended based on specific bodily conditions. Overall, the study demonstrates a meaningful continuity between historical gastronomic knowledge and modern dietological principles, highlighting the relevance of traditional culinary wisdom in contemporary health discourse.