DOI: https://doi.org/10.36719/2663-4619/115/111-115
Rafiga Azizova
Azerbaijan State University of Culture and Arts
Master student
https://orcid.org/0009-0005-7638-7840
rafiga.azizova@gmail.com
The Azerbaijani Model of the Contribution of Shared Culinary Cultures Specific to the Turkic World to Tourism
Abstract
The interaction of shared values in accelerating the intelligence process of Turkish peoples is considered an important priority today. The work of the Turkish peoples should be deepened and expanded in order to preserve and preserve the heritage of the Turkish peoples and to inherit future generations.
It is well-known that turkish peoples have ancient history and cultural heritage. This culture is common in Asia as well as in parts of Europe. The cultures of the Turkish peoples, who have been influenced by this great geography, have virtually the same and similar cultural heritage, even though they are geographically different.
For thousands of years, Turkish culture and shared values, which have endured all the destructive influences and have developed in a climate of mutual enrichment with neighboring cultures and civilizations, have always maintained their identity and have been preserved as a perfect legacy for future generations. Many philosophers and culturalists around the world believe that the 21st century will be a century of Turkish culture and civilization. In today's global climate, the relationship between modern world civilizations and cultures is of particular importance.
This article discusses the Azerbaijani model of Turkish peoples' common cultures and, in particular, the influence of gastronomy on tourism.
Keywords: tourism, matreal cultural heritage, gastronomy arts, turkish people, service sector, the kitchen, culture