CULINARY CULTURE AND HEALTH PHILOSOPHY: THE ORGANIZATION OF FOOD IN VOZEH'S "KONI LAZZAT KHANI NE'MAT"
DOI:
https://doi.org/10.47390/SPR1342V6I3Y2026N14Keywords:
culinary culture, health philosophy, medical encyclopedia, preventive medicine, ethnography, food classification, national values.Abstract
This article analyzes the work “Koni lazzat va khoni ne’mat” by Qori Rahmatullah Vozeh, a prominent representative of the 19th-century Bukhara enlightenment environment, from the perspective of socio-philosophical and source studies. The study highlights the reasons for writing the work, the main fundamental medical sources used by the author, and the principles of systematization of dishes. Vozeh’s bibliographical innovation through a unified arrangement of scattered culinary recipes, as well as his views on the impact of dishes on human health, their benefits and harms, are revealed. The article attempts to scientifically prove that the work is not only a culinary guide, but also an important ethnographic and preventive medicine source studying the lifestyle of the peoples of Central Asia in the 19th century.
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