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Archive of Blog: May 2012

Uzbek national clothes
Published: 01 may 2012

The peculiarity of clothes of local nations has always been determined by climatic, social conditions and tribal traditions. As far back as 19th century clothing (gowns, dresses, and shirts) continued keeping the archaic features: wide, long, whole-cut, it freely fell down hiding the shapes of the human body. The clothes were unified: for winter and summer, for men, women and children, they were close in shape and design. The traditional national men's costume consists of a warm quilted robe - chapan tied with a scarf or scarves, headgear tyubeteika, and boots made of fine leather. Men wore shirts of straight design, inner and outer robes. A robe might be light or warm, quilted on wadding. On each side of the robe there were cuts for convenience of walking and sitting on the floor. Robe - chapan usually was tied with a scarf or scarves. Holiday national costume differs from the everyday ...

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Uzbek suzane
Rubric: Handicrafts
Published: 01 may 2012

Suzane- decorative picture, embroidered in silk or cotton.For many centuries different schools were formed in the art of suzane embroidery: Nurata, Bukhara, Samarkand, Urgut, Shakhrisabz, Tashkent and Fergana schools. Each school differs by its peculiarities of embroidery and original colours.Endless love for nature is reflected in the expression in embroideries of skilled seamstresses of Bukhara, their designs absorbed the symbols and forms of different epochs. Bukhara suzanes of the XIX century. are rich in flower and plant motives that convey the infinite beauty of surrounding nature – pictures of trees, flowering shrubs, different flowers: pinks, tulips, peonies, chrysanthemums and others. Bukhara suzanes are truly considered the most beautiful suzane in Central Asia.Samarkand embroidery dates back to the art of ancient Sogdiana. Samarkand handicrafts unlike Nurata and Bukhara,...

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Uzbek dishes
Published: 01 may 2012

A wide usage of meat is peculiar to the Uzbek national cuisine. Traditionally the Uzbek prefer mutton, they eat beef very seldom, and more rarely they use horse meat for cooking some kinds of meal (bologna and etc.).The characteristic feature of modern Uzbek national cuisine is the usage of different vegetables such as carrot, pumpkin, potatoes, tomatoes, turnip and others, for cooking meal. Although potato, cabbage, tomato, aubergine have begun to cultivate in Uzbekistan since the end of the XIX century, today these vegetables are grown and used all over Uzbekistan. Different herbs both cultivated and wild found wide application in the Uzbek cuisine. Such seasonings as coriander, mint, basil, red pepper and others are added to the meal in rather big doses.Flour and grain make the base of the greater part of Uzbek dishes. The majority of different and difficulty cooked flour dishes indic...

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