ANALYSIS OF FOREIGN RESEARCH ON THE TRANSFORMATION OF FOODWAYS
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This article analyzes the main scholarly approaches in foreign research devoted to the study of transformations in food culture (foodways). It examines historical, anthropological, sociological, and cultural approaches to the study of food history, with particular attention to the scholarly perspectives of Jeffrey M. Pilcher, Sidney W. Mintz, Jack Goody, Claude Lévi-Strauss, Claude Fischler, Felipe Fernández-Armesto, Kenneth F. Kiple, Glenn R. McNamara, Asele Surina, and other researchers. The article also analyzes the impact of globalization, migration, industrialization, political and economic processes, the formation of national identity, digital media, and intercultural interactions on foodways practices. The study demonstrates that foreign scholarship increasingly approaches food not merely as a biological necessity, but as a complex phenomenon expressing social and cultural relations. Through food practices, ethnic and national identities, historical memory, social stratification, gender relations, hospitality, religious beliefs, and cultural boundaries are expressed and reproduced. The foodways approach developed in foreign scholarship offers important methodological possibilities for studying contemporary transformations in food culture in Central Asia, particularly in Uzbekistan.
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