Peculiarities of the food culture and national cuisine of the Kyrgyz people (literature review)

National food traditions, especially the structure of the food set, are easier to borrow, influence from the outside, and innovate. Therefore, the purpose of this work was to study the historically established traditions of the Kyrgyz food culture, taking into account national, ceremonial, climatic and other conditions. The review article provides brief historical information from many scientists about the peculiarity of the Kyrgyz diet and food set. The basis of Kyrgyz cuisine was flour, dairy and meat dishes. Under the influence of the Russian-Ukrainian population, the food system of the inhabitants of the Issyk-Kul region included roast meat, borscht, dumplings, potato dishes and dishes made from poultry meat. The daily diet of the residents of the Osh region included mainly dishes typical of the traditional Kyrgyz and Uzbek food systems. These are various dishes made from fresh meat - shorpo, pilaf, kesme, lagman, manty, oromo, mastava, etc. At the same time, meat dishes with the addition of kesme, gulchatai, besh barmak prevailed in the diet of the population of the Naryn region, and shorpo, lagman, manty, and oromo are also widely distributed. The article presents the results of a study based on literary analysis, which indicate that flour, dairy, meat dishes and dishes with the addition of cereals are characteristic of traditional Kyrgyz cuisine