UF Alpha Omicron Pi

Kazakh cuisine can be considered very young in our country, as she began to take shape only in the late XIX – early XX centuries. and shape when the transition was completed at the settled position of the Kazakhs and the economy has changed radically Kazakhstan. Kazakhs throughout its history since the formation of nationalities at the beginning of the XVI century. based tyurkoyaeychnyh tribes and up to the state-territorial processing of Kazakhstan in 1925 were essentially nomadic people. The main and only form of subsistence nomadic sheep-herding was, which is dominated by sheep and herds of horse (and camel), a smaller role played by breeding of cattle, which became known only at the end of the Kazakhs XVII. This extensive and extremely one-sided type of economy, on the one hand, and inadequate social and economic relations, compounded by the isolation the influence of huge steppe areas, which were scattered relatively small Kazakh people on the other hand, resulted in long-sidedness of food raw materials for Kazakhs. All in Kazakh cuisine over a long period was based on the use of meat and milk. Horse and sheep, mares, sheep, cow and camel milk and derived products (cheese-ripening cheese, mare's milk) – here is very limited and importantly, uniform range of products that could use the Kazakhs. It is understandable that even the most sophisticated imagination could not create one meat and milk, and all their derivatives, a wide variety of dishes especially in unstable housing and very limited, if not the almost complete absence of vegetable and grain food raw materials until the late XVIII-early XIX centuries.