FOOD SYSTEM AND TRANSFORMATION OF KARAKALPAKS

Abstract

The food system of the Karakalpaks, an ethnic group in Uzbekistan's autonomous Republic of Karakalpakstan, showcases a blend of nomadic traditions, fishing culture, and modern adaptations. Traditionally, their diet was rooted in pastoralism, fishing, and basic agriculture, featuring meat, dairy products, fish from the Aral Sea, and simple staples like wheat and millet. Preservation techniques such as drying and fermenting were vital for survival in harsh climatic conditions. However, significant transformations have occurred over the past century due to environmental, political, and social changes. The Aral Sea disaster drastically reduced fish availability, disrupted livelihoods, and caused a shift toward imported and processed foods. During the Soviet era, collective farming introduced new crops and modernized agriculture but altered traditional practices. In recent decades, globalization and urbanization have further changed dietary patterns, with younger generations consuming more processed and imported foods. These shifts have led to challenges such as food insecurity, reduced access to traditional ingredients, and the loss of cultural food heritage. Efforts to revive traditional practices, such as fishing and celebrating local cuisine through cultural festivals, aim to preserve Karakalpak identity. However, environmental degradation and limited agricultural output continue to pose significant threats. Addressing these challenges requires a sustainable approach that balances modernization with cultural preservation and environmental restoration.

This study highlights the resilience of the Karakalpak food system amidst adversity and underscores the importance of integrating traditional knowledge with innovative solutions to ensure food security, health, and cultural sustainability.