Almaty Tourism Bureau continues its efforts to promote Kazakhstan's national culture and culinary traditions. As part of these initiatives, a master class titled "Ethnography of Kazakh Cuisine and Culture" was organized to popularize national cuisine and traditions among the residents and visitors of Almaty. The event provided a unique opportunity for each participant to immerse themselves in the culinary and cultural aspects of Kazakhstan, learning not only about the history and significance of traditional dishes but also participating in their preparation, DKnews.kz reports.
Almaty Tourism Bureau
Experts' Participation and the Unique History of Kazakh Cuisine
During the master class, invited speakers revealed the rich cultural and historical context of Kazakh cuisine to the participants. Researcher and historian Aliya Bolatkhan presented the historical foundation of the culinary traditions of the Kazakhs, highlighting how the nomadic lifestyle influenced the methods of food preparation and preservation. She emphasized the importance of key ingredients, which not only provided nutrition but also played a significant role in the culture of the people.
Ethnographer Aigerim Musagazhinova demonstrated the preparation of two unique national dishes — "Balamyk" and "Balgyn sur et." She explained how these dishes reflect the ancient traditions and philosophy of the Kazakh people, emphasizing their importance in preserving cultural heritage. According to Aigerim, knowing culinary traditions helps not only to understand history but also contributes to strengthening national identity.
Traditional Dishes: From Ancient Traditions to Modern Interest
The dish "Balamyk" is a porridge made from talqan, a gluten-free and easily digestible product. In the past, balamyk was one of the main dishes of nomads, especially during the cold season. It required no rare ingredients and was highly nutritious. Aigerim explained that the secret to its rich taste lies in its long cooking process over a low flame.
Almaty Tourism Bureau
"Balgyn sur et" is smoked horse meat, traditionally prepared in autumn for the winter period. The smoking process allowed nomads to preserve the meat’s nutritional properties, which was crucial in the harsh climate conditions. Aigerim highlighted how the process of smoking and preserving meat was vital in the nomadic lifestyle.
Development of Gastronomic Tourism: Kazakh Cuisine on the International Stage
PR manager of Almaty Tourism Bureau, Zhanar Nurlibek, spoke about how the development of gastronomic tourism in Almaty and Kazakhstan, in general, helps promote national cuisine abroad. According to her, both neo-nomadic and traditional nomadic cuisines are becoming increasingly popular among foreigners, and many highly appreciate the unique and distinctive taste of Kazakh dishes.
Almaty Tourism Bureau
“Guests come from various countries, and their culinary preferences vary. However, our cuisine has its own distinctive and unique flavor that attracts attention. Each guest finds a dish they enjoy in Kazakh cuisine. For example, Italians highly appreciated horse meat tartare and marrow bones, which reminded them of the Italian dish ‘osso buco’” Zhanar Nurlibek
She also emphasized the importance of creating unique and authentic content about Kazakh cuisine, which contributes to the development of gastronomic tourism in Almaty. Creative approaches to promoting national cuisine, such as master classes and festivals, attract foreign guests and help shape a positive image of the city and country.
"Gastro Fest" Gastronomic Festival: A Major Event in Almaty
In response to the growing interest in Kazakh cuisine and to promote gastronomic tourism in the region, Almaty Tourism Bureau organized a large-scale gastronomic festival called "Gastro Fest," held on September 24–25, 2024. The event gathered over 20,000 guests, including 2,000 foreign tourists. The festival became a landmark event for Almaty, strengthening the city’s position as the gastronomic capital of the region.
Almaty Tourism Bureau
The festival featured 50 restaurants offering the best of both national and international cuisines, as well as 30 farmers and local producers of eco-friendly products. Visitors had the opportunity to taste not only traditional Kazakh dishes but also explore products made in different regions of Kazakhstan.
Benefits of Gastronomic Tourism for the Economy
Almaty Tourism Bureau sees great potential in the development of gastronomic tourism, emphasizing its significant economic and cultural benefits. In particular, the development of gastronomic tourism provides the following advantages:
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Support for local producers: Tourists actively purchase local products, stimulating demand and supporting farmers and producers, contributing to their economic growth.
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Development of rural areas: Gastronomic tourism helps develop infrastructure in rural areas, improves the quality of life of local residents, and creates jobs.
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Strengthening national identity: The promotion of Kazakh cuisine contributes to the preservation of culinary traditions and the formation of a positive image of the country on the international stage.
Gastronomic tourism in Kazakhstan is becoming a powerful tool for attracting foreign visitors and strengthening the country's position on the global stage. As the gastronomic capital of the region, Almaty plays an important role in this process, offering unique and authentic culinary experiences that leave a lasting impression on both foreign guests and local residents.
