When visiting restaurants of oriental cuisine, we very often see small tables, very low, on a dais and trestle beds around them. People sit on them on their knees or cross their legs for convenience. Considering the fact that we eat in a slightly different environment, this state of affairs seems to us at least unusual. In fact, this is a centuries-old tradition that goes back far into the past.
1. Kurpacha - what is it, how and why is it used in practice
In Uzbekistan, Kurpachas are called mattresses on which they sleep at night and rest or eat during the day. In this country, they are found in almost every home. In fact, it is difficult to call them even mattresses, since in fact they are quilts filled with cotton wool. They are very lightweight and easy to use. That is, a person can fold and remove them at any second, place them where he needs it at one time or another, going into nature, take with him.
2. Why kurpachi are an invariable attribute since ancient times
The basis is the love of this people for the land, respect for it. For the Uzbek people, she was a breadwinner all the time. Kurpachi are placed on the ground or on the floor, thus bringing people closer to the ground, nature, and everything around them.
If we talk about the practical side of the issue, then on this mattress, the human body is able to completely relax and fully rest after a hard day at work, which is very important. After sleeping on kurpachas, the muscles do not hurt, since they are located in the correct position.
Kurpacha is a multifunctional object, on which they not only sleep, but also sit at a low table called dastarkhan, eat and rest in the daytime. In the cold season, it is possible to stack several of these mattresses one on top of the other to create more comfort. There is one more element - bopisha, special pillows. They are also used to create convenience and comfort for a person during sleep, rest, and meal.
3. What about food
Eating food with your hands, in particular pilaf, is also a national tradition. Of course, initially it seems to us that it is not hygienic to take food from a common dish, and even with your hands. But it's not all that bad. Before sitting down at the table, everyone is very careful to wash their hands and then eat as carefully as possible. Pilaf is taken with four fingers, pressed together, from the edge of the bowl in a small amount. A handful of rice is lightly pressed down to prevent the fat from piling up and the rice from spilling over. They eat slowly, chewing food well, eating it with fresh vegetables.
It turns out that this method is also useful for the digestion process. Thanks to tactile sensations, impulses from the fingertips enter the brain, and the brain redirects them to the stomach, provoking an abundant secretion of gastric juice. All food is absorbed into the body completely.
Even in restaurants, pilaf is eaten by hand. Spoons are brought only at the request of the guests. You cannot eat pilaf with forks, since it is considered something alive, which means that you cannot pierce it with sharp objects, in particular with a fork.
Continuing the topic read, how Uzbeks calmly endure the heat under the scorching sun.