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| Open Access |
https://doi.org/10.55640/eijps-05-06-21
Comparative Study of Regional Food Names in English and Uzbek
Abstract
This article presents a comparative linguistic and cultural analysis of regional food names in English and Uzbek. Culinary terms carry not only linguistic meaning but also deep cultural and historical significance. The article explores the lexical structure, semantic features, and translation challenges of food-related terminology in both languages, emphasizing the role of culture in naming and understanding traditional dishes. The study highlights the need for culturally sensitive approaches when translating or interpreting culinary terms across languages.
Keywords
Regional cuisine, food names, translation
References
Newmark, P. (1988). A Textbook of Translation. Prentice Hall.
Baker, M. (2011). In Other Words: A Coursebook on Translation. Routledge.
Karimov, N. (2022). "Cultural Dimensions of Uzbek Food Lexicon." Uzbek Linguistic Review, Issue 4.
Crystal, D. (2003). The Cambridge Encyclopedia of the English Language.
Bozorova, G. (2021). "Translating Food Culture: Challenges and Approaches." Philological Studies Journal.
Shohista, Ruzimuratova. "A COMPARATIVE STUDY OF REGIONAL FOOD NAMES IN ENGLISH AND UZBEK." The Conference Hub. 2025.
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Copyright (c) 2025 Ruzimuratova Shohista Akbar qizi
This work is licensed under a Creative Commons Attribution 4.0 International License.
Individual articles are published Open Access under the Creative Commons Licence: CC-BY 4.0.