Keywords
Abstract
This article examines the lexical, cultural, and semantic characteristics of meat dish names in English and Uzbek languages. By drawing on comparative linguistic methodology, the study aims to explore how culinary terms reflect cultural identity, social norms, and linguistic structure in both contexts. The paper highlights both the functional naming strategies used in English and the culturally rich naming traditions in Uzbek, showing how food terminology offers a valuable window into cross-cultural understanding and linguistic worldviews.
References
Crystal, D. (2003). The Cambridge Encyclopedia of the English Language. Cambridge University Press.
Kadyrova, M. (2019). O’zbek tilida ovqat nomlari: semantik va madaniy jihatlar. Toshkent: Fan nashriyoti.
Wierzbicka, A. (1997). Understanding Cultures through Their Key Words: English, Russian, Polish, German, and Japanese. Oxford University Press.
Labov, W. (1972). Sociolinguistic Patterns. Philadelphia: University of Pennsylvania Press.
Saidov, S. (2020). O‘zbek milliy taomlari lug’ati. Toshkent: Akademnashr.
Montanari, M. (2006). Food is Culture. Columbia University Press.
Abdullayeva, G. (2021). Madaniyat va til: O’zbek ovqat nomlarining lingvokulturologik tahlili. Samarqand davlat universiteti nashriyoti.