MAIN FEATURES AND DIFFERENCES OF ENGLISH AND UZBEK GASTRONOMIC DISCOURSES

Abstract

The main goal of this article is to reveal their linguistic and cultural characteristics by comparing and analyzing gastronomic discourses in English and Uzbek language materials. In this article, one of the urgent problems of world linguistics is to study the linguistic, cultural, social, anthropological and linguo-cultural characteristics of discourses found in certain areas and layers of the language. Also, researching the scope of discourse found in literary genres and social and household spheres is one of the most widely studied problems. Gastronomic discourse plays an important role in the culture, literature, social life and lifestyle of a certain people or peoples.

      In the comparison of English and Uzbek linguistics, the issue of studying language facts related to the problem of gastronomic discourse is becoming more and more important. From this point of view, today discourse and its study attract the attention of many linguists. Therefore, a number of researches related to discourse have been carried out, and the field of gastronomic discourse is one of the newly applied fields.

Since ancient times, in English culture, eating and its preparation have been considered as a separate art. Especially, the dishes prepared for the table of the royal family of the 19th and 20th centuries were shaped by the customs of both traditional national and other nationalities (French, Spanish) cuisine. The royal family's cookbook was very notable during the reign of Queen Victoria. This period, i.e. the first half of the 19th century, is of great importance in the development of discourse. Because the doors were opened not only to English traditional dishes, but also to French and Spanish gastronomy and cuisine, and their recipes were warmly welcomed.