DIFFICULTIES IN TRANSLATING GASTRONOMIC TERMINOLOGY FROM ENGLISH INTO UZBEK
Keywords:
Gastronomic terminology, culinary discourse, translation difficulties, semantic equivalence, cultural adaptation, gastronomic culture, English-Uzbek translation, terminology analysis.Abstract
The expansion of international culinary communication, tourism, globalization, and digital media has considerably increased the significance of gastronomic translation in modern linguistic and translation studies. Gastronomic terminology represents not only the names of dishes, ingredients, and cooking methods but also reflects national mentality, cultural traditions, historical development, and social identity. Translating culinary vocabulary from English into
Uzbek creates numerous semantic, lexical, cultural, and pragmatic challenges due to the absence of direct equivalents for many English gastronomic concepts in Uzbek culture. This article explores the principal difficulties encountered in translating gastronomic terminology from English into Uzbek and analyzes the translation strategies applied to maintain semantic precision and cultural adequacy. Particular attention is paid to transliteration, borrowing, descriptive translation, cultural adaptation, and semantic substitution as essential methods in culinary translation. The article also examines the impact of globalization and intercultural interaction on the enrichment of Uzbek gastronomic vocabulary.
