THE FORMATION AND FUNCTIONAL CHARACTERISTICS OF FOOD NAMES IN ENGLISH AND UZBEK LANGUAGES (BASED ON LITERARY WORKS)

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Bobojonova Zarina Rshidovna

Abstract

This article explores the formation and functional characteristics of food names in English and Uzbek languages, with a particular focus on their representation in literary works. Food names in both languages serve as essential tools for identifying dishes, reflecting cultural traditions, and conveying social meanings. In English, food names are often formed based on ingredients, preparation methods, and geographical origins, while in Uzbek, they are deeply tied to cultural practices, regional variations, and communal values. Through the lens of literature, food names transcend their basic functional role, becoming symbolic markers of identity, social status, and emotional states. By analyzing literary examples, this paper highlights the role of food names in shaping narrative tone, character development, and cultural expression. The study emphasizes the linguistic and cultural richness embedded in food terminology and its power to evoke broader themes in both English and Uzbek literary traditions.

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How to Cite
Bobojonova Zarina Rshidovna. (2024). THE FORMATION AND FUNCTIONAL CHARACTERISTICS OF FOOD NAMES IN ENGLISH AND UZBEK LANGUAGES (BASED ON LITERARY WORKS). Galaxy International Interdisciplinary Research Journal, 12(11), 252–256. Retrieved from https://internationaljournals.co.in/index.php/giirj/article/view/6035
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Articles

References

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