THE BALANCE BETWEEN TASTE AND LANGUAGE: CHALLENGES OF TRANSLATING GASTRONOMIC DISCOURSE
DOI:
https://doi.org/10.47390/SPR1342V5SI1Y2025N47Keywords:
Abstract
This article discusses the linguistic aspects of translating dish names into English and Uzbek languages. The article will explore translation methods, their strengths and weaknesses, as well as the factors that affect the quality of the translation. When translating dish names, the type of translation used and the function of each method in the translation process will be analyzed.
As you know, tourism, including gastronomic tourism, is growing rapidly every day. One of the biggest challenges in this field is translating dish names and ingredient names, as well as culinary lexemes. These terms are often part of a larger unit, making the translation process more difficult. Analyzing how dish names are translated into English and providing recommendations for their usage is an important issue today.
References
1. Odilova G. PhD (2019) "Problems of translation and comparative stylistic analysis of the Uzbek and English national food nominees," Philology Matters: Vol. 2019: Iss. 2, Article 20
2. Odilova G “Glutonik diskurs asoslari”. - Toshkent, Mumtoz, 2020y, 344 б
3. Madraximov A “O'zbek taomlari”. “O’qtuvchi” NMIU 2019 ISBN 978-
9943-02-562-2
4. Ермакова Л. Р. Глюттонические прагматонимы и национальный характер: дис. … канд. филол. наук. / Л. Р. Ермакова // Белгород, 2011. 236 с.
5. Капкан М. В. Феномен гастрономической культуры. дисс… канд. Культурологии / М. В. Капкан // Екатеринбург, 2010. 173 c.
6. Олянич А. В. Потребности — дискурс — коммуникация / А. В. Олянич. Монография. Волгоград: Парадигма, 2004. 507 с.
7. Буркова П. П. Кулинарный рецепт как особый тип текста (На материале русского и немецкого языков): Автореф. дис.... канд. филол. наук. — Ставрополь, 2004. — 24 с.
8. Федорова К.М., Руфова Е.С. Глюттонический дискурс как объект лингвистического исследования // Наука, образование и культура. 2016. № 4. С. 45-48.
9. Fellman, Leoanrd F. Merchendising by Design: Developing Effective Menus and Wine Lists. Lebher-Friedman, 1981. – 136 p.
10. Heimann J., Heller S., Mariani J. Menu design in America: A Visual and Culinary History of Graphic Styles and Design 1850-1985. – Taschen, 2011. – 392 p.
11. Harris Z. S. Discourse Analysis // Language. 1952. No. 8. – P. 1-30.
12. Ўзбек миллий таомлари. – Тошкент: Давр Пресс, 2013. – 104 б.
