THE BALANCE BETWEEN TASTE AND LANGUAGE: CHALLENGES OF TRANSLATING GASTRONOMIC DISCOURSE
DOI:
https://doi.org/10.47390/SPR1342V5SI1Y2025N47Keywords:
translation, nominees of dishes, linguistics, translation transformations, transcription, transliteration, descriptive translation, adaptation, concretization, generalization.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.
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