Linguocultural features of gastronomic terms in the english translation of the work "Boburnoma"

Рахматова , Х.

Тил, таълим ва таржима · 2025-yil

Annotatsiya

This article examines the linguocultural features of gastronomic terms found in the English translations of Boburnoma. Through semantic analysis, the study reveals how these terms reflect cultural and historical contexts. The author focuses on the representation of traditional dish names, culinary customs, kitchen utensils, and other gastronomic elements, highlighting the linguistic strategies employed in the translation process. Particular attention is given to equivalence, adaptation, and assimilation phenomena observed in the translated texts and their roles in intercultural communication. This research underscores the importance of incorporating not only linguistic but also cultural approaches in translation studies. Furthermore, it offers a critical view of certain inaccuracies or losses found in the English versions. The findings demonstrate that the gastronomic lexicon of Boburnoma serves not only as a linguistic component but also as a valuable reflection of the Uzbek people’s historical, ethnographic, and cultural memory.

Maqola ma’lumotlari
MualliflarРахматова , Х.
JurnalТил, таълим ва таржима
NashriyotСамарқанд ДУ
ISSN2181-0796
Nashr sanasi2025-09-16
Jild6
Son2
TilIngliz
Ilmiy sohaFilologiya
Indeksga qo‘shilgan2026-08-26

Maqolaning asl sahifasi

Kalit so‘zlar

Boburnoma, gastronomic terms, translation studies, linguoculturology, cultural context, semantic analysis, intercultural communication, equivalence, adaptation, historical memory., Boburnoma, gastronomik terminlar, tarjimashunoslik, lingvokulturologiya, madaniy kontekst, semantik tahlil, madaniyatlararo kommunikatsiya, ekvivalentlik, adaptatsiya, tarixiy xotira.

Ilmiy soha

Filologiya

Iqtibos keltirish

APAРахматова , Х. (2025). LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA". Тил, таълим ва таржима, 6(2). https://tadqiqot.uz/index.php/language/article/view/12384
GOST (OAK)Рахматова , Х. LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA" // Тил, таълим ва таржима. – 2025. – T. 6, № 2.
MLAРахматова , Х. “LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA".” Тил, таълим ва таржима, 6(2), 2025. https://tadqiqot.uz/index.php/language/article/view/12384
ChicagoРахматова , Х. “LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA".” Тил, таълим ва таржима, 6(2) (2025). https://tadqiqot.uz/index.php/language/article/view/12384
HarvardРахматова , Х (2025) ‘LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA"’, Тил, таълим ва таржима, 6(2). https://tadqiqot.uz/index.php/language/article/view/12384
BibTeX
@article{article2025,
  title = {LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA"},
  author = {Рахматова , Х.},
  journal = {Тил, таълим ва таржима},
  year = {2025},
  volume = {6},
  number = {2},
  url = {https://tadqiqot.uz/index.php/language/article/view/12384}
}

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