Translation of Gastronoms From English Into Uzbek

Abstract

This article examines the theoretical and practical aspects of translating gastronomic vocabulary from English into Uzbek. Gastronomy is analyzed as a specific subsystem of language that reflects the cultural, historical, and ethnolinguistic characteristics of a people. Particular attention is paid to lexical, semantic, and pragmatic difficulties that arise when translating the names of dishes, products, and culinary processes. Modern translation strategies such as adaptation, borrowing, descriptive translation, and functional substitution are discussed. The importance of the translator’s cultural competence and the need to take into account national traditions when working with culinary texts are emphasized.

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DOI

10.55640/eijmrms-06-04-02

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