Lexical-semantic AND Linguocultural Features OF Gastronomic Terms in French AND Uzbekistan
K. M. (Khamidova) KhafizovnaTeacher of French Philology department Bukhara State University Tolibboyeva Mazmuna 4th year student of Bukhara State University Faculty of Foreign LanguagesT. (Tolibboyeva) Mazmuna
ABI
Abstract
This article analyzes the formation, lexical-semantic structure, and linguocultural characteristics of gastronomic terms in French and Uzbek. The study shows that gastronomic terms are closely related to national culture, traditions, and food culture.
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