European International Journal of Philological Sciences
78
https://eipublication.com/index.php/eijps
TYPE
Original Research
PAGE NO.
78-80
DOI
OPEN ACCESS
SUBMITED
25 April 2025
ACCEPTED
21 May 2025
PUBLISHED
29 June 2025
VOLUME
Vol.05 Issue 06 2025
COPYRIGHT
© 2025 Original content from this work may be used under the terms
of the creative commons attributes 4.0 License.
Comparative Study of
Regional Food Names in
English and Uzbek
Ruzimuratova Shohista Akbar qizi
Teacher, Termez University of Economics and Service, Uzbekistan
Abstract
: This article presents a comparative linguistic
and cultural analysis of regional food names in English
and Uzbek. Culinary terms carry not only linguistic
meaning but also deep cultural and historical
significance. The article explores the lexical structure,
semantic features, and translation challenges of food-
related terminology in both languages, emphasizing the
role of culture in naming and understanding traditional
dishes. The study highlights the need for culturally
sensitive approaches when translating or interpreting
culinary terms across languages.
Keywords:
Regional cuisine, food names, translation,
linguistic comparison, Uzbek language, English
language, culinary culture.
Introduction:
Language and culture are inextricably
linked, and one of the most vivid expressions of this link
is seen in the vocabulary of food. Each culture’s cuisine
reflects its environment, resources, traditions, and
social practices. In this context, food names are not
merely labels but encapsulate stories, values, and
shared experiences. This study aims to explore the
similarities and differences in the naming of regional
dishes in English and Uzbek, focusing on semantic,
morphological, and cultural aspects.
A comparative framework reveals not only linguistic
distinctions but also deeper cultural narratives
embedded within food lexicon.
Etymological Origins Many Uzbek food names, such as
manti and lagman, derive from Chinese and Persian
roots, reflecting Silk Road culinary exchange. In
contrast, English dishes often reflect feudal or colonial
influence, such as "Wellington" or "Tikka masala."
Socio-cultural Representation Uzbek dishes are often
tied to communal events (e.g., weddings, Navruz). Their
European International Journal of Philological Sciences
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European International Journal of Philological Sciences
names signal function and ritual. In English-speaking
cultures, while some dishes do have ceremonial
relevance, many food terms reflect class distinctions
(e.g., "caviar" vs. "beans on toast").
Morphosyntactic Patterns English favors syntactic
descriptions ("roasted lamb with rosemary"), whereas
Uzbek leans toward lexical encapsulation (e.g.,
qovurma, dimlama), where the preparation method is
fused into a single term.
Semantic Transparency Uzbek food names often
require explanation to outsiders, while English names
tend to be more semantically transparent to global
audiences. For instance, "apple pie" is instantly
recognizable, while sumalak might need cultural
framing.
Globalization Impact English food terms have become
globalized through mass media (e.g., "hamburger",
"pizza"), whereas Uzbek dishes are slowly gaining
recognition in diasporic communities and through
culinary diplomacy. This unequal exposure shapes
mutual understanding and familiarity with respective
cuisines.
Linguistic Features of Food Names
English Food Naming Patterns English food terms often
reflect ingredients (e.g., "beef stew"), cooking
methods (e.g., "roast chicken"), or origins (e.g.,
"Yorkshire pudding"). Compound structures are
common, and food names frequently include
descriptive adjectives and nouns.
Uzbek Food Naming Patterns Uzbek food names often
have cultural and historical roots, using Turkic, Persian,
and Arabic elements. Many names are single words
(e.g., palov, somsa, shurva), with suffixes or affixes
indicating cooking method or key ingredients.
Cultural Semantics of Food Names
Food names are often loaded with cultural meanings.
For example:
•
Palov is not just "rice pilaf" but a central dish in
Uzbek culture, symbolizing hospitality and celebration.
•
Norin is traditionally associated with horsemeat
and ceremonial occasions.
•
Somsa (similar to "samosa") has regional
variations and is often sold as street food.
In contrast, English dishes like "fish and chips" or
"Sunday roast" carry cultural connotations of comfort
food and tradition, particularly in British English.
Translation Challenges
Many Uzbek food terms lack direct equivalents in
English due to cultural specificity. Translators must
choose between:
•
Borrowing: using the original term (e.g., plov,
lagman)
•
Descriptive translation: explaining the dish (e.g.,
shurva as "meat and vegetable broth")
•
Cultural substitution: comparing it to a similar
well-known dish (e.g., somsa as "Uzbek samosa")
Each method has strengths and limitations, depending
on the context and audience. Literal translation often
fails to convey the cultural depth, while adaptation may
distort the original meaning.
Comparative Examples
Uzbek Dish Literal Translation English Equivalent or Description
Palov
Pilaf
Rice cooked with meat and vegetables
Norin
N/A
Cold noodles with sliced horsemeat
Shurva
Broth soup
Hearty meat and vegetable soup
Somsa
Meat pastry
Uzbek-style savory pastry (like samosa)
Manti
Steamed dumplings Large dumplings with meat filling
Understanding the linguistic and cultural context of
food names contributes to broader fields such as
anthropology, translation studies, and intercultural
communication. Culinary terms act as markers of
identity and tools for cultural preservation. The
adaptation or loss of traditional food names in
translation may reflect deeper sociolinguistic shifts,
such as assimilation, globalization, or cultural
commodification.
Language educators and translators should be aware of
the cultural baggage that food names carry. In
classrooms and in international discourse, introducing
authentic culinary terms with appropriate cultural
framing can enhance cross-cultural understanding and
respect.
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European International Journal of Philological Sciences
Conclusion
The comparative study of regional food names in
English and Uzbek reveals both linguistic diversity and
cultural richness. Accurate translation of culinary
terms requires not just linguistic competence but also
cultural awareness. As globalization increases cross-
cultural communication, preserving the authenticity of
traditional food names while making them accessible
to broader audiences becomes a crucial task for
linguists, translators, and educators.
Recognizing food names as cultural symbols fosters
appreciation of heritage and diversity. Through careful
comparative study, researchers can highlight the
nuances that make each language and culinary
tradition unique.
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