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THE ROLE OF FOOD SIGNS IN BRITISH CULTURE
Xosilova Shaxnoza Begmurot kizi,
Information technology and management university,
Senior teacher of the department of philology
Tel: +998883199194
Email:shaxnozaxosilova9194@cloud.com
Quchqorov Behro’z Sherqul ugli,
Xasanov Sarvarbek Asadullo ugli
students of Information technology and management university
ANNOTATION:
The article discusses the role of food symbols in English culture. "Food" is a
separate cultural sphere, which is a unique language - the language of culture. Here, spiritual
content finds its expression in material forms, and the text in this language is considered only on
the basis of cultural-historical associations. In this regard, in this article we will consider
gastronomic or gluttonic discourse on the material of the English language. Cooking is the art of
cooking, which is one of the oldest branches of human activity. Over many centuries, the
interests and gastronomic habits of each people were formed: over time, national dishes were
created. Today, each nation has its own national cuisine, which is an integral part of any national
culture and is distinguished by its unique, distinctive national dishes.
Key words:
gastronomic discourse, gluttonic discourse, linguosemiotic, cultural historical
associations, national.
РОЛЬ ЗНАКОВ ЕДА В БРИТАНСКОЙ КУЛЬТУРЕ
АННОТАЦИЯ:
В статье рассматривается роль пищевых символов в английской культуре.
"Food" представляет собой отдельную культурную сферу, которая считается
своеобразным языком - языком культуры. В ней духовное содержание находит выражение
в материальных формах, а текст на этом языке рассматривается исключительно на основе
культурно-исторических ассоциаций. В связи с этим в данной статье мы исследуем
гастрономический или глюттонический дискурс на материале английского языка.
Кулинария - искусство приготовления пищи, являющееся одной из древнейших сфер
человеческой деятельности. На протяжении многих веков формировались интересы и
гастрономические привычки каждого народа: со временем
создавались национальные блюда. Сегодня каждый народ обладает своей уникальной
национальной кухней, которая является неотъемлемой частью любой национальной
культуры и отличается своеобразными, непохожими на другие национальными блюдами.
Ключевые
слова:
гастрономический
дискурс,
глюттонический
дискурс,
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лингвосемиотический, культурно-исторические ассоциации, национальный.
ANNOTATSIYA:
Maqolada ingliz madaniyatida oziq-ovqat belgilarining o‘rni haqida gap
boradi. “Food” alohida madaniy soha bo‘lib, u o‘ziga xos til - madaniyat tili hisoblanadi. Bu
yerda ma’naviy mazmun moddiy shakllarda o‘z ifodasini topadi, bu tildagi matn esa faqat
madaniy-tarixiy assotsiatsiyalar asosida ko’rib chiqiladi. Shu munosabat bilan ushbu maqolada
biz gastronomik yoki glyuttonik diskursni ingliz tili materialida ko‘rib chiqamiz. Pazandachilik -
taom tayyorlash san’ati bo‘lib, u inson faoliyatining qadimiy sohalaridan biridir. Ko‘p asrlar
davomida har bir xalqning qiziqishlari va gastronomik odatlari shakllangan: vaqt o‘tishi bilan
milliy taomlar yaratilgan. Bugungi kunda har bir xalqning o‘ziga xos milliy pazandachiligi
mavjud bo‘lib, u har qanday milliy madaniyatning ajralmas qismi bo‘lib, o‘ziga xos,
boshqalardan farq qiladigan milliy taomlari bilan ajralib turadi.
Kalit so’zlar:
gastronomik diskurs, glyuttonik diskurs, lingvosemiotik, madaniy-tarixiy
assotsiatsiyalar, milliy taomlar, milliy oshxona, pazandachilik, leksik semantika.
INTRODUCTION.
Language is one of the most amazing and at the same time the most mysterious phenomena in
human society, and it is no exaggeration to say that language is the greatest achievement of
mankind: man created language and made it the only intelligent being on earth [1,200]. In this,
the speaker usually does not realize the complex and contradictory phenomena that led to the
appearance, loss or preservation of one or another element of the language, does not have a clear
idea of the mechanism that regulates all parts of the language and gives people the opportunity to
become a full-fledged means of communication at any time in human history.
Interestingly, "food" is a separate cultural sphere, which is a kind of language-the language of
culture. Here the spiritual content finds material expression, while in this language the text is
read only on the basis of cultural-historical associations [2,24] . Thomas R. Ford writes: (1)
culture is the process of historical reproduction and, as part of the cultural system, food pathways
multiply from generation to Generation; (2) food is essential for biological survival, so the
nutritional status of an individual or population is related to the availability and availability of
food; (3) the presence and availability of food is not only a function of the;(4) social and cultural
adaptations are made to factors related to the availability and availability of food; (5) the
persistence of factors related to the availability and availability of food contributes to the
continuity of social and cultural adaptation developed in response to such factors [3,115] .
In this regard, in this study we will consider the discourse of gastronomic or gluttonic
English.Cooking (lat. culina-cuisine) is the art of cooking, which is one of the ancient spheres of
human activity. Cooking is so universal that it is even a hallmark of Homo sapiens (“Not only
does cooking mark the transition from nature to culture, but through it and by means of it, the
human state can be defined with all its attributes” [4,387]).For many centuries, the interests and
gastronomic habits of each people have been formed: over time, national dishes have been
created. Today, each people has its own national culinary, which is an integral part of any
national culture, distinguished by its unique, different national dishes. About this V.V. Poxlebkin
let's remember what he said: but this does not mean that “national cuisine is some kind of closed
thing that has hardened once and for all. Cooking is one of the least isolated parts of national
culture”[5,224]. The process of penetration and interaction of national cuisines does not exclude
their uniqueness, since each nation gives a unique taste to any dish, including those created by
representatives of other nationalities.
Two main factors, namely the set of starting products and the way they are processed, are the
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basis of any national culinary. The first factor is determined by complete and complete material
production and what nature gives, which, in turn, means how the geographical location of the
country, its climatic and economic conditions affect the specifics of national cuisines. It is known
that depending on climatic conditions, the diet of different peoples also often changes.
The development of national cuisines was greatly influenced by the use of fire, and the methods
of heat treatment were greatly influenced by the types of dishes. It was the peculiarities of the
geographical and climatic location of some countries that influenced the appearance of various
kilns in these zones.It should be noted that the peculiarities of national cuisine are influenced by
religious traditions, a system of ecclesiastical prohibitions, as well as ancient traditions that
determine the way of life. However, religious identity does not have a leading role in English-
language gluttonic dialogue.
For this reason, religiously defined terms are rare in our study. Culinary art has always been
formed under the influence of certain environments, different classes and classes. He often
depended on the fashion that a certain social stratum introduced, the reputation or habits of
individual individuals.
LITERATURE ANALYSIS AND METHODS.
Linguists have long studied the connection between language and culture. Language is a system
that allows the accumulation, storage and transmission of information collected in the minds of
society from generation to generation. Culture also functions to preserve and transmit certain
types of collective knowledge, so that language and culture are constantly in interaction
[6,7,8,9,10]. N.P. Golovnitskaya's fair argument is that lexical semantics embodies the imprint of
a specific cultural environment and represents the experience of society [11,304]. For example, a
bar (bar) in the United Kingdom is a place where you can often tamaddy and have a drink, while
a bar (Bar) in Germany is usually a nightclub.
Conversely, the difference in forms does not imply a functional difference. Cafe in the UK,
coffee shop in the United States (and in the UK it is a special coffee shop and a coffee shop
where sandwiches, coffee, tea cups are served), as well as Kaffeehaus in Austria are functionally
equivalent: being alone in these places, reading, writing something, you can simply calmly go
away from everything, in this case of strangers without fear of interference.In the United
Kingdom, the term "coffee bar" is widely used: it is a cafe where dancing is possible, but alcohol
is not sold. Such a cafe is popular among young people, especially those of a young age who are
not yet allowed to consume alcohol. If the participants in the communication process are not
introduced to all possible interpretations of the word in speech, this can lead to conflicts in the
interpretation of concepts and, as a result, to misunderstanding or complete
misunderstanding.One word itself can have different meanings in different languages and
cultures, while concepts that sound the same can be expressed in different ways. For this reason,
we consider it necessary to briefly describe the advantages of the peoples of English-speaking
countries in terms of food and cookery, as well as ethnomaniac traits.
One of the main features of the current stage of human development is the ethnic Awakening,
which manifests itself in belonging to a particular Ethnos (people, national community) and
involves interest in its roots, traditions, customs. The ethnospecific characteristics manifested in
the desire of English-speaking peoples to preserve their identity, basic values, uniqueness of their
household culture are reflected both in the system of nutrition we are studying and in its
linguosemiotic expression.British national cuisine has been formed for centuries and historically
it has been so that several Ethnos and completely different cultures have formed on the territory
of the British Isles. While it seems at first glance that all areas of the British isles form a single
cultural and linguistic space, the vast differences between England, Scotland, Ireland and Wales
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are conspicuous when studied in greater depth. These differences underlie a variety of research,
from differences in temperament to distinctions in culinary traditions. The formation of the
national dishes of each province or country was also greatly influenced by geographical location
and climatic conditions. Therefore, the national cuisine of English-speaking peoples is
considered one of the most distinctive areas of the culture of these peoples due to their cultural-
historical development, originality of the natural habitat and the main historical training.
This is certainly reflected in its linguistic aspects (in the system of terms relating to food raw
materials, semi-finished products, finished dishes and the recipe for their preparation, as well as
in the symbolism of these terms). The peculiarities of British national cuisine are associated with
the history of England, Scotland, Wales and Ireland, its climate, as well as its close ties with
India and its neighborliness and constant conflicts with France.
English cuisine, which made Great Britain famous all over the world, was formed in the
Victorian era, at the end of the XIX century. He embodied many features of his" predecessor",
Celtic cuisine, as well as the culinary traditions of France and India. Due to close relations with
the French English cuisine was almost extinct.Throughout the 20th century, all the top places in
the cookbook were occupied by dishes of French cuisine. The British were reminded of the
existence of their own cuisine only by the following dishes: plum pudding, Yorkshire pudding,
rice pudding, etc. Such a historical-geographical situation gave rise to the gastronomic (purely
semiotic) creativity of the English-speaking society, followed by linguistic creativity.For
example, Britain, once the largest colonial power, brought recipes for curry spice, Malligatoni
soup, Worcester sauce, and other dishes from India, which are now recognized as British-specific
dishes. The British added their national characteristics to these recipes, changing the way they
were prepared and their appearance: they became a dish eaten as a combination of products that
the Indians did not use.
In addition, spices, many sauces, jams, pickles are a "national asset" for English-speaking
peoples. It is worth noting that Welsh and Scottish cuisines are more "bright" and spiced if it is
typical for English cuisine to prepare a sufficiently traditional dish without almost using sauces
and spicy spices.Contrary to the widespread perception of English-language cuisine that it is
"poor", devoid of diversity and nutritional value, a study of the linguosemiotic system of
English-language gluttonics shows that the field of nutrition of representatives of English-
speaking cultures is rich and diverse, reflected by the abundance of food signs.
English breakfast and English tea have already become world famous. However, J. K. The health
recipe presented on the pages of Jerome's Book "Three men in a boat (not counting the dog)"
best describes English cuisine: "a pound of steak and a pint of bitter beer every six hours"
showed that a large variety of dishes made from beef, wild animal meat, salmon fish, coastal
oysters, Marine languages, mushrooms, apples and cheese are characteristic of England.This
country is famous for smoked fish, Yorkshire pudding, Devonshire cream jam, fatty hot
infusions and fatty breads. The English are not particularly fond of vegetables. This is partly due
to the fact that in the local climate they do not ripen much. Mainly peas, beans, asparagus, water
salad, cabbage, turnips, brukva and potatoes are grown.Potatoes, which appeared in the British
Isles in 1590, are the most common ildizmeva and are part of almost all dishes: soups, pies, pies
and ragus. But most often it is boiled with a sprig of mint and served to the table with butter. To
prepare chips, potatoes are cut into thin slices and fried in oil. Another delicious dish in the UK
is "jacked potato" ("baked potato with peel"): the whole potato is baked, cut and stuffed with
various ingredients, poured with pre - melted cheese and butter.
In Ireland, it is potato that is the dominant agricultural crop. Here it is common much earlier than
in all countries on the European continent, and, mana, has been a major part of the diet for five
centuries. He was brought to Ireland by Sir Walter Ralley, a famous pirate, later admiral in the
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service of Queen Elizabeth I [12].
This ildizmeva immediately changed the Irish culinary habits: while earlier the main ingredient
of the dish was oats, now oats have freed up its place in potatoes. It is grown on small plots of
land separated by irrigation canals - so-called "lazy beds". In the south-west of Ireland, this
vegetable harvest festival, known as the "Stampy Party", is celebrated. On this day, stampi
(stampy) for all workers - breads made from young potatoes are baked.Potatoes also served as
the basis for the formation of phraseologisms in English:" the (clean) potato", " quite the potato,
", "potatoes and point", "hot potato", "to drop smb. like a hot potato", "meat-and-potatoes", etc.
CONCLUSION.
The most popular dishes of the cuisine of English-speaking countries are named with nationally
distinctive lexical units such as boxty pancakes, Welsh rarebit, Irish stew, haggis, stovies. These
dishes are prepared only in the United Kingdom and Northern Ireland, making the respective
lexemes unique linguomadanic nominants.
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