Translation problems of food words in uzbek
1 st year master student
1 st year master student
This article is written to the translation problems of national food words and expression from the Uzbek language into the English language. Such words and expressions which realting to the food create few difficulties for the translator. Because they are given the appropriate definition to the names of dishes. Every living soul needs food.
TRANSLATION PROBLEMS OF FOOD WORDS IN UZBEK
Sayfullayeva Dildora Sa’dullo qizi
year master student, Uzbekistan State World Languages University
This article is written to the translation problems of national food words and
expression from the Uzbek language into the English language. Such words and
expressions which realting to the food create few difficulties for the translator.
Because they are given the appropriate definition to the names of dishes. Every living
soul needs food. Food is very important for our health and being very well, our
awareness of its economic, cultural and social significance
– how the language of
food. Although expanding market for translation of food related texts: food magazines
and TV programmes, and food labels, to name just a few, and despite fast-pace
evolving eating habits and phenomena, the relationship between food, culture and
translation remains under-researched. Uzbek meals are one of the most dishes in
the world, which for centuries has accepted the best recipes of neighboring cultures
and adapted to create a delicious and satisfying cuisine. The most advantage aspect
of Uzbek cuisine compared to its neighbors is that they like not only meat dishes, but
also vegetables and salads. In fact, Uzbek fruits and vegetables are so good that
they are exported to the countries. Term in food industry is vital for those translators
who are occupied in this branch. Food industry translators come across complicated
tasks in the translation because they are given the appropriate definition explain to
the names of dishes. Every living soul because together with professional skills this
type of translation requires special knowledge of specific terminology. Among the
most frequent ways of the translation calque, transliteration, functional replacement
and also their combination serves as a key factor of translation while translating the
new formationof terms. It is important to remember that the term is, as a rule,
translated by the corresponding terminology of other language therefore such
receptions as, synonymic replacements, descriptive transfer, are used only when
there is no corresponding term for the translation in language. The careful analysis
of special terminology shows its extreme heterogeneity. There are also multiple-
valued terms along with the unambiguous terms having exact and clear semantic
boundary. Therefore, the polysemy even of mono component terms complicates their
correct understanding and the translation which adequacy completely depends on a
situation context. Terms of food industry are often used in chemi-technical
organizations, food manufacturing institutions. Terms can be different according to
their origin. While translating specific texts of food industry terminology translator
should focus on formation of terms and their semantic and grammatical peculiarities.
For example, food industry terminology can be divided into several aspects:
1. process of food manufacturing terminology (blenching, sun-dried,
2. ready-made products terminology (gluten-free, lactose-free oatmeal,
3. terminology of equipment for making the product (minder, blender,
conveying, extrude machines)
4. ingredients for preparing food and beverages terminology (additives,
preservatives, flavors) Translators can find the mostly used meals word is culture and
the mostly used translation procedure is cultural.
Translators can generalize that every cultural word class requires different
“Ilgarilari negadir onam tez-tez quymoq qilardi. Sababini keyin tushunganman.
Tuxum ko‘pligi uchun emas, kamligi uchun quymoq qilisharkan”.
“I wander why my mom often prepared quymoq. Later, I realized the reason of
preparing it. I found out that my parents could not supply members of our family with
– type of food. It is made from egg, water, sugar and flour. Method
of preparation Beat a few eggs, mix it and add salt and oil: You can add some sugar,
if you want.)
Some words have a few equivalents. Those times translators can give correct
– qadoqlangan ananas.
– qadoqlangan sut.
Any translators can not develope translation without culture. Any translation
has to maintain content, functions, stylistic and communicative value of the source
text. During translating food terms datas/texts it is not enough just to make right
translation in a whole. Translation is to render the information including all details and
even the meaning of separate words, It also must be authentic to source text. Text
of food technology includes great number of special drink, food, snack terminology.
N.A. “Translation features of food industry terminology from
English into Uzbek”.
2. Mahmudov K. Pilav to taste
– Tashkent: Mehnat, 1998. – 160 p; O‘zbek
– Tashkent: Davr Press, 2013. – 104b; Mahmudov Karim. Tea and
about tea. monografiya.
3. Odilova, Gulnoz
а PhD (2019) “Problems of translation and COMPARATIVE
stylistic analysis of the uzbek and english national food nominees”, Philology Matters.
4. Undritsova M.V. Gluttony discourse: linguocultural, cognition-pragmatical
and translation aspects. PhD thesis.
Gulamovna N.A. “Translation features of food industry terminology from English into Uzbek”.
Mahmudov K. Pilav to taste - Tashkent: Mehnat, 1998. - 160 p; 0‘zbek national dishes. - Tashkent: Davr Press, 2013. - 104b; Mahmudov Karim. Tea and about tea. monografiya. - Tashkent.
Odilova, Gulnoza PhD (2019) “Problems of translation and COMPARATIVE stylistic analysis of the uzbek and english national food nominees”, Philology Matters.
Undritsova M.V. Gluttony discourse: linguocultural, cognition-pragmatical and translation aspects. PhD thesis.