FUNCTIONAL AND SEMANTIC CHARACTERISTICS OF GASTRONOMIC TERMINOLOGY IN THE UZBEK LANGUAGE

Аннотация

The functional-semantic properties of Uzbek culinary terminology are examined in this study. The study looks at how gastronomy-related phrases are formed, how they are used in different speech contexts, and how they are classified semantically. The study also looks at the relationship between local and foreign terminology, the difficulties in translating them, and their function in the contemporary linguistic system. The results show that historical, cultural, and linguistic influences have influenced Uzbek culinary terminology, which has functional characteristics that change according to the situation. This studies the evolution and standardization of culinary terminology. Key words: Functional features of gastronomic terminology in the Uzbek language, tourism, and gastronomic branding: "organic products," "local dishes," "a means of cultural communication, "Uzbekistan Culinary Week," and “Globalization and cultural competition”. The terminology of the field of gastronomy in the Uzbek language is an important part of national culture, and the terms used in this field reflect the richness and diversity of national cuisine. These terms not only denote the names of dishes and drinks, but also illuminate their composition, preparation technology, aesthetics, and culture of consumption. Functionally, this terminology plays an important role in establishing cultural ties, developing economic activity, and preserving national identity, while semantically, historical, linguistic, and regional factors are clearly manifested in their formation. By analyzing the functional-semantic features of gastronomic terminology, it is possible to deeply understand its essence as a linguistic phenomenon and its significance in the life of society. In the Uzbek language, the terminology of the field of gastronomy is a very broad and interesting topic in terms of functional and semantic aspects. Each of these areas includes a number of groups and directions. Below I will highlight the basic concepts related to this field. Let us first consider the functional features of gastronomic terminology in the Uzbek language. 18 SCIENCE SHINE INTERNATIONAL SCIENTIFIC JOURNAL Issue 6(41), Volume 1 | ISSN 3030-377X | 31.03.2025 1. Practical aspects. Terms related to the field of gastronomy are used in processes related to food preparation, consumption, description of dishes, as well as food technologies. For example, such terms as "osh," "manti," "samsa," and "shurva" are widely used in Uzbek cuisine. Analyzing the practical significance of gastronomic terminology in the Uzbek language, we see that it plays an important role in cultural, economic, scientific, and communicative aspects. Let us take a closer look at the analysis of this statement: a) Cultural significance. First, let us pay attention to the aspect of reflecting national identity: Through the terminology of gastronomy, the culture and traditions of national cuisine are preserved. As an example, one can cite such terms as "Osh," "Samarkand bread," and "Norin," which express not only dishes, but also the style, history, and traditions of food preparation. In addition, terms related to the field of gastronomy are also embodied as a means of intercultural communication. Terminology is important for the recognition and understanding of Uzbek national dishes by other peoples. For example, in international gastronomic events, words such as "palov" and "shashlik" are used without translation, which indicates their global recognition. b) Economic significance. Gastronomic terms are also widely used in such areas as tourism and gastronomic branding. The terms of national cuisine are one of the main tools for the development of tourism, and in this regard, the terms used in the menu of restaurants and cafes (for example, "Mastava," "Samsa," "Lagman") serve to attract foreign tourists to national dishes. Gastronomic terms also serve to establish a connection with the consumer. When advertising products and services, specific terms are important, and terms are used to attract consumers. For example, such terms as "organic products," and "local dishes" are among them. Gastronomic terminology is also necessary in the field of agriculture and the food industry. Names of local food products, for example, "Fergana Cherry," "Andijan Melons," and "Kokand Samsa," have economic significance in export. c) Scientific and educational significance. In linguistic and cultural studies, gastronomic terms are used in a very wide range. By studying gastronomic terms, it is possible to obtain information about the history of language development and borrowings. For example, historical and cultural connections are studied through terms borrowed from Arabic and Persian in the Uzbek language. 19 SCIENCE SHINE INTERNATIONAL SCIENTIFIC JOURNAL Issue 6(41), Volume 1 | ISSN 3030-377X | 31.03.2025 At the same time, these terms are widely used in education. The terminology of Uzbek national cuisine is used in teaching