Published March 31, 2026
| Version v1
Conference paper
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ISPAN VA O'ZBEK TILLARIDAGI GASTRONOMIK ATAMALARNING QIYOSIY TAHLILI
Authors/Creators
- 1. 1Samarqand Davlat chet tillar instituti
- 2. 2Samarqand Davlat Chet tillari Instituti, 4-bosqich bakalavrianti
Description
Ispan va o‘zbek tillaridagi gastronomik atamalar qiyosiy tahlili o‘zbek va ispan madaniyatlarining ovqat va taom nomlari orqali lingvistik va madaniy o‘zaro ta’sirini o‘rganadi. O‘zbek gastronomiyasi turkiy, forsiy, arabiy va rus tillaridan olingan so‘zlarni o‘z ichiga oladi, masalan, “plov” forsiy “polov”dan kelib chiqqan bo‘lib, sanskritcha “pulaka”ga borib taqaladi, “lag‘mon” xitoycha “lamian”dan olingan.
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Additional details
References
- 1. Djuraeva, Z. (2026). Gastronomic Discourse in Comparative Linguistics. Integrum Conference Proceedings. 2. Nabiyeva, R. J. (2024). Study of Uzbek Language Food Names in Scientific Interpretation. International Journal of Social Science & Interdisciplinary Research, 13(3), 224-229. 3. Muccino, D. (2025). Dialectal variations of food terms in the Spanish-speaking world and their causes. Honors Theses, University of Tennessee at Chattanooga. 4. García, C. L. (2023). Anglicisms in Spanish gastronomy: New words for new eating habits. Sintagma Revista de Lingüística, 35, 7-21.