A COMPARATIVE STUDY OF GASTRONOMIC CONCEPTS IN ENGLISH AND UZBEK CULTURES

Abstract

This paper provides an extended comparative analysis of gastronomic concepts in English and Uzbek cultures, examining their semantic, pragmatic, and cultural dimensions. Food-related vocabulary reflects not only culinary practices but also deeply rooted cultural values, social norms, and historical traditions. The study investigates how gastronomic concepts are structured and interpreted in both cultures and how they function in communication. Special attention is given to intercultural differences, translation challenges, and the impact of globalization. The relevance of this research is determined by the growing importance of intercultural competence in a globalized world, where understanding culturally specific concepts is essential for effective communication.