DERIVATIONAL FEATURES OF GASTRONOMIC TERMS IN ENGLISH AND UZBEK LANGUAGES

Authors

  • Azzamov Yusufjon Radjaboy ugli Samarkand State Institute of Foreign Languages, Teacher of the Department of Translation Theory and Practice Independent researcher

DOI:

https://doi.org/10.17605/OSF.IO/DVJPH

Keywords:

: language, derivational features, terminology, lexicology, phraseology, word formation.

Abstract

Like many other languages in the world, English and Uzbek have a large share of artificial terms in their gastronomic terminology. This aspect requires special attention to the study of derivational properties of terms. In this article, we have discussed the derivational features of gastronomic terms in English and Uzbek languages and focused on their specific features.

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References

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Аззамов, Ю. Р. (2021). ГАСТРОНОМИК КОМПОНЕНТЛИ ФРАЗЕОЛОГИК БИРЛИКЛАРНИНГ ЛИНГВОМАДАНИЙ ХУСУСИЯТЛАРИ. МЕЖДУНАРОДНЫЙ ЖУРНАЛ ИСКУССТВО СЛОВА, 4(5).

Ugli, A. Y. R. (2021). Gastronomic discourse: linguoculturological and translation aspects. ACADEMICIA: An International Multidisciplinary Research Journal, 11(8), 62-66.

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Published

2022-06-27

How to Cite

[1]
Azzamov Yusufjon Radjaboy ugli, “DERIVATIONAL FEATURES OF GASTRONOMIC TERMS IN ENGLISH AND UZBEK LANGUAGES”, IEJRD - International Multidisciplinary Journal, vol. 7, no. ICMEI, p. 3, Jun. 2022.