Rendering the names of dishes in French and Uzbek and their comparative analysis

Abstract

The study analyzes examples from literary texts and their translations, demonstrating how differences in culinary traditions and food practices influence translation strategies. Particular attention is paid to such techniques as direct equivalence, transliteration, cultural adaptation, and explication. The findings show that when an exact lexical equivalent is absent, explanatory translation and cultural adaptation are essential for preserving semantic accuracy and national-cultural specificity. The research highlights that names of dishes in both French and Uzbek function not merely as designations of food but as carriers of ethnocultural meaning, reflecting distinct gastronomic worldviews shaped by history, tradition, and social practice.