Translation of gastronomic realities: from tradition to globalisation on the example of France and Kyrgyzstan

This article examines the features of translating realities in gastronomic discourse based on French and Kyrgyz languages. The relevance of the topic is driven by globalization, changes in family structures and gender roles, as well as the growing interest in culinary traditions of various cultures. The aim of the study is a comparative analysis of specific regional dishes and culinary traditions, along with the study of historical, sociological, and psycholinguistic aspects of gastronomy. The research methods include historical analysis, sociological and psychological aspects, and a comparative study of literary and folklore sources. The main results and conclusions highlight the significance of culinary realities in cultural and linguistic contexts.