LINGUOCULTURAL FEATURES OF GASTRONOMIC TERMS IN THE ENGLISH TRANSLATION OF THE WORK "BOBURNOMA"

ABSTRACT This article examines the linguocultural features of gastronomic terms found in the English translations of Boburnoma. Through semantic analysis, the study reveals how these terms reflect cultural and historical contexts. The author focuses on the representation of traditional dish names, culinary customs, kitchen utensils, and other gastronomic elements, highlighting the linguistic strategies employed in the translation process. Particular attention is given to equivalence, adaptation, and assimilation phenomena observed in the translated texts and their roles in intercultural communication. This research underscores the importance of incorporating not only linguistic but also cultural approaches in translation studies. Furthermore, it offers a critical view of certain inaccuracies or losses found in the English versions. The findings demonstrate that the gastronomic lexicon of Boburnoma serves not only as a linguistic component but also as a valuable reflection of the Uzbek people’s historical, ethnographic, and cultural memory. Keywords: Boburnoma, gastronomic terms, translation studies, linguoculturology, cultural context, semantic analysis, intercultural communication, equivalence, adaptation, historical memory.