Possibilities for The Comparative Linguocultural Study of Phraseological Units and Proverbs Containing Culinary Components
Abstract
This article examines the possibilities of studying phraseological units and proverbs containing culinary components from a comparative linguocultural perspective, drawing on materials from Uzbek, English, and Russian. The relevance of the research lies in the fact that food-related concepts, including bread, salt, tea, pilaf, meat, and other culinary elements, are closely associated with people’s everyday lives while also reflecting their cultural values, social relationships, moral norms, and historical experiences.The study employs comparative analysis, componential analysis, linguocultural interpretation, and contextual analysis to identify the semantic, figurative-motivational, national-cultural, and pragmatic characteristics of phraseological units. Uzbek expressions such as “tuz-nonini yemoq” and “qozonga yaqin yursang, qorasi yuqadi” are compared with English expressions such as “bread and butter,” “too many cooks spoil the broth,” and “spill the beans,” as well as Russian expressions such as “не хлебом единым жив человек” and “кашу маслом не испортишь.”The findings make it possible to distinguish universal and culture-specific semantic layers of culinary components, determine degrees of translation equivalence, and identify cultural codes embedded in language. The study also highlights the role of proverbs and phraseological units in preserving national worldviews, transmitting cultural knowledge across generations, and facilitating intercultural communication.
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