SEMANTIC AND STYLISTIC FEATURES OF FOOD NAMES
Keywords:
Food names,, dialectism, Uzbek dialects,, literary language, ,, nominative, variability, synonymy, antonymy,, polysemy,Abstract
This article comprehensively analyzes the semantic and stylistic features of food names used in the Uzbek dialects of Northern Khorezm. The interaction between dialect and literary language in the names of dishes, their lexical, semantic, and nominative features are revealed. The study examines the origin of food names, their connection to the Turkic and Persian-Tajik languages, and examples of variability, synonymy, antonymy, and figurative use. The need to include some dialectal food names in the standard of the literary language is also justified. The article is of significant scientific importance in the study of dialectal richness of the Uzbek language and the enrichment of the literary language.
References
Аттуҳфатуз закияту филлуғатит туркия. – Тошкент: Фан, 1968. – Б. 67.
Ахманова О.С. Очерки по общей и русской лексикологии. – М.: 1957. – С.169; 8.
Виноградов В.В. Идеалистические основы синтаксической системы А.М. Пешновского // Вопросы синтаксиса русского языка. – М., 1950. – С. 42.
Галина – Федорук Е.М., Горшкова К.В., Шанский Н.М. Современный русский язык. – М.: 1962. – С. 103.
Гепнер Ю.Р. Фразеология в системе русского литературного языка // Вопросы фразеологии. – Ташкент, 1965. – С. 30.
Кошғарий М. Девону луғотит турк. 3 томлик. – Тошкент, 1961. Т. II. – Б. 175.
