THE FORMATION CHARACTERISTICS OF GASTRONOMIC TOURISM TERMS IN ENGLISH AND UZBEK
Keywords:
• Gastronomic Tourism • Culinary Tourism • Food Tourism • Gastronomy • Tourism Terminology • Culinary Traditions • Cultural Heritage • Globalization • Food Culture • Uzbek Language • English Language • Language Adaptation • Term Formation • Food-Related Experiences • Culinary Journey • Sustainable DiningAbstract
This article examines the formation characteristics of gastronomic tourism terms in both English and Uzbek, focusing on how these terms emerge and evolve in the context of the growing culinary tourism industry. Gastronomic tourism, which involves traveling to explore local cuisines, food traditions, and culinary cultures, has become a significant niche in global tourism. The paper explores the ways in which the English language, due to its global nature, often borrows terms from other languages, while Uzbek, being a Turkic language, tends to form new words based on native roots and affixes. The article highlights the similarities and differences in term formation processes in both languages, demonstrating the influence of globalization on English and the efforts to preserve local linguistic and cultural identity in Uzbek. As gastronomic tourism continues to grow, understanding the formation of its terminology can provide insight into the role of language in shaping cultural and tourism experiences.Downloads
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