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All Journal International Journal of Literature and Language Studies
Rasulova Yulduz Nurmuxammad kizi
Alisher Navoi Tashkent State University of Uzbek Language and Literature 70230201 – Comparative Linguistics, Translation Studies (English)
Languange, Linguistic, Communication & Media

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COMPARATIVE ANALYSIS OF WORD FORMATION IN UZBEK AND ENGLISH FOOD VOCABULARY Rasulova Yulduz Nurmuxammad kizi
International Journal of Literature and Language Studies Vol. 5 No. 6 (2026): International Journal of Literature and Language Studies
Publisher : International Journal of Literature and Language Studies

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20531849

Abstract

This article presents a comparative analysis of word formation processes in Uzbek and English food vocabulary. Food-related lexicon is considered a culturally significant layer of language that reflects national identity, traditions, and lifestyle. The study investigates major morphological mechanisms such as compounding, affixation, borrowing, blending, clipping, and multiple word-formation processes in both languages. Special attention is given to typological differences between Uzbek as an agglutinative language and English as an analytic language, which significantly influence lexical formation strategies in culinary terminology. It also demonstrates how globalization and intercultural contact contribute to the enrichment and transformation of food vocabulary in both languages and the findings show that although Uzbek and English differ structurally in word-formation patterns, both systems actively reflect cultural experience and continuous lexical development. The study contributes to understanding the interaction between morphology and cultural linguistics in the domain of culinary vocabulary.
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