Peculiarities of using the names of some Uzbek national dishes in the German and Russian languages

The article analyzes the origin and semantic structure of the names of dishes that play an important role in describing the unique aspects of the national culture and language of the Uzbek people. Moreover, it deals with the peculiarities of their use in the German and Russian languages, defining differences which show that over the years we have seen the enrichment and development of the names of this or that dish. Food, which is the main source of physical development, strength and health of a person, as well as mental development, has been an integral part of folk culture from the very appearance of the mankind. Each nation created various dishes in the process of socio-economic and cultural development of society. People also shaped the culture of their consumption. This is reflected in the spiritual culture of every nation. It should be noted here that any cuisine and specifically of Uzbekistan inhabitants, the Surkhan oasis in particular, has its own characteristics. We know that in the diet of the population engaged in agriculture, cereals and vegetable dishes have been widely presented. And the population being engaged in animal husbandry consumed more kefir, milk, butter, and meat. As we all know, such phenomena are created with the help of the internal possibilities of the language and the names of foodstuffs borrowed from other languages. Each of the product names analyzed below is more remarkable in its own way.
The article, based on factual materials, considers the realities characteristic of the Uzbek national culture – the names of dishes, in particular chuchvara, somsa, pilaf, norin, halim, ugra, atala, calla-pocha, dimlama, dolma, lagman, manti, pot-kebab, khanym, moshkhorda. The author analyzed how dishes such as goja oshi, mastava, tandir gosh, khasip, holva, baklava, holvaitar were explained in German and Russian. Etymological explanations of the names of each dish are also given, as well as their place in fiction with the help of examples, in addition to their explanatory translations. The adaptation of the Uzbek names of dishes to the German and Russian languages from phonetic, semantic and morphological points of view is shown.