SEMANTIC-STRUCTURAL ANALYSIS OF IDIOMS WITH FOOD NAME EQUIVALENTS IN UZBEK AND TURKISH LANGUAGES

This scientific article provides a comparative-typological analysis of the semantic and structural characteristics of phraseological units formed with the participation of food names (gastronomic leksis) in Uzbek and Turkish, which are major branches of the Turkic language family. The study explores how the culinary culture, national mentality, and worldview of both nations are reflected in their linguistic layers. Phraseological units with full, partial, and relative equivalence are categorized into groups, and their syntactic models as well as semantic shift mechanisms (metaphor, metonymy) are illuminated. As a result, the genetic sameness and distinctive differences resulting from regional-cultural integration of gastronomic idioms in the Uzbek and Turkish languages are identified.