FRAME-BASED MODELING OF GASTRONOMIC TERMINOLOGY IN UZBEK AND ENGLISH

Annotasiya

This article examines the frame-based modeling of gastronomic terminology in Uzbek and English from a cognitive-semantic and comparative perspective. Gastronomic terminology is treated not as an isolated inventory of lexical units but as a structured conceptual system in which food products, culinary actions, sensory properties, instruments, participants, communicative situations, and cultural practices are mutually connected. Drawing on frame semantics and terminology studies, the research proposes a Gastronomy Superframe consisting of five interrelated models: the Object Frame, Processual Frame, Perceptual Frame, Instrumental Frame, and Social-Communicative Frame. The study compares representative Uzbek terms such as palov, sumalak, qazi, norin, manti, chuchvara, mastava and patir with English gastronomic units such as pudding, pie, roast and scone. Particular attention is paid to the polyframe nature of gastronomic terms, since a single lexical unit may simultaneously activate information about ingredients, preparation, sensory qualities, utensils, social setting, and cultural identity. The analysis demonstrates that frame-based modeling provides an effective mechanism for revealing both universal conceptual relations and nationally specific features of English and Uzbek gastronomic terminology.