Comparative-Historical Analysis of Food Names (Based on The Work Divanu Lugati-T-Turk)

Muhsinjonova Shirinoy Asliddin qizi

doi:10.51699/cajlpc.v7i2.1480

Authors

Muhsinjonova Shirinoy Asliddin qizi 3rd year doctoral student at the Alisher Navo’i Tashkent State University of Uzbek Language and Literature

DOI:

https://doi.org/10.51699/cajlpc.v7i2.1480

Keywords:

Divanu Lugati-t-Turk, Food Names, Comparative-Historical Analysis, Turkic Languages, Lexicon, Etymology, Food Terminology, Semantic Development, Cultural Layer

Abstract

This article conducts a comparative-historical analysis of food names presented in Mahmud Koshgariy’s work Divanu Lug‘ati-t-Turk, one of the ancient written monuments of Turkic peoples. In the course of the research, the formation of food vocabulary, its semantic development, as well as the similarities and differences among Turkic languages are examined on a scientific basis. The etymological roots of food names and their inseparable connection with the lifestyle, social, and economic activities of the people are revealed. In the article, linguistic, historical, and cultural approaches are combined to analyze the stages of development of food names. The results of the research serve to gain a deeper understanding of the historical lexicology of Turkic languages.

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