A Linguo-Pragmatic Study of Food Technology Terminology in English and Uzbek
Abstract
A linguo-pragmatic study of food technology terms allows us to understand how certain terms are used in the contexts of food production, processing and storage, as well as how they affect the interactions between the participants in the process. After all, understanding the linguo-pragmatics of food technology terms helps to determine how the terms are used in context. It is important to understand the communicative purposes of the use of terms, that is, to determine what informational and functional tasks are performed by using food technology terms in different situations.
References
A. Hojiyev, A. Nurmonov, and S. Zaynobiddinov, Hozirgi O’zbek Tili Faol So’zlarining Izohli Lug’ati. Sharq, 2001.
M. F. Meliboyev, Meva-Sabzavotlarni Po’stlog’idan Tozalash Qurilmasi va Quritish Texnologiyasini Yaratish Bo’yicha Startap Loyiha. 2023.
R. Stalnaker, “Pragmatic Presupposition,” Semant. Philos., p. 197, 1974.
G. Dorros, “Word choices in medical communications can adversely affect the practicing physician,” Catheterization and Cardiovascular Interventions, vol. 74, no. 1. pp. 153–154, 2009. doi: 10.1002/ccd.22032.
G. Kroonen, “Indo-European cereal terminology suggests a Northwest Pontic homeland for the core Indo-European languages,” PLoS ONE, vol. 17, no. 10. 2022. doi: 10.1371/journal.pone.0275744.
D. A. Bender, Benders’ Dictionary of Nutrition and Food Technology. Cambridge, England: Cambridge University Press, 2006.
T. Mirzaev, Zh. Eshonqul, and S. Fidokor, “Alpomish” Dostonining Izohli Lug’ati. Toshkent, 2007.
S. Dahlström, “How Valid and Reliable Is the International Dysphagia Diet Standardisation Initiative (IDDSI) When Translated into Another Language?,” Dysphagia, vol. 38, no. 2. pp. 667–675, 2023. doi: 10.1007/s00455-022-10498-2.
Y. Zhang, “Formation and Development of Chinese Tea Sensory Terminology,” Journal of Tea Science, vol. 39, no. 2. pp. 123–130, 2019. doi: 10.13305/j.cnki.jts.20190214.001.
A. P. Sedykh, “Communicative discourse of terminology used in gastronomical media culture,” Humanities and Social Sciences Reviews, vol. 7, no. 6. pp. 773–779, 2019. doi: 10.18510/hssr.2019.76117.
E. Montiel-Ponsoda, “Enriching ontologies with multilingual information,” Natural Language Engineering, vol. 17, no. 3. pp. 283–309, 2011. doi: 10.1017/S1351324910000082.
Z. Li, “Comparative study on WHO Western Pacific Region and World Federation of Chinese Medicine Societies international standard terminologies on traditional medicine: Diseases in Internal Medicine (Part 4),” Journal of Chinese Integrative Medicine, vol. 10, no. 8. pp. 948–952, 2012. doi: 10.3736/jcim20120817.
S. Orchard, “Minimum information about a bioactive entity (MIABE),” Nature Reviews Drug Discovery, vol. 10, no. 9. pp. 661–669, 2011. doi: 10.1038/nrd3503.
Z. Dong, “Deep Learning-based Chinese Speech Recognition in Food Safety Field,” Proceedings - 2022 4th International Conference on Intelligent Information Processing, IIP 2022. pp. 56–60, 2022. doi: 10.1109/IIP57348.2022.00018.
A. M. Gómez, “Methodological proposal for the assessment of academic vocabulary using corpus Linguistics,” RLA, vol. 52, no. 2. pp. 41–63, 2014. doi: 10.4067/s0718-48832014000200003.
Z. Li, “Comparative study on WHO Western Pacific Region and World Federation of Chinese Medicine Societies international standard terminologies on traditional medicine: Etiological differentiation of syndromes,” Journal of Chinese Integrative Medicine, vol. 8, no. 7. pp. 687–695, 2010. doi: 10.3736/jcim20100714.
J. Semenza, “Knowledge mapping for climate change and food- and waterborne diseases,” Critical Reviews in Environmental Science and Technology, vol. 42, no. 4. pp. 378–411, 2012. doi: 10.1080/10643389.2010.518520.
V. Prima, “Terminological Field «Tourism» in English Tourism Discourse,” Language Teaching Research Quarterly, vol. 14. pp. 69–79, 2020. doi: 10.32038/ltrq.2020.14.05.
M. Zhang, B. Bhandari, and Z. Fang, Handbook of Drying of Vegetables and Vegetable Products. CRC Press, 2017.
