چکیده:
The article is devoted to the ethnographisms of meals given in English translations.
Several translation sources are comparatively analysed and conclusions are drawn. Specific
ceremonial meals, their types are investigated and contrasted as well.
خلاصه ماشینی:
"Beshbarmoq" translated as "besh-barmak" is a national dish of Kazakh people, or "bichak" prepared with greens or pumpkin is distinctive to Bukhara region.
The process of somsa preparation is depicted in English in the book of Marilyn Petersen: "Somsa – A pastry, which is rolled out, cut in squares and filled with a meat and onion mixture.
After half an hour the lid is opened, and the food served in such a way that the different layers lie separately in the dish, first the rice, floating in fat, then the carrots and the meat at the top, with which the meal is begun.
R. Mack translates the cooking process of the national meal "halim": "Halim – Wheat porridge.
Thus foreigners have access to Uzbek ethnographisms associated with the national meals through these translations.
The translation and definition gives a chance to both Uzbek and foreign readers be informed §§ Petersen Marilyn.
Petersen tried to keep national word, but it could be translated "Chickpea Soup" as it is given in the book "Uzbek Cuisine"*****.
Petersen gives a definition of this meal: "Ugra Oshi – A dish made with noodles, meat, carrots, tomatoes, onions, beans and oil".
The author uses the name of another national meal "shovla" while translating "shulla" and tries to keep them in original version like: "Shulla – a rice dish ‡‡‡‡ Petersen Marilyn.
Petersen tries to explain it "Рiyoba – soup mostly cooked with oil, water and onion"§§§§§§§ as the preparation process of both dishes is close to each other.