This research investigates the linguistic and cultural features of gastronomic terminology in English and Uzbek. It explores the ways food reflects traditions, values, and lifestyles, emphasizing how unique cultural contexts shape gastronomic expressions. The study compares traditional Uzbek dishes like palov and somsa with English dishes such as pie and pudding, highlighting linguistic and cultural differences. Additionally, the work examines the impact of globalization on the exchange of culinary terms between the two languages. The findings contribute to the understanding of cross-cultural communication and the role of food in fostering mutual respect.

This article provides a comparative analysis of the views of the farmers of the Surkhan-Sherabad oasis on the customs and rituals associated with sowing and planting crops, on the fact that both old and young villages actively participated in these rites, and old people and elders of the village in the center of the ceremonies were the face of Babadehkhan. Of course, these participants worked in full accordance with the traditions of their ancestors. Magical (magik) pictures associated with the patron saint of fertility were also performed. As in other regions of Central Asia, here, too, the production of “is” in the name of Babadekhkhan, the lubrication of ox horns, plows and parts of the yoke with oil “is” is performed by a believer, a nobleman and an old man. , and every year in early spring, “The ceremony of sprinkling the mother wheat is given by comparative analysis.