PRAGMALINGUISTIC FEATURES IN TOURISM TEXTS: A COMPARATIVE ANALYSIS OF UZBEK AND ENGLISH

Authors

  • Norboyeva Zebiniso Sharofiddin kizi 4th year student, English Philology Faculty Uzbekistan State World Languages University

DOI:

https://doi.org/10.55640/

Keywords:

pragmalinguistics, tourism discourse, Uzbek language, English language, cross-cultural communication.

Abstract

This study investigates the pragmalinguistic features employed in tourism promotional texts in Uzbek and English languages. Using a corpus of tourism materials from both languages, we analyze how linguistic devices function pragmatically to attract tourists and promote destinations. Findings reveal significant differences in the deployment of deixis, speech acts, politeness strategies, and cultural references between Uzbek and English tourism texts. These differences reflect not only linguistic variations but also cultural values and communication norms. The results provide insights for tourism text creators, translators, and marketers seeking to develop effective cross-cultural communication strategies in tourism promotion.

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References

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Published

2025-06-15

Issue

Vol. 4 No. 5 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

PRAGMALINGUISTIC FEATURES IN TOURISM TEXTS: A COMPARATIVE ANALYSIS OF UZBEK AND ENGLISH. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(5), 553-557. https://doi.org/10.55640/

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