SPECIFIC CHARACTERISTICS OF SURKHANDARYA DIALECTAL LEXICON (USING FOOD NAMES AS AN EXAMPLE)
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Abstract
This article examines the names of dishes in the Uzbek literary language and dialects of the studied region, including those prepared for everyday consumption, specially prepared for weddings, holidays and other folk ceremonies, seasonal dishes prepared only at certain times of the year, dishes with forgotten preparation methods or rare ingredients, those prepared only occasionally, and dishes that are healing when sick or when appetite is lost. It also studies the names of sweets, confectionery, and drinks. This research provides an opportunity to study the nearly forgotten language elements in the Uzbek vocabulary and unclear lexical-grammatical phenomena in the history of the language.
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