APPLICATION OF INTERNATIONAL EXPERIENCE IN THE CREATION OF AN IDEOGRAPHIC DICTIONARY OF GASTRONOMIC TERMS AND ITS PRACTICAL SIGNIFICANCE

Abstract

Food terminology constitutes a significant lexical layer that reflects national culture, traditional lifestyles, and diverse gastronomic worldviews. In the context of globalization and the expansion of interlingual contacts, the accurate and culturally consistent representation of gastronomic terms in bilingual dictionaries becomes particularly important. The development of Uzbek-English, Uzbek-French, and similar dictionaries not only introduces national cuisine to the global community but also enables their practical application in tourism, marketing, education, and intercultural communication. This article examines the application of international experience in the creation of an ideographic dictionary of gastronomic terms and analyzes its practical significance. Special attention is paid to ideographic, thematic, semantic, and conceptual approaches in lexicography, which allow for the systematic classification of food-related terminology, its cultural context, and semantic relations.