ISSUES OF TRANSLATION AND LOCALIZATION OF ONLINE MENU TEXTS IN ENGLISH AND UZBEK WITHIN DIGITAL GASTRONOMIC DISCOURSE
Keywords:
digital gastronomic discourse, online menus, translation, localization, gastronomic realia, national dish names, linguoculturology, intercultural communication, descriptive translation, cultural adaptation.Abstract
This article examines the linguistic and linguocultural challenges involved in translating and localizing online menu texts in English and Uzbek within the context of digital gastronomic discourse. Particular attention is paid to the translation of national dish names, food-related cultural references, ingredients, cooking methods, and language units that convey culturally specific meanings. The study discusses the use of translation strategies such as transliteration, descriptive translation, explanatory translation, and cultural adaptation. Through a comparative analysis of English and Uzbek online menus, the article explores ways to preserve national gastronomic identity, ensure that menu information is understandable to international consumers, and convey cultural meanings across languages. The findings are expected to contribute to the linguistic adaptation of digital gastronomic content for international audiences and to the improvement of translation and localization practices in online menu communication.