THE CHALLENGES IN TRANSLATING TASTE AND SMELL ADJECTIVES FROM ENGLISH INTO UZBEK
Keywords:
taste adjectives, smell adjectives, sensory language, translation, lexical gaps, semantics, cultural differencesAbstract
This thesis examines the major linguistic and cultural difficulties in translating taste and smell adjectives from English into Uzbek. Sensory adjectives are closely connected with human perception, emotions, and cultural background; therefore, their translation requires more than direct lexical substitution. The study focuses on lexical gaps, semantic differences, polysemy, collocational restrictions, and cultural perception. English contains many nuanced sensory adjectives such as savory, tangy, pungent, and musty, which often lack direct Uzbek equivalents. Consequently, translators frequently rely on descriptive translation, approximation, and contextual adaptation. The analysis demonstrates that successful translation depends not only on linguistic competence but also on intercultural awareness and sensitivity to context.
Downloads
References
1. Baker, M. In Other Words: A Coursebook on Translation. Routledge, 2018.
2. Newmark, P. A Textbook of Translation. Prentice Hall, 1988.
3. Catford, J. C. A Linguistic Theory of Translation. Oxford University Press, 1965.
4. Nida, E. A. Toward a Science of Translating. Brill, 1964.
5. Cruse, D. A. Meaning in Language. Oxford University Press, 2000.
6. Rahmatullayev, Sh. O‘zbek tilining izohli lug‘ati. Toshkent, 2006.
