“PEDAGOGS”
international research journal ISSN:
2181-4027
_SJIF:
4.995
www.pedagoglar.uz
Volume-8, Issue-4, April - 2022
4
GASTRONOM (OSHXONA TURIZMI) TURIZMIDA ISHLATILADIGAN
AYRIM ATAMALARNING – O`ZBEKCHA - FRANSUZCHA
TARJIMADAGI SEMANTIK XUSUSIYATLARI
HAMZAYEV H.R
Qarshi davlat universiteti, Fransuz tili va adabiyoti kafedrasi o`qituvchisi
Annotasiya
Gastronomik turizm, yoki oshxona turizmi,
turizmning
asosiy turlaridan biri
boʻlib,
asosiy maqsadi, sayyohlarning ma’lum bir mamlakatga,
sayohat qilishi
asnosida, oʻsha davlatning milliy oshxonasi va ovqatlanish madaniyati bilan ham,
yaqindan tanishishidir. Gastronomik turizmda sayyoh,
birinchi navbatda,
madaniyatning ajralmas qismi hisoblangan, milliy va anʼanaviy
taomlarni,
tayyorlash jarayoni,
dasturxonga tortish usullari, ovqatlanish tartibi va
pozitsiyalarini, koʻrish va bilish barobarida, sayohat qilayotgan davlatining, tarixini,
iqtisodiyotini, davlat siyosati hamda mahalliy aholining eʼtiqodlarini oʻrganadi.
Kalit so`zlar: gastronomik, turizm, sayyoh, taom, milliy, pishirish, restoran,
yo`riqnoma, atama, tarjima.
Annotation
Gastronomic tourism, or cuisine tourism, is one of the main types of tourism,
the main purpose of which is to acquaint tourists with the national cuisine and food
culture of the country while traveling to a particular country. The gastronomic tourist
is primarily an
integral part of the culture, studying the national and traditional
cuisine, cooking process, eating habits, and positions, as well as seeing and knowing,
the country, history, economy, public policy and beliefs of the locals.
