This article considers theoretical and practical approaches to the study of food names in the Arabic and Uzbek languages. The article in the linguacultural, semantic and etymological features of food names. It also studies the formation of national food names specific to both languages, their historical roots and connection with the cultural context. The article sheds light on the similarities and differences of lexical units related to Arabic and Uzbek cuisine based on a comparative analysis. The problems of the translation process of food names, in particular, the issues of expressing realities, preserving national color, and choosing adequate translation options, are also discussed. The article of the study are of significant scientific importance in the study of gastronomic terminology in the Arabic and Uzbek languages, translation theory, and linguacultural studies.

food names, Arabic language, Uzbek language, linguoculturology, semantics, etymology, translation problems, national color, gastronomic lexicon.

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