METHODS OF NOMINATION IN FOOD-RELATED VOCABULARY

Food names reflect not only culinary practices but also the cultural and cognitive processes through which people perceive and categorize the world around them. This article explores the main methods of nomination found in food-related vocabulary, focusing on metaphorical, metonymic, and toponymic naming. The study draws on examples from English and Uzbek and applies descriptive, comparative, and semantic analysis to identify the motivations underlying food names. The analysis shows that metaphorical nomination is often based on similarities in shape or appearance, while metonymic nomination relies on associations such as ingredient–dish and creator–product relationships. Toponymic nomination connects food items with particular places and highlights the role of regional identity in culinary naming. Examples from both languages demonstrate that food names preserve cultural traditions, historical experience, and local knowledge. The findings suggest that nomination plays an important role in the formation of food-related vocabulary and reflects the close relationship between language, culture, and human cognition.