Applying Semantic and Structural Characteristics of Food-Related Notions in English Context


  • Gulmira Juraboyeva Sherali qizi Master student of Uzbekistan State World Languages University



food, English, obesity, health, dictionary


The current article discusses a growing number of terms that have entered the English language as a result of significant advances in science, technology, politics, the economy, and society. Continuous advancements in science, technology, and the arts, along with the vibrant growth of the cultural, spiritual, and everyday realms of life, may provide a strong impetus for the ongoing expansion of the English language. Every month, new lexical units are added to official dictionaries and thesauri to expand the vocabulary of the English language. Thus, the goal of this study is to present a thorough linguistic analysis of novel lexical units, collocations, phrases, and conceptions linked to food as well as to identify fruitful word-building patterns that are employed to create new words. First, as a linguistic phenomenon, we look at foundational works on neology, neologisms, and related word formation kinds. Second, the structure and semantics of recently coined terms relating to food are the main subjects of study. Additionally, we focus on blending as the most common word-formation type that neologisms in the field of cuisine and related areas are created from. Furthermore, lexical blends of various kinds and their high productivity are examined. In conclusion, we offer recommendations and findings for more linguistic research.


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How to Cite

qizi, G. J. S. . (2024). Applying Semantic and Structural Characteristics of Food-Related Notions in English Context. International Journal of Language Learning and Applied Linguistics, 3(1), 29–32.