Features of the translation of realities in gastronomic discourse: based on the material of the French and Kyrgyz languages

This article describes the features of the translation of French gastronomic realities. The analysis of the national-specific features of the cultural meaning of words remains relevant. The purpose of this work is to identify and analyze the features of the translation of gastronomic realities from French into Kyrgyz. Special attention is paid to the analysis of the ways of translating the discourse "gastronomy" in French linguoculture in connection with its significance for scientific and translation activities.