Sciences of Europe No 113 (2023)

No 113 (2023)
Sciences of Europe
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CONTENT
CULTUROLOGY
Kigel T.
EATING METAPHORS IN ENGLISH AND HEBREW........3
ECONOMIC SCIENCES
Kiguradze K.
UNDERSTANDING HIGH PERFORMANCE WORKPLACE
AND CHARACTERISTICS OF HIGH-PERFORMANCE
WORKPLACE..............................................................13
Kiguradze H.
IMPACT OF QUALITY AND SECURITY MANAGEMENT
ON HUMAN CAPITAL BUILDING ................................15
HISTORICAL SCIENCES
Madreymov E.
THE POST-WAR STATE OF THE AGRICULTURAL
SECTOR OF THE ECONOMY OF KARAKALPAKSTAN...17
MEDICAL SCIENCES
Kryvetskyi V., Bilous O.
PATHOMORPHOLOGICAL CHANGES IN THE THYROID
GLAND IN DIFFUSE TOXIC GOIT.................................21
Yaneva R., Popov N., Zlatanova T.,
Petrova-Gotova T., Shtereva-Tzouni D.,
Naseva E., Lazarova M., Djuglarska M.
STUDENT SATISFACTION WITH THE QUALITY OF
HYBRID TEACHING IN THE EDUCATION PROCESS OF
THE DEPARTMENT OF HEALTH ECONOMICS ............24
Khakimov Z., Rakhmanov A.,
Khadjieva U., Tursunova L., Babazhanov A.
STUDY INLUENCE OF A NEW PHYTOCOMPOSITION TO
THE COURSE OF ASEPTIC ARTHRITIS .........................28
Sheptukha S., Hubar O.
A CLINICAL CASE OF MULTIGLANDULAR
PARATHYROID LESION AND THYROID CANCER: OWN
OBSERVATION ...........................................................32
PEDAGOGICAL SCIENCES
Erekesheva V.
EARLY COMPREHENSIVE ASSISTANCE TO CHILDREN
WITH DISABILITIES AND THEIR FAMILIES..................37
Havryshchuk I., Kozak N.
PRODUCTION AND GRAPHIC SITUATIONS AS A
MEANS OF IMPROVING THE GRAPHIC TRAINING OF
FUTURE WORKERS ....................................................40
PHYSICS AND MATHEMATICS
Ibrahimov F., Aliyeva G.
INTERPRETATION OF THE "TEACHING STRATEGIES
BLOCK" OF THE MATHEMATICS SUBJECT
CURRICULUM AT THE GENERAL EDUCATION LEVEL
BASED ON THE "SYSTEM-STRUCTURE" APPROACH ..48
SOCIAL SCIENCES
Lysenko T.
AS FOR THE CLARIFICATION OF THE SPECIFIC AND
STATUS OF THE PUBLIC ANALYTICAL CENTERS IN
MODERN WESTERN SCIENTIFIC DISCOURSE.............56
Khomenko I., Yelisovenko
Y., Nabrusko V., Fomenko V.
STYLE AGAINST RATIONALITY: UTILITARISM IN GENRE
LITERATURE AND TELE ARTS OF THE XXI CENTURY:
THE VIEW OF RESEARCHERS SOCIAL COMUNICATIONS
...................................................................................61
TECHNICAL SCIENCES
Almammadov M.
I. ASYMPTOTIC FORMULAS FOR THE SOLUTIONS OF
LINEAR INTEGRO-DIFFERENTIAL EQUATION
( ) y
y
l 
= .............................................................71
Sultanova A., Guliyeva Sh.
GENERALIZED EXPERT OPINION BASED ON FUZZY
NUMBER....................................................................78
Aliev A., Maharramov Z.
FEATURES OF BUILDING MODELS OF USER
PREFERENCES FOR CLOUD SERVICES AND THEIR
CLASSIFICATION ........................................................82
Sharifzade E.
COMPARATIVE ANALYSIS OF TRADITIONAL
FORECASTING METHODS AND METHODS BASED ON
MACHINE LEARNING .................................................85
Seyidova I., Xu Xin
APPLICATION OF TOPSIS METHOD FOR DECISION
MAKING.....................................................................90
Petrosova L., Avezova N.
IMPROVING WORK SAFETY INCLUDING THE HUMAN
FACTOR......................................................................94
Berdibekov A., Yurov V.,
Dolya A., Guchenko S.
FRICTION IN HIGH-ENTROPY CrNiTiZrCu ALLOYS ......98

Sciences of Europe # 113, (2023) 3
CULTUROLOGY
EATING METAPHORS IN ENGLISH AND HEBREW
Kigel T.
Behazlaha-center, Petah-Tikva, Israel,
Independent researcher of multilingualism (Project "Contrastive Analysis of English,
Hebrew and Russian Color Idioms")
Orcid https://orcid.org/0000-0002-4136-4711
DOI: 10.5281/zenodo.7773710
ABSTRACT
The paper’s aim was to identify, analyze, classify, and compare about 145 English and Hebrew eating meta-
phors(EM), about 80 English and 65 Hebrew, for the investigation of a general attitude to food and eating, and
understanding of the national values of every linguistic community. The investigation of this cultural phenomenon
is important for multicultural communication because the contrastive research of English and Hebrew EM is in
the beginning. The pilot and limited study corpus consist of various forms of figurative language. Four tables
(eating equivalents on the physical and other perspectives, and ethnocultural metaphors in every language) pre-
sented the work results. To analyze a large number of equivalent and less numerous ethnocultural food metaphors,
Newman's scheme that divided food metaphors into agent-oriented (substances) and patient-oriented (eater) was
used. Ancient metaphors talk about the physical value of food for a person, which must necessarily be supple-
mented by spiritual satisfaction, and the most important conceptual metaphors are the blessing on bread and food
in Hebrew and English. Newer metaphors speak of a rational attitude toward the enjoyment of food, which should
not be made the goal of life. Hebrew ethnocultural metaphors emphasize the psychological problems of hunger,
the need for planning and foresight in preparing meals, English metaphors reveal a connection between efforts to
obtain food and rewards for it, and are often pragmatic in nature, describing the setting of goals and the sequence
of actions to achieve it.
Keywords: English, Hebrew, eating metaphors, ethnocultural, multicultural communication.
Food is any substance consumed by the body to
provide energy, sustain life, or stimulate growth, so
every living thing, from algae to whales, needs food to
survive according to Maslow's pyramid, food is the
basic need and the engine and source of metaphorical
meanings in English (Newman, 1997) as well as in He-
brew.
A metaphor is considered to be an embodied phys-
ical experience (sensory and motor systems) that
shapes our mental experience (Lakoff & Johnson,
1980; Lakoff, 1999). The figurative language of a com-
munity can be seen as a reflection of that community's
traditional patterns of thought or worldview (Lakoff,
1987, p. 295). While primary metaphors are based on
general physical experience, complex experiential ar-
eas are more culturally dependent and thus vary from
place to place. Conceptual metaphor aims to explain ab-
stract phenomena that are difficult to grasp in simpler
language, and the overall advantage of using the con-
cept of metaphor is that it provides motivation and co-
herence for entire clusters of figurative idioms (Boyer,
2003, 232–235).
Humanities and social sciences scholars are in-
creasingly considering food and drink as building
blocks in the creation and reproduction of local, re-
gional, national cultures and identities in Europe (Wil-
son, 2006, 11) because food metaphors contain im-
portant information about practical, cultural, spiritual,
linguistic traditions and values. Thus, cultural aspects
are fundamental to the characterization of metaphorical
systems (Barcelona & Soriano, 2004, 306).
In the age of globalization, which has expanded
intercultural contacts and communication, there is an
urgent need to include cultural awareness as an integral
part of the culture in the foreign language curriculum
(Byram, Nichols, & Stevens, 2001, 236).
The 21st century featured intensive linguistic re-
search on European and non-European food metaphors
and food concepts. Between published food metaphors
research in one language, it is a must to note the book
"Food and Drink Idioms in English "by Laura Pin-
navaia ( 2010, 2018). To the study of different lan-
guages contributed articles on Arabic (Berrada, 2007);
Mandarin, and Shanghainese (Ye, 2010); Portuguese
(Monteiro, 2011); and Persian (Khajeh, Z., & Imran-
Ho, 2012). These studies usually analyze several or nu-
merous lexemes such as milk and butter from a perspec-
tive of quantity, frequency, features of use, and linguis-
tic characters.
Nowadays are very intensive food metaphor con-
trastive studies in English and other languages are now-
adays widespread: e.g. French, German, and Spanish
(Pinavaia, 2015); Romanian (Ionesco, 2017); Croatian
(Majic, 2017); Spanish (Negro, 2019); Thai (Boontam,
2019) and Hebrew (Kigel, 2022a, 2022 b, forthcom-
ing). Furthermore, contrastive studies dedicated to dif-
ferent languages such as Afrikaans and Northern So-
tho(Taljard, Bosman, 2014); Portuguese, Spanish and
Chinese (Monteiro et al., 2018); Russian and Italian
(Pomarolli, 2021). These studies usually focused on the
similes, and differences in the use of the most popular
lexemes.
The investigation of bread idioms in English, Rus-
sian and Italian (Yurina et al., 2017), and their biblical
symbolism in Russian and Italian (Yurina & Pomarolli,
2017) proved the big similarity of figurative language.
The deep analysis of fruit as a source and a domain of
varied metaphors deed in several papers (Pamies, 2011,

4 Sciences of Europe # 113, (2023)
2014, 2015). The recognition of the similar value of
cassava, bread, and rice in different cultures based on
linguistics, is the theme of special work (Monteiro et
al., 2018). Our works are dedicated to food metaphors
with the names of edible plants and bread and milk in
English and Hebrew (Kigel, 2022a, 2022 b, forthcom-
ing).
Newman’s pioneering study (1997, 214) is the
only work, as we know, on the global attitude to eating
and it focused on a broad category of verbal concepts
related to eating and drinking and emphasized the rich-
ness of conceptual juxtapositions between the food and
drink domain and other domains, rather than document-
ing the metaphorical use of specific verbs to eat and
drink. This paper (Newman, 1997, 214) described the
process of eating as consisting of two completely dif-
ferent kinds: interiorization (from the point of view of
the nourishing substance), and destruction and remov-
ing an entity's internalized imagery(from the eater's
point of view) and that the procedure of an agent-cen-
tered eating procedure seemed so: intake-mastication -
swallowing-digestion - removal from the body, and as
a result the disappearing of processed food. Following
Newman, it is a slow process, resulting in the disap-
pearance of processed food. A patient-centered proce-
dure seemed different: hunger - intake - massification -
swallowing - digestion - nourishment - enjoyable gus-
tation.
Since the investigation of unrelated and structur-
ally distant languages such as English and Hebrew and
food figurative language one of the most acute prob-
lems of intercultural communication and modern lin-
guistics, this pilot article aim is to identify and study
English and Hebrew eating metaphor(EM) for investi-
gation a general attitude to food and eating, understand-
ing of national values through a material, physical, so-
cial, emotional, spiritual, and moral perspective. The
investigation of this cultural phenomenon is important
for multicultural communication because, in Israel, He-
brew is the state language, and English is very wide-
spread but the because the contrastive research of Eng-
lish and Hebrew food Metaphors is in the beginning.
The results of the study are relevant for compara-
tive and contrastive linguistics, ethnolinguistics, and
the theory of intercultural communication, and in prac-
tice can be useful in lexicography, including phraseol-
ogy, and corpora, teaching L2.
Method The study corpus is about 145 (80 English
and 65 Hebrew) metaphors as idioms, phraseological
and paremiological units, set expressions, proverbs,
maxims, and sayings collected from electronic expla-
nation and phraseologic dictionaries, and Internet
search. The Lakoff theory of conceptual metaphor and
Newman's ideas about food metaphor are at the base of
this study.
2. Results
The study results are presented in Table 1 English
and Hebrew Metaphors on Physical Perspective of Eat-
ing, Table 2 English and Hebrew Equivalent Eating
Metaphors, Table 3 Hebrew ethnocultural Eating Met-
aphors, and Table 4. English ethnocultural Eating Met-
aphors.
3. Discussion
3.1 Hebrew and English Equivalent Eating Meta-
phors
English and Hebrew metaphors show the relation-
ship between physical food and the process of satiation
from different points of view. for example, the main
groups of foods that should be consumed every day
(food pyramid); healthy food (whole foods) versus un-
healthy food (fast food, junk food). you cannot hold a
cake and eat it at the same time, this statement corre-
sponds to the position of scientists that food is de-
stroyed and disappears in the body as a result of eating
(Newman, 2009). The metaphor food chain describes a
pathway of energy and nutrients through the ecosystem
and the food pyramid represents the basic food groups.
English and Hebrew metaphors express an attitude to
physical food and the satiation process from different
perspectives e.g. metaphor food chain describes a path-
way of energy and nutrients through the ecosystem, id-
iom food pyramid - the main groups of foods consumed
every day; healthy food (whole foods) versus unhealthy
food (fast food, junk food). The scientist's note that
food is destroyed and disappears in the body as a result
of eating (Newman, 2009) corresponds to the saying
you cannot hold a cake and eat it at the same time. The
optimal general attitude towards food defines the say-
ing is to eat to live, not live to eat attributed to many
famous people. Its meaning is: the eating aim is obtain-
ing energy for action and achieving goals, but enjoya-
ble gustation and satiety can not be the life purpose.
The figurative language usually uses the compari-
son with animals to describe the exterraging hunger:
hungry as a bear, hog the wolf and an opposed to it is a
healthy appetite and a hunger strike as a method of non-
violent resistance because malnutrition is a way to
death. Metaphors describe a small amount of eating
food (eat like a bird ) in opposite to a big one (eat like
a horse, eat for England, eat for two).
Food intake has some minimal limits ( bread and
water), but there is no metaphor for maximal limits alt-
hough excessive food consumption for pleasure can
lead to health problems. However, food abuse is dis-
cussed in the metaphor: eat, drink and be merry, for to-
morrow we die is evidence of doubt about the future: if
you don’t know how many years you will live, so enjoy
momentary pleasure. The nowadays principle eat all-
you-can-eat also suggests moderation and prudence.
The abuse of hospitality (eating out of the house and
home), quick eating (wolf food down), and lack of man-
ners(eating like a pig) were condemned also. Exterrag-
ing eating because of emotional and physiological
needs signed by metaphors comfort food and conven-
ience food.
Humans need food to survive, it is a very im-
portant being part but emotional, and spiritual human
needs are also very strong: man does not live by bread
alone (Tanakh), bread, and circus (Juvenal). It is a must
to note that the Tanakh or Hebrew Bible is the main
sacred book of Judaism, written in Hebrew and Ara-
maic and completed in 450 BCE. Christian Bible con-
tains both the Old Testament based primarily upon the
Tanakh and New Testaments written in the Koine

Greek language described Jesus and the beginning of
Christianity( Definition of Bible).
Following the Tanakh, for achieving food person
need to work hard: in the sweat of thy face shalt (God's
curse of humans during the expulsion from the Garden
of Eden); but at the same time those who make efforts
to achieve it, food is guaranteed ( ‫לחם‬ ‫ישבע‬ ‫אדמתו‬ ‫עובד‬,
works his land will be fed bread).
The Hebrew metaphor ‫חינם‬ ‫אוכל‬ (freeloader), and
the English one the bread of idleness condemn parasit-
ism and exploitation of those that get food and share it
with others for humane reasons.
In its turn, the English saying There is no such
thing as a free lunch in categorical and pragmatic form
declares the universal principle of human society: get-
ting food and other goods is energy embodied in differ-
ent forms and depends on human efforts. The saying
Only free cheese is in the mousetrap emphasizes the
dangerousness of manipulation or exploitation that
lurks in a supposedly free product.
A popular Hebrew saying performs that preparing
meals and eating is a long complex process that needs
planning and punctuality(‫בשבת‬ ‫יאוכל‬ ‫שבת‬ ‫בערב‬ ‫שטרח‬ ‫מי‬
he who worked Friday evening, will eat during Shab-
bat) because according to Jewish custom, all prepara-
tions for Saturday must be completed in the evening on
the eve of Saturday because Saturday is a holiday day,
it is forbidden to buy, prepare food and to work at all.
Bread> living, the most urgent physical person
needs bread and water
Bread> a livelihood for a family bread and butter,
bread and meat, breadwinner, ‫חוק‬ ‫לחם‬.
Bread> wellness, plenty breadwinner; bring home
bread and butter.
Bread> wealth, making money bread, heavy
bread. It is a modern extension.
Bread> advantages, benefits to have bread but-
tered on both sides; know on which side your bread is
buttered; bread always falls on the buttered side; the
best thing since sliced bread.
The absence of bread > poverty below the bread-
line, take the bread out from people's mouths
Hunger >poor quality from hunger.
Bread is a common main ingredient in every meal.
Symbol meanings of bread metaphors are the focus of
our article on English and Hebrew Bread and Milk Met-
aphors (Kigel, 2022b, forthcoming). Bread is the cog-
nitive metaphor for the most urgent physical person's
need as food for life, wealth, and plenty contrary to
hunger, and poverty (bring home bread and meat, be-
low the breadline).
Due to its great importance in the daily diet, bread
has become a symbol of basic and essential things that
is impossible without it. In the Torah, Adam was told:
"By the sweat of your nose you shall eat bread...", that
is, the person has to put in a lot of effort to earn his
bread for a living. According to the proverb Man shall
not live by bread alone, food, money, and possessions
are not enough for man to be happy, he also needs other
things, such as culture and art, to enrich his world.
Two language cultures are associated bread (the
universal food conceptual metaphor) with life and the
Creator based on the idea that the human body and the
land are given by the creator and under his care. Reli-
gious Jewish eaters tell the gratitude of the Creator for
food at the beginning and end of every meal ( ‫המוציא‬
‫הארץ‬ ‫מן‬ ‫לחם‬, the one who brings bread out of the land;
‫המזון‬ ‫ברכת‬, food blessing) and Christian prayers ask
Lord to give daily bread.
The Hebrew complex metaphor ‫הארץ‬ ‫מן‬ ‫לחם‬ ‫המוציא‬
(the one who brings bread out of the land) expresses a
complicated universal meaning by a number of meta-
phors: The one - Creator, bread - food, brings out of the
land - agriculture work.
The Christian Bible metaphor break the bread
means to share a meal is a symbol of hospitality (a
bread-and-butter letter); friendliness and informality.
The demonstration of faith in Jesus while eating blessed
oblates and wine in the eucharist ceremony is based on
the Biblical metaphor Eat me drink me. Nowadays
bread symbolizes making money and providing a live-
lihood for the family(breadwinner, bread and butter).
According to G. Lakoff, conceptual metaphors
consist of the source domain from which we draw met-
aphorical expressions (e.g., love is a journey) and the
target domain that we try to understand.
Following food metaphors are presented as the
source and target domains.
Hunger, big appetite > an intense desire, yearning,
or need to continue the action hungry for, go hungry,
hunger after, with the food comes the appetite. This
metaphor treats physical food and psychological as-
pects of human behavior.
Eating> the process of thinking intellectual hun-
ger, food for thought. As in Newman’s scheme, the
thinking process can be described by putting together
the stages of an agent-oriented and a patient-centered
procedure: hunger - intake- processing- nourishment -
enjoyable enjoyable gustation.
Eating>regretting eat your heart out, eat himself.
In this case, eating such food instead of pleasure brings
suffering, and not pleasure from eating. Newman noted
that the idea of torment, suffering, is usually a continu-
ous process or state, rather than a momentary one, and
is centered on the agent and the patient.
Eating>criticizing, negative attitude toward an-
other person eat him for breakfast ‫אכל‬ ,‫יושביה‬ ‫אוכלת‬ ‫ארץ‬
,‫אותו‬, a land eats its inhabitants or difficult country to
live it. Following Newman, it is a slow process of de-
stroying oneself or the other person’s reputation in the
sense of harming it. These metaphors emphasize the de-
struction of the moral value and reputation of the criti-
cized person as a result of criticism (the disappearance
of food at the end of the process) a gradual destruction
similar to the metaphorical extensions of chewing
verbs.
Eating non-edible food > difficulties, suffering eat
it, ‫קש‬ ‫לאכול‬ ,‫חצץ‬ ‫לאכול‬. In this situation, inedible food
turns eating into an unpleasant process.
Eating non-edible food > publicly admission a hu-
miliating mistake eat hat, crow, ‫הכובע‬ ‫את‬ ‫לאכול‬
Bad food> negative results of human behavior ‫אכל‬
‫מעלליו‬ ‫פרי‬, he ate the fruit of his deeds).
3.2 Hebrew and English Ethnocultural Eating
Metaphors

Popular Hebrew ethnocultural metaphors for food
draw our attention to additional aspects of food. reveal
additional nuances of the relationship to food.
Hunger> negative emotions for a needy person
‫מבויש‬ ‫רעב‬ shameful hunger. The need to ask for food
from another person causes a person suffering and hu-
miliation ‫ח‬
‫רעב‬ ‫רפת‬ , shameful hunger.
moderate consumption of pleasant food > moder-
ation in behavior, the desire to avoid exaggeration in
everything.
Eating > emotional satisfaction ‫רצון‬ ‫שביעת‬ satisfac-
tion that corresponds to the stage.
Moderate eating of pleasant foods >moderation in
deeds, need to avoid exaggeration in anything.
to appetite > the cause of converting religion for
sake of comfort and benefits ‫לתאבון‬ ‫מומר‬, converted to
appetite ironic.
English Ethnocultural cognitive metaphors many
times featured pragmatic connotations:
eating > the result of consistent targeted actions
and efforts he that would eat the fruit must climb the
tree; he that would eat the kernel must crack the nut;
how do you eat an elephant? One bite at a time.
Hunger > a cause of angry, volatile behavior.
Eating> sex high sex appetite, to eat to crave sex.
Sex is presented as a long process similar to digestion:
Eating - thinking and sex have some similar stages:
hunger-doing sex- nourishment- enjoyable gustation.
In addition to various unrelated topics, many Eng-
lish food metaphors are pragmatic in nature and de-
scribe setting goals and the sequence of actions to
achieve them.
4. Conclusion This study presents both equivalent
and ethnocultural food metaphors in English and He-
brew, using Newman's scheme of analyzing food met-
aphors as agent-centered (substance) and patient-cen-
tered(eater). A large number of equivalents in two lan-
guages proves a correlative attitude to food. Both the
cognitive metaphor Eating is the result of human effort
and also the mega metaphor Bread have plenty of vari-
ous meanings.
Ancient metaphors talk about the physical value of
food for a person, which must necessarily be supple-
mented by spiritual satisfaction, and the most important
conceptual metaphors are the blessing on bread and
food in Hebrew and English. The most minimal food
(bread and water), difficulties in growing agricultural
products, obtaining food, and cooking were discussed
in figurative language. In the same way, they condemn
laziness, idleness, and parasitism.
Newer metaphors speak of a reasonable attitude
towards the enjoyment of food, which should not be
made the goal of life, and the need for moderation in it,
as in other areas of life.
While Jewish ethnocultural metaphors empha-
sized the psychological problems of hunger and the
need for planning and foresight in food preparation,
English metaphors found a connection between food,
the effort to obtain it, and the reward for it. In addition
to various unrelated topics, many English food meta-
phors are pragmatic in nature and describe setting goals
and the sequence of actions to achieve them.
Future research directions are English and Hebrew
metaphors for cake and honey, as well as food meta-
phors in other languages. It is very useful to conduct a
study of the frequency of the use of metaphors, a dia-
chronic study, and to illustrate the points of the article
with quotations from the literature.

Table 1.
English and Hebrew Eating Metaphors from the Physical Perspective
Food chain
a possible pathway that energy and nutrients can follow through the ecosystem, describing
who eats whom in the wild.
‫המזון‬ ‫שרשרת‬
food pyramid
a representation of the optimal number of servings to be eaten each day from each of the
basic food groups:
Fruits, Vegetables, Grains, Protein Foods, and Dairy
‫המזון‬ ‫פירמידת‬
whole food, healthy food
processed, refined or had ingredients added to them. Whole foods include fruits, vegetables,
legumes, nuts, seeds, whole grains, meat, fish, and eggs. Fruit, vegetables, legumes (e.g. len-
tils and beans), nuts, and whole grains (e.g. unprocessed maize, millet, oats, wheat, and
brown rice)
fast food
mass-produced foods, frozen, reheated or pre-cooked to take away.
junk food
high in calories from sugar and/or fat, and possibly also sodium, but with little dietary fiber,
protein, vitamins, minerals, or other important forms of nutritional value
‫בריא‬ ‫מזון‬
‫מלא‬ ‫מזון‬
‫מזון‬
‫מהיר‬
‫פוד‬ ‫ג'אנק‬
‫אוכל‬
-
‫זבל‬
eat to live, not live to eat
eating needs to supply health but not be a favorite activity
,‫לחיות‬ ‫כדי‬ ‫לאכול‬
‫כדי‬ ‫לחיות‬ ‫לא‬
‫לאכול‬
Bread and circuses
gaining public approval through superficial means such as diversion and distraction to hide
fundamental flaws in society
Jubanellis, a Roman poet and satirist 1st century BC
‫ושעשועים‬ ‫לחם‬
Eat, drink, and be merry, for tomorrow we die
You only live once, so enjoy life
‫כי‬ ‫ושתה‬ ‫אכול‬
‫נמות‬ ‫מחר‬
‫כב‬ ‫ישעיהו‬, ‫פסוק‬
‫יג‬
bread and water
the most minimal meal
‫ומים‬ ‫לחם‬
All-you-can-eat
people can serve themselves as much food as they want at a restaurant
‫יכולתך‬ ‫כפי‬ ‫אכול‬
a healthy appetite
a strong interest in and desire to eat well
‫בריא‬ ‫תאבון‬
hungry as a bear, as a hog hungry as a hunter be so hungry (that) (one) could eat a horse, be
hungry like the wolf
‫זאב‬ ‫כמו‬ ‫רעב‬
eat like a bird vs
to eat like a horse, eat for England
eating very less vs eating much
‫ציפור‬ ‫כמו‬ ‫לאכול‬
‫אכל‬
‫פה‬ ‫בכל‬
eat for two
pregnant woman
eat out of house and home
consuming so much of someone's store of food that little or none is left for the owner
‫בשביל‬ ‫לאכול‬
‫שנים‬
wolf food down
Eating a lot very quickly
eat like a pig
‫חזיר‬ ‫כמו‬ ‫אכל‬
Emotional eating
overeating using food to make yourself feel better—to fill emotional needs, rather than your
stomach. you also feel guilty for
Comfort food, convenience food
a dish that's high-carb, high-sugar, or high in fatty acids—think French fries, cheeseburgers,
ice cream, candy, and chocolate
‫מנחם‬ ‫אוכל‬
A bout of hunger
eager to make money. ambitious
‫רעב‬ ‫התקף‬
A hunger strike
a method of non-violent resistance in which participants fast as an act of political protest, or
to provoke a feeling of guilt in others
‫רעב‬ ‫שביטת‬
You cannot have your cake and eat it
Once the cake is eaten, it is gone; impossible to have or do two good things at the same
‫העוגה‬ ‫את‬ ‫לאכול‬
‫אותה‬ ‫ולהשאיר‬
‫שלמה‬

Table 2.
Hebrew and English Equivalent Eating Metaphors from Different Perspective
English Hebrew
bread and water
the most minimal meal
A meager diet that is barely enough to sustain life
‫לחץ‬ ‫ומים‬ ‫צר‬ ‫לחם‬
‫כ‬ ‫ל‬ ‫ישעיהו‬
Narrow bread and
pressed water
Man does not live by bread alone
people have spiritual as well as physical needs
Bread and circuses
gaining public approval through superficial means such as diversion and distraction to
hide fundamental flaws in society
Jubanellis, a Roman poet and satirist 1st century BC
‫לב‬ ‫הלחם‬ ‫על‬ ‫לא‬
‫יחיה‬ ‫דו‬
‫ג‬ ,‫ח‬ ‫דברים‬ ‫האדם‬
‫ושעשועים‬ ‫לחם‬
bread and butter, bread and meat, bread winner
basic livelihood, in the amount sufficient for a person's living, main income
money
below the breadline
the poverty line
breadwinner
main earner in a family
‫חוק‬ ‫לחם‬
In the sweat of thy face shalt thou eat bread
he will have to work for living, Adam's punishment for eating fruit in Eden.
‫לחם‬ ‫תאכל‬ ‫אפך‬ ‫בזעת‬
‫ג‬ ‫בראשית‬, ‫יז‬ ‫פסוק‬
‫חינם‬ ‫אוכל‬
to live or eat at the
expense of others
freeloader
Works his land will be fed bread
Guaranteed the fruits of the man invested his efforts, the means to advance any cause
‫לחם‬ ‫ישבע‬ ‫אדמתו‬ ‫עובד‬
‫יב‬ ‫משלי‬, ‫יא‬ ‫פסוק‬
There is no such thing as a free lunch
nothing can be received without a price, every act or product has a price, even if it is
not visible to the eye. originates in English, the initials of its various versions are also
common.
TNSTAAFL, TANSTAAFL, TINSTAAFl
‫חינם‬ ‫ארוחות‬ ‫אין‬
the only free cheese is in the mousetrap
Nothing is truly free, everything comes with conditions, however hidden or unseen.
Things without clear motivation are suspect manipulative or to be dangerous.
‫רק‬ ‫יש‬ ‫חינם‬ ‫גבינה‬
‫עכברים‬ ‫במלכודת‬
Let them eat cake
disregard or cynical attitude to the starving people
Marie Antoinette phrase, the last Queen of France before the French revolution
‫תאכלו‬ ‫לחם‬ ‫אין‬ ‫אם‬
‫עוגות‬
He ate the fruit of his deeds
A person bears the consequences of his actions
The children's teeth are darkened from unripe fruits that the fathers ate
Punishment of descendants for the ancestors' sins
ate the porridge he cooked
Person pay for his mistakes
‫מעלליו‬ ‫פרי‬ ‫אכל‬
‫בסר‬ ‫אכלו‬ ‫אבות‬
‫ושני‬
‫תקהינה‬ ‫בנים‬
‫ל"א‬ ‫פרק‬ ‫ירמיהו‬ ‫ספר‬’,
‫שבישל‬ ‫הדייסה‬ ‫את‬ ‫אכל‬
eat the meat and spit out the bones
Exploration of good, useful things, and getting rid of the bad
‫זרק‬ ‫קליפתו‬ ‫אכל‬ ‫תוכו‬
– ‫ב‬ ‫עמוד‬ ,‫טו‬ ‫דף‬ ,‫בבלי‬
‫חגיגה‬ ‫מסכת‬
Inside he ate and a
peel threw away
hungry for (something)
having a strong appetite for a particular kind of food The desire or need to feel spiritual
fulfillment in one's life.
go hungry
To remain determined, competitive, motivated, and active in one's hopes, ambitions
hunger after, hunger for
an intense desire, yearning, or need for something
)‫ל(משהו‬ ‫רעב‬
Heart hunger
emotional hunger
The feelings of weakness, restlessness and frustration
vs stomach hunger (physical or medical necessity to eat)
‫רגשי‬ ‫רעב‬ ,‫נפשי‬ ‫רעב‬

With the food comes the appetite
Starting an activity increases one's desire to continue it.
the more you have and the more you want to have
‫התאבון‬ ‫בא‬ ‫האוכל‬ ‫עם‬
eat your heart out
regretted or suffered
eat himself
sorry, Repent
eat (away) at (someone's) conscience
feelings of guilt, especially for an extended period of time. ‫מצפון‬ ‫איסורי‬
‫הלב‬ ‫את‬ ‫אכל‬
‫עצמו‬ ‫את‬ ‫אכל‬
Eat him alive eat somebody alive
angry criticizing to completely destroyed or defeated someone
Eat it without salt
Defeated him easily
Eat someone for breakfast
‫חי‬ ‫אותו‬ ‫אכל‬
‫מלח‬ ‫בלי‬ ‫זה‬ ‫את‬ ‫אכל‬
‫חי‬ ‫מישהו‬ ‫לאכול‬
eat gravel, straw
Suffer
eat it
He was damaged, injured
‫קש‬ ,‫חצץ‬ ‫אכל‬
‫אותה‬ ‫אכל‬
‫אכל‬ ‫אותה‬
eat hat /crow/ humble pie/dirt/ eat the frog,
publicly admitted humiliating mistake
‫הכובע‬ ‫את‬ ‫לאכול‬
food fight
a form of chaotic collective behavior when food is thrown for amusement
‫אוכל‬ ‫מלחמת‬
worm food corpses in a state of decay; remains ‫לתולעים‬ ‫מזון‬
the paper feed a device for inserting sheets of paper into a printer or typewriter feed
The part of a machine, that supplies the material to be operated upon.
‫הנייר‬ ‫הזנת‬
Food for thought
An idea that makes you think seriously
‫למחשבה‬ ‫מזון‬
Simulated hunger, unnecessary eating because of the appearance of the food.
‫העיניים‬ ‫עם‬ ‫לאכול‬
sexuality. We see this in (3), which is naturally understood to mean that the man
wanted to have sex with the woman
‫בעיניים‬ ‫אותה‬ ‫לאכול‬
Table 3.
Hebrew Ethnocultural Eating Metaphors
‫הארץ‬ ‫מן‬ ‫לחם‬ ‫המוציא‬
the one who brings bread out of the land
blessing on the bread before a meal where bread is eaten
‫המזון‬ ‫ברכת‬
‫דברים‬ ‫ספר‬
‫ח‬ ‫פרק‬
',
‫י‬ ‫פסוק‬
'
The blessing of the food
a final blessing that is said according to the Torah,Halacha at the end of every meal
‫בשבת‬ ‫יאכל‬ ‫שבת‬ ‫בערב‬ ‫שטרח‬ ‫מי‬
He who worked Friday’s evening, will eat during Shabbat
‫דיך‬ ‫אכל‬ ‫מצאת‬ ‫דבש‬
‫ב‬ ‫יד‬ ‫חגיגה‬
The honey you find eat moderately
It is not good to overdo also in good actions.
‫יושביה‬ ‫אוכלת‬ ‫ארץ‬
‫לב‬ ‫יג‬ ‫במדבר‬
a land eats its inhabitants
a difficult country to live
‫לתאבון‬ ‫מומר‬
converted to appetite
committing a crime or converting his religion for pleasure and benefit
‫רעב‬ ‫חרפת‬
‫מבויש‬ ‫רעב‬
‫לו‬ ‫יחזקאל‬
30
ashamed hunger
Suffering and humiliation when asking for bread from others
‫חינם‬ ‫אוכל‬
eater free food
parasite
‫המזון‬ ‫אבות‬
main food groups
The macronutrients
carbohydrates, fats, proteins, vitamins and minerals. are necessary for the proper functioning of the human body
‫פה‬ ‫בכל‬ ‫אכל‬
Ate every mouthful
Gobble

‫רצון‬ ‫שביעת‬
Emotional satisfaction
‫ברעב‬ ‫לגווע‬
starving
‫א‬
‫הראש‬ ‫את‬ ‫כל‬
Annoying, disturbing, talks a lot which apparently indicates wisdom and education
Table 4.
English Ethnocultural Metaphors
daily bread Matthew 6:11; Luke 11:3
livehood
Eat me drink me
John 6:54 The Jesus saying, the person who draws on, claims, or lays hold of the reality of his atoning sacrifice
by putting personal faith in him.
to break the staff of your bread
Leviticus 26:70)welcome, of openness, a gesture signifying peace
eat the bread of idleness Proverbs 31 verse 27
a lazy , eat food that one has not personally earned
you eat with your eyes first
The sight, odor, taste and even the sound of food all factor in one's decision to choose to eat a certain food.
You do not notice your hunger when you are sleeping.
Getting a healthy amount of sleep per night is essential to feeling less hungry.
a hungry man is an angry man
the state of anger people feel when hungry
Do you eat with that mouth?
Used to chastise someone who is using lewd, vulgar, or obscene language.
a hungry belly has no ears
a hungry person not being able to concentrate on anything else
hunger is the best sauce
Food tastes better when one is hungry.
from hunger
Of very poor quality; terrible. Not very good, interesting, or appealing.
he that would eat the fruit must climb the tree
he that would eat the kernel must crack the nut
the cat would eat fish, but would not wet her feet
In order to enjoy something, you should make first the effort to win it.
don't make yourself a mouse, or the cat will eat you
If you belittle yourself, people will take advantage of you
How do you eat an elephant? One bite at a time.
To do something one step at a time; to do something in steps rather than all at once
dog does not eat dog
disreputable person will not harm other disreputable people
Dog-eat-dog world
An environment that is ruthlessly competitive
don't know whether to eat it or rub it on food
That does not recognize or that looks unusual
Eat high on the hog
To live very well and prosper
Eat your heart out!
A taunt to indicate that the speaker has outperformed that person in that field
eat my hat
something will not happen or cannot be true
Eating out of one’s hand
To be quite submissive; be manipulated or dominated by another.
Won’t eat you
no reason to be afraid of one; someone should not be shy about approaching or talking to one
high sex appetite
A high sex drive
to eat to crave sex
Seven foods packed with nutrients can perk up libido and improve overall health.

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ECONOMIC SCIENCES
UNDERSTANDING HIGH PERFORMANCE WORKPLACE AND CHARACTERISTICS OF HIGH-
PERFORMANCE WORKPLACE
Kiguradze K.
PhD Student, Business School,
Georgian American University, Tbilisi, Georgia
DOI: 10.5281/zenodo.7773719
ABSTRACT
A high-performance workplace is a work environment that is optimized for productivity, efficiency, and in-
novation. It is a culture that encourages employees to perform at their best and achieve their full potential, and it
is characterized by a strong focus on results, teamwork, leadership, learning, and development.
In a high-performance workplace, employees are empowered to collaborate and share ideas, take ownership
of their work, and continuously learn and develop new skills. The workplace culture is open and communicative,
with a shared commitment to achieving common goals.
Leaders in a high-performance workplace inspire and motivate their teams, providing clear direction and
support to ensure that employees are equipped to achieve their goals. The workplace is structured in a way that
supports performance and productivity, with clear expectations and accountability measures in place.
In summary, a high-performance workplace is a culture of excellence that values collaboration, innovation,
leadership, and results. It is an environment that fosters growth and development, enabling employees to reach
their full potential and achieve success both individually and as part of a team.
Keywords: Management, Leadership, Georgia.
Understanding High Performance Workplace
Modern understanding of high-performance work-
places goes beyond traditional approaches of maximiz-
ing productivity and efficiency. It encompasses creat-
ing a positive workplace culture that prioritizes em-
ployee engagement, empowerment, and development.
A high-performance workplace fosters collaboration,
continuous learning, and innovation while also empha-
sizing accountability and results. Leaders play a critical
role in setting the tone, providing clear direction, and
inspiring employees to achieve their full potential.
Technology and other trends have also influenced the
modern understanding of high-performance work-
places, with a focus on building a culture that can adapt
to changes and thrive in the digital age. By creating a
high-performance workplace, organizations can im-
prove employee satisfaction, retention, and productiv-
ity, ultimately leading to greater success and growth.
Modern understanding of high-performance work-
places is influenced by current trends and the needs of
the current workforce. Here are some sources that pro-
vide more information about this topic:
1. “The 5 Elements of a High-Performance
Workplace in the Digital Age," by (Forbes, 2014). This
report identifies five key elements of a high-perfor-
mance workplace in the digital age, including agility,
collaboration, learning, innovation, and leadership.
2. “The Rise of High-Performance Workplaces,"
by (Gallup, 2019). This article discusses the importance
of creating a high-performance workplace and provides
tips for building a culture of engagement, development,
and results.
3. “Creating High-Performance Workplaces: An
Overview," a white paper by the ((SHRM)., the Society
for Human Resource Management, 2016). This paper
provides an overview of high-performance workplaces
and explores the role of leadership, culture, and em-
ployee engagement in achieving high performance.
4. “Building a High-Performance Culture," by
(Keller, Carolyn Dewar and Scott Harvard Business
Review, 2016)Review. This article examines the key
elements of a high-performance culture, including a
clear strategy, an engaging culture, and a focus on re-
sults.
5. “High-Performance Workplaces in the Digital
Age," by (Deloitte, 2018). This report explores the im-
pact of technology on the modern workplace and pro-
vides recommendations for building a high-perfor-
mance workplace that can adapt to these changes.
Overall, these sources highlight the importance of
creating a positive workplace culture that prioritizes en-
gagement, empowerment, and development. They em-
phasize the need for collaboration, continuous learning,
and innovation, while also emphasizing accountability
and results. By adopting a modern understanding of
high-performance workplaces, organizations can im-
prove employee satisfaction, retention, and productiv-
ity, ultimately leading to greater success and growth.
Characteristics of a high-performance workplace:
Modern characteristics of a high-performance
workplace focus on creating a positive and engaging
work environment that fosters collaboration, innova-
tion, learning, and development. They prioritize em-
ployee engagement and well-being, and they are shaped
by the changing expectations of the workforce. Here are
some key characteristics of a modern high-performance
workplace and the sources that support them:
1. Collaboration: A high-performance workplace
encourages collaboration and teamwork. This fosters
an environment where employees work together, share
ideas, and support each other to achieve common goals.
Source: "The DNA of High-Performance Teams,"
McKinsey & Company. This report highlights the im-
portance of team dynamics and provides recommenda-
tions for building high-performance teams. (The DNA
of High-Performance Teams, 2017)

2. Learning and Development: A high-perfor-
mance workplace emphasizes continuous learning and
development. It provides opportunities for employees
to enhance their skills and knowledge, and it supports
career growth and advancement. Source: "Creating
High-Performance Workplaces: An Overview," Soci-
ety for Human Resource Management (SHRM). This
paper provides an overview of high-performance work-
places and explores the role of leadership, culture, and
employee engagement in achieving high performance.
((SHRM)., 2017)
3. Innovation: A high-performance workplace
encourages innovation and creativity. It values new
ideas, embraces change, and fosters a culture of exper-
imentation. Source: "10 Characteristics of a High-Per-
formance Work Culture," Forbes. This article lists ten
characteristics of a high-performance work culture, in-
cluding a focus on innovation and a willingness to take
risks. (Forbes, 2014)
4. Employee Engagement: A high-performance
workplace prioritizes employee engagement. It values
employees' input, recognizes their contributions, and
fosters a sense of ownership and pride in their work.
Source: "The Essential Elements of a High-Perfor-
mance Workplace," Gallup. This article discusses the
importance of employee engagement, development,
and recognition in achieving high performance. (Gal-
lup, 2019)
5. Accountability and Results: A high-perfor-
mance workplace emphasizes accountability and re-
sults. It sets clear goals, measures progress, and re-
wards success. Source: "Building a High-Performance
Culture," Harvard Business Review. This article iden-
tifies the importance of a clear strategy and a focus on
results in building a high-performance culture. (Keller,
Carolyn Dewar and Scott Harvard Business Review,
2016)
6. Strong Leadership: A high-performance work-
place is led by strong, inspiring leaders who set the
tone, provide clear direction, and inspire employees to
achieve their full potential. Source: "Creating High-
Performance Workplaces: An Overview," Society for
Human Resource Management (SHRM). This paper
emphasizes the role of leadership in building high-per-
formance workplaces. ((SHRM)., 2017)
In summary, modern characteristics of a high-per-
formance workplace prioritize collaboration, learning
and development, innovation, employee engagement,
accountability and results, and strong leadership. These
characteristics are supported by various sources that
emphasize the importance of creating a positive and en-
gaging work environment that fosters employee well-
being, growth, and productivity.
References
1. (SHRM)., S. f. (2017). https://www.shrm.org.
Retrieved from
https://www.shrm.org:https://www.shrm.org/founda-
tion/ourwork/initiatives/resources-from-past-initia-
tives/Documents/Building%20a%20High%20Perfor-
mance%20Culture.pdf
2. (SHRM)., the Society for Human Resource
Management. (2016). Creating a More Human Work-
place. the Society for Human Resource Management
(SHRM).
3. Deloitte. (2018). https://www2.deloitte.com/.
Retrieved from https://www2.deloitte.com/:
https://www2.deloitte.com/con-
tent/dam/Deloitte/ch/Documents/innovation/ch-en-
workplace-of-the-future.pdf
4. Forbes. (2014, 3 31). https://www.for-
bes.com/. Retrieved from https://www.forbes.com/:
https://www.forbes.com/sites/boozandcom-
pany/2014/03/31/five-essential-elements-of-the-digi-
tal-workplace/?sh=1c23ed36258c
5. Gallup. (2019, 12 12). https://www.gal-
lup.com/. Retrieved from https://www.gal-
lup.com/:https://www.gallup.com/work-
place/269405/high-performance-workplaces-differ-
ently.aspx
6. Keller, Carolyn Dewar and Scott Harvard
Business Review. (2016). Three Steps to a High-Per-
formance Culture. Harvard Business Review.
7. The DNA of High-Performance Teams. M.
(2017, 06 28). McKinsey; Company. Retrieved from
McKinsey & Company: https://www.mckin-
sey.com/capabilities/people-and-organizational-per-
formance/our-insights/high-performing-teams-a-time-
less-leadership-topic

IMPACT OF QUALITY AND SECURITY MANAGEMENT ON HUMAN CAPITAL BUILDING
Kiguradze H.
PhD student, Business School,
Georgian American University, Tbilisi, Georgia
DOI: 10.5281/zenodo.7773726
ABSTRACT
Creating an employee pool is a critical task for any organization, and it involves attracting and retaining high-
quality employees who are committed to the success of the organization. By focusing on creating a positive work
environment, providing opportunities for career development, and prioritizing the health and well-being of their
employees, organizations can attract and retain the best employees. This leads to a stable and dedicated employee
pool that is committed to the success of the organization. This is an essential task for any organization, and it
involves attracting and retaining high-quality employees who are committed to the success of the organization.
The process of creating an employee pool can be challenging, but there are several steps that organizations can
take to attract and retain the best employees.
The article below discusses the importance of TQM and HSE management involvement in creating employee
pool and the importance of these two in creating company image.
Keywords: HSSE, TQM, Employee, Employee Pool.
Creating an employee pool involves several steps
such as creating a detailed job description that outlines
the responsibilities, qualifications, and experience re-
quired for the position, promoting the position through
various channels to help identify potential candidates
who are a good fit for the organization and who share
the same values and goals.
Organizations should also provide regular feed-
back and recognition to their employees. This can help
to build a sense of accomplishment and satisfaction
among employees and can help to improve perfor-
mance and productivity.
In addition, organizations should prioritize the
health and well-being of their employees. This may in-
volve providing health and wellness programs, offering
flexible work arrangements, and creating a safe and
supportive work environment.
TQM focuses on continuous improvement and
customer satisfaction. By implementing TQM, compa-
nies can improve their products and services, stream-
line their processes, and reduce waste and inefficiency.
This can help to build a reputation for quality and reli-
ability, which can improve customer satisfaction and
loyalty.
In addition, TQM can help to improve employee
satisfaction and engagement. By involving employees
in the improvement process and empowering them to
take ownership of their work, TQM can create a posi-
tive work environment and foster a culture of excel-
lence. This can lead to lower turnover rates and higher
employee satisfaction, which can help to attract and re-
tain high-quality employees.
HSE management, on the other hand, focuses on
ensuring the safety and well-being of employees and
the environment. By implementing HSE management,
companies can demonstrate their commitment to safety
and sustainability, which can improve their reputation
and brand image.
In addition, HSE management can help to reduce
accidents and injuries in the workplace, which can im-
prove employee morale and productivity. This can also
help to reduce costs associated with accidents and inju-
ries, which can improve the company's financial perfor-
mance and profitability.
Furthermore, companies that prioritize HSE man-
agement can build a positive reputation with customers
and stakeholders who are concerned about environmen-
tal and social issues. This can improve customer loyalty
and brand reputation, and can also help to attract so-
cially responsible investors and partners.
Total Quality Management (TQM) and Health,
Safety and Environment (HSE) management are criti-
cal aspects of creating an employee pool that is dedi-
cated to excellence and sustainability. These manage-
ment systems have a significant impact on the culture
of an organization, and they play a crucial role in at-
tracting and retaining high-quality employees.
TQM is a management approach that focuses on
continuous improvement and customer satisfaction. It
involves all employees in the organization and empha-
sizes the need for quality in all processes and opera-
tions. TQM helps to create a culture of excellence in the
workplace, where employees are encouraged to strive
for continuous improvement and take ownership of
their work.
The impact of TQM on creating an employee pool
is significant. TQM helps to attract and retain high-
quality employees who are committed to excellence
and are passionate about their work. Employees who
work in a TQM environment are empowered to take
ownership of their work and contribute to the success
of the organization. This leads to a culture of continu-
ous improvement, where employees are always looking
for ways to improve processes and operations.
HSE management, on the other hand, focuses on
ensuring that the workplace is safe and healthy for em-
ployees. It involves identifying and managing risks,
providing adequate training and resources, and creating
a culture of safety in the workplace. HSE management
helps to create a workplace where employees feel safe
and valued, and where their health and well-being are
prioritized.
The impact of HSE management on creating an
employee pool is also significant. HSE management

helps to attract and retain high-quality employees who
are concerned about their health and safety. Employees
who work in a safe and healthy environment are more
productive, engaged, and committed to their work.
They are also more likely to stay with the organization
for the long term, which helps to create a stable and
dedicated employee pool.
TQM and HSE management are closely related,
and organizations that implement both systems are
more likely to create a strong and dedicated employee
pool. By focusing on quality, continuous improvement,
and safety, organizations can create a workplace culture
that is focused on excellence and sustainability. This
culture attracts and retains high-quality employees who
are committed to the success of the organization.
TQM and HSE management have a significant im-
pact on creating an employee pool that is dedicated to
excellence and sustainability. By focusing on quality,
continuous improvement, and safety, organizations can
create a workplace culture that attracts and retains high-
quality employees. This leads to a stable and dedicated
employee pool that is committed to the success of the
organization. As such, organizations that prioritize
TQM and HSE management are more likely to succeed
in the long term and create a positive impact on their
employees and society.
Total Quality Management (TQM) and Health,
Safety, and Environment (HSE) management are two
critical management systems that can have a significant
impact on a company's image. Both systems focus on
creating a culture of excellence, safety, and sustainabil-
ity within an organization, which can help to build a
positive reputation and brand image.
In conclusion, TQM and HSE management can
have a significant impact on a company's image and
reputation. By implementing these management sys-
tems, companies can demonstrate their commitment to
quality, safety, and sustainability, which can improve
customer loyalty, attract and retain high-quality em-
ployees, and build a positive brand image. Therefore,
organizations that prioritize TQM and HSE manage-
ment are more likely to succeed in the long run and cre-
ate a positive impact on their employees, customers,
and society.
References
1. Abdullah, N. A. H., & Abdurahman, R.
(2019). The impact of total quality management on cus-
tomer satisfaction. International Journal of Academic
Research in Business and Social Sciences, 9(4), 326–
340.
2. Jang, S. M., & Cho, S. E. (2016). An empirical
study of the impact of TQM practices on job satisfac-
tion and organizational commitment in logistics com-
panies. International Journal of Production Economics,
171, 381–393.
3. Kumar, A., & Goyal, A. (2019). Total quality
management practices and its impact on teamwork and
employee engagement: Evidence from Indian manufac-
turing sector. International Journal of Productivity and
Performance Management, 68(3), 522–543.
4. Pandey, A., & Mishra, S. K. (2017). Total
quality management and employee involvement: A
case study of Indian Railways. International Journal of
Quality & Reliability Management, 34(8), 1218–1231.
5. Fonseca, J., Alves, A. C., & Ferreira, A. I.
(2019). A systematic review of the literature on safety
training interventions in the workplace. Safety Science,
118, 112–121.
6. Health and Safety Executive (HSE). (2021).
Managing health and safety. Retrieved from
https://www.hse.gov.uk/simple-health-safety/man-
age.htm
7. Korhonen, J., Kekäläinen, A., Kärri, T., Lind-
holm, M., Räsänen, K., & Saarela, K. L. (2020). Work-
place safety climate and safety behavior in the Finnish
food industry: A multilevel analysis. Safety Science,
124, 104605.

HISTORICAL SCIENCES
ПОСЛЕВОЕННОЕ СОСТОЯНИЕ АГРАРНОГО СЕКТОРА ЭКОНОМИКИ
КАРАКАЛПАКСТАНА
Мадреймов Е.Д.
Каракалпакский научно-исследовательский институт гуманитарных наук Каракалпакского отделе-
ния Академии наук Республики Узбекистан,
исследователь, г. Нукус
THE POST-WAR STATE OF THE AGRICULTURAL SECTOR OF THE ECONOMY OF
KARAKALPAKSTAN
Madreymov E.
Karakalpak Scientific Research Institute of Humanities of the Karakalpak Branch of the Academy of Sci-
ences of the Republic of Uzbekistan, Nukus
DOI: 10.5281/zenodo.7773736
АННОТАЦИЯ
В данной статье речь идет о состоянии аграрного сектора экономики Каракалпакстана послевоенный
период. Характеризуется попытки правительства по восстановлению отрасли, сопровождавшиеся админи-
стративно-принудительным диктатом государства и природными катаклизмами. Указывается на мобили-
зацию всех трудовых ресурсов внеэкономическими, директивными методами, носившими жесткий, полу-
военный характер.
ABSTRACT
This article deals with the state of the agricultural sector of the economy of Karakalpakstan in the post-war
period. It is characterized by the government's attempts to restore the industry, accompanied by administrative and
coercive dictates of the state and natural disasters. It indicates the mobilization of all labor resources by non-
economic, directive methods, which were of a rigid, paramilitary nature.
Ключевые слова: сельское хозяйство, правительство, принуждение, трудовая дисциплина, хлопко-
водство, население, социальное положение.
Keywords: agriculture, government, coercion, labor discipline, cotton growing, population, social status.
После Второй мировой войны сельское хозяй-
ство Каракалпакстана столкнулось со множествами
трудностей. Война тяжело отразилась на состоянии
сельского хозяйства. Этот период в истории нашей
республики было периодом сложных социально-
экономических и демографических изменений.
Сельское хозяйство в Каракалпакстане занимало
основное место в экономике республики, однако,
послевоенный период сократились посевные пло-
щади, ухудшилась обработка полей, почти на треть
уменьшилось число трудоспособного населения.
На протяжении нескольких лет на село почти не по-
ставлялась новая техника, основное производство
сосредотачивалось в колхозах, где преобладал руч-
ной труд.
В год завершения войны самоотверженный
труд народа Каракалпакстана оказался недостаточ-
ным для выполнения планов по производству сель-
скохозяйственной продукции. Так, в 1945 году план
по производству и сдачи хлопка-сырца государству
выполнили только труженики Турткульского и
Ходжейлийского районов, остальные остались в
должниках. Выращенный на полях хлопок-сырец
не превышал 9,7 центнеров с гектара [1]. Причин
столь кризисных явлений общего состояния сель-
скохозяйственного производства было много,
например, в хозяйствах в основном использовался
ручной труд, механизмов почти не было, а также
состояние ирригационных систем, не отвечавших
требованиям времени. Проф. К.Сарыбаев указы-
вает, что отсутствие водораспределительных со-
оружений приводило неравномерному распределе-
нию водных ресурсов: в некоторых местах часто
случался перерасход воды, а в дальние районы вода
так и не доходила [2]. Именно в 1945 году на окра-
инные земледельческие районы вода так и не посту-
пила, а отсутствие тракторов в период посева
вплоть до 1960-х годов в качестве тягловой силы
использовались крупнорогатый скот, лошади и
ослы.
Сразу по окончанию войны соответствующие
советско-партийные органы в первую очередь
начали составлять план по увеличению производ-
ства сельскохозяйственной продукции на 1946 год.
Например, по плану в 1946 году было запланиро-
вано увеличить производство хлопка-сырца до 12
центнеров с гектара. Также увеличить посевы пше-
ницы и проса до 3700 гектаров, повысить урожай-
ность пшеницы до 10,1 центнеров с гектара, проса
– до 6 центнеров с гектара. Особо отмечалась необ-
ходимость механизации сельскохозяйственного
производства. Для посева хлопчатника выделялось
54 тысяч гектаров, таким образом довести объемы
посевных земель в республике до 154,8 тысяч гек-
таров. Также намечалось посеять другие техниче-
ские культуры, такие как люцерна, кукуруза, кун-

жут, овоще-бахчевых культур и др. Также расширя-
лись земли под ведение животноводства и шелко-
водства.
2 февраля 1946 года ЦК ВКП(б) и СНК СССР
приняли постановление «О плане и мероприятиях
по восстановлению и дальнейшему подъему хлоп-
ководства в Узбекистане на период 1946-1953
годы» [3]. Согласно данному постановлению, план
хлопкозаготовок в Каракалпакстане на 1947 год
был намечен в размере 100 тысяч тонн, а к 1950
году довести до 168 тысяч тонн. По плану произ-
водство хлопка-сырца необходимо было довести до
11,5 центнеров с гектара.
Однако, осуществлению этих задач мешали
многие факторы, как природные, так и техниче-
ского характера. Например, в 1945 году прибави-
лась проблема с азиатской саранчой, которая пред-
ставляла угрозу сельскохозяйственным посевам
еще в довоенный период. Еще в 1937 году в респуб-
лике была организована Амударьинская саранчовая
экспедиция, которая в течение 1937-1940 годов об-
работала свыше 445 тысяч га площади и очистила
активную форму саранчи на всей территории
дельты Амударьи. Они гнездились в основном на
громадных площадях пустырей, на участках зе-
мель, оставленные на длительное время без обра-
ботки и заросшие сорняками, и особенно тугаев.
Основная масса вредителей были сконцентриро-
ваны в северных районах Каракалпакстана и в
1940-1941 годах здесь, на площади свыше 178 ты-
сяч га, все еще оставалась угроза азиатской саранчи
[4].
В 1941 году эта экспедиция проделала огром-
ную работу, свела угрозу саранчи, однако начало
войны обусловило её реорганизацию в Наблюда-
тельно-истребительную станцию по борьбе с азиат-
ской саранчой [5]. Затем пришлось сократить штат
данной станции и с 1942 года она стала Наблюда-
тельно-истребительным пунктом, значительно со-
кративший объем обрабатываемой территории. В
1944 году разреженные остатки азиатской саранчи
стали увеличиваться и перешли к активному раз-
множению. В год окончания войны азиатская са-
ранча стала представлять уже большую угрозу
сельскохозяйственным посевам не только Каракал-
пакстана, но Ташаузской области Туркменской
ССР. Площадь заражения увеличилось до 60 тысяч
га. Поэтому в 1945 году вышеуказанный пункт
вновь был реорганизован в Амударьинскую экспе-
дицию по борьбе с азиатской саранчой. В следую-
щем 1946 году из-за недостатка ядохимикатов (ар-
сенит кальция) не удалось достичь некоторых оча-
гов сосредоточения вредителей, что стало
причиной небывалого их размножения, которые
расселились на громадной территории, охватившей
свыше 173 тысяч га земель Кунградского, Ходжей-
лийского, Кегейлийского, Чимбайского, Тахта-
купырского, Караузякского районов ККАССР, Хо-
резмской области Узбекистана, Куня-Ургенчского
и Дарганатинского районов Туркменистана. Вреди-
тели накрывали территории до 120 км в ширину и
10 км в глубину. К началу 1947 года площадь зара-
жения достигла 516 тысяч га. [6].
В Каракалпакстане была создана правитель-
ственная комиссия, в борьбе с азиатской саранчой
непосредственно участвовали секретарь Каракал-
пакского обкома партии П.Сеитов и председатель
Совета Министров ККАССР Н.Жапаков, а также
его заместитель Н.Анисифиров и министр сель-
ского хозяйства республики К.Школин. Были со-
зданы 7 производственных участков, 2 отдельных
пунктов наблюдения, 34 подучастков, 74 отряда,
164 поста наблюдения, были выделены средства и
отчасти обеспечены ядохимикатами. Уже в 1947
году в работе противосаранчовой экспедиции
участвовали 50 самолетов, которые методом авиао-
пыливания и авиаопрыскивания обрабатывали
большие территории. Сами жители районов рыли
так называемые «ловчие» канавы, например,
только колхозники Кунградского района вырыли
«ловчие» канавы протяженностью в 70 км. Таким
способом были обработаны около 39 тысяч га. При-
меняли ядохимикаты арсенит кальция, арсенит
натра, гексахлоран и др. А в целом только в 1947
году были обработаны свыше 496 тысяч га, что поз-
волило предотвратить огромные потери в сельском
хозяйстве, а за 1945-1948 годы – свыше 688 тысяч
га земель [7].
Забегая вперед укажем, что после этого экспе-
диция вновь была реорганизована, она стала назы-
ваться Амударьинским истребительным отрядом
по борьбе с азиатской саранчой, значительно сокра-
тился штат, мало выделялись средства борьбы и ас-
сигнования. Поэтому в 1950 году вновь наблюда-
ется размножение вредителей, заразившие более
135 тысяч га. обрабатываемых земель. Они еще
больше размножались на территории тугаев и при-
тугайных землях, так как после засухи 1947-1948
годов большие паводки на Амударье 1949 года со-
здали хорошие условия для размножения и отлета
саранчи вглубь – на обрабатываемые земли – и
плотной там откладки кубышек (яиц). Специалисты
определили четыре очага вредителей – Еркиндарь-
инский (угрожавший посевам Чимбайского и отча-
сти Кегейлийского районов), Пирман-ишанский
(посевы Кегейлийского и отчасти Куййбышевского
районов), Кызыл-калинский (посевы Кунградского
и северной части Ходжейлийского районов), Ход-
жейлийский (посевы Ходжейлийского и южной ча-
сти Кунградского районов). Еще несколько очагов
были обнаружены на территории Ташаузской обла-
сти Туркменистана.
4 января 1952 года Совет Министров УзССР
приняло постановление «О плане работ и меропри-
ятиях с азиатской саранчой в дельте Амударьи в
1952 году» [8], предусматривавшее образование ко-
миссии под председательством министра хлопко-
водства ККАССР Анисифорова, а также министра
госбезопасности ККАССР Кондратьева и началь-
ника Амударьинской экспедиции по борьбе с ази-
атской саранчой Новицким. К тому моменту были
определены уже 10 участков (Джиенсаятский,
Алиаульский, Джалтыркульский, Тахтакаирский,
Каратеренский, Байгужинский, Казанкеткенский,
Кегейлийский, Коксуйский и Еркиндарьинский) с
общей площадью свыше 250 тысяч га. Только после

этого удалось предотвратить дальнейшее распро-
странение азиатской саранчи на территории Кара-
калпакстана.
В феврале 1947 г. Пленум ЦК ВКП(б) рассмот-
рел вопрос о мерах подъема сельского хозяйства в
послевоенный период. Главными путями его подъ-
ема были определены: обеспечение села тракто-
рами, сельскохозяйственными машинами и удобре-
ниями, повышение культуры земледелия. Обраща-
лось внимание на необходимость улучшения
руководства агросферой экономики. Для осуществ-
ления намеченного плана был увеличен выпуск
сельскохозяйственной техники. Велись работы по
электрификации села. Принимались чрезвычайные
меры по укреплению колхозно-совхозного произ-
водства. На рубеже 40-х 50-х годов было проведено
укрупнение мелких колхозов. В течение несколь-
ких лет их число уменьшилось с 255 до 94 тысяч.
Другая проблема заключалась в нехватке тру-
довых ресурсов. 26-28 февраля 1946 года состоя-
лось республиканское совещание хлопкоробов Ка-
ракалпакстана. В нем участвовал весь советско-
партийный актив республики, были приглашены
передовики производства, председатели колхозов и
совхозов. Представители передовых хозяйств пуб-
лично взяли обязательство повысить урожайность
хлопка до 15-20 центнеров с гектара, при этом к
концу совещания каждый представитель хозяйств
подходил к президиуму, указывал в «Книге обяза-
тельств» свои обязательства и подписывался. По
традиции, хлопкоробы Каракалпакстана приняли
призыв хлопкоробов Ташкентской области и всту-
пили с ними в «социалистическое соревнования»,
представители которых также участвовали на этом
совещании. Однако этим планам не суждено было
сбыться, так как для их осуществления не имелись
ни ассигнований, механизмов, еще не были внед-
рены новые методы хозяйствования, да и социаль-
ные условия оставались на низком уровне.
19 сентября 1946 года ЦК ВКП(б) и СНК СССР
приняли постановление «О мерах по ликвидации
нарушений Устава сельскохозяйственных артелей
в колхозах» [9]. В этом постановлении указывалось
на нерациональное расходование трудодней, неза-
конное присвоение общественных земель колхозов,
растрата колхозной собственности, нарушения де-
мократических основ управления колхозами. Со-
гласно постановлению значительно был сокращен
административно-хозяйственный аппарат колхозов
и совхозов. Намечался обмер приусадебных участ-
ков каждого хозяйства в колхозах и совхозах, лик-
видации задолженностей производителей сельско-
хозяйственной продукции, запретить вышестоя-
щим органам и ведомствам, а также их работникам
требовать с них пшеницу, различную продукцию и
денежные средства, восстановить демократические
нормы руководства в колхозах.
Помимо того, на основе этого постановления
выделялись дополнительные ассигнования для
улучшения материально-технического оснащения
сельского хозяйства, за перевыполнение плановых
заданий по урожайности, по продуктивности скота
вводилась дополнительная оплата, была налажена
система подготовки и переподготовки кадров для
сельского хозяйства, получили развитие машинно-
тракторные станции (МТС), которые обслуживали
колхозы и совхозы.
На первый взгляд казалось, что это решение
давало возможность покончить административно-
командными методами управления колхозами, на
самом деле во многом ограничивало стремление к
плодотворную трудовую деятельность дехкан.
Например, в архивных документах и материалах
прессы часто упоминаются сведения о привлечении
сельских жителей к ответственности за то, что в
своих приусадебных участках сеяли овоще-бахче-
вые культуры. Также часто встречаются материалы
о нарушениях должностных лиц аула и кишлака,
незаконно присвоившие себе общие средства кол-
хоза или недобросовестное распределение доходов
колхозников, вызвавшие недовольства последних.
Во-первых, выполнение данного постановле-
ния затянулось на долгие годы. Например, в поста-
новлении бюро Каракалпакского обкома партии и
Совета Министров ККАССР от 22 июня 1950 года
указывалось на продолжающиеся нарушения
Устава сельскохозяйственной артели. Представи-
тель Совета по делам колхозов при правительстве
СССР по Каракалпакской АССР указывал, что в
1950 году имеется даже увеличение нарушений
Устава. «Если в 1949 году было допущено 6644 слу-
чаев самовольного захвата общественных земель
колхозов на площади 510 га, то в 1950 году в 180
проверенных колхозах республики допущено
14490 случаев захвата общественных земель колхо-
зов, - указывается в архивном документе. – В 1949
году в колхозах республики было расхищено 227
голов скота, то проверкой на 1 октября 1950 года
установлено хищение колхозного добра в колхозах
7 районов республики 3936 голов скота, 560 цент-
неров зерна и 265168 рублей денег» [10]. В основ-
ном хищениями промышляли ответственные лица
– председатели правления колхозов, заведующие
фермами, бухгалтеры. Были и случаи раздачи кол-
хозникам зерна и денежных средств без учета вы-
работанных трудодней. К нарушениям Устава от-
носили непрямое использование техники: обычно
руководители аппарата райкомов и райисполкомов
часто использовали колхозные автомашины в дру-
гих целях без договоров и оплаты (использование
на строительстве, перевозке людей, для выезда в го-
род или отдаленные аулы, а также в личных целях).
Согласно постановлению, а также постановлении
Совета Министров СССР от 18 апреля 1948 года «О
мерах по улучшению организации и повышению
производительности, упорядочению оплаты труда
в колхозах», от 3 сентября 1948 года «О сокраще-
нии штатов административно-обслуживающего
персонала в колхозах, упорядочения расходования
трудодней на их оплату», на содержание админи-
стративно-управленческого и обслуживающего
персонала в колхозах предусматривалась 3% от об-
щего числа трудодней колхозников, то есть были
ликвидированы должности табельщиков, секрета-
рей правления, курьеров. Но в некоторых хозяй-
ствах они существовали и в 1950 году.

В целом, в послевоенный период состояние аг-
рарного сектора экономики Каракалпакстана было
сложным и противоречивым. Сельское хозяйство
являлось жизненно необходимой отраслью обще-
ственного производства. Для подъема сельского хо-
зяйства были направлены немалые материальные и
финансовые ресурсы, а другие отрасли промыш-
ленности, связанные с обеспечением повседневной
жизни людей, оставались в отсталом положении.
Государство увеличило посевы хлопка за счет со-
кращения посевов зерновых культур, также были
сокращены приусадебные участки колхозников, ко-
торые являлись основным источником доходов.
Под лозунгом восстановления и интенсификация
сельскохозяйственного производства шла мобили-
зация всех трудовых ресурсов внеэкономическими,
директивными методами, носившими жесткий, по-
лувоенный характер. Колхозники часто выступали
против администрирования, но в основном предпо-
читали скрытые, латентные формы борьбы за соб-
ственные интересы, избегая прямой конфронтации
с руководством колхоза. Самыми распространен-
ными из них и наиболее значимыми по послед-
ствиям были переезд в другое местожительство (ча-
сто в города) и экономический саботаж. Это нано-
сило ощутимый ущерб колхозному производству и
не ухудшало и без того тяжелое социальное поло-
жение самих дехкан.
Литература
1. Центральный государственный архив Рес-
публики Каракалпакстан (ЦГА РК), ф. Р-322, оп.2,
д.585, л.7.
2. Сарыбаев К. История орошения Каракал-
пакстана. – Нукус, 1995. – 230 с.
3. Қарақалпақстанның жаңа тарийхы. –
Нөкис, 2003. – 285 б.
4. ЦГА РК, ф.269, оп.1, д.118, л.16.
5. ЦГА РК, ф.269, оп.1, д.5, л.6.
6. ЦГА РК, ф.269, оп.1, д.5, л.9.
7. ЦГА РК, ф.269, оп.1, д.5, л.12.
8. ЦГА РК, ф.269, оп.1, д.109, л.4.
9. Қызыл Қарақалпақстан, 1946, 22 сентябрь.
10. ЦГА РК, ф. Р-322, оп.1, д.1597, л.2.

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