ON VOCABULARY RELATED TO TURKISH KITCHEN CULTURE IN MEMLÛK-KIPÇAK FIELD: FOODS FORMED BY DRYING AND STORAGE METHOD
MEMLÛK-KIPÇAK SAHASINDAKİ TÜRK MUTFAK KÜLTÜRÜ İLE İLGİLİ SÖZVARLIĞI ÜZERİNE: KURUTMA VE SAKLAMA YÖNTEMİYLE OLUŞAN YİYECEKLER

Author : Kübra DİLAVER YILDIRIM - - A. Melek ÖZYETGİN
Number of pages : 372-385

Summary

The food is featured in the culture. Food names that live in the vocabulary of a nation speaking a language are remarkable in terms of revealing the lifestyle, traditions and customs, beliefs, social structure, social and political formations of the people who speak that language and their interaction with the surrounding cultures. When examining the names of food in the Memluk-Kipchak Turkish dictionaries, a rich structure reflecting the Turkish culture of the period is occurred. We witness that the processes of storage and drying of meat and dairy products, which have a vital importance in the steppe culture of Central Asia, live in Egypt-Syria geography. In this study, the vocabulary related to dried and stored foods under special conditions in the Memluk-Kipchak Turkish dictionary and grammar books was examined in the field of historical and modern Kipchak languages by historical-comparative method and its vocabulary was evaluated its vocabulary in terms of content and origin.

Keywords

Food Culture, Kipchak Turkish, Memluk-Kipchak Turkish, names of meat and dairy products

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