Abstract:

In this study, it was aimed at studying the names of bread found in Dîvânu Lugâti't-Türk. In the opening part of the study, the work on bread and bread in the Turkish culture was discussed. Besim Atalay's seventh edition, published in the Turkish Language Institute in 2018, first translated the Dîvânu Lugâti't-Türk in Latin, was scanned to identify the names of bread. Atalay was given as the head of the article; the publication of Ahmet Bican Ercilasun and Ziyat Akkoyunlu, Robert Dankoff and James Kelly. The 26 bread dictionary identified was witnessed by viewing in the original dictionaries, in the Scanning Dictionary, in the Assembly Dictionary and in the Turkish Dictionary. Differentiated words are studied. For example, the words of the structure have been examined. The bread is measured according to the method of cooking, consumption, preparation. In Turkish and oral meaning changes and similarities have been detected. The words were seen in the formation pathways and it was found that the vast majority of them consisted of a single word. A single word formed as a single word group is identified. The seven words of the word group are formed in the form of the number group. In the name of the words, the effect of the form of cooking, the place where it is cooked and the form of bread is considered.

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Abstract:

In this study; It was aimed to examine the bread names in Dîvânu Lugâti't-Turk. In the introduction part of the study, studies on bread and bread in Turkish culture were mentioned. The seventh edition of Besim Atalay, who first translated Dîvânu Lugâti't-Turk in Latin letters, was published in 2018 by the Turkish Language Association, and was scanned to determine bread names. Atalay has been given as lexical entry; The publication of Ahmet Bican Ercilasun and Ziyat Akkoyunlu, Robert Dankoff and James Kelly is listed. The detected 26 bread vocabularies were witnessed by looking in the origin information dictionaries, the Screening Dictionary, the Compilation Dictionary and the Turkish Dictionary. Words that differ phonologically were examined. The morphological examination of the words derived in terms of structure has been done. Bread was evaluated according to its cooking method, consumption style and preparation method. The mean change in Turkey in the Turkish and mouth and similarities have been identified. The ways of formation of the words were examined and it was determined that the majority of them consisted of a single word. It has been determined that a word is formed as compound word group. It has been determined that 7 words consisting of word groups are formed as adjective groups. In the naming of the words, the effect of the way it is cooked, the place where it is cooked and the shape of the bread on naming are examined.