Görüntüleme
105
İndirme
47
Dil, insanlar arasında anlaşmayı sağlayan doğal bir araç, kuralları olan canlı bir varlık, nesillerden nesillere aktarılan kültürel bir mirastır. Bu kültürel miras içerisinde pek çok alıntı ve verinti kelimeler de yer almaktadır. Bu çalışmada, Türkçe Verintiler Sözlüğü’nde yer alan ve diğer dillere geçen baklagiller, kuru yemişler, baharatlar ve bitki isimleri değerlendirilmeye çalışılmıştır. Türkçe Verintiler Sözlüğü, Türkçenin değişik lehçelerinden sözleri barındırmaktadır. Türkçeden başka dile bilgi aktarmış, geçtiği dilin anlam alanında yerleşmiş sözlük birimlerinin yer aldığı eserdir.Çalışmada Türkçe Verintiler Sözlüğü’nde, 12 adet baklagiller, 5 adet şifalı ve içecek olarak kullanılan bitki, 11 adet tedavi amaçlı, 6 adet dokumacılıkta ve boya yapımında kullanılan bitki, 7 adet kuru yemiş, 5 adet baharat isminin diğer dillere geçtiği tespit edilmiştir. Diğer dillere en fazla sayıda geçen baklagiller sırasıyla, arpa (9) ve mısır (8), bakla, çavdar, nohut, pirinç (6) ve buğdaydır (4). Tedavi amaçlı, dokumacılıkta ve boya yapımında kullanılan bitkilerden diğer dillere en çok sayıda geçen bitkiler ise sırasıyla pamuk (12), keten (6), kenevir (5), pelin (4), mürverdir (3). Diğer dillere en çok sayıda geçen kuru yemiş isimleri fıstık (8), badem (8), ceviz (5) en az sayıda geçen ise fındık (3), Şam fıstığı (2), çağla ve Antep fıstığıdır (1). Baharat olarak en çok sayıda olanlar susam (8), sumak (5) ve isottur (3).
Language is a natural instrument that provides agreement between people, a living being with rules, a cultural heritage passed on from generations to generations. In this cultural heritage, there are many loans and lendings words. In this study, the leguminous, dried nuts, spices and plant names mentioned in Turkish Lendings Dictionary and other languages have been tried to be evaluated. Turkish Lendings Dictionary contains words from different dialects of Turkish. The work contains the dictionary units that are located in the meaning area of the language they pass through. In this study, in the Turkish Lendings Dictionary was determined that were used twelve vegetables, five medicinal herbs and beverage used plants, eleven treatment plants, six weaving and dyeing plants, seven nuts and five spices. The highest number of vegetables in other languages are barley (nine) and corn (eight), broad bean, rye, chickpea, rice (six) and wheat (four), respectively. When the plants which are used for treatment, weaving and dyeing in other languages are sorted numerically, cotton (twelve), flax (six), hemp (five), absinthe (four), elderberry (three) is. The highest number of nuts in the other languages, peanut and almond (eight), walnut (five); the least number of passes are hazelnut (three), Damascus peanut (two), cagla and pistachio (one). The most used spices are sesame (eight), sumac (five) and isot (three).
Language is a natural instrument that provides agreement between people, a living being with rules, a cultural heritage passed on from generations to generations. In this cultural heritage, there are many borrowings and lendings words. In this study, the leguminous, dried nuts, spices and plant names mentioned in Turkish Lendings Dictionary and other languages have been tried to be evaluated. Turkish Lendings Dictionary contains words from different dialects of Turkic. The work contains the dictionary units that are located in the meaning area of the language they pass through. In this study, in the Turkish Lendings Dictionary was determined that were used twelve legumes, five medicinal herbs and beverage used plants, eleven treatment plants, six weaving and dyeing plants, seven nuts and five spices. The highest number of legumes in other languages are barley (nine) and corn (eight), broad bean, rye, chickpea, rice (six) and wheat (four), respectively. When the plants which are used for treatment, weaving and dyeing in other languages are sorted numerically, cotton (twelve), flax (six), hemp (five), absinthe (four), elderberry (three) is. The highest number of nuts in the other languages, peanut and almond (eight), walnut (five); the least number of passes are hazelnut (three), Damascus peanut (two), cagla and pistachio (one). The most used spices are sesame (eight), sumac (five) and isot (three).
Alan : Eğitim Bilimleri; Filoloji; Güzel Sanatlar; Hukuk; Sosyal, Beşeri ve İdari Bilimler
Dergi Türü : Ulusal
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