Author(s): Abdullah KALELÄ°
In this article, the words related to the conceptual field of eating, drinking and cuisine which are mentioned in the An Etymological Dictionary of Pre-Thirteenth-Century Turkish published by The British Turchologist Sir Gerard Clauson (1891-1974) two years before his death were examined by subjecting them to a thematic classification. In this way, the richness of the cuisine culture and eating and drinking habits of the Turks in the period up to the 13th century was tried to be witnessed through the words in Turkish vocabulary. While doing thematic classification, the words related to the conceptual field of eating, drinking and cuisine were collected under three main headings, and these were shown in sections. The sections were also divided into subheadings as actions, subjects, place, time, tools, prudects and measurements. In this way, it was tried to provide a specific order and convenience for doing research and investigation. However, some difficulties were encountered in determining the place of the actions due to their polysemic and transiet nature. In such cases, the place of the words in the thematic classification was determined based on the context in the texts in which they are mentioned. In addition, the explanation and meaning of the each word was given, and the page number of the word in the dictionary was written acrooss it. According to the research and thematic classification, a total of 710 words were identified and classifield. There are 408 words in the eating section, 92 words in the drinking section and 210 words in the conceptual field of cuisine. Considering that the dictionary consists of 9250 words in total, 710 words are a considerable number. The intensive use of the words related to eating, drinking and cuisine in the period until the 13th century shows the richness and delicacy of Turkish culture.
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