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Makale Özeti:
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Turkish cuisine has a special place among the world cuisine. Meat dishes, olive oil dishes, soups as well as desserts are irreplacable for the Turkish cuisine, which is a rooted, original, sophisticated and rich. Desserts are located in speacial place in Turkish cuisine since it has a close relation with belief besides of their taste and appetite. Desserts are the first symbolic foods for birth, engagement, marriage, circumcision and funeral or in religious holidays. Also desserts are one of the cultural symbols to proceed sweetness among people such as stated in “Eat sweet, talk sweet”. Today, globalization, urbanization, technological advancement, analogy of world cuisine create a change in nourishment and this nourishment effect desserts which are part of the culture in a way of preparation, presentation, quantity and naming. This study deals with onomatology of desserts since it caught the attention of changes in naming. The path of naming of desserts in the last period of Turkish is tried to be determined with the syntactic and semantic approach on 940 dessert names and it has been revealed how those concepts related to expression of dessert names. In this way, dessert names are made of adjective clause substantially. In semantics perspective, some features of desserts (such as main ingredient, shape, kind, way of preparation or cooking, stiffness, color, resemblence, association, proper name) are highlighted while naming.
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