Korkut, Gizem; Bayraktar Erten, Nesrin

This article examines silk as a meaning-generating material in Turkish, where sensory, material, and cultural dimensions intersect. Rather than treating silk as a mere lexical item, it approaches ipek as a semantic and conceptual field shaped by the sensory properties of textile materiality. Drawing on lexical, historical, and semantic evidence, the study shows that ipek refers not only to a fiber but also to qualities such as softness, brightness, delicacy, and visual appeal. These qualities enable the term to extend beyond its literal meaning into broader domains, including the body, plants, animals, objects, technical terminology, and place names. Expressions like “silk hair” and “silk skin” demonstrate how silk functions as a medium for articulating embodied perception and aesthetic value. The article argues that ipek holds a distinctive position in Turkish as both a material substance and a cultural signifier. By tracing the semantic and conceptual range of ipek, the study contributes to textile studies by showing how cloth persists in language as a carrier of sensory memory, bodily imagination, and cultural meaning, offering a linguistic and cultural perspective within material and visual culture.

İncele

Korkut, Gizem

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.

AtıfOpenAlex2·TR Dizin4

İncele

Korkut, Gizem

In this study; the + sXg suffix used in the historical periods of Turkish and the + sX suffix with \rits use in today's Turkish have been witnessed in grammar books. It has been determined that \rthe suffix in Old Turkish is mostly used to mean similarity. The oldest form of the crop is + \rsIġ and + çIġ and it has been seen that it came in this form until Karahanlı Turkish. There are \rsome changes in the annex since the Harezm period. In the Harezm period + sI; In the \rKipchak period + sI and + sIy; + SI in Chagatai; It has been determined that it is used as + sI in \rOld Anatolian Turkish. Additional; With the fall of the last voice, it became + sI, reached \rtoday’s Turkish and became + sX as a result of its famous harmony in Turkey Turkish. The \releventh edition Turkish Dictionary is used for the forms of Ekin in Turkey Turkish. The function of the suffix in word derivation has been determined by means of the words \rwitnessed in the Turkish Dictionary. Based on the detected words, the suffix + sX according to \rthe meaning it attributes to the Turkish word; It is classified under three headings in terms of \rhaving similarity expressions, creating terms and team names. It has been detected that this \rsuffix derives 120 words in the sense of similarity. Plant, case, gender, gemstone, literature, \rentertainment, goods, geometric shapes, sky, animal, mineral, fruit and vegetables, organ, \rcolor, art, cereal, flavor, construction and building materials, and food are listed under the \rname of title 19. This suffix has been used in 6 different fields to derive the term 6 anatomy, 5 \rplant science, astronomy 3, linguistics 3, biology, diplomacy and medicine 1. This suffix has \rbeen observed to be used to name 4 animal teams: marine animal team, general animal team, \rparasite and bird team.

İncele

Korkut, Gizem

Bu çalışmada; Türkçenin kuş adlandırmasında kullanılan ölçütleri ortaya koyabilmek ve kavramoluştururken kullandığı yöntemleri incelemek hedeflenmiştir. Türk Dil Kurumunun 2019’da onbirinci baskı olarak yayımlamış olduğu Türkçe Sözlük’te yer alan kuş adları tespit edilmiş ve dahasonra adlandırma yöntemlerine göre kuşların; beslenmesi, fiziksel özelliği, çağrılma sesi, davranışı,rengi, yaşam alanı, başka bir hayvana benzemesi ve bir sebebe bağlı olmamasına göre olmak üzeresekiz başlık altında Türkçe kökenli kuş adları tasnif edilmiştir. Tespit edilen kuş adları, hem görünüşhem de işitsel açıdan incelenmiştir. Çalışmada; Türkçe kökenli ve Türkçe kökenli olmayan kuş adlarıayrımına gidilmiş ve inceleme kısmında Türkçe kökenli kuş adları ele alınmıştır. Türkçe Sözlük’tekikuş söz varlığını tam olarak yansıtmak adına çalışmada Türkçe kökenli olmayan kuş adları dalistelenmiştir. Çalışmanın sonuç kısmında; kuş adlandırmasında kullanılan en yaygın adlandırmayöntemlerinden, söz dizimsel açıdan en çok kullanılan adlandırma yöntemlerinden ve köken bilgisiaçısından kuş adlarının köken olarak en çok yer aldığı dillerden bahsedilmiştir.

AtıfTR Dizin3

İncele

Korkut, Gizem

In this study; it is aimed to reveal the criteria used in bird naming in Turkish and to examine the methods used in creating concepts. The names of the birds in the Turkce Sozluk, which was published by the Turkish Language Association in 2019 as the eleventh edition, were determined and later, according to the naming methods; Bird names of Turkish origin were classified under eight headings according to their nutrition, physical characteristics, calling sound, behavior, color, habitat, resemblance to another animal, hunting and not depending on a reason. Identified bird names were examined both in appearance and aural. In the study, Turkish and non-Turkish-origin bird names were distinguished and Turkish-origin bird names were examined in the study. In order to reflect the bird vocabulary in the Turkce Sozluk fully, the bird names that are not of Turkish origin are also listed in the study. In the conclusion of the study; the most common naming methods used in bird naming, the most used naming methods in terms of syntax and the languages in which bird names are mostly used in terms of etymology were mentioned.

İncele