TURKISH FOODS AND THEIR REPRESENTATION IN THE RUSSIAN GASTRONOMIC DISCOURSE

Leyla Babatürk

Article Details

TURKISH FOODS AND THEIR REPRESENTATION IN THE RUSSIAN GASTRONOMIC DISCOURSE

Authors:

Leyla Babatürk

Publisher:

Ayla KAŞOĞLU

Main Topics:

Karşılaştırmalı Dil Çalışmaları | Dil Çalışmaları (Diğer) | Dil Kullanım Bilimi | Sözlükbilim ve Anlambilim

Journal:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.203-222

Document Type:

Article

Publication Date:

9/2025

Document Language:

Turkish

Document ID (Org No.):

2001348544

pISSN:

2147-2610

Keywords:

Abstract:

 National culture includes all material and spiritual values that have been formed over centuries under various influences, creating a sense of belonging within peoples consciousness. Food culture, in particular, plays a significant role in shaping national identity, as it represents the tangible aspect of national culture and allows people the opportunity to engage with culture in a practical manner. Due to the interdependence between culture and language, language has always served as a reflection of culture. Consequently, the words and phrases found in gastronomic discourse convey information about food culture and national cuisine, making their scientific examination important. The main goal of this study is to identify Turkish foods and food names present in Russian gastronomic discourse, to determine the methods employed in transferring the cultural nuances of their meanings to a Russian-speaking audience, and to assess whether discourse containing Turkish foods and food names is readily comprehensible to the target audience. The research utilized document scanning, descriptive analysis, comparative analysis, component analysis and distribution analysis, drawing from both scientific research methods and semantic research techniques. The findings indicate that Turkish foods and food names in Russian gastronomic discourse are translated using strategies that facilitate easier comprehension by the target audience.

 National culture includes all material and spiritual values that have been formed over centuries under various influences, creating a sense of belonging within peoples consciousness. Food culture, in particular, plays a significant role in shaping national identity, as it represents the tangible aspect of national culture and allows people the opportunity to engage with culture in a practical manner. Due to the interdependence between culture and language, language has always served as a reflection of culture. Consequently, the words and phrases found in gastronomic discourse convey information about food culture and national cuisine, making their scientific examination important. The main goal of this study is to identify Turkish foods and food names present in Russian gastronomic discourse, to determine the methods employed in transferring the cultural nuances of their meanings to a Russian-speaking audience, and to assess whether discourse containing Turkish foods and food names is readily comprehensible to the target audience. The research utilized document scanning, descriptive analysis, comparative analysis, component analysis and distribution analysis, drawing from both scientific research methods and semantic research techniques. The findings indicate that Turkish foods and food names in Russian gastronomic discourse are translated using strategies that facilitate easier comprehension by the target audience.

 National culture includes all material and spiritual values that have been formed over centuries under various influences, creating a sense of belonging within peoples consciousness. Food culture, in particular, plays a significant role in shaping national identity, as it represents the tangible aspect of national culture and allows people the opportunity to engage with culture in a practical manner. Due to the interdependence between culture and language, language has always served as a reflection of culture. Consequently, the words and phrases found in gastronomic discourse convey information about food culture and national cuisine, making their scientific examination important. The main goal of this study is to identify Turkish foods and food names present in Russian gastronomic discourse, to determine the methods employed in transferring the cultural nuances of their meanings to a Russian-speaking audience, and to assess whether discourse containing Turkish foods and food names is readily comprehensible to the target audience. The research utilized document scanning, descriptive analysis, comparative analysis, component analysis and distribution analysis, drawing from both scientific research methods and semantic research techniques. The findings indicate that Turkish foods and food names in Russian gastronomic discourse are translated using strategies that facilitate easier comprehension by the target audience.

 Ulusal kültür yüzyıllar boyunca farklı faktörlerin etkisiyle oluşan ve insanların bilincinde aidiyet duygusunun var olmasını sağlayan maddî ve manevî değerlerin bütünüdür. Yemek kültürü ise, ulusal kültürün maddî boyutunu gözler önüne serdiği ve insanlara kültürü uygulamalı bir şekilde yaşama fırsatı verdiği için ulusal kimliğin oluşmasında önemli rol oynamaktadır. Kültür ile dil arasındaki bağımlılıktan dolayı dil daima kültürün aynası olmuştur. Dolayısıyla gastronomi söylemindeki yemek kültürü ve ulusal mutfak hakkında bilgi içeren sözcükler ile kalıp ifadelerin bilimsel açıdan incelenmesi önem arz etmektedir. Mevcut çalışmanın temel amacı, Rusça gastronomi söyleminde kullanılan Türk yemek ve yiyecek adlarını tespit edip taşıdıkları anlamlarının kültürel boyutunun anadili Rusça olan hedef kitleye aktarma yöntemlerini belirlemek ve Türk yemek ile yiyecek adları içeren söylemin hedef kitle tarafından kolayca algılanıp algılanmadığını belirlemektir. Belirtilen amaca ulaşmak için bilimsel araştırma yöntemlerinden belge taraması, betimsel analiz, karşılaştırmalı analiz ve anlambilimsel tekniklerden bileşenler analizi ile dağılım analizinden faydalanılmıştır. Yapılan araştırma Rusça gastronomi söylemindeki Türk yemek ile yiyecek adlarının hedef kitlenin söylemi daha kolay algılamasını sağlayan bir çeviri stratejisi ile çevrildiğini göstermiştir.

Article Details

TURKISH FOODS AND THEIR REPRESENTATION IN THE RUSSIAN GASTRONOMIC DISCOURSE

Authors:

Leyla Babatürk

Publisher:

Ayla KAŞOĞLU

Main Topics:

Karşılaştırmalı Dil Çalışmaları | Dil Çalışmaları (Diğer) | Dil Kullanım Bilimi | Sözlükbilim ve Anlambilim

Journal:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.203-222

Document Type:

Article

Publication Date:

9/2025

Document Language:

Turkish

Document ID (Org No.):

2001348544

pISSN:

2147-2610

Food culture

Turkish food names

gastronomic discourse

Russian

TurkishYemek kültürü

Türk yemek adları

gastronomi söylemi

Rusça

Türkçe

Issues

Article Details

Authors: Leyla Babatürk

Publisher: Ayla KAŞOĞLU

Main Topics: Karşılaştırmalı Dil Çalışmaları | Dil Çalışmaları (Diğer) | Dil Kullanım Bilimi | Sözlükbilim ve Anlambilim

Journal: Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.203-222

Document Type: Article

Publication Date: 9/2025

Document Language: Turkish

Document ID (Org No.): 2001348544

pISSN: 2147-2610

Issues

Authors:

Leyla Babatürk

Publisher:

Ayla KAŞOĞLU

Main Topics:

Karşılaştırmalı Dil Çalışmaları | Dil Çalışmaları (Diğer) | Dil Kullanım Bilimi | Sözlükbilim ve Anlambilim

Journal:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.203-222

Document Type:

Article

Publication Date:

9/2025

Document Language:

Turkish

Document ID (Org No.):

2001348544

pISSN:

2147-2610