FEATURES OF CREATION OF MEAL NAMES IN AZERBAIJANI LANGUAGE

Much said about influence of Turkish cuisine over Bulgarian, Yugoslavian, Russian and other cuisines.

From linguistic point of view names of dishes in Azerbaijan language appeared in accordance with definite pattern. The first pattern is that the name of the dish corresponds to the levels of its preparation, forms and methods of influence.

For example names "gatlama", "dolma", "dogramaj", "ezme" point to the methods of technical influence; "gizartma", "portlama", "govurma", "bozartma", "dondurma" etc. reflect the heat influence; "dindili kufta", "nazik yarpag khangal", "yukha", "lule kabab" etc. hint the geometrical forms of the dish; "yarpag dolmasi", "duyu chinkuru", "sabzi kuku", "bal gaymag" remind the product of which the dish is prepared; "gatig", "sulu changal", "hora" point to consistence; "turshu", "shoraba", "shirin nazik" relate with sensory evaluation of the food; "Saj ichi", "tava kabab", "kolfa chorek"-the kind of fire; "Ganja pakhlavasi", "Tovuz khangali", "Garabag bastirmasi", "Sheki halvasi" point to the name of the place the food is prepared.

Sometimes the name of the dish means several varieties of it. For example, 30 varieties of dolma, about 200 of plov are known.

The second patter is related with the word "ash". The word gave the beginning to several terms: ashpaz (cooker), ashchi, ashkhana, khash(dish made of animal legs-hot jellied meat), khashil (thick flour cereals), gashig (spoon) and many others. We meet the terms "ash", "as" in many old Turkic written sources, as well as in Orchon-Yenisey and other stone scripts.

The third pattern of appearance of culinary terms is common to all Turkic languages. For example, similarity in appearance of such names as "imambayildi"(mullah lost his consciousness from the taste of the dish) in Turkey, "beshbarmag", "tutmaj"(keep hungry), "galaj"(stay hungry) in Kazakhstan.