The cuisine culture, which is defined as the types of food and beverage, the cooking processes of the food, the cultural structure based on the eating and drinking tradition contains clues about the historical, geographical, philological, ethnic, sociological… etc. structures of any region which it belongs. In this study; some food names known to be used in Mengen, which has rich cuisine culture with its natural resources, plant and animal diversity; will be analyzed philologically via historical-comparative method. The words that are identified in the vocabulary of the cuisine culture of Mengen which has an important reputation in Turkey especially in terms of cooking, and which are the subject of this article, can be listed as halışka and kaldırık. It will be focused on how the names of foods in question were recorded in historical works of Turkish written languages, and which changes they had phonetically in the process and some etymological explanations and proposals will be made. The examined food names’s historical contiunity based on centuries is important in terms of revealing the cultural codes of the region. It is aimed that the study will contribute to the field and other researches to be conducted by different disciplines and to be a guide.