Studies of linguistics and folklore are among the important and remarkable researches of the field of Turcology. In this sense, it is important that the values, vocations, traditions of the regions that make up the cultural texture are recorded. In the process of development of the lyric vocabulary, the properties of all the values of the individuals that make that society find their place. In this respect, it is inevitable that our culinary understanding, which is one of the most important and remarkable elements of our cultural world, is subject to language researches. The names we give to the products of our kitchen culture, palate taste, visual appeal, as well as the emerging products are extremely important. The meaning of meal names, their origins, their connotations, the characteristics of their pronunciation can be issues of various studies. From here, we will try to contribute to the field by compiling the names of the dishes used in Zonguldak region and by carrying out a linguistic study on these names. Food names of Zonguldak draw attention with their structure which keeps alive the codes related with the identity of the region adhering to the historical background. This feature stands as a reflection of the Black Sea region, of Anatolia and of the ancient Turkish culture. It is known that the careful execution of language and vocabulary studies in accordance with the precaution carried out on the academic field has a directive to the new researches as well as to shed light on the long history of the Turkish language. The research conducted with this point of view aims to contribute to the field.