Interpreting the Food of the 13th Century of Mongolians Through the Historical Sources
Bibliographic Data
| ID | 22272972 |
|---|---|
| Authors | M Bilegsaikhan (Professor of Hospitality and Tourism Program, Department of Commerce and Marketing, National University of Commerce and Business, Ulan Bator , Mongolia), S Amarjargal (Associate Professor of Hospitality and Tourism Program, Department of Commerce and Marketing, National University of Commerce and Business, Ulan Bator , Mongolia), N Enkhtuya (Senior lecturer of Hospitality and Tourism English Program, Department of Foreign Language, National University of Commerce and Business Ulan Bator , Mongolia) |
| Year | 2022 |
| Volume | 2 |
| Issue | 2 |
| Pages | 109-128 |
| Publication date | 2022-09-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Mongolian Diaspora Journal of Mongolian History and Culture (JOURNAL) |
| Journal identifiers | ISSN: 2941-2722 • E-ISSN: 2941-2722 |
| Publisher | Walter de Gruyter GmbH (PUBLISHER • DE) |
| DOI | 10.1515/modi-2022-020208 |
| OpenAlex | W4388205686 |
| Language | EN |
| References cited | 2 |
It is natural to consider the food and the food resources that have been formed in accordance with extreme climate and geographical conditions based on the basic farming of the Mongolian Nation, which has been preserved for many centuries, as having a geographical origin. Key historical sources such as “History of the Mongols”, “A Journey to the East”, “The Book of Wonders” written by travelers of the 13th century, and “The Secret History of the Mongols” as well as the book “A Cuisine Bureau of Mongols” suggest that the nomadic tribes of the Central Asian highlands have had a heritage of meat and dairy product cuisine. Meat, dairy products, wild plants, and hunting prey were consumed as primary sources of nutrition for early Mongolians. As per the nomadic food culture, contemporary Mongolians are accustomed to combining meat with dairy products to balance their food calories through different seasons of the year. The primary set of ingredients used in Mongolian cuisine has remained unchanged for centuries, whilst the types of food have expanded to about 300 in the past century. The dieting habits and food types have their origins in ordinary households. As such, it is interesting to trace the contribution of early Mongolian cuisine to the development of the world’s meat and milk-based foodways. Finally, this paper also shows how the foodways of early Mongols, created in response to local environmental conditions and socio-economic contexts, are preserved in the traditions, customs, and agricultural production of present-day Mongolians and other nomadic people, and continue to thrive in the present day as an invaluable cultural heritage
Agriculture · Archaeology · Biology · Domestication · Foodways · Geography · Sociology · Anthropology · Culinary Culture and Tourism · Linguistics and Cultural Studies · Rangeland Management and Livestock Ecology · Ecology
| Highly cited | No |
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