Tibet And Food

THE TIBET AND THE FOOD The Tibetan food is difficult to delimit, since it has received Asian influences as the Hindu and the Chinese, between others. Thanks to this influence it can delight so much vegetarians as lovers of meat. Lamentably, due to the historical situation which the Tibetan people has passed their food has not been very spread and known in foreign cultures (Wangmo and Houshmand,1999: 9). It seemed that a great variety does not exist but it is a big mistake, as in any another culture they have diversity of soups, appetizers and strong plates, and other succulent dishes that easily can adapt to any palate.

The Tibetan kitchen is very little known due to the difficult situation they have lived, to the diet limited by the poverty of the region and to the severe climate, inspite of that, the culinary contribution is extensive. Their gastronomy is richly changed, exotic and recomforting "soul food" (Wangmo and Houshmand, 1999: 9). Due to the economic situation and politics of the Tibet a lot of people has migrated to other conditions and countries, in such a way its food, has become eclectic that way it is possible and easily to adapt to all kinds of palates. It iseasy to find and to prepare dishes with a minor quantity of fat and great variety of vegetables in other parts of the world as in Tibet without sacrificing the flavor. This "vegetarian" influence comes from a generation grown in the exile in refuges established in India where the warm climate demands a more light food and great variety of vegetables that grow in extreme dampness. The tibetans haveadapted certain hindues dishes and so on their preferences and the way of seeing their own culture have been changing little by little, due to the contact with this culture they are constant exposed to their customs and the way of cooking of the region. Other form of diffusion and expansion that has had the Tibetan food has been thanks to the Lhasa's noble families, capital of the Tibet, whichlong ago were enjoying exclusive dishes of the aristocracy but now due to the constant changes and needs, they have become the village people food (Wangmo and Houshmand, 1999: 10).

The principal food of the Tibet is tsampa, brown barley that eats up in the shape of a pasta moistened in tea. Of all the grains the barley is most adapted to satisfy the needs because of extreme cold due to thealtitude and the short season of crop. The crop of the wheat is the second one in importance, it is used for bread and pasta. Likewise the rice also is an important source of nourishment and grows in the south part of the country. After 1949, the Chinese government wanted to turn the areas destined for the crop into intensive farms of wheat forcing the land, giving as result the erosion of the soil andthe first famines in the history of Tibet. What before had been a fertile land turned into desert and the land that had provided and supported the Tibetan people began to fail. Great part of this land could only support nomadic or seminomadic populations who were relying on herds of yaks and sheeps, living with a diet based on dairy and meat. The female of the yak, dri, and the hybrid dzo producesa milk of yellow color better than the milk of cow. This it is diluted to use it as drink and also to do butter, yogurt and several types of cheese. The butter mixed in the tea forms part of the diet and it is one of the most important ingredients since it is accepted as tax, also it serves to light (lamps of butter), as protection against the wind and the cold and it is consumed also as medicine(Wangmo and Houshmand, 1999: 10).

There is much more variety in cities and towns, specially arround Lhasa, where are grown a great variety of vegetables as radish, different roots, peas, potatoes, onions and diverse types of lettuce are very common. Also there are fruits that grow in the region as pear, small peach, plum, grenade, apple and berries. The majority are preserved by drying them...