WHO IS MAKING AIRAG (FERMENTED MARE'S MILK)? A NATIONWIDE SURVEY OF TRADITIONAL FOOD IN MONGOLIA
WHO IS MAKING AIRAG (FERMENTED MARE'S MILK)? A NATIONWIDE SURVEY OF TRADITIONAL FOOD IN MONGOLIA
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DOI：
10.3197/np.2015.190103
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发表时间：
2015-01-01
期刊：
影响因子：
0.9
通讯作者：
Morinaga, Yuki
中科院分区：
文献类型：
--
作者：
Bat-Oyun, Tserenpurev;Erdenetsetseg, Baasandai;Morinaga, Yuki
蒙古游牧民传统上在寒冷季节食用肉类，在温暖季节食用奶制品。其中包括airag（发酵马奶），蒙古是少数保留这种传统食品的地区之一。通过蒙古气象网，这是对airag的第一次调查，对象是2 045名牧民。我们比较了生产家庭和一般家庭之间的airag生产。结果显示，在蒙古中部密集生产，但在周边地区，除了沿着西部边境。中部草原和森林草原的高马密度提供了生态气候学解释，但这种密度模式不能解释东部地区的产量不足。因此，文化和种族可以解释airag的区域分布。
Mongolian pastoral nomads traditionally consume meat during the cold season and milk products during the warm season. Among these is airag (fermented mare's milk), and Mongolia is one of the few regions that retains such traditional food. Through the Mongolian meteorological network, this is the first survey on airag, targeting 2,045 herders. We compared airag production between households producing it and households in general. Results revealed intensive production in central Mongolia, but less in surrounding areas, except along the western border. High horse- density in the central steppes and forest steppes provides an eco- climatological explanation, but this density pattern cannot explain inadequate production in eastern areas. Thus, culture and ethnicity may account for airag's regional distribution.