文献类型： 会议论文
第一作者： Nyima Tashi
作者： Nyima Tashi 1 ; Tang Yawei 2 ; Zeng Xingquan 2 ;
作者机构： 1.Tibet Academy of Agricultural and Animal husbandry Sciences (TAAAS), Lasa, Tibet, China
2.Agricultursal Research Institute, 'Tibet Academy of Agricultural and Animal husbandry Sciences (TAAAS), Lasa, Tibet, China
关键词： Hulless barley;Tibet;Food preparation;Traditional ways
会议名称： International barley genetics symposium
主办单位：
页码： 92-95
摘要： Barley occupies over 65% of the total food production in the Tibet Autonomous Region. It is cultivated in the valleys and on the higher land of Tibet. Currently, the total cultivated barley area is about 117,900 ha., that makes up more than 69.7% of the total area of grain in Tibet. Barley was traditionally cultivated in spring but winter barley is nowadays relatively common. All cultivated barley varieties are hulless barley, also called naked barleys. With a long history of hulless barley use, Tibetans have established unique ways of preparing food products from it which are culturally and economically adapted to the primitive mountainous region of the Tibetan plateau. This paper introduces the traditional ways of preparation of hulless barley into Tsangpa (roasted barley flour) which is the main product, Chang brewed from hulless barley that is the major alcoholic beverage, and barley made into cakes, soups, porridge and snack foods. The significance of hulless barley is also remarkable in Tibetans daily life. The paper shows that the choice of barley as a staple food crop by Tibetans is an adaptation mechanism for survival in the harsh conditions of the mountain area.
分类号： S512.303.2
- 相关文献
[1]Food Preparation from Hulless Barley in Tibet. Nyima Tashi,Tang Yawei,Zeng Xingquan. 2013
[2]A microsatellite diversity analysis and the development of core-set germplasm in a large hulless barley (Hordeum vulgare L.) collection. Xu, Qijun,Zeng, Xingquan,Lin, Bin,Yuan, Hongjun,Wang, Yulin,Zhasang,Tashi, Nyima,Xu, Qijun,Zeng, Xingquan,Lin, Bin,Yuan, Hongjun,Wang, Yulin,Zhasang,Tashi, Nyima,Li, Zeqing. 2017
[3]The complete mitochondrial genome of Tibetan hulless barley. Wang, Yu Lin,Wei, Ze Xiu,Xu, Qi Jun,Zeng, Xing Quan,Yuan, Hong Jun,Tang, Ya Wei,Tashi, Nyima,Wang, Yu Lin,Wei, Ze Xiu,Xu, Qi Jun,Zeng, Xing Quan,Yuan, Hong Jun,Tang, Ya Wei,Tashi, Nyima,Wang, Yu Lin,Xu, Qi Jun,Zeng, Xing Quan,Yuan, Hong Jun,Tang, Ya Wei,Wei, Ze Xiu. 2016
[4]Transcriptomics analysis of hulless barley during grain development with a focus on starch biosynthesis. Zeng, Xingquan,Wang, Yulin,Xu, Qijun,Wei, Zexiu,Yuan, Hongjun,Nyima, Tashi,Tang, Yawei,Zeng, Xingquan,Wang, Yulin,Xu, Qijun,Wei, Zexiu,Yuan, Hongjun,Nyima, Tashi,Tang, Yawei,Zeng, Xingquan,Wang, Yulin,Bai, Lijun,Xu, Qijun,Wei, Zexiu,Yuan, Hongjun.
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