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), Lhasa 850002, Tibet, China

2.Agricultural Research Institute, Tibet Academy of Agricultural and Animal husbandry Sciences (TAAAS), Lhasa 850002, 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： 151-158

摘要： Barley occupied over 65% of the total food production in Tibet Autonomous Region. It is cultivated in the valleys and in the higher land on Tibet. Currently, the total cultivated barley area was 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, Tibetanshave 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 chapter introduces the traditional ways of preparation of hulless barley intoTsangpa (roasted barley flour) which is the main product, chang brewed from hulless barley that is the major alcoholic beverage, and barley also made into cakes, soups, porridge, and snack foods. The significance of hulless barley is also remarkable in Tibetans' daily life. This chapter provides that reasons for the choice of barley as a staple food crop by Tibetans are the adaptation mechanism to survive in the harsh condition of mountain area.

分类号： S512.3-532