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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Tibet by virtue of its high altitude and cold climate, requires substantial and warming foods. A lot of fat is eaten.

Generally speaking, staple foods of Tibetans have to be foods which themselves are adapted to the climate. The cereal most consumed is barley; toasted barley flour, tsampa, is the main staple. However, tsampa just means toasted flour, and may be prepared from wheat, maize, millet, oats, even soya beans. Popped grain, yoe, is another popular cereal product. Bread may be steamed or fried, using wheat flour. Pancakes are made of buckwheat.