Why Do Nomadic People Eat So Much Meat?
The nomadic lifestyle is deeply intertwined with diet and survival. In regions like Mongolia, where the harsh climate and sparse vegetation make agriculture challenging, nomads have developed a meat-based diet as a survival strategy. This article delves into why nomads consume a high proportion of meat and how this diet is rooted in both tradition and necessity.
Location and Diet
Nomadic people, unlike those who settle in one place, do not have the luxury of planting crops for sustenance. The regions they inhabit, such as the vast steppes of Mongolia, are not suitable for agricultural practices. Foraging for wild plants and fruits also does not yield substantial amounts of nutrition. Therefore, they rely on meat and dairy products, which are easier to obtain and transport.
Adhering to a Traditional Diet
Unlike modern populations that consume the latest researched diet or trendy dietary choices influenced by various industries (sugar, pharmaceutical, and environmental), nomadic people have maintained a traditional and specific human diet. For instance, Mongolians consume horse blood and liquor, which they obtain by cutting veins in their horses. This practice, though seemingly brutal, has been a survival mechanism for centuries.
Survival Instinct and Meat Diet
The steppes of Mongolia, while vast and providing unlimited pastureland, lack many food sources. Despite the fertile grazing areas, only a small portion of the land is suitable for crop cultivation due to the challenging climate. The growing season is limited to just 95-110 days, and the harsh conditions make agriculture difficult. Therefore, the nomads subsist primarily on livestock, which provides an abundance of meat and dairy products.
Ingredients and Cuisine
Mongolic cuisine includes a variety of animals like horses, goats, yaks, sheep, and cows. This meat-rich diet is accompanied by milk, yogurt, and animal fats. The cuisine places a heavy emphasis on meat, as it suits the nomadic lifestyle. The high altitude of Mongolia accelerates digestion, providing the necessary energy to survive in a harsh environment.
Barbecue and Historical Culinary Traditions
Barbecue, a popular cooking method today, has its roots in ancient Mongolia. Nomadic Mongols and Turks would often cook meat over an open flame, a tradition that persists to this day. Their cuisine primarily consists of meat and dairy products, as vegetables are scarce. This dietary preference is perpetuated by the nomadic lifestyle, which demands a readily available and energy-efficient food source.
Comparing Nomadic and Sedentary Diets
While nomads focus on meat and dairy, sedentary populations can diversify their diet due to more reliable food sources. For instance, Mongolia is not well-suited for pig farming, with pigs mainly found in urban areas. This scarcity of pork meat in nomadic regions reflects their preference for easily accessible and sustainable food sources.
Summary
The nomadic lifestyle in regions like Mongolia is characterized by a meat-rich diet, driven by necessity and tradition. The harsh environment and limited agricultural potential make meat and dairy the primary sources of nutrition for nomads. This dietary focus, along with the practice of traditional cooking methods like barbecuing, reflects the resilience of nomadic culture in the face of challenging conditions.