Mongolian Hospitality: A Historical Ban On Feeding Travelers

The Mongolian nomadic way of life encourages self-reliance, adaptability, and a spirit of community and hospitality. It is customary for Mongolian hosts to offer food and drink to their guests, and to see them off warmly when they leave. However, it is considered rude to accept more food than one can eat, as wasting food is disrespectful to the host.

The nomadic lifestyle of the Mongols

Mongolian nomads live in gers, a type of yurt, which are set up to be portable homes. The ger is constructed with a circular wooden frame, draped with a thick felt cover, typically made from sheep wool. It can be constructed in under three hours and can house up to 15 people. The ger can be dismantled in about an hour and transported to a new location, depending on the availability of grass, wind, and water.

Mongolian nomads rely on their animals for survival and move their habitat several times a year. Their constant migrations mean they cannot transport food reserves or other necessities. They are vulnerable to harsh weather conditions, such as heavy snow, ice, and drought, which can jeopardize their flocks and herds. The spread of disease among the livestock can also be disastrous.

The diet of the Mongols reflects their nomadic lifestyle, with dairy products and meat from their herds being the most important sources of nutrition. They consume a lot of animal fat and dairy products, such as butter, cheese, yoghurt, and dried milk curds. Meat is typically boiled rather than roasted to conserve fuel. They also hunt and forage for fruits, vegetables, herbs, and wild game to supplement their diet.

The Mongols' nomadic lifestyle has shaped their food, shelter, and daily routines. They are resilient and adaptable, moving with the seasons to ensure the survival of themselves and their livestock.

The importance of dairy and meat in the Mongol diet

The diet of the Mongols was largely influenced by their nomadic lifestyle, with dairy products and meat from their herds of sheep, goats, oxen, camels, and yaks being the most important food sources. Dairy products were a major part of the Mongol diet, with milk being used to make butter, cheese, yoghurt, and drinks. Meat was also a crucial part of the Mongol diet, with horse meat being the preferred option, followed by mutton or lamb. Mongols also consumed various types of "red foods" and "white foods". Red foods, typically consumed during the winter, included meat products such as sheep and horse meat, while white foods, usually consumed during the summer, were mostly dairy products such as cheese, yogurt, and "airag" or lightly fermented mare's milk.

In addition to their herds, Mongols supplemented their diet with wild game, vegetables, roots, and grains obtained through hunting, foraging, or trade. Their diet was also influenced by the regions they conquered, incorporating new ingredients and recipes into their cuisine. For example, due to Turkestani and Middle Eastern influences, noodles became a part of Mongol food, and spices like cardamom, chickpeas, and fenugreek seeds were added to their dishes.

Overall, the Mongol diet was heavily dependent on dairy and meat, with these foods providing essential nutrients and energy for their nomadic lifestyle.

The role of the ger in Mongol culture

The ger, or yurt, is a traditional dwelling used by Mongols since at least the 6th century AD. It consists of a round, collapsible wooden frame covered in felt. The roof is formed from about 80 wooden rods attached at one end to the wall frame and at the other to an iron ring in the centre, providing a sturdy base for the felt roof. The yurt is designed to be easily assembled and disassembled, making it ideal for the nomadic lifestyle of the Mongols, who move with their herds from the southern regions in winter to the northern steppes in summer. The ger is usually set up with the door facing south, and traditionally has an altar across from the door. While the floors are made of dirt, richer families cover them with felt rugs.

The ger is well-suited to the harsh Mongolian climate, remaining relatively cool in summer and warm in winter. The felt covering is made from wool taken from sheep, and the wooden frame is often handed down from one generation to the next. Yurts can be heated with dried dung, and the felt walls mean no timber is needed for fuel. Today, yurts usually have canvas coverings and iron stoves, but the basic design remains the same.

The ger played an important role in the daily life of the Mongols, who were highly dependent on their livestock. The hides of domestic animals were used for clothing and shelter, while their milk was used to make dairy products and alcoholic beverages. Meat was also important to the Mongol diet, though it was often preserved by drying or freezing to last through the winter months.

The significance of hospitality in Mongol society

Hospitality is a significant aspect of Mongol society, with visitors to the grasslands always being welcomed with food and drink. This is partly due to the nomadic way of life, which encourages self-reliance and adaptability, as well as a spirit of working together and helping one's neighbour.

Mongolian hospitality is also influenced by the rarity of visitors to the grasslands, with the whole family showing concern by asking detailed questions. This is also because visitors were historically the main source of news from the outside world.

When a guest arrives at a ger, they are offered suultai tsai (salty milk tea), a bowl of candy, dried cheese curds, bread, homemade butter, and yoghurt. It is considered rude to accept more food than you can eat, as wasting food is disrespectful to the host. Mongolians also have a tradition of sharing a bottle of vodka, with the host pouring small shots in an ornate silver bowl and passing it to each guest.

When leaving, the guest will be given a warm send-off by their hosts, who will accompany them for quite a distance and tell them the direction of their destination.

The impact of the harsh climate on Mongol food and customs

The harsh climate of Mongolia has had a significant impact on the food and customs of its people. With long and cold winters, and a lack of precipitation, most of the country is unsuitable for growing crops. As a result, the Mongolian diet is heavily focused on meat and dairy products.

The traditional Mongolian diet consists largely of meat and dairy products, with vegetables and fruits being less common due to the limited availability of fresh produce. The most common sources of meat include sheep, goats, oxen, camels, and yaks. Mongols also consume horse meat, although it is usually reserved for special occasions or ceremonies. Meat is typically boiled rather than roasted to conserve fuel, and dried meat is a staple for travellers and warriors. Mongols also make use of dairy products such as milk, butter, cheese, and yoghurt.

The harsh climate has also influenced the way Mongols prepare and preserve their food. Meat is often preserved by cutting it into strips and drying it in the sun and wind, freezing, jerking, or smoking it. Mongols have also developed various dishes that are well-suited to their nomadic lifestyle, such as buuz (meat-filled dumplings) and bansh (smaller dumplings that can be added to soups).

In addition to food, the harsh climate has also shaped Mongol customs. The extreme winters have led to a strong emphasis on animal husbandry, with herding and livestock serving as a primary source of livelihood. The limited availability of resources has also influenced Mongol social structures, with a focus on family and community cohesion. The harsh conditions have fostered a sense of resilience and adaptability, which is reflected in their nomadic way of life.

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