Tibetan Food History

Tibetan Food History – the First Change of Cuisine Technique

In the 6th century AD, it is the first time to change the cooking habit of Tibetan people greatly.

For the commercial intercourse among the countries, large numbers of cuisine materials and techniques have been introduced into Tibet Region. After the coming of Princess Wencheng of Tang Dynasty, the cooking techniques of Tang Dynasty have also been brought in. With the combination of cooking habit during the time of Tu Bo Dynasty and Tang Dynasty, the Tibetan cook techniques have been changed a lot.

At that time, people began to pay attention to the cooking materials and food nutrition. The food materials include the grain, the dairy products, vegetables and fruits and so on. The food nutrition is related with the Chinese medical food, which could improve the physical fitness of us.

According to the famous Tibetan book of The Four Medical Tantras, people know such the food materials can cook and whether are good for our health or not. On the other hand, the cuisine theory has become the important part of Tibetan food history.

Tibetan Food History – the Second Change of Cuisine Technique

During the 18th Century, Tibetan cooking technique has been changed the second time.

With the glorious period of cuisine of Qing Dynasty, many kinds of dishes and banquets have been extremely developed in Chinese mainland. It's hard to describe the spectacular scene, which especially The Chinese Feast (a full, formal banquet, combining Manchurian and Chinese delicacies) is famous in China.

Thus lots of food has been introduced in Tibet Region again. There were more and more vegetables, fruits, kitchen wares and other tools sold in Lhasa, Gyantse and Shigatse, etc.

Tibetan Food History – The Third Change of Cuisine Technique

In 1980s, with the tourism development, it is the 3rd time of changing the cooking technique of Tibet food. It is a great process of improving Tibet diet habit.

The cooks have become more and more important in daily life of Tibetan people, while the cookbooks have published.

Nowadays, Tibet is famous for the unique features of Tibetan food such as the healthy food, food culture and art and food etiquette.