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- W4320807622 abstract "Qingke (highland barley) is not only the traditional foodstuff but also a unique cultural symbol of the Tibetan people. However, agricultural modernization has brought wheat onto the dining table of the Tibetans through a tortuous process divided into three distinct stages: In the late 1970s, “the Tibetans did not like to eat wheat”; in the 1990s, “wheat was not a bad alternative for one’s diet”; and today “all the Tibetans like to eat wheat.” Why have the Tibetan people taken completely different attitudes toward wheat at different times? What are the elements or mechanisms that affect the Tibetan dietary choice and cultural change? This paper will make the following three arguments: First, as the traditional food culture of the Tibetan people has been shaped by the unique natural environment of the Qinghai-Tibet Plateau, cultural resistance to wheat in the 1970s was essentially the result of its conflict with the natural environment and the pattern of livelihood under the conditions of that time. Second, demographic pressure, technology advance, and other modernization measures may have changed the restraint imposed by natural environment on the pattern of livelihood and the dietary habits. As a result, further modernization has changed the production and living conditions of the Tibetans in so many respects since the 1990s that wheat has been able to get onto the dining table of the Tibetan people due to its advantageous attributes. Third, human beings are not passive receivers of external changes. The Tibetan people have made choices that conform to their interests at different times in accordance with the conditions so that they can control the process of modernization and cultural change." @default.
- W4320807622 created "2023-02-15" @default.
- W4320807622 creator A5077555972 @default.
- W4320807622 date "2022-04-14" @default.
- W4320807622 modified "2023-10-01" @default.
- W4320807622 title "How Has Wheat Gotten on the Dining Tables of the Tibetans? The Modernization of Tibet and the Evolution of the Tibetan Food Culture" @default.
- W4320807622 doi "https://doi.org/10.1163/9789004515192_003" @default.
- W4320807622 hasPublicationYear "2022" @default.
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