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dc.contributor.authorTerbish, Baasanjav
dc.contributor.authorChuryumova, Elvira
dc.contributor.editorDovurkaev, Karu
dc.contributor.otherGedeeva, Darina
dc.contributor.otherUbushieva, Bamba
dc.date.accessioned2018-07-05T16:29:42Z
dc.date.available2018-07-05T16:29:42Z
dc.date.issued2018-03-31
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/277865
dc.description.abstractSanal says that the Kalmyks cut a sheep in such a way as not to spill its blood on the ground. The blood, collected in a bowl, is mixed with an onion, fat, and poured into intestines to make sausages. During a wedding meal, cooked sheep’s kidneys are kept together on a plate to symbolize a union between the newly-wed. The cooked sheep’s head and shins are offered to gods. The jaw is given to the bride so that she becomes talkative.
dc.description.sponsorshipSponsored by Arcadia Fund, a charitable fund of Lisbet Rausing and Peter Baldwin.
dc.language.isoxal
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectcuisine
dc.titleSanal Lidzhiev, About Traditional Cuisine
dc.typeVideo
dc.publisher.institutionUniversity of Cambridge
dc.identifier.doi10.17863/CAM.25199


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Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)
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