Sanal Lidzhiev, About Traditional Cuisine
| dc.contributor.author | Terbish, Baasanjav | |
| dc.contributor.author | Churyumova, Elvira | |
| dc.contributor.editor | Dovurkaev, Karu | |
| dc.contributor.other | Gedeeva, Darina | |
| dc.contributor.other | Ubushieva, Bamba | |
| dc.date.accessioned | 2018-07-05T16:29:42Z | |
| dc.date.available | 2018-07-05T16:29:42Z | |
| dc.date.issued | 2018-03-31 | |
| dc.description.abstract | Sanal 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.sponsorship | Sponsored by Arcadia Fund, a charitable fund of Lisbet Rausing and Peter Baldwin. | |
| dc.identifier.doi | 10.17863/CAM.25199 | |
| dc.identifier.uri | https://www.repository.cam.ac.uk/handle/1810/277865 | |
| dc.language.iso | xal | |
| dc.publisher.institution | University of Cambridge | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) | en |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/3.0/ | en |
| dc.subject | cuisine | |
| dc.title | Sanal Lidzhiev, About Traditional Cuisine | |
| dc.type | Video |
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