Barely Enough Barley~Blog Post #3~ April 19, 2015

In Tibetan culture, barley is a crop that has been held near and dear to the citizen’s hearts. Throughout Tibet’s history, barley is the one key element to holding its’ society together. It all started roughly 20,000 years ago when humans began to visit this great unknown land most likely in search for animals such as goats and yaks. It wasn't until about 5,500 years ago that farmers started farming on the lower slopes of the plateau. This information was a strange find to researchers because it wasn't until 3,000 or so years ago until farmers began farming above the 4,000 meter altitude. This meant that farmers were defying odds due to the cold temperatures the altitude provided, surely setting up anyone who planted there to fail. Here is where all the magic began. Through research, studies show that barley and millet grew at this altitude, but barley grew faster and more plentiful in the cold which made it the farming revolution that started the Tibetan culture. Due to its’ tremendous impact and history, barley is sustainably harvested and keeps the Tibetan people working and not hungry. Since barley is needed in this economy, many Tibetans are farmers, which is why barley is not on the decline of being used in foods and everyday life. It also means that it may become limited if there is a bad harvesting season. Barley is a very healthy food that Tibetan people owe their lives to. The main dish it is used in is Tsampa. Tsampa is the main dish Tibetan people eat and there is very little other foods there prepare besides this. 

Here's the receipe! 

http://newbuddhist.com/discussion/2832/how-to-make-tsampa-or-roasted-barley-flour

Citations:

"The Barley Mow." The Economist. The Economist Newspaper, 22 Nov. 2014. Web. 19 Apr. 2015.

"Tsampa: It Doesn't Get More Tibetan Than This! - YoWangdu.com." YoWangducom. N.p., 29 Sept. 2012. Web. 19 Apr. 2015.