The Cuisine of Tibet is quite distinct from that of its neighbours, since only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.

Other Tibetan foods include:

• Balep korkun - a central Tibetan flatbread that is made on a skillet rather than in an oven.

• Thenthuk - a type of cold-weather soup made with noodles and various vegetables.

In larger Tibetan towns and cities many restaurants now serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.

Tibetan kitchen items. Note the small size of the butter churn, with shoulder strap, suitable for nomadic life. Field Museum

Jasmine tea and yak butter tea are drunk. Alcoholic beverages include:

• Chang, a beer usually made from barley
• Raksi, a rice wine