History of Momos!. | stories of momos. |origin of momos? скачать в хорошем качестве

History of Momos!. | stories of momos. |origin of momos?

#foodhistory #history #knowledge #viral #momos #nepal #tibetan #refugees #foodculture #foodlover #oceantv decription Momo is a type of steamed dumpling with some form of filling, most commonly chicken (traditionally yak, but often chicken and goat) and it is originally from Tibet. Momo has become a delicacy in Tibet, Nepal, Bhutan and the Indian communities of Darjeeling, Sikkim and Kalimpong. Momo is the colloquial form of the Tibetan word "mog mog".[8] It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread.[9] The word mo (馍) itself means wheat flour food products or mantou (馒头), steamed buns.[10] Historically, Chinese names for steamed buns did not distringuish between those with or without fillings until the term baozi (包子) emerged during the Song Dynasty between the tenth and thirteenth century.[11] However, in eastern regions of China such as Jiangsu and Shanghai, mantou continues to carry both meanings in modern day.[12] In the Nepal Bhasa language, the word mome (मम) means cooking by steaming. The history of momo in Nepal dates back to as early as the fourteenth century.[13] As for the Himalayan momo, it is not quite known whether it spread from the Kathmandu valley of Nepal to Tibet or the other way around. This dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Nepali Newar merchants took the recipe of momo from Tibet where the Nepali Newar Merchants used to go to trade and brought it back home to Nepal.[14] Some argue that momo was introduced in Tibet by a Nepalese Newari princess who was married to a Tibetan king in the late fifteenth century, since in Newari, one of Nepal's oldest languages, ‘mome’ means cooking by steaming.[13] In Tibet, the filling of the dish was typically meat, such as yak and occasionally potatoes and cheese. Traditional Tibetan momo is quite different from the Nepalese one as the former was made with a thicker dough and with little to no spices except salt. However, after arriving in the Indo-Gangetic Plains, the meat became chicken, and mixed vegetables momo was introduced to feed the large population of vegetarian Hindus.[15] Unproven, but substantiated by the dates and references to momo in colloquial references, the civil war in Nepal pushed out the Nepali diaspora to seek a livelihood in India, which further increased the prevalence of Himalayan style momo in the southern half of India especially in the cities of Chennai and Bangalore.