M )   N O V E M B E R , 1 9 4 3   -   B U R Y A T   F O O D S T U F F S

The Buryat employ a complex system of beliefs and etiquettes regarding the ritual use and daily consumption of foodstuffs. Peter was fascinated by the unpredictability of these rules, especially in regard to meals: “Recipes are often determined by the personalities of the guardian spirits of the ingredients. For instance, Chukil, the mole spirit, cannot associate with Dür, the fish spirit - in ancient times fish tricked mole into believing that he could swim under ground, that earth was sea. Ever since, chukil has held a grudge against dür. If the two are mixed and consumed together, their quibbling will cause a severe stomach upset.” He recorded some examples of Buryat cuisine in his notebook, with comments about their respective merits:

Dürk - fish bread; raw fish mixed with flour and water (no yeast) and baked over a fire. Best avoided, unless river fish is used.
Törma - a ritual biscuit of unlevened dough, not for eating. (see text, plate 31)
Chukilahung - roast mole; it is chopped up, bones and all and fried in the same way that the Tungus prepare the Tama, a kind of rat. Surprising.
Dürma - a fat is derived from fish guts and used to prepare a kind of tea. Avoid.
Pilliphit - or lily bulbs, are eaten raw or in soup. Bitter, but edible.
Kululut’k - berries (currents, strawberries, wortleberries, elderberries) are mixed with curdled milk and boiled blood. An acquired taste.
Quoomis - an intoxicating drink made from fermented mare’s milk. A major item of trade between the Buryat and their tribal neighbours the Tungus and the Chukchip.