Steppe and Plateau Cuisines of East Asia

Gathers the cuisines of the high plateau and open grassland peoples at the western and northern edge of East Asia, where herding, dairy products, meat and hardy grains such as barley shape the table more than rice or vegetables do. It covers Mongolian and Tibetan cooking as whole traditions. It does not cover the lowland cuisines of China, Japan or Korea. Within the East Asian Cuisines subcategory it sits beside the groups Greater China Cuisines, Japanese and Korean Cuisines, and each entry is placed in the one group whose description fits it best.