The discussion about Erica’s terrific post about (among other things) milk and the Mayan apocalypse reminds me that fermented beverages are important, not just to the social lives of contemporary college students, but to the ancient and enduring practices of pastoralism on the Eurasian steppe. For many people of Turkic and Mongol origin, kumis an alcoholic beverage made from fermented mare’s milk was (and still is) a dietary staple.
For those of you who are wondering about the logistical challenges of milking mares, here is captivating, contemporary account.
(BTW, the foal in this image has the same kind of leopard spotting found in the Pech Merl image on our mother blog!) And fear not, city dwellers, and others who don’t have access to their own mares, can also imbibe kumis from a bottle.
Kumis’s relative from the Caucasus, kefir, is made from goat, cow or sheep’s milk, and I have fond memories of scouring the stores of Moscow for it in the hungry days of the collapse of Communism.
Urbanization and industrialization did cause many problems in terms of maintaining a supply of healthy milk. It’s doubtful that we would have traded beer for kumis, even without the advent of Pasteurization, but it’s worth remembering that Ghengis Khan’s warriors drank their kumis.
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