A culinary journey through Mongolia. The Mongolian cuisine is remarkably simple, as it is closely tied to the nomadic way of life. Those traveling with herds and their few belongings have only one pot over the fire in the yurt, the traditional tent of the nomads, almost no kitchen utensils, and fewer bowls than there are family members. Amélie Schenk, an ethnologist and one of the most prominent experts on Mongolia, has spent many months in the country every year since its opening in 1990, living in deep connection with the people. Many recipes date back to the time of Genghis Khan, around the turn of the 13th century, and have remained unchanged to this day. The food comes from the immediate environment of the nomads, including meat from freely grazing animals such as camels, horses, cattle or yaks, goats, and sheep, as well as game.