Moldir Oskenbay | Kazakh national university named after al-Farabi (original) (raw)

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Papers by Moldir Oskenbay

The production of fermented dairy products, especially qurts, has continued for many centuries in... more The production of fermented dairy products, especially qurts, has continued for many centuries in Kazakhstan, but the methods used have still not been investigated in full detail. Historically, qurt was invented by nomadic peoples. In Kazakhstan it has long been an important component of traditional foods, and intense research efforts are now under way to develop it into a more readily usable form. Research has shown that the percentage of protein is significantly different among differently-made qurts (2.3–2.9 % to 2.9–4.93 %), thus the need to investigate the specific ways in which qurt is made by Kazakhs. This present article provides an overview of the methods and different techniques for making Kazakh qurts and their health benefits, which can be gained by consumers from regular intake. Moldir Oskenbay，“中亞發酵乳製品：製造哈薩克庫爾特酸奶的方法及其健康益處” 在哈薩克斯坦，發酵乳製品，特別是庫爾特酸奶 (qurt) 的生產已經持續了許多世紀，但是所使用的方法尚未有詳細研究。 歷史上，庫爾特酸奶是游牧民族發明的。 在哈薩克斯坦，它長期以來一直是傳統食品的重要組成部分，目前正在進行密集的研究努力，將其發展成更容易食用的形式。 研究表明，蛋白質的百分比在不...

Crossroads of Cuisine, 2020

Fermented Dairy Products in Central Asia: Methods for Making Kazakh Qurt and their Health Benefits, 2016

The production of fermented dairy products, especially qurts, has continued for many centuries in... more The production of fermented dairy products, especially qurts, has continued for many centuries in Kazakhstan, but the methods used have still not been investigated in full detail. Historically, qurt was invented by nomadic peoples. In Kazakhstan it has long been an important component of traditional foods, and intense research efforts are now under way to develop it into a more readily usable form. Research has shown that the percentage of protein is significantly different among differently-made qurts (2.3-2.9% to 2.9-4.93%), thus the need to investigate the specific ways in which qurt is made by Kazakhs. This present article provides an overview of the methods and different techniques for making Kazakh qurts and their health benefits, which can be gained by consumers from regular intake.

This paper examines the genealogical traditions associated with Chinggis-qan (r. 1206-1227), and ... more This paper examines the genealogical traditions associated with Chinggis-qan (r. 1206-1227), and his regime, and the impact of these traditions on subsequent political rule in Central Asia that relied on dynastic principles. By combining established traditional sources with new genealogical research in historical and living Turkic and Kazakh traditions, this paper argues that the frequent and significant changes to identity and tribal groupings during the 12 th and 13 th centuries created new memberships that only later became enduring structures with established identities. Therefore, revisions to the accepted lineage of Chinggis-qan may be necessary. On the steppe during this period, elite views of ethnicity did not match with who precisely were their followers; rather, group memberships reflected the diverse and changing dynamics of that time. This realityalso contributed later to Kazakh cultural emergence, as well as to subsequent regional developments, through a legacy of common rulers and political administrations.

Books by Moldir Oskenbay

Crossroads of Cuisine The Eurasian Heartland, the Silk Roads and Food, 2020

Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking plac... more Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.

The production of fermented dairy products, especially qurts, has continued for many centuries in... more The production of fermented dairy products, especially qurts, has continued for many centuries in Kazakhstan, but the methods used have still not been investigated in full detail. Historically, qurt was invented by nomadic peoples. In Kazakhstan it has long been an important component of traditional foods, and intense research efforts are now under way to develop it into a more readily usable form. Research has shown that the percentage of protein is significantly different among differently-made qurts (2.3–2.9 % to 2.9–4.93 %), thus the need to investigate the specific ways in which qurt is made by Kazakhs. This present article provides an overview of the methods and different techniques for making Kazakh qurts and their health benefits, which can be gained by consumers from regular intake. Moldir Oskenbay，“中亞發酵乳製品：製造哈薩克庫爾特酸奶的方法及其健康益處” 在哈薩克斯坦，發酵乳製品，特別是庫爾特酸奶 (qurt) 的生產已經持續了許多世紀，但是所使用的方法尚未有詳細研究。 歷史上，庫爾特酸奶是游牧民族發明的。 在哈薩克斯坦，它長期以來一直是傳統食品的重要組成部分，目前正在進行密集的研究努力，將其發展成更容易食用的形式。 研究表明，蛋白質的百分比在不...

Crossroads of Cuisine, 2020

Fermented Dairy Products in Central Asia: Methods for Making Kazakh Qurt and their Health Benefits, 2016

The production of fermented dairy products, especially qurts, has continued for many centuries in... more The production of fermented dairy products, especially qurts, has continued for many centuries in Kazakhstan, but the methods used have still not been investigated in full detail. Historically, qurt was invented by nomadic peoples. In Kazakhstan it has long been an important component of traditional foods, and intense research efforts are now under way to develop it into a more readily usable form. Research has shown that the percentage of protein is significantly different among differently-made qurts (2.3-2.9% to 2.9-4.93%), thus the need to investigate the specific ways in which qurt is made by Kazakhs. This present article provides an overview of the methods and different techniques for making Kazakh qurts and their health benefits, which can be gained by consumers from regular intake.

This paper examines the genealogical traditions associated with Chinggis-qan (r. 1206-1227), and ... more This paper examines the genealogical traditions associated with Chinggis-qan (r. 1206-1227), and his regime, and the impact of these traditions on subsequent political rule in Central Asia that relied on dynastic principles. By combining established traditional sources with new genealogical research in historical and living Turkic and Kazakh traditions, this paper argues that the frequent and significant changes to identity and tribal groupings during the 12 th and 13 th centuries created new memberships that only later became enduring structures with established identities. Therefore, revisions to the accepted lineage of Chinggis-qan may be necessary. On the steppe during this period, elite views of ethnicity did not match with who precisely were their followers; rather, group memberships reflected the diverse and changing dynamics of that time. This realityalso contributed later to Kazakh cultural emergence, as well as to subsequent regional developments, through a legacy of common rulers and political administrations.

Crossroads of Cuisine The Eurasian Heartland, the Silk Roads and Food, 2020

Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking plac... more Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.