Explanation of the names of some Turkish, Arabic and Persian diet in “Fundamental principles of food and drink”
- Author:
Sambuu Ochirkhuu
1
;
Buyandelger Sharav
2
;
Shagdarsuren Dashjamts
2
;
Gerelmaa Battogtokh
1
;
Khaliunaa Baasanjav
1
;
Bold Sharav
1
,
2
Author Information
1. Department of Traditional Medicine, Mongolian University of Pharmaceutical Sciences
2. Ach Medical University
- Publication Type:Journal Article
- Keywords:
Mongolian medicine;
Islamic culture;
herbal medicine;
Mongolian words;
Turks and Arab words
- From:
Mongolian Pharmacy and Pharmacology
2025;26(1):29-34
- CountryMongolia
- Language:Mongolian
-
Abstract:
Introduction: This time, we will clarify the terms used to express the traditional medical knowledge of
Turks, Arabs, Persians, Khotons, or Uyghurs that have not been deeply explored by researchers in the book “Fundamental Principles of Food and Drink.” In addition, we propose to lay the foundation for studying the level of ancient medical relations between the ancient Mongols and Islamic countries and to create a new direction of research. Therefore, it is important to conduct a detailed study based on the sample of words related to food, drink, and herbal medicine of Islamic countries such as Turks, Arabs, Persians, and Uyghurs in the book “Fundamental Principles of Food and Drink” besides from Chinese medicine.
The aim of the research: To explain the names of food and drink of Turkic, Arabic, and Khoton (Uyghur)
origin in the “Fundamental Principles of Food and Drink” of 1330 AD.
Research results: Paul D. Buell and Eugene N. Anderson (2010), who translated the book “Fundamental
Principles of Food and Drink” into English titled “A Soup for the Qan” with an explanation, have extensively and seriously considered how the book relates to the Islamic world. These researchers also say that “the diet, medicinal plants, and grains of the Islamic world reflect a common Middle Eastern (Iranian-Arab) culture rather than the specifics of the Turkic peoples. However, since Turkic elements are dominant in other parts of Islamic culture, there is no doubt that the Turkic forms of some Arabic and Iranian words are often found in “Fundamental Principles of Food and Drink.” Therefore, we have selected some words from Paul D. Buell and Eugene N. Anderson’s book “A Soup for the Qan” and considered them to be Turkic, Persian, and Arabic words. In fact, there are 36 Turkic origin words, 4 Persian origin words, and 5 Arabic origin words. However, if we look closely, we find that there are quite a few Mongolized Turkic words and Turkized Mongolian words. Conclusion: In the book “A Soup for the Qan” translated from Chinese with commentary into English by Paul D. Buell and Eugene N. Anderson, words of Turkic, Persian, and Arabic origin, namely 36 Turkic words, 4 Persian words, and 5 Arabic words, were selected and noted. Our research revealed that 11 of these 45 chosen words were Mongolian or Mongolian words of Turkic origin after thorough analysis. This result is in line with Bold Sharav’s 2022 book, which explained and noted that there were 23 Mongolian words in “Fundamental Principles of Food and Drink,” and it became clear that there were a total of 34 Mongolian or Mongolian words of Turkic origin words.
- Full text:2025051317035102387MPPJ-2025-26(1)-29-34.pdf
