Harvesting barley

Tibet in the 1930s: Theos Bernard's Legacy at UC Berkeley

Harvesting barley

Barley, a crop that thrives at high altitudes, is the staple of a traditional Tibetan diet. Tsampa, flour made from roasted barley, is moistened with tea and rolled into small balls that can be eaten raw. In the cold climate of the Tibetan Plateau, sacks of tsampa store well. Barley is also fermented into a strong beer called chang.