Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

What is Monogastric Digestion?

What is Monogastric Digestion?

The human body contains a monogastric digestive system. In a monogastric digestive system, the stomach only contains one chamber in which it digests food. Several other animal species also have monogastric digestive systems, including pigs, horses, dogs, and birds. This chapter, however, focuses on the human digestive system.

The Tongue and Taste Buds

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.

Dietary Connections

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same journal

Community Health Research, Restaurants, and Adjusting amid Uncertainty.

Gastronomica : the journal of food and culture·2021

Same journal

Recipes: beyond the words.

Gastronomica : the journal of food and culture·2011

Same journal

Jean-Louis Vignes: California's forgotten winemaker.

Gastronomica : the journal of food and culture·2011

Same journal

To market, to market!: Riding shotgun with the tomato man.

Gastronomica : the journal of food and culture·2011

Same journal

Between plenty and poverty foraging in the Salento with Patience Gray.

Gastronomica : the journal of food and culture·2011

Same journal

The struggle for Sunday lunch: gastropolitics in the life of Nelson Mandela.

Gastronomica : the journal of food and culture·2011

Search research articles

Related Experiment Video

Updated: Jun 2, 2026

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Mealtime at a Tibetan monastery.

Gastronomica : the Journal of Food and Culture

|May 5, 2011

Summary

Tibetan monks in Qinghai have transitioned to a vegetarian diet during their summer retreat, utilizing local resources like yogurt and wild sweet potatoes. This dietary shift reflects increased external contact and adaptation to their high-altitude environment.

Area of Science:

Dietary science
Cultural anthropology
Tibetan studies

Background:

Tibetan monasteries in high-altitude regions traditionally relied on local meat due to geographical isolation and limited agricultural potential.
The Longen monastery, situated above 13,000 feet in Qinghai province, China, historically faced food scarcity, necessitating a meat-based diet centered on yak and cow herding.

Observation:

Monks at Longen monastery, with the help of volunteers, prepare and serve meals for hundreds during summer retreats.
The monastery has adopted a vegetarian diet, incorporating local products like yogurt and wild sweet potatoes.
This dietary change is attributed to increased connectivity with the outside world.

Findings:

The study documents a significant dietary adaptation in a remote Tibetan monastic community.

More Related Videos

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Standardized Identification of Compound Structure in Tibetan Medicine Using Ion Trap Mass Spectrometry and Multiple-Stage Fragmentation Analysis

Standardized Identification of Compound Structure in Tibetan Medicine Using Ion Trap Mass Spectrometry and Multiple-Stage Fragmentation Analysis

Published on: March 17, 2023

Related Experiment Videos

Last Updated: Jun 2, 2026

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Standardized Identification of Compound Structure in Tibetan Medicine Using Ion Trap Mass Spectrometry and Multiple-Stage Fragmentation Analysis

Standardized Identification of Compound Structure in Tibetan Medicine Using Ion Trap Mass Spectrometry and Multiple-Stage Fragmentation Analysis

Published on: March 17, 2023

Local resources such as yogurt and wild sweet potatoes are key components of the new vegetarian diet.

The shift indicates a successful integration of external influences while maintaining the use of indigenous food sources.

Implications:

This dietary transition offers insights into the adaptability of traditional communities in response to globalization.
The findings highlight sustainable food practices in high-altitude environments.
The study provides a case example of cultural and dietary evolution in Tibetan Buddhism.