Mongols living within the Mongol Empire (1206–1368) maintained their own culture, not necessarily reflective of the majority population of the historical Mongolian empire, as most of the non-Mongol peoples inside it were allowed to continue their own social customs. The Mongol class largely lead separate lives, although over time there was a considerable cultural influence, especially in Persia and China. Some Mongols tended to make the transition from a nomadic way of life, based in yurt tents and herding livestock, to living in cities as the imposed rulers of a local population backed up by the Mongol army. But where possible they tended to retain their habits and customs, especially in matters to do with the family. They were given lavish grants of land and sometimes other sources of revenue.
Administration
Mongol governments would regularly appoint regional administrators from disparate places in the empire to rule other areas, sending Han Chinese and Khitans from China to serve as administrators over the Muslim population in Bukhara in Central Asia, and importing Central Asians to serve as administrators in China. This strategy was meant to curtail power of the local peoples of dominated lands.
Food and cuisine
There are two different groups of food, "red foods", which make up much of the diet during the winter, and "white foods", which make up much of the diet during the summer. "White foods" are usually dairy products such as cheese, yogurt, and "airag" or lightly fermented mare's milk. Milk was also rarely drunk fresh. "Red foods" are usually meat products though meat was also hunted from wild game such as rabbits, deer, wild boar, squirrels, and marmots during the summer. Winter meat was usually from sheep and less commonly horses. Ice fishing also occurred. Meat was preserved by cutting the meat into strips and then letting it dry by the sun and the wind, freezing, jerking, and smoking, or less commonly eaten fresh. During the winter sheep were the only domestic animal slaughtered, and horses were occasionally slaughtered for ceremonies. Meat was boiled and flavored by wild garlic or onions. Animals were slaughtered in a specific way. The animal was laid on its back and restrained. A knife would be used to cut the chest open and the aorta squeezed, which killed the animal while retaining the blood within the animal's carcass. Blood was an important ingredient that was used fresh, for broths, and for sausages. Vegetables were generally limited to wild varieties or those acquired through trade or tribute. Grain was made into porridge or dough fried in fat. Meal etiquette during large gatherings and ceremonies involved a meat meal cut up into small pieces. Guests were served their meat on skewers and the host determined the order of serving. People of different social classes were assigned to different parts of the meat and it was the responsibility of the "Baluchis" to know who was in each social class. The meat was eaten with fingers and the grease was wiped on the ground or clothing. The most commonly imported fare was liquor, the most popular of which were Chinese rice wine and Turkestani grape wine. Genghis Khan was first presented with grape wine in 1204 where he dismissed it as dangerously strong. Drunkenness was common at festivals and gatherings. Singing and dancing were also common after the consumption of alcohol. Due to Turkestani and Middle Eastern influences, noodles started to appear in Mongol food. Spices such as cardamom and other food such as chickpeas and fenugreek seeds also became part of the diet due to these external influences. In the Mongolian Empire the office of ba’urchi, generally translated as “cook,” or sometimes as “steward” or “commissary,” had a closeness to the ruler and his right to act on his behalf. Cooks were officers in the imperial guard (keshig), one formation of which, the night guard (kebte’ül), oversaw the provision and preparation of drink and food (undan ide’en) during the reigns of Chinggis Qan and Ögödei; in addition to their titular duties these officers often held active military commands. Some high-ranking officials, such as Bolad, Bolad's father, and Rashīd al-Dīn began as cooks. In 1246, when Friar Carpini attended Güyüg's enthronment, the only food mentioned was salted and unsalted meat in broth. However, less than a decade later, when Rubruck arrived in Qara Worum, there were more foods such as millet with butter, boiled dough, sour milk, unleavened bread, cooking oil, wine, mead, vinegar, and dried nuts and fruits including almonds, grapes, and dried plums.
Economy of the Mongol Empire
Money
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