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(Image: Kari Olstad) Yak butter is probably the best known specialty of Tibetan cuisine. It is made by churning yak milk until the butter separates from the liquid.
Oslo, August 2010 Steinar Hov/Ingun Vaglid, Kari Olstad What this course is about: In this course we will deal with the following main areas in detail: • Different structures ...
Vangsveien 111, P.O.Box 403 2303 Hamar, NORWAY Telephone: 0047 62 54 00 50 Fax: 0047 62 54 00 51 e-mail: post@upl.no kari.olstad@upl.no konrad.sel@upl.no
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