Last year’s fashion runways were dominated by one influence: Mongolian traditional design. If a designer wanted to show they were boldly embracing natural fibres and furs, then the refrain ” my show is all Mongolian” would be proudly boasted to the media. The country has become a synonym for sartorial flare and rugged beauty. It also doesn’t hurt that one of Mongolia’s top exports, cashmere wool, is in vogue, from Japan to Europe to the United States. After years of being isolated from the west under the umbrella of the Soviet Union, Mongolian fashion is proudly strutting the catwalks of the world.
Her square glasses reminiscent of Yves Saint Laurent (ysl.com), Mongolia’s top designer, Soyolmaa, talked to Ger about the ubiquitous nature of traditional clothes in the late 1990s. “There are few countries who still wear the national costume these days. Mongolia is one of them,” she says sitting regally in the studio of her home, surrounded by models draped in dresses for her latest collection: a tribute to the style and attitude of Mongolia’s ancient queens.
“Because the design of Mongolian national clothes is highly developed, no further changes are needed.” As head of the Mongolian National Designers’ Union, she has spent many years trying to find ways to improve the national costume to “no effect” she adds.
Busy tailors come and go, checking designs. The studio is crowded with four tailors and the models (not to mention this reporter). Two clients patiently wait in the hallway to see her. In a country where the soldiers and police wear uniforms designed by Pierre Cardin, it is no surprise Mongolians aren’t slouches when it comes to clothes. While budgets may be tight and the shops far from world standard, people still find a way to dress with flair.
It is still common to see the traditional del – a cloak of either wool, leather or silk – worn by men and women of all ages, even in the capital. As herders are quick to say, the del serves many practical purposes. It is padding for long rides on the steppe, it is a makeshift tent in bad weather, it is a warm blanket, and for women, a nod to modesty when nature calls on the open steppe. While it is standard wear for older generations, younger urban Mongolians turn to the del on special occasions like school graduation ceremonies.
Last year collections by Christian Dior (Dior.com), Chanel (chanel.com), UNGARO and Pierre Cardin (pierrecardin.com) all paid homage to Mongolian design, typically characterized by variations on the del cloak, flamboyant displays of fur and knee-high boots.
“Asian styles are now having a big impact on world fashion design,” continues Soyolmaa.
“It is because Asian clothes offer pure, simple patterns with eye-catching colours and adornments. There is a trend towards purism in the fashion world. They like high collars, askew lapels, loose sleeves and nudarga (long sleeves). The bright colors of Asia are showing up throughout Western design. You can see the askew lapel and high collar and bright colors from Christian Dior to Chanel.”
The Mongolian national costume is a classic example of purism. The pattern is very simple, with no separate sleeves or shoulder parts, and very economical with little waste of cloth.
And why did this style evolve over the generations? Soyolmaa has a simple answer: “It is because of the harsh weather of Mongolia.” The askew lapel doesn’t let wind pierce the body, nudarga or long sleeves don’t make arms cold in the minus 30 to 40 degrees Celsius winters. Winter dels have fur interiors, using wolf, fox, sheep or lamb’s wool. From ancient times to now, Mongolian men wear wolf fur coats in winter when guarding horses at night.
There are about a hundred styles of hat. Loovuus, made of fox fur with a cloth top, is a common hat in winter. The back part is open. “Fox fur is very dense. Without an open back one feels too hot and it causes high blood pressure and a headache,” according to Soyolmaa. The extraordinary design of boots with pointed toes is suitable for riding a horse while leaving enough dead air space to keep the toes warm.
Soyolmaa takes difference with those who claim “Fashion sense ends in Mongolia.” “It might because they have nothing to compare it with. But now that fashion shows are available on cable TV, Mongolians are learning how to compare Mongolian fashion and models with the global standard.” For Soyolmaa, as it is the time for Asian fashion, it is also the time for Asian models.
“Irina Pantieva, the world’s top model is Mongolian. She is from the Buriat Republic (a province of Russia directly north of Mongolia and populated by a large number of people of Mongolian heritage).” She says Mongolian models are ready to take on the world.
To the soothing sounds of Enigma, Mongolia’s top models parade Soyolmaa’s tributes to Mongolian queens in early May at the Las Vegas Entertainment Centre, a former communist-era cinema. Long silk dresses are complemented with furs and enormous hats, at times evoking Cleopatra, at other times something from a Dr. Seus cartoon, some hats reaching a meter high. Judging by the audience’s reaction and the quality of Soyolmaa’s creations, the time has come for Mongolian designers to take centre stage on the world fashion scene.
It could be said that there is no girl who does not dream of becoming a model. Many Mongolian girls, particularly Ulaanbaatar city girls, are flocking to attend courses in modelling in the last few years. Some say models are mushrooming in Mongolia, a country known for its fresh-faced people and robust physiques.
Ger interviewed S. Ikhertsetseg, one of the twin top models of Mongolia.
When did you first appear on the fashion stage?
“When we were 15 we played piano for the state concert on International Women’s Day on March 8. The ( Best Fashion) company was in trouble and they did not have anyone to wear some leather fashions for the show in the concert. It was fortuitous that we were asked to be the models. We kept it secret from our parents until we received a prize from Mongolia’s top fashion show, Goyol (or beauty) , in 1988. That was a year after the state concert. Being a fashion model was not considered so desirable as it is now. We were busy studying at music school and our parents did not know what we were doing.”
What do you think of today’s models?
“In the early days of fashion shows in Mongolia in the 1980s, we did not have many competitors. These days there are many beautiful Mongolian models we have to compete with, but only a few are very good. If someone is lucky, they have the potential to compete at the world level. Personally, I don’t like models who are too trained by courses.”
Do you think becoming famous is pure luck?
“Of course it is luck. But that doesn’t mean it isn’t a lot of hard work. You must send photos to agencies, and then only then, will someone see your photo – that is luck.”
What about design and fashion in Mongolia? Are Mongolians fashion sensitive?
“I can not say Mongolians are sensitive to fashion. I think our designers should work harder. Design is not a dress or a suit. It is everything, the whole cornucopia of details. I do not think we are going to compete with Europe, which has a long history of making clothing, rich in colors or designs. There is a big difference between fashion in the West and in Mongolia.”
Mongolia has a lively free press who sometimes step over the line when it comes to gossip and scandal reporting. These so-called “yellow” newspapers have damaged many people’s reputations. This had also happened to you. Some newspapers called the two of you the Barbie girls in Beijing, earning a lot of money.
“Yes, they did say those bad things. We replied to them.”
Was it before the court?
“No, that is a personal question.”
What was the result?
“The newspapers didn’t do that again.”
What do you do now?
“Both of us keep up the fashion work and also teach piano. Music is our profession and love. We founded the Association of Models of Mongolia to protect their rights and strengthen their position in the society.”
“A stroll down any Mongolian residential street is usually the first introduction to a visitor of the savoury odours of the traditional meals of this country. If you are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity of tasting buuz, khuushuur and bansh.
“These Mongolian national meals are made with minced meat seasoned with garlic or onion (it can be anything from mutton to beef to camel to horse to gazelle) covered with flour and steamed in boiling water, fried in oil and boiled in water. For many visitors to the country the vast quantities of meat consumed can at first be surprising. But it is not long before a visitor finds their favourite Mongolian food, be it buuz, khuushur or a number of other treats. A Canadian living in Ulaanbaatar once told me, “the Mongolian national food contains a lot of meat, but I like the buuz.
“The meat-dependent diet arises from the need for hearty food to stave off the cold and long winters. Traditionally nomadic herders, Mongolians have for centuries been dependent on mostly animal products for their dietary staples. Now after over nine years of transition, the traditional diet has been used as a shield against hunger and for the wealthy, subject to the influence of imported foreign foods and cuisine. When the Russians pulled the plug on Mongolia’s aid in 1991, the economy went into a severe crisis. For many Mongolians it was their first experience of serious hunger. The staple traditional diet of meat, milk and flour saw many people through this crisis, when food imports from the former Soviet Union dropped off.
“Mongolians traditionally have turned to foods that are high in protein and minerals, relying less on more seasonable foods like vegetables and fruits. This means a diet heavy on meat and dairy products, the latter when sour in the summer time thought to clean the stomach. It isn’t just about meat though. Mongolians do also eat cereal, barley and natural fruits and plants native to the country.
“Out of necessity Mongolians have found creative and ingenious ways to use the milk of all five of the domestic animals in the country: sheep, cattle, goats, camels and horses. Orom is the cream that forms on top of boiled milk; aaruul are dried curds and can be seen baking in the sun on top of gers in the summer; eetsgii is the dried cheese; airag is fermented milk of mares (female horses); nermel, is the home-brewed vodka that packs a punch; tarag, is the sour yogurt; shar tos, melted butter from curds and orom, and tsagaan tos, boiled orom mixed with sometimes flour, natural fruits or eesgii. The method of drying the dairy products is common in preparing them. The Mongolians prepare enough dairy products for the long winter and spring.
“The traditions of using, producing and preparing these foods are stronger outside the main cities, where the population is more reliant on the vast herds for food. B. Baljmaa (Mongolians generally use their first names), a dietitian and nutritionist at the National Nutrition Research Centre, says there is a genetic compatability for the food.
‘Before 1992 there wasn’t much research in this area. But now we know from our research that Mongolians are better able to absorb foods with more acid. So, traditional food should be kept in the country.’
“Since 1997 Mongolians have seen a substantial increase in the variety and quantity of imported foods, many of which were only thought of as exotic 10 years ago. Since the start of 1999 the Soviet-style market stalls now compete against western-style supermarkets, with trolleys and shelves proudly saying “Made in Mongolia.” In markets like Dalai Eej, Dorvon Uul, Food Land and Mercury it is possible to buy delicious prepared and canned foods, candies, biscuits, and unknown and unused before by Mongolians, products like oranges, bananas, plums and American chickens.
“On top of the canteens and cafes serving Mongolian food, there are now many restaurants, canteens, bakeries and tea shops which serve meals from Russia, Italy, India, China, Japan, Korea, England, France, Senegal and Turkey. Most of these restaurants are located in the capital, Ulaanbaatar. Mongolians have taken to the new tastes. “I think Mongolians like roasted chicken and fish when they go to the foreign sit-down restaurants, and hot dogs and pizzas in the fast foods shops,” says I. Narantsetseg and her husband J.Battulga. Both were dining in the Seoul restaurant, and are happy they can go out for food: “it is a very good thing that there are opening a lot of restaurants where friends and family can go and enjoy food in comfort.”
“Isobe Hiroshi, manager of Seketei, a high-end Japanese restaurant, told me “only 20 per cent of our customers are Mongolians. The vast majority of our clients are foreign, especially Japanese people who are working and traveling here. I think Mongolians have still not grown used to sushi and sashimi, the raw fish prepared in our restaurant. But I hope we will welcome more and more Mongolians in the future.”
“The traditional diet in the cities is more changed, more european. And with comes its own dangers for Mongolians says the Nutrition Centre’s Baljmaa:
‘There is a big problem of importing poisonous foods and food which probably will cause the nutrition-related diseases common in more developed countries,” she continues.”While the trend around the world amongst health-conscious people is towards natural products for their food, some Mongolians use some food which can cause troubles for their health. For example, fast food made with more oil, salt and sugar are considered the biggest dangers for human health. On the plus side prices for these imported foods are higher and only the wealthiest people can afford them; the poor people can’t buy and eat it no matter how much they desire. This means their poverty is protecting their health. We should boost our efforts to raise awareness on what foods protect your health.’
“Help in improving nutrition awareness a poster portraying a ger details the food habits of Mongolians and the nutritional value of common foods.
“Now I want to present to you recipes of processing and preparing some Mongolian national products and meals:
“From ancient times, Mongolians use abundant and peculiar methods of processing meat and preparing food.. One of the more popular methods of processing the meat is to prepare borts (dried meat) for use in winter. Borts is made from the meat of cows, goats and camels. Here is a recipe for camel borts presented by Dr. Sh. Tserenpuntsag who engages in the research of the meat.
1. Separate the meat from its layer of fat, as fat will spoil in drying. 2. Cut meat into strips about 20-30 centimeters long and two to five centimeters thick. 3. Hang to dry in a well-ventilated room. 4. Leave for four to five months. 5. Cut into small strips for use in any dish you like.
“If soaked in water, the meat will expand up to two and half times in size. It should then be cooked for 18 minutes.
“The main method of cooking the meals of the Mongolians is boiling and steaming, considered the most healthy method in cooking by researchers the world over. Here is a recipe for buuz from the Nutrition Centre. It is considered one of the national meals of the Mongolians and is cooked by steaming and is a good fast food.”
“What a tremendous magazine your team has produced! It’s a terrific tour de force of what is interesting, cutting edge and relevant in the global mobile/ICT space… Really looking forward to what you produce in issues #2 and #3. This is great, engaging, relevant and topical stuff.” Rose Shuman, Founder & CEO, Open Mind and Question Box
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Development Challenges, South-South Solutions was launched as an e-newsletter in 2006 by UNDP’s South-South Cooperation Unit (now the United Nations Office for South-South Cooperation) based in New York, USA. It led on profiling the rise of the global South as an economic powerhouse and was one of the first regular publications to champion the global South’s innovators, entrepreneurs, and pioneers. It tracked the key trends that are now so profoundly reshaping how development is seen and done. This includes the rapid take-up of mobile phones and information technology in the global South (as profiled in the first issue of magazine Southern Innovator), the move to becoming a majority urban world, a growing global innovator culture, and the plethora of solutions being developed in the global South to tackle its problems and improve living conditions and boost human development. The success of the e-newsletter led to the launch of the magazine Southern Innovator.
David South Consulting 
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