AHP 45: REVIEW: PHYUR BA

Mkha' mo rgyal was born in Dgon gong ma Village, 'Ba' (Tongde) County, Mtsho lho (Hainan) Tibetan Autonomous Prefecture, Mtsho sngon (Qinghai) Province. While attending the Tibetan Studies College of Mtsho sngon Nationalities University she began writing. In addition to editing and translating teaching materials for primary and secondary schools, she has also published short stories and poetry (Mkha' mo rgyal, 2015). Phyur ba is the first Tibetan women's novel (Robin 2016:86) and was recognized as an Outstanding Work by the Qinghai Writers Guild in 2014 (Duojiecairang and Limaoyou 2014). 1 The name, which translates as 'dried cheese' is a food eaten daily by many Tibetans. Made from fermented milk without cream, it is dried in the sun by women in pastoral areas. Both sweet and sour, phyur ba brings to mind the happiness and sadness, ups and downs, laughter and tears that life brings. ..