Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region.  The cuisine reflects the Tibetan landscape of mountains and plateaus  and includes influences from neighbors (including India and Nepal where  many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but  is not prevalent due to the difficulty of growing vegetables, and  cultural traditions promoting consumption of meat