By Bobby Darvish, Iranian-American Ex-Muslim, Former Vegan, Former Democrat, Former Socialist, Former CAIR-Columbus Executive Director, Former Muslim Forum of Utah President, Christian Conservative LDS 
Iranic Scythians Eating Boar and Pig
The dietary practices of ancient cultures often provide fascinating insights into their religious, social, and political worldviews. The avoidance of pork or wild boar by the Shamanistic Turks and Mongols is a topic that has intrigued many, as it reveals deeper cultural distinctions among nomadic and semi-nomadic peoples of the Eurasian steppes. At the same time, the contrasting dietary habits of the Scythians—an Iranic people—reinforce their distinct cultural identity, separating them from Turkic and Mongolic traditions.
The Shamanistic Turks and Mongols: A Complex Relationship with Pork
Shamanistic Turks and Mongols historically displayed ambivalence toward pork consumption, stemming from a mix of practical, spiritual, and environmental factors. These peoples thrived in harsh climates, where pastoralism—raising horses, sheep, goats, and cattle—was more sustainable than the rearing of pigs, which require specific environmental conditions and access to consistent fodder.
On a spiritual level, many Turkic and Mongolic tribes practiced animistic and shamanistic religions that emphasized the sacredness of nature. Certain animals were imbued with spiritual significance, and taboos often surrounded their consumption. Pigs and boars, in particular, were sometimes associated with uncleanliness or negative spiritual connotations in steppe cosmology. This belief system created an aversion to pork in some groups, particularly those influenced by Tengriism, which revered the sky deity Tengri and maintained various totemic traditions.
Interestingly, not all Turkic and Mongolic groups avoided pork entirely. Archaeological evidence suggests that settled Turkic communities and some Mongols who adopted sedentary agricultural practices did consume pork, as domesticated pigs became more accessible in regions conducive to their breeding. This dietary variance underscores the adaptability of Turkic and Mongolic cultures depending on environmental and cultural influences.
The Scythians: Iranic, Not Turkic or Mongolic
In stark contrast to the Turkic and Mongolic ambivalence toward pork, the Scythians—a nomadic Iranic people—had a much more permissive approach to the consumption of pork and wild boar. Historical records, such as those from Herodotus, indicate that the Scythians regularly hunted wild boars and likely incorporated them into their diet. The Scythians were master horse riders and archers who roamed the steppes from the Black Sea to the Altai Mountains, maintaining a distinctly Iranic culture that set them apart from their Turkic and Mongolic neighbors.
The Scythian affinity for pork consumption aligns with broader Indo-European traditions, which often celebrated hunting and feasting on game animals, including boar. Additionally, the domestication and use of pigs were widespread among Indo-European peoples, reflecting their agricultural and pastoralist roots. This practice contrasts with the Turkic and Mongolic reliance on livestock suited to nomadic herding, such as sheep, goats, and horses.
Linguistic and cultural evidence further cements the Scythians’ Iranic identity. The Scythian language, part of the Eastern Iranian branch of the Indo-Iranian family, contains no discernible ties to Turkic or Mongolic languages. Their religious practices, including reverence for fire and the use of haoma (a sacred plant in Zoroastrianism), also align with ancient Iranian traditions.
Cultural Clash and Historical Misrepresentation
The distinction between the Scythians and the Turkic and Mongolic peoples became blurred over time due to successive waves of Turkic and Mongolic invasions into historically Scythian territories. These invasions led to cultural assimilation and the eventual displacement of Iranic peoples from parts of the steppes. However, modern attempts to classify the Scythians as Turkic or Mongolic disregard the overwhelming linguistic, cultural, and archaeological evidence affirming their Iranic origins.
Efforts by certain pan-Turkic or pan-Mongolic ideologues to co-opt the Scythian legacy often reflect nationalist agendas rather than historical accuracy. Recognizing the Scythians as Iranic is essential to understanding the rich tapestry of Eurasian history and preserving the legacy of a people who significantly shaped the ancient world.
Conclusion
The dietary practices of the Shamanistic Turks, Mongols, and Scythians highlight the profound cultural and environmental factors shaping their respective identities. The Turkic and Mongolic avoidance of pork reflects their pastoral nomadic traditions and shamanistic beliefs, while the Scythians’ embrace of pork consumption aligns with their Indo-Iranian heritage. Understanding these distinctions not only dispels historical misconceptions but also reaffirms the Iranic identity of the Scythians—a people whose legacy continues to inspire.
Citations
- Herodotus. The Histories, trans. Aubrey de Sélincourt. Penguin Classics, 1996.
- Mallory, J.P., and Victor H. Mair. The Tarim Mummies: Ancient China and the Mystery of the Earliest Peoples from the West. Thames & Hudson, 2000.
- Sinor, Denis. "The Historical Role of the Turkic Peoples in Central Asia." Journal of World History, vol. 6, no. 3, 1995, pp. 237–258.
- Golden, Peter B. An Introduction to the History of the Turkic Peoples. Otto Harrassowitz Verlag, 1992.
- Di Cosmo, Nicola. Ancient China and Its Enemies: The Rise of Nomadic Power in East Asian History. Cambridge University Press, 2004.
- Harmatta, János. “Scythians.” In The Cambridge History of Iran, vol. 2, edited by Ilya Gershevitch, Cambridge University Press, 1985.
- Kivisild, Toomas et al. “The Genetic Heritage of the Earliest Settlers Persists Both in Indian Tribal and Caste Populations.” American Journal of Human Genetics, vol. 72, no. 2, 2003, pp. 313–332.
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