Definition of "Mongol"

The face which emerged was not reassuring. […]. He was not a mongol but there was a deficiency of a sort there, and it was not made more pretty by a latter-day hair cut which involved eccentrically long elf-locks and oiled black curls.

1963, Margery Allingham, chapter 17, in The China Governess‎

THE following fables are selected from a number which a Mongol teacher dictated in his attempts to familiarise a foreigner with the language of Mongolia. It will be seen at a glance that most of them are not native to the country, but come from a laud abounding with sights and scenes unknown to Mongolia. One or two of them, though, have a very Mongol look about them, and doubtless a good many of them have adopted more or less of a Mongol dress.

1878 March–April, Hoinos, “Æsop in Mongolia”, in The Chinese Recorder and Missionary Journal, volume IX, number 2, Shanghai: American Presbyterian Mission Press, page 118

An old woman with a very Mongol face, a bright Uzbek print dress and a shopping bag, got off at every stop and back on again.

1997, Sheila Paine, “[Uzbekistan] Shakhrisabz”, in The Golden Horde: Travels from the Himalaya to Karpathos, London: Penguin Books, published 1998, page 145

This topping for Iranian bread (or its Chinese derivative shaobing) is truly unique. We know of nothing like it anywhere else. It is also very different from anything else in the YSZY. A very Mongol flavor is implied, if it is not a straight borrowing from nomadic Turks. The “Iranian cakes” are Persian bread (nan), still a staple food in Ningxia and Xinjiang. In the Chinese Islamic Restaurant, a Ningxia Hui restaurant near Los Angeles, we have eaten similar stews with their incomparable nan–style bread. This particular stew, however, is one of the YSZY’s amazing, unique, and creative blendings of Mongol, Near Eastern, and Chinese elements (cf. recipes # 21–23, etc.).

2010, Paul D. Buell, Eugene N[ewton] Anderson, “[Juan One] Translation”, in A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui’s Yinshan Zhengyao (Sir Henry Wellcome Asian Series; 9), 2nd edition, Leiden, Boston, Mass.: Brill, part B (Text and Translation), footnote 62, page 287