Several species of pigeons and doves are used as food, and probably any might be. The powerful breast muscles of the family make excellent meat. Domesticated or hunted pigeon were used as food in Mesopotamia, Ancient Rome and medieval Europe. It is familiar meat within Jewish, Arab, Assamese and French cuisines. According to the Tanakh, doves are kosher, and they are the only birds that may be used for a "korban" (offering). Other kosher birds may be eaten, but not brought as a "korban". It is also eaten in Asian cuisines, such as Chinese and Indonesian cuisine. Young pigeons in cuisine are known as "squabs".