This transcription has been completed. Contact us with corrections.
JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET #4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: Kathy Mulcahy / Paul Motsuh RECORDER 1 NAME: Foodways 1 FILE NAME: Hatsu1_403.wav RECORDER 2 NAME: Foodways 2 FILE NAME: Food2_032.wav PRESENTER: Susana Safaryah DATE/TIME: 7/4/18 3PM PROGRAM: Armenia STAGE: Hatsatoun GROUP: SESSION TITLE: Feasting: How to Use Lavash [[2 Columned Table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | ---| (1) | Hripsume Toumanyan | | (2) | Lilit Simonyah | | Lavash is everything to an Armenian. Comes dry and can be kept 8 months. Or freeze for 1 year. Wet it and cover w/cloth to soften. Traditions and beliefs around Lavash. Wedding traditions 1 Wrap w/eggs: Esp. popular at Easter Hard boiled eggs, taragon, black pepper on lavash. Wrap. Lavash uses: tablecloth, spoon 1 : parsley, onions, cheese. Wrap. Can use any herbs. Lavash: Right vs Wrong sides Use side that was against oven (wrong side) on inside of wraps 2 Fry onions, mushrooms, dill OVER