![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 27-JULY1; JULY 4-8,2018 LOG SHEET #1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER NAME: Ann Ramsey-Moor RECORDER 1 NAME: HATSA1 FILE NAME: _0409.wav RECORDER 2 NAME: HATSA2 FILE NAME:_0038.wav PRESENTER: Emily & Lucenah(sp??) DATE/TIME:7/6/18 PROGRAM: Catalonia/Armenia STAGE: Hat Satoun Foodways (Armenia) GROUP NAME: SESSION TITLE: Catalan & Armenian Cooking: Fish [[2 columned table]] | Participants | INSTRUMENT / OCCUPATION | | --- | --- | | Uahe (sp?) Keushgherian - Armenia | cook & wine maker | | Ranon & Felix-Catalonia | Cooks & educators (also [[?]]! | * First task: make fish stock from head & tail. * Armenian Chef (Uahe ) is also a wine producer. * Yerevan-Catalan Armenia-2800 yrs old! * Seared fillet of trout is a dish being prepared. It is served on a grain like faro, with spinach. * Catalan Chefs (brothers) (Ranon & Felix(Balkans)- come from a fishing a la in Palamas(sp?). have much experience with fishing & cooking on a fishing boat fishing & solo & communally * Catalan dish: essentially chopped up spaghetti: w anchovies or here mackeral * For Armenian dish, let's stick with [[?]] like squash, leeks, etc. Also garlic risotto should be al dente, NOT [[mushy?]], * Catalan dish is made with night-swimming fish.