Viewing page 322 of 439

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.