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JUNE 27-JULY 1; JULY 4-8, 2018 
LOG SHEET #5
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VISUAL LOG SHEET
LOGGER NAME: Ann Ramsey - Moor
RECORDER 1 NAME: HATSA1  
FILE NAME: _0411.wav
RECORDER 2 NAME: HATSA2   
FILE NAME: _0400.wav
PRESENTER: Liana Aghajanian 
DATE/TIME: 7/6/18
PROGRAM: ARMENIA  
STAGE: HATSATOUN
GROUP NAME:
SESSION TITLE: CRAFTING AN ARMENIAN COCKTAIL

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Nicole Hassoun (Lebanese) | master distiller |
(Syria) | Mirna Araklian |   |
(Iran) | Liana Aghajanian |   |

* Luge = when a spirit turns from clear to
milky white
anise flavored;
Drat(?) = made from fermented grapes heat container
from bottom of and let ethanol be vaporized.
Spirits are collected for flavor.
* Toasting is a big part of Armenian dinner table.
Hospitality is a very leisurely thing.

Other spirits produced in Armenia; 
--Vodka
--Brandy (light cognac)
* Flavors:
-- Sundac (lemony flavor)
-- Kemgreek (often in cured meats)
-- Star anise (black licorice flavor)
-- Fig
-- Apricot
-- Cherry
-- Pomegranate
* Can make quick infusion of spirits w. a whipped cream canister. (E.g., fig plus mint.) Vodka was the spirit here.

Transcription Notes:
99% positive that what I wrote is correct, but need someone to look over it before it can go to the next stage. -> It looks good to me! I changed where it said "arise" to "anise" in two places