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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