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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET #4 4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: John McFarland and Stan Zimmerman RECORDER 1 NAME: Foodways 1 FILE NAME: 0414.wav RECORDER 2 NAME: Foodways 2 FILE NAME: 0043.wav PRESENTER: Arianna Sikorski DATE/TIME: 3pm 7 July 18 PROGRAM: Armenia STAGE: Hatsatoun Kitchen GROUP NAME: SESSION TITLE: Celebrating: Easter Traditions [[2 columned table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | --- | LA | Liana Aghajanian | [[strikethrough]] A [[/strikethrough]] writer, translator | GK | [[strikethrough]] Guyane Khachatrya | cook [[/strikethrough]] | (RED) MT | Hripsime Toumanyau | cook | One audience member said she has attended every SFFest. LA- Almond Joy/ Mounds and Rice-A-Roni are Aremian immigrait firais. Apricot is the material food of Armenia WASHED HT- rice into boiling water; white long-grain rice. TAD OF OLIVE OIL GK- Apricots and other fruits have medical uses too, incl memory AND HEART HEALTH. WOOD USE TO MAKE OOD (LUTE). HT: Leaves rice undercooked. LA- measurements: inexact. Use Ghee for next step. MT: in hot oil, add walnuts. Blanched almonds, dried apricots, raisons dates, sour plums. (dried) LA- "Toureg" or Tuukisle for shortbread. During diaspora, brought food recipies with them. A challah bread, uses pits of sour cherries. Strong aroma. Pre-made the bread HT- wash rice after boiling to remove residual salt. IN ANOTHER POT, OIL AND THEN DRIED LAVASH-flatbread