Viewing page 369 of 439

This transcription has been completed. Contact us with corrections.

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