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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET #1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: STAN ZIMMERMAN RECORDER 1 NAME:__ FILE NAME: HATSAC-0378.wav NOT RECORDED! RECORDER 2 NAME:__ FILE NAME: __.wav PRESENTER: __ DATE/TIME: 1130 AM/27 June 18 PROGRAM: Breadmaking STAGE: Armenian Kitchen GROUP NAME:__ SESSION TITLE: [[strikethrough]] Cooking "pizza" Armenian & Catalan PARTICIPANTS | INSTRUMENT/OCCUPATION Zamora, Angel | Baker [[strikethrough]] Andrianig Kilsian | cook - 3rd generation Hamazasp Daniel Yau | MC * This session DID NOT RECORD! Equipment is being fixed Intro - "bread" is synonymous in Armenian w/"food" [[in left margin]] Zamora: [[strikethrough]] [[in left margin]] FOCCA [[underlined]] is name of bread [[strikethrough]] makes Catalan bread; question-how do you stretch the dough? Not a specific process. Uses roller to fatten the dough, Armenian flour is "stronger" than European. Question - how did you get sourdough starter thru customs Declared it. Prepares veg's. incl eggplant, onion, tomato, garlic; Then sausage Kilisian-learned the dish from grandfather. Gr. beef, olive oil, tomato [[tomato]], onion, parsley + spices, "MEAT ON THE BREAD" or Armenian Pizza. G'father stared [[started]] Alepo restaurant, 1957, Father took over. 3 brothers opened restaurants too. (over)