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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)