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JUNE 27-JULY 1; JULY 4-8, 2018
LOG SHEET# 5
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO / VIDEO LOG SHEET
LOGGERS NAME: Ashley Avila
RECORDER 1 NAME: Foodways 1
FILE NAME: Hatsa1_0395.wav
RECORDER 2 NAME: Foodways 2 
FILE NAME: Food2_20023.wav
PRESENTER: Liana Aghajanian
DATE/TIME: 6/30/18 @ 4:00 pm
PROGRAM: Armenia
STAGE: Hatsatoun
GROUP NAME: Foodways
SESSION TITLE: Preserving: Jams, preserver, compotes

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| Hripsime Toumanyan | Cook |
| Hasmik Khachatryan | baker |

How to make compote from various fruits
this fruit is typically harvested in the summer.
Preserving is a way of life for Armenian kitchens, very hard to find waste in Armenia, they find a use for all.
Every season there is something new to preserve; in the spring, they preserve grape leaves.
Everything is in a large size beacuse it is made for a multiple people. ie: 3 litre jars. Typically they end up with a 100, 3 liter jars. Hospitality is a key element to Armenian cuisine.

Hasmik has put fruit in jars (plums, apricots) and sugar. Boiling water will slowly be poored into the glass jars.

Hripsime is blending apricots -> pureeing them. -> for a jam.

Apricot is an indigenous fruit to Armenia; the latin name for Apricot has Armenia in it.

The valley where Hripsime picks her fruits; [strikethrough] her [/strikethrough] the fruit is rippened by the sun.