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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.