![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
June 27-July 1; July 4-8, 2018 Log Sheet #1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: Ashley Avila RECORDER 1 NAME: Foodways1 FILE NAME: Hatsa1_0393.wav RECORDER 2 NAME: Foodways2 FILE NAME: Food2_0021.wav PRESENTER: Hamazasp Danielyan DATE/TIME: 6/30/18 @ 11:30 AM PROGRAM: Catalonia & Armenia STAGE: Hatsatoun GROUP NAME: Foodways SESSION TITLE: Catalan & Armenia Cooking Collaboration: Bread [[2 columned table]] | PARTICIPANTS | INSTRUMENT / OCCUPATION| | ---- | --- | | Angel Zamora| (Catalan) Baker | | Andranig Kilislyan | Cook (Syrian-Armenian) | They are making [coca de recapate] and catalan bread together.[lahmajun] armenian Bread needs to be toasted. There is a lot of olive oil and water in the dough, thus bubbles form. Typical dish eaten in the morning or during lunch time. One bread will have sausage, another bread will have cheese -> in the demo Very Typical Catalan dinner will feature this bread with cured meats, salt, cheese, garlic, catalan olive oil. Type of catalan tomato used to prepare this: tomatoes from vine. In Catalonia, health/ helathy food and dishes are important-> the Mediterranean diet. Typical bread from ancestors. [left margin] Angel on ways to prepare: coca de recapate [/left margin]