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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET # 4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER NAME: Rickey Gomez RECORDER 1 NAME: Foodways 1 FILE NAME: Hatsa1_0395.wav RECORDER 2 NAME: Foodways 2 FILE NAME: Food 2_0023.wav PRESENTER: Susan Safaryan DATE / TIME: 6:30 300 pm PROGRAM: Armenia STAGE: Hatsatown GROUP NAME: Foodways SESSION TITLE: Feasting Arishta [[2 columned table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | --- | | Susana | Translator | | Gayane Khachatryan | Chef | | Anna Tepanosyan | Chef | Arishta - Pasta dish - can be made in summer and preserved for use in winter - Ingredients salt, water, flour - eggs optional only if being made for daily meal and not preserving - Meant to be salty; salt main ingredient - Metal rolling pin with sharp edges wed in making arishta, cutting into strips - For preserving roughly 150 balls of dough used - 10 women at least needed for making arishta - Eaten primarily with lavash - After dough made and cut the strips covered with flour - Strips allowed to dry and then put in oven - Arishta dried by hanging on string for 5 hrs to 1 day - Make a minimum of 50kg when making it for selling or preserving - Made primarily in summer because weather more favorable - Should only be kept for 6 months