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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