![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 24-28; JULY 1-5, 2015 LOG SHEET#1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Tom Rose MEMORY CARD NUMBER - TASCAM: CFCH 1 FILE NAME: FOGON_0142 MEMORY CARD NUMBER - ZOOM H2: CFCH FILE NAME: .wav PRESENTER: Emily Socolov DATE/TIME: 6/26 11:00am PROGRAM: Peru STAGE: El Fogón GROUP NAME: Cusco Cooking; Chicha REGION/STYLE: Cusco [[2 columned table]] | PERFORMERS(s) | INSTRUMENT/OCCUPATION | | --- | --- | | Epifania | | | Leandra | | CONTENTS/NOTES (continue on back): Session starts at [[strikethrough]] 20 [[/strikethrough]] 18:00 1. Chicha & Frutillas - focus of this session 2. Both - started cooking at 10; Learned from Mother & older siblings 3. Chicha: Soak corn for 15 days so it starts to sprout. 4. Yellow corn when sprouted = 'jora' 5. - Then, drained, ground, and boiled with a little wheat flour 6. - When water is warm, starter is added. Starter = 'bora' 7. - After one day when foam has formed, sugar & flour is added. 8. - Then it is left to ferment; can be consumed after mixing. Discussion of difficulty making Chicha in Washington- too hot Difference between bottled/homemade Chicha Served in a glass; Pre-Hispanic time served in ceramics Some areas add alcohol; in Chincherros they do not.