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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.