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JUNE 24-28; JULY 1-5, 2015 LOG SHEET # 3 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor MEMORY CARD NUMBER - TASCAM: CFCH 1 FILE NAME: FOGON_191.wav MEMORY CARD NUMBER - ZOOM H2: CFCH FILE NAME: .wav PRESENTER: Naomi Sturm DATE/TIME: 7/ [[strikethrough]] 1 [[/strikethrough]] 5/15, 12:30 PM PROGRAM: Peru Pachamama STAGE: EL FOGON STAGE GROUP NAME: REGION/STYLE: Pachamanca ("food under the earth") in the US [[2 Columned Table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Elva Jimenez | New York-based Peruvian chef | CONTENTS/NOTES (continue on back): 1. Diaspora cooking based on Andean recipes. 2. Typical cooking with rocks and fire is not as available in the US. 3. They had to adapt their recipes to the pot. 4. Elva passes out photos of traditional Peruvian cooking pachamanca. 5. Two traditional herbs: huancatai and 1 other, payco. 6. These are available in the US. Some are not available in the states. 7. These other herbs are found only in the Andes. She's improvising 8. with herbs. • Black pepper • vinegar • chicha de horra • oregano • These items are mixed together to create a marinade for the meat • A cupanca (sp?) then added to marinade • Chicken is normally covered the night before. OVER