Viewing page 272 of 307

This transcription has been completed. Contact us with corrections.

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