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JUNE 25-29; JULY 2-6, 2014 
LOG SHEET #3
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET 
LOGGER/VIDEOGRAPHER: DEB RAMSEY-MOOR/ PAUL MOTSUK 
MEMORY CARD NUMBER - TASCAM: 18 
FILE NAME: FIVESD_160.WAW
MEMORY CARD NUMBER - ZOOM H2: 
FILE NAME: 
PRESENTER: TIAN CHEN/BETTY BELANUS 
DATE/TIME: 7/6/14,
PROGRAM: CHINA 
STAGE: FIVE SPICE KITCHEN
GROUP NAME:
REFION/STYLE: CROSS-CULTURAL COOKING (KENYA/CHINA) DUMPLINGS 

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| TIAN LIAM | PAPERCUTTER/PASTRY ARTIST |
| YUMAN | ZHAO PASTRY CHEF |
| FATIMA | EDUCATOR/COOK |

CONTENTS/NOTES (CONTINUE ON BACK):
1. ENDLESS VARIETIES OF THINGS WRAPPED IN DOUGH. WAIYAO USES LOTS OF VEG. 

2. WAIYO DUMPLINGS WILL BE MADE FIRST. SAMOSAS MADE FOR KENYAN PURPOSES.

3. SAMOSA ARE FOR LIGHT MEAL.

4. CHINESE DUMPLINGS SKINS CAN BE FOUND IN ANY ASIAN MARKET. 

5. DUMPLINGS AND SAMOSAS CAN HAVE ANYTHING INSIDE. 

6. SWAHILI COOKING INCORPORATES ASIAN, ARAB, PORTUGUESE, AND AFRICAN CUISINE. 

7. HOW TO WRAP DOUGH VARIES, CULTURE-CULTURE, HOW TO KEEP FILLING INSIDE?

8. DOUGH ROLLED THINLY IN CHINESE DUMPLING.

9. SAMOSAS FRY W/ LOW HEAT. SWAHILI COOKING STARTS EARLY IN CHILD'S LIFE. 

10. PASTRIES CAN BE TIME CONSUMING. USUALLY MADE IN LARGE QUANTITIES. 

11. PASTE IS USED WITH GLUE QUALITY. 

12. CHINESE TRY KENYA COOKING STYLE. ROLL/FOLD SAMOSA. 

13. SWAHILI TRY MAKING CHINESE DUMPLING. CUT STRING FOR DOUGH.

14. WAS THERE BRITISH INFLUENCE ON KENYAN COOKING? NO. ARAB-INFLUENCED. 

15. COOKING PHASE IS FINALLY READY.