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June 25-29;July 2-5,2014 Log Sheet#4

SMITHSONIAN FOLKLIFE FESTIVAL AUIDO \ VIDEO LOG SHEET

LOGGER / VIDEOGRAPHER;
MEMORY CARD NUMBER - TASCAM: [[strikethrough]] 5 [[/strikethrough]]#18 
FILE NAME: FIVESP_0083.wav 
MEMORY CARD NUMBER - ZOOM H2: -
PRESENTER: Jing Li 
DATE/TIME:6/25/14,2:00pm 
PROGRAM: China 
STAGE: Five Spice Kitchen 
GROUP NAME: Kelihuaiyancai Restaurant 
REGION/STYLE: Food & Health 

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT / OCCUPATION |
| --- | --- |
| YALI TIANG | professional chef and paper-cutting artist |
 
CONTENTS / NOTES (continue on back):
1. Edible dough figures, shaping dough into special arts
2. Known as comfort/ritual food, from Northern China
3. Use of watermelon seeds, and fruit pieces to decorate
4. Decorating facial shapes, flour here is different from Chinese flour
5.Saying "every year has fish" applies to Chinese luck through
6. fishlike foods and shapes. Tiger faces are included.
7. Dried beans are used for eyes. Use dried dates for decoration.
8. Uses similar techniques with papercutting.
10. Mothers and daughters in hometown make these, rarely boys.
11. This is a very important cultural tradition to make time for.
12. Not traditionally sweet. This goes back thousands of years.
13. It's something served anytime during a meal.
14. Always with wheat flour, never with rice flour.