This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2- 6, 2014 LOG SHEET# 4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER / VIDEOGRAPHER: Helen Mulkeen MEMORY CARD NUMBER - TASCAM: #5 FILE NAME: FIVESP_0101.wav MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Zhao Yuman DATE / TIME: 1:00 pm, 6/27/14 PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Zongzi (name of dish) chef REGION / STYLE: Shaanxi Province [[2 columned table]] | PERFORMER(S) | INSTRUMENT / OCCUPATION | | --- | --- | | Zhao Yuman, chef | dragon boat, May 5, festival dish | CONTENTS / NOTES (continue on back): 1. Free app available for entire festival 2. Bamboo leaf, sticky rice (string to tie) bamboo leaves, red beans were ingredients 3. leaf wrapping demonstrated 4. Some audience members practiced bamboo leaf wrapping 5. 6. 7. You boil the ingredients 2-3 hours to blend flavors and change texture. Rice is sticky by nature. Texture changes over 3 hours. 8.