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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.