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JUNE 25-29; JULY 2-6, 2014

LOG SHEET #1

SMITHSONIAN FOLKLIFE FESTIVAL
 AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Anna Goodman and Emma Chait
MEMORY CARD NUMBER - TASCAM: CFCH 18 
FILE NAME: FiveSP_0119.wav
MEMORY CARD NUMBER - ZOOM H2: ___
FILE NAME: _________________
PRESENTER: Sojin Kim DATE/TIME: 6/29/14  11:00 a.m
PROGRAM: China    
STAGE: Five Spice
GROUP NAME: An Ode to leftovers
REGION/STYLE: Homestyle cooking in USA-Egg Fried Rice: Traditional & Basic

[[2 column table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| Cedric Ghe | son of restauranteurs/curator NMAH |

CONTENTS/NOTES(continue on back): 
1. Diaspora Dog - chinese food bachelor style
2. Used all over Asia
3. Chinese takeout box started out as an oyster pail in the midatlantic coast
4. Origins of fried rice: South China: darker rice, use special soy sauce  North China: just white rice, no soy. 
-yellowish fried rice: egg add at end
5. changes in imigration law meant that post-1965 chinese food began to include Szechuan+hunan style food
6. Not a chef
7. "the search for General tso" movie- valuable in understanding how chinese american food has changed 
8. Lo-mein is cantonese in origin
9. there was a lot of discrimination against chinese immigrants in the 1800's- 1882 exclusion act
10. fortune cookies are Japanese american!