This transcription has been completed. Contact us with corrections.
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!