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JUNE 25-29; JULY 2-6,2014
LOG SHEET #4
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Anna Goodman and Emma Chait
MEMORY CARD NUMBER - TASCAM: CFCH 18  
FILE NAME: Five Sp-0122.wav
MEMORY CARD NUMBER - ZOOM H2:         
FILE NAME: 
PRESENTER: Jessica Turner & Xi Chen   
DATE/TIME: 6/29/14  1:15 pm
PROGRAM: China                    
STAGE: Five Spice
GROUP NAME: Inner-Mongolia style Lamb
REGION/STYLE: Inner-Mongolia

[[2-column table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Ih Tsetsl | Throat Singers |

CONTENTS / NOTES (continue on back)
1. Inner Mongolians use fresh lamb (location allows it) but have to wash off blood.
2. Leave bones in soup to boil w/noodles/rice
3. Salt is main flavoring (and green onion)
4. Eat meat while rest of soup simmers
5. Mongolian grasses make the lambs nice to eat
6. Use cow manure to start fire
7. Lamb meat most common to eat in wintertime
8. Store lamb meat in a well to keep it cold. 
9. Herdsman knows all animals so none are lost, they use a corall. 
10. First portions of meat given to elderly then to children
11. Usually sing while cooking/eating