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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