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June 25-29; JULY 2-6, 2014 LOG SHEET # 8 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: The Adventurous & Well-Fed Paul Mostuk & Linn Bunch MEMORY CARD NUMBER - TASCAM: CFCH50 FILE NAME: 77 MEMORY CARD NUMBER - ZOOM H2: NA FILE NAME: PRESENTER: Lorna Abungu Kathryn coneg DATE/TIME: 6/26/14 5:00 p.m. PROGRAM: Kenya Cooking STAGE: Flavors of Kenya GROUP NAME: REGION/STYLE: Flan/Custard. Swahili Coast, Lamu Island [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Fatma Ali Busady | - cook(National Museum of Kenya) | | Amina Harith Swaleh | - cook (National Museum of Kenya) | CONTENTS/NOTES (continue on back): [[strikethrough]] 1.2.3.4.5.6.7.8. [[/strikethrough]] 1) * Dessert is not an important part of the Swahili meal because there are so many dishes offered @ each meal; however, dessert of some sort is always offered. 2) * During Ramadan, people frequently eat dessert first @ their evening meal. 3) * Men do not cook, (unless they are away from home fishing etc.) but they do all of the shopping for groceries. People normally buy fish, chicken & meat @ the market every day.