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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.