![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2-6, 2014 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Ilia/Jeff MEMORY CARD NUMBER - TASCAM: 50 FILE NAME: Flavor_0092 MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Lorna Abungu [[?]] DATE/TIME: 06/29/14 PROGRAM: Western Kenyan Cooking Beef Pilau STAGE: Flavors of Kenya GROUP NAME: REGION/STYLE: Western Kenya [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Alice | Cook | | Emily | Cook | CONTENTS/NOTES (continue on back): 1. Cookers from Western Kenya rural area 2. From Nairobi 3. 4. Process of preparing Pelau. 5. large Indian population in Kenya. Spice coming from Arabian Peninsula + India. 6. Pilau can be made with chicken, seafood and fish. 7. Keeping food in clay pot in Rural areas keep food cool. 8. → Alice and Emily are from Western Kenya. Men barbecue - Men are not allowed near the kitchen. → cutting/chopping of vegetable is done without a cutting board. Done on the hand. → Swahili national language - academic language - english