Foraging: Wild Sorrel Salad & Soup
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival / Series 2: Armenia / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2018 June 28
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2018, Item SFF2018_0628_Armenia_Hatsatoun_0004
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Susanna Safaryan; Tatevik Hayrapetyan; For as long as they have lived in the country's highlands, Armenians have harvested the indigenous edible green plants, transforming them into cherished dishes. The high mineral content of Armenia's soil, made possible by centuries of volcanic ash, makes the country a botanist's dream. Every year, locals pick countless plant species from the mountains and hillsides. Novel to foreign tongues—both in pronunciation and palate—many of them form the backbone of signature traditional recipes. In this session, you'll learn from Tatevik Hayrpetyan how to make both salad and soup from wild sorrel, capturing all flavors provided by this foraged green to make two dishes instead of just one!