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OLAC Record oai:soas.ac.uk:MPI1100225 |
| Metadata | ||
| Title: | Food preparaion | |
| 170602_lu_mole | ||
| Documentation of Matlatzinca | ||
| Contributor: | Alejandro Pedroza | |
| Contributor (annotator): | Leonardo Carranza | |
| Contributor (consultant): | Lucía Salazar Padilla | |
| Contributor (editor): | Leonardo Carranza | |
| Contributor (interviewer): | Alejandro Pedroza | |
| Contributor (researcher): | Enrique Palancar | |
| Contributor (translator): | Luis Salazar | |
| Coverage: | Mexico | |
| Date: | 2017-06-02 | |
| Description: | Lucia Salazar talks about the elaboration of a traditional "mole" (an elaborated spicy chile sauce) that she has modified herself. He also tells us the way chipotl chiles and apple-tree chiles are pickled in vinegar. | |
| Barrio: El Polvorín | ||
| Barrio: Santa Teresa | ||
| Format: | video/mp4 | |
| audio/x-wav | ||
| text/x-eaf+xml | ||
| text/x-pfsx+xml | ||
| Identifier: | oai:soas.ac.uk:MPI1100225 | |
| Identifier (URI): | https://lat1.lis.soas.ac.uk/ds/asv?openpath=MPI1100225%23 | |
| Subject: | San Francisco Matlatzinca language | |
| Matlatzinca, San Francisco | ||
| Spanish language | ||
| Subject (ISO639): | mat | |
| spa | ||
| Type: | Video | |
| Audio | ||
OLAC Info |
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| Archive: | Endangered Languages Archive | |
| Description: | http://www.language-archives.org/archive/soas.ac.uk | |
| GetRecord: | OAI-PMH request for OLAC format | |
| GetRecord: | Pre-generated XML file | |
OAI Info |
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| OaiIdentifier: | oai:soas.ac.uk:MPI1100225 | |
| DateStamp: | 2019-02-12 | |
| GetRecord: | OAI-PMH request for simple DC format | |
Search Info | ||
| Citation: | Alejandro Pedroza; Alejandro Pedroza (interviewer); Leonardo Carranza (annotator); Leonardo Carranza (editor); Enrique Palancar (researcher); Lucía Salazar Padilla (consultant); Luis Salazar (translator). 2017-06-02. Endangered Languages Archive. | |
| Terms: | area_Americas area_Europe country_ES country_MX iso639_mat iso639_spa | |
Inferred Metadata | ||
| Country: | SpainMexico | |
| Area: | AmericasEurope | |