On the last day of the 2013 Smithsonian Folklife Festival, we are delighted to bring you our tenth gallery of visitor photos.

After ten days of extraordinary performances, workshops, and demonstrations, the 2013 Smithsonian Folklife Festival is officially over.

Porridge made of ground corn (or, more traditionally, corn flour) has been documented in writing from as early as the beginning of the 18th century.

The folk music of Hungary is one of the country’s most important expressions of national identity. However, Hungary’s music varies greatly by region.

Putting together daily galleries of visitor photos of the Smithsonian Folklife Festival is always a pleasure, and this gallery is no exception.

It’s 9 pm, and the musicians are still playing away at the Dance Barn of the Hungarian Heritage program. It was a day of good conversations, interactions, and collaboration.

With one full day of the 2013 Folklife Festival remaining, foodways coordinator Arnie Malin took a break to talk about his work with the foodways portion of the Festival.

This installment of our Festival Audio series features musicians from the Heveder Folk Music Ensemble who are appearing at this year’s Hungarian Heritage program.

Cauldrons were bubbling over open fire as usual yesterday afternoon at the Hungarian Heritage program’s Cauldron Cooking area, where the Csontos shepherd family of Karcag prepared their famously delicious version of slambuc.

This pastry is often served either as dessert or instead of a main dish, following a hearty soup or stew.