The closing day of the 2014 Folklife Festival began with an all-participant photo on the steps of the National Museum of Natural History and ended with a blowout party of the hotel—but we won’t share photos of that!
Kenyan master stone carver Elkana Ong’esa, Smithsonian paleoanthropologist Rick Potts
Today’s pick from the Five Spice Kitchen is a vegetarian dish that blends fresh sweet and sour flavors. In some Chinese cities, summers are hot and humid, leaving people with little to no appetite.
Martial arts students from the Beijing Sports University, Chai Yunlong and Tian Mengyi, demonstrated tai chi and a fu chen fight routine during a 2014 Smithsonian Folklife Festival evening concert.
See highlights from the Folklife Festival captured by our photography team. Join us on the National Mall to see the action for yourself, and add your own photos to our Festival Flickr group!
The Smithsonian Folklife Festival Marketplace is hosting an invite-only, after-hours event on Miao embroidery, featuring China: Tradition and the Art of Living
Huaiyang cooking is considered one of the four great traditions in Chinese cuisine, along with Cantonese, Shandong, and Sichuan.
In a workshop about traditional percussion instruments of Kenya, performers representing the neighboring Luo and Luhya people compared their ohangla and isikuti drums, respectively.
The Folklife Festival flooded with Fourth of July revelers today following the parade on Constitution Avenue, packing the dance floors at both main performance stages.