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Description of harvesting fern trees, part 9

Description: Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. They complete the process of thwacking and begin mixing the thwacked fern tree, making holes in the base so that the water will not stagnate. After that, the mixture is covered by the leaf of Sago tree to keep it clean and to protect from decay or damage. Longdi Modi, an expert in harvesting fern trees, explains that it takes a week until the mixture is fu… more
Date: 2022
Duration: 8 minutes 24 seconds
Creator: Modi, Abraham
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Description of harvesting fern trees, part 9

Description: Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. They complete the process of thwacking and begin mixing the thwacked fern tree, making holes in the base so that the water will not stagnate. After that, the mixture is covered by the leaf of Sago tree to keep it clean and to protect from decay or damage. Longdi Modi, an expert in harvesting fern trees, explains that it takes a week until the mixture is fu… more
Date: 2022
Duration: 8 minutes 24 seconds
Creator: Modi, Abraham
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of harvesting fern trees, part 12

Description: Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. In this final step, they prepare the fern tree for eating by roasting it over the fire. Longdi Modi describes the process, comparing it to preparing roti. They discuss recipes and other foods prepared with the fern tree, such as meats and vegetables. Time-aligned transcription and translation into English.
Date: 2022/2023-05
Creator: Modi, Abraham
Item Type: Refine your search to only Dataset
Partner: UNT College of Information

Description of harvesting fern trees, part 12

Description: Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. In this final step, they prepare the fern tree for eating by roasting it over the fire. Longdi Modi describes the process, comparing it to preparing roti. They discuss recipes and other foods prepared with the fern tree, such as meats and vegetables.
Date: 2022
Duration: 10 minutes 07 seconds
Creator: Modi, Abraham
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Description of harvesting fern trees, part 12

Description: Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. In this final step, they prepare the fern tree for eating by roasting it over the fire. Longdi Modi describes the process, comparing it to preparing roti. They discuss recipes and other foods prepared with the fern tree, such as meats and vegetables.
Date: 2022
Duration: 10 minutes 07 seconds
Creator: Modi, Abraham
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making pitang oying

Description: Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is … more
Date: October 12, 2022
Duration: 7 minutes 18 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Description of making pitang oying

Description: Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is … more
Date: October 12, 2022
Duration: 7 minutes 15 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making yumrang oying

Description: Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt … more
Date: October 12, 2022
Duration: 1 minute 55 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Video
Partner: UNT College of Information

Description of making yumrang oying

Description: Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt … more
Date: October 12, 2022
Duration: 1 minute 58 seconds
Creator: Doley, Normoda
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Interview about traditional tools

Description: A review of how some foods are cooked and naming of traditional tools by Beshot Khullar using a picture stimulus from a magazine called the "Souvenir".
Date: May 2008
Duration: 10 minutes 33 seconds
Creator: Chelliah, Shobhana Lakshmi
Item Type: Refine your search to only Sound
Partner: UNT College of Information
transcript

Description of a ghulmaldi recipe

Description: Recording of Ruqayya sharing a recipe for “Ghulmaldi”, a yoghurt dip made for covering thin bread and butter. This is told in the Nagar dialect.
Date: July 26, 2010
Duration: 40 seconds
Creator: Munshi, Sadaf
Item Type: Refine your search to only Sound
Partner: UNT College of Information

Discussion about saa khuu

Description: A discussion about how the “saakhuu” was given to a particular “Yur”, a sister from the animals they hunt. The sister can be one’s own sister or clan sister with whom they share the meat (saa khuu). The sisters in return would give the brothers a potful of wine called "Yu”, but nowadays they can give milk and sugar or anything that they can afford to show appreciation to the brother.
Date: January 2, 2004
Duration: 1 minute 25 seconds
Creator: Tholung, Daniel
Item Type: Refine your search to only Sound
Partner: UNT College of Information

The Food We Eat

Description: This poster introduces the faculty lecture series UNT Speaks Out on the Food We Eat. This series features Dr. James Veteto, director of the Laboratory of Environmental Anthropology, and the Southern Seed Legacy project, Dr. David Kaplan, assistant professor of philosophy and director of the Philosophy of Food Project, and Dr. Priscilla Connors, associate professor of hospitality management.
Date: October 24, 2011
Creator: Mondragon-Becker, Antonio
Item Type: Refine your search to only Poster
Partner: UNT Libraries
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