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Performance of the traditional dance 'Mibu sumnam'

Description: Group performance of the traditional dance 'Mibu sumnam' at the Dírbí Kébang in Telam village.
Date: October 19, 2022
Duration: 9 minutes 54 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Conversation about Mising traditions

Description: Dipok Kumar Doley and Bidyeswar Doley discuss childhood living in a chang ghar, a bamboo house built on a raised platform made of thick bamboo. Dipok Kumar Doley says traditional dishes were not fried; green leafy vegetables such as takuk, ombé, onger, pakkom, gurban, mírné koːtuk, takpiyang, beso-beyo, oti oying with fish, deer or pork were boiled. He describes traditional health practices; during pregnancy and after delivery, green leafy vegetables such as rukji and marsang, along with black … more
Date: October 19, 2022
Duration: 44 minutes 38 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Performance of the traditional song 'Téréré', part 2

Description: Group performance of the traditional song 'Téréré' at the Dírbí Kébang in Telam village typically sung during marriage ceremonies. When a girl reaches the age of puberty and is ready to get married, Mising women gather in groups to sing this song.
Date: October 19, 2022
Duration: 6 minutes 06 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Performance of the traditional song 'Téréré', part 1

Description: Group performance of the traditional song 'Téréré' at the Dírbí Kébang in Telam village typically sung during marriage ceremonies. When a girl reaches the age of puberty and is ready to get married, Mising women gather in groups to sing this song.
Date: October 19, 2022
Duration: 9 minutes 37 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Performance of the traditional dance 'Sélloya'

Description: Group performance of the traditional dance 'Sélloya' at the Dírbí Kébang in Telam village depicting the Mising migration from the hills to the plains. The dance is accompanied by traditional instruments and singing where the women ask where to go and the men reply.
Date: October 19, 2022
Duration: 8 minutes 18 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Performance of the traditional dance 'Éjuk soːnam'

Description: Group performance of the traditional dance 'Éjuk soːnam' at the Dírbí Kébang in Telam village. The dance is accompanied by traditional instruments, most notably éjuk tapum, traditionally made from bottle gourds and bamboo.
Date: October 19, 2022
Duration: 5 minutes 58 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of a traditional house exterior

Description: Rebot Pegu describes the exterior of a traditional family home in Ratanpur village called sang okum or taléng okum, which is built on raised platforms. He says different types of foundations made of wood and bamboo are required to construct taléng okum, including 5 joːpong to hold up the house and smaller wooden branches placed vertically called pali kutas. He lists the levels: the lowermost is called bénér; the middle is called porpiyang; the topmost where one can sit is called piso. The roof … more
Date: October 16, 2022
Duration: 1 minute 23 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of smoking fish, part 1

Description: Obawati Doley describes the process of smoking fish. She starts by cleaning the fish by removing the innards and the scales with a katok (knife) so the fish will cook faster. The cleaned fish is then put on the pérab. If the flame is high, one day of smoking is enough for the fish to be cooked. It can also be dried in the sun. She says Mising people are especially fond of smoked fish and meat.
Date: October 16, 2022
Duration: 1 minute 12 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of a traditional house interior

Description: Rebot Pegu describes the interior of a traditional family home in Ratanpur village which is built on raised platforms. Méram, the lowest platform made of mud and wood, is where food is cooked. It is cleaned every day. Pérab, the hanging platform made of bamboo, is where dried fish and meats are smoked. Rébbong, another hanging platform, is used to store large items like earthen pots or épo, a traditional platelike utensil made of bamboo which separates husks from grains. Ríːsíng, the open space… more
Date: October 16, 2022
Duration: 1 minute 48 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of weaving implements, part 2

Description: Krishna Pegu describes the parts of the weaving machine. The wooden device that has a large wheel is called a jontor. The one beside the jontor, where slender bamboo sticks are tied together, is called sereki. The set of four bamboo pillars supporting the entire structure is called ta:tal. Makung is the driver of the whole machine which helps in running the threads. Bor sereki is the piece which is larger than the sereki. Tangngé lifts the required threads for making patterns; yaːpa and keːsana… more
Date: October 16, 2022
Duration: 1 minute 57 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of weaving implements, part 1

Description: Krishna Pegu describes the process of using the weaving machine while weaving a traditional garment of Mising women called ege gasor. The garment she is weaving has floral patterns in it, called mosang. The flowers are placed in a pattern called kepson which is designed to seem like the flowers are attached or running in a particular direction. She explains how the parts work together for weaving. Paksang is the white thread attached in the middle of the longer threads, where all the flowers ar… more
Date: October 16, 2022
Duration: 2 minutes 20 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of making potika

Description: Chandrakanta Doley describes the process of making potika along with Dipok Kumar Doley and Obawati Doley. First, jaggery is melted, and then épob (medicinal herb mixture) is sprinkled in. They note how potika is consumed locally and in other areas, observing it is often over-consumed. Chandrakanta Doley warns about low-quality potika made by burning sandals and clothes, instead recommending ones made at home or bought from trusted villagers. This is because low-quality potika is associated with… more
Date: October 16, 2022
Duration: 5 minutes 29 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of weaving baskets

Description: Dipok Kumar Doley describes the process Rebot Pegu follows while weaving a bamboo basket called pétum. First, bamboo is sliced thinly using a katok (knife) or matsíg (sharp object), and then the strips are woven together. These baskets are used as containers for storage (of amli-péli, amrong, apong, or paan), transportation, or as enclosures for hens and ducks. He says pétum weavers have to be swift, and they have to know the method of arranging the thinly sliced bamboo to make a beautiful, han… more
Date: October 16, 2022
Duration: 1 minute 55 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of smoking fish, part 2

Description: Obawati Doley describes the process of smoking fish. She starts by cleaning the fish by removing the innards and the scales with a katok (knife) so the fish will cook faster. The cleaned fish is then put on the pérab. If the flame is high, one day of smoking is enough for the fish to be cooked. It can also be dried in the sun. She says Mising people are especially fond of smoked fish and meat.
Date: October 16, 2022
Duration: 48 seconds
Creator: Doley, Normoda
Partner: UNT College of Information

Description of cutting paddies

Description: The speaker describes the process of cutting paddies (aam). She was delayed by continuous rains and flooding which washed away the paddy bundles that were already cut. She says it will take 2-3 days to complete the entire paddy field. She explains that this variety, known as ranjit aam in Mising, was planted during aahar (June) and it is being cut during ahin-kati (October-November). Ranjit aam is one of the agotiyang aam, meaning 'paddy that is done before the actual season.' She says later sh… more
Date: October 16, 2022
Duration: 1 minute 41 seconds
Creator: Doley, Normoda
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
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
Partner: UNT College of Information

Personal narrative of Longdi Modi

Description: Longdi Modi discusses his daily life while traveling away from his mother in Mariyang.
Date: 2022
Duration: 4 minutes 51 seconds
Creator: Modi, Abraham
Partner: UNT College of Information

Personal narrative about traveling to Pasighat

Description: Abraham Modi describes his journey from Mariyang to Pasighat to attend the Training and Resources for Indigenous Community Linguists (TRICL) training program held by the Centre for Cultural-Linguistic Diversity Eastern Himalaya (CCLD-EH).
Date: 2022
Duration: 1 minute 02 seconds
Creator: Modi, Abraham
Partner: UNT College of Information

Description of growing pineapples

Description: Abraham Modi describes how he tends to the pineapple garden, using weeding and spacing techniques to grow larger and sweeter pineapples.
Date: 2022
Duration: 1 minute 15 seconds
Creator: Modi, Abraham
Partner: UNT College of Information

Personal narrative of Abraham Modi

Description: Abraham Modi introduces himself and his family, childhood, and education. He is the 8th of 11 siblings. He describes his daily life and hobbies and his involvement in documenting and preserving Milang language and culture.
Date: 2022
Duration: 6 minutes 05 seconds
Creator: Modi, Abraham
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
Partner: UNT College of Information
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