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391
Faculty Recital: 2018-02-12 – Gara Garayev @ 100 Concert
Faculty recital performed at the UNT College of Music Voertman Hall.
Date:
February 12, 2018
Creator:
unknown
System:
The UNT Digital Library
Faculty Recital: 2018-02-12 – Gara Garayev @ 100 Concert
Access:
Use of this item is restricted to the UNT Community
Faculty recital performed at the UNT College of Music Voertman Hall.
Date:
February 12, 2018
Creator:
unknown
System:
The UNT Digital Library
Description of making pitang oying
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 put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …
Date:
October 12, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of making yumrang oying
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 and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.
Date:
October 12, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
[Beyond the Shelves: Rachel McMullen's Library Career Chronicle]
Audio recording of an interview with Rachel McMullen as she unravels the chapters of her library career. From the inception of her journey to the present, Rachel shares the pivotal moments and inspirations that led her to pursue a career in libraries.
Date:
July 12, 2023
Creator:
McMullen, Rachel & Lemons, Justin
System:
The UNT Digital Library
Oral History Interview with Mrs. Walter Balloon, April 12, 1983
Interview with Mrs. Walter Balloon, from Silver Point, Tennessee and daughter of a preacher. The interview includes discussion from Mrs. Balloon on prominent figures in and around the church, with a focus on her father (Thomas Henry Busby) and G. P. Bowser. The interview also incudes Mrs. Balloon recounting her childhood.
Date:
April 12, 1983
Creator:
Boyd, R. Vernon & Balloon, Mrs. Walter
System:
The Portal to Texas History
Oral History Interview with Samuel and Mattie Garner, May 12, 1993
Interview with Samuel and Mattie Garner, members of the Church of Christ from Tennessee. The interview includes the Garners' experiences with, the Pleasant Union congregation, the Church of Christ, and their time in Detroit, Michigan. The interview also includes their views on a controversy involving the Church of Christ and O. L. Trone.
Date:
May 12, 1993
Creator:
Boyd, R. Vernon; Garner, Samuel & Garner, Mattie
System:
The Portal to Texas History