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58
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College of Music Recordings
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National Museum of the Pacific War Oral History Collection
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National Museum of the Pacific War Digital Archive
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ACU Summit Lecture Series
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Computational Resource on South Asian Languages
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Boro Language Resource
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Margins: Following Jesus at the Edge in Luke's Gospel. 107th Abilene Christian University Summit; September 15-18, 2013
54
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25
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19
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15
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12
Assam University Linguistics Department Collection
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Normoda Doley Collection
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Senior Recital: 2018-11-16 – Clayton Williams, oboe
Senior recital presented at the UNT College of Music Recital Hall in partial fulfillment of the Bachelor of Music (BM) in Performance degree.
Date:
November 16, 2018
Creator:
Williams, Clayton
System:
The UNT Digital Library
Description of a traditional house exterior
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 is made up of five layers including tarte, niːpir, dugying, and bangkung, and an outer layer of leaves called selab. Finally, the wooden stairway to the interior is called koːbang. He says there is typically a lagjum attached, but it is broken.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of smoking fish, part 1
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
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of a traditional house interior
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 to the left of méram, is where the elderly people sit. Koktok, the open space to the right of méram, is where the women responsible for the cooking sit. The bamboo pieces are placed close together in ríːsíng, whereas in koktok, they are placed wider apart to allow space for washing. Before electricity was available in the village, lamps were hung on the corners of the méram.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of weaving implements, part 2
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 keːsanané also raise threads. Tulutang is the thick wood, placed vertically, which the threads are rolled over. Raːsi is the piece with which the threads are pulled closed together. After running the thread using a makung, raːsi is pulled towards the weaver so that the thread merges with the rest of the material. Nasoni is a round wheel-like plastic object which moves in circles.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of weaving implements, part 1
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 are structured. Ya:pa is used to lift the threads which are needed in the making of the patterns. The pointed L-shaped wooden instrument is called keːsanané. It is used to raise the required threads for engraving the gamig (floral pattern). She runs her fingers through the white threads attached to the longer threads, called doːn. Sangkok is a pedal the weaver pushes with their feet. She demonstrates pushing the makung towards the further end, lifting the ya:pa, and placing red and black floral patterns on the lifted threads to make gamig.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of making potika
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 health risks and may contain additives like tobacco which decrease one's longevity. Even high-quality potika must be taken in moderation, as consuming too much can lead to liver and/or lung damage and inflammation. In moderate doses, potika is used for medicinal purposes such as preventing high blood pressure. Chandrakanta Doley recalls how doctors suggested potika as treatment during a recent malaria outbreak in the village. He says he has been consuming potika every night after dinner for 30 years.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of weaving baskets
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, hand-crafted pétum. In the past, his in-laws would wrap meat and apong in banana leaves, but nowadays, the new generation is not keen on making pétum. He says only a handful are aware of this weaving technique.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of smoking fish, part 2
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
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of preparing catfish
Chandrakanta Doley describes how borali ongo (catfish) is prepared. He starts by picking out some threadlike filament from the fish, explaining these parts are hard to digest because of their plasticity. He says borali ongo goes well with elephant apple.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of a family farm
Obawati Doley describes her family's paddy field which covers about 6-7 bighas (~4 acres) outside Mukoli Potar village. She lists the crops growing (pirmen jangiya, ampi, malbug, dumuang), the trees planted in the field, and the crops seen on neighboring farms like agotiyang aam. When asked if the younger generation is keen on farming, she explains that the few who could not further their studies tend to resort to farming as a source of income. The paddy field also includes markati, kojer, rinji, maːdag, bogori, a tongi (a watchman shed in the middle of the field to keep animals away), and a river at the periphery of the paddy field. She says this year is predicted to be a good harvest.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of cutting paddies
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 she will cut other paddies including amdang aam, bor jangiya aam, and dumuang aam.
Date:
October 16, 2022
Creator:
Doley, Normoda
System:
The UNT Digital Library
Description of ponpo curry, part 3
Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry with lichen, chili powder, garlic, black pepper, oil, and salt. After the lichen is thoroughly steamed and washed, the curry is ready in 5 minutes. She says the lichen can be directly consumed with chili paste (without steaming).
Date:
June 16, 2022
Creator:
Tshewang, Tashi
System:
The UNT Digital Library
Description of ponpo curry, part 1
Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry using lichen, demonstrating the process of steaming the lichen with ash before cooking. She explains that people in Thragom village consume ponpo curry once a year to wash away any dirt or hair inside the body.
Date:
June 16, 2022
Creator:
Tshewang, Tashi
System:
The UNT Digital Library
Description of ponpo curry, part 2
Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry using lichen and demonstrates how to thoroughly wash the dirt from the lichen. She also shares memories of eating ponpo curry and collecting dry lichen while gathering firewood during childhood.
Date:
June 16, 2022
Creator:
Tshewang, Tashi
System:
The UNT Digital Library
Ensemble: 2018-10-16 – 2018 High School Choral Invitational
Access:
Use of this item is restricted to the UNT Community
Choral Ensemble concert performed at the UNT College of Music Winspear Hall.
Date:
October 16, 2018
Creator:
University of North Texas. A Cappella Choir.
System:
The UNT Digital Library
Ensemble: 2018-11-16 – Men's Chorus and Women's Chorus
Men's Chorus and Women's Chorus concert performed at the UNT College of Music Winspear Hall and recital presented at the UNT College of Music Winspear Hall in partial fulfillment of the Doctor of Musical Arts (DMA) degree.
Date:
November 16, 2018
Creator:
University of North Texas. Men's Chorus.
System:
The UNT Digital Library
Ensemble: 2018-11-16 – Jazz Singers
Access:
Use of this item is restricted to the UNT Community
Jazz Singers concert performed at the UNT College of Music Voertman Hall.
Date:
November 16, 2018
Creator:
University of North Texas. Jazz Singers.
System:
The UNT Digital Library
Doctoral Recital: 2018-11-16 – Morgan Horning, soprano
Recital presented at the UNT College of Music Recital Hall in partial fulfillment of the Doctor of Musical Arts (DMA) degree.
Date:
November 16, 2018
Creator:
Horning, Morgan
System:
The UNT Digital Library
Doctoral Recital: 2018-11-16 – Meilin Ai, piano
Recital presented at the UNT College of Music Recital Hall in partial fulfillment of the Doctor of Musical Arts (DMA) degree.
Date:
November 16, 2018
Creator:
Ai, Meilin
System:
The UNT Digital Library
Ensemble: 2018-10-16 – Chamber Music Studies
Access:
Use of this item is restricted to the UNT Community
Chamber music concert performed at the UNT College of Music Voertman Hall.
Date:
October 16, 2018
Creator:
University of North Texas. College of Music. Chamber Music Studies.
System:
The UNT Digital Library
Ensemble: 2018-10-16 – Chamber Music Studies
Access:
Use of this item is restricted to the UNT Community
Chamber music concert performed at the UNT College of Music Recital Hall.
Date:
October 16, 2018
Creator:
University of North Texas. College of Music. Chamber Music Studies.
System:
The UNT Digital Library
Personal narrative about the 2022 Assam floods
Kintal Muchahary is a student with a BA-level education who speaks English, Hindi, and Assamese in addition to Boro, 24 years old at the time of recording. He describes how his village is surrounded by Tarong river. He tells that all the villagers here belong to very poor families. He thinks that, due to the damage done by flood water, their village is becoming more poorer. In spite of his disability, Kintal has successfully completed his BA degree. But, he is unable to continue onto further studies due to financial problems. Recorded in Bwigriguri village, Choraikhola.
Date:
October 16, 2022
Creator:
Brahma, Sansuma
System:
The UNT Digital Library
Personal narrative about the 2022 Assam floods
Laimwn Boro is a home maker who speaks Hindi and Assamese in addition to Boro, 30 years old at the time of recording. She came to Saraguri village by marrying to Chinendra Boro. She tells that her village is surrounded by Tarong river and there is no bridge to cross the river. Due to absence of bridge, her children can't go to school during rainy season. She is appealing to government to make a bridge for her village. Recorded in Saraguri village, Choraikhola.
Date:
October 16, 2022
Creator:
Brahma, Sansuma
System:
The UNT Digital Library