Introduction Why did Noongar people ferment Macrozamia sarcotesta? Was it to detoxify it? It is our contention that over many thousands of years of trial-and-error and empirical scientific observations, the Noongar developed their own unique and sustainable food processing techniques, in particular the controlled anaerobic fermentation of the fruit (seed covering, outer rind) of Macrozamia to … Continued
Tag: Bush tucker
In our paper on bardi grubs we mooted the possibility that indigenous people of southwestern Australia practised the earliest known form of insect husbandry. It is not hard to imagine that these same people also practised a type of incipient agriculture, as noted by Grey (1841: 294) with his reference to the cultivation of yunjeedie … Continued
Acacia gum was by far one of the most important nutritional substances.
As anthropologists we have often been confused by the use of the indigenous terms bardi and witchetty used to describe edible grubs in Australia. These terms are often used interchangeably to the point where bardi becomes defined as a witjuti grub and vice versa. How confusing is that?
An explanation of how one of the oldest cultures in the world used modified earth to stave off the pangs of hunger…..
Root bark is a little understood bush tucker that was once consumed by the indigenous Nyoongar people of inland southwestern Australia.1 The bark was collected to extract nutritious plant sugars found in the inner bark and vascular cambium of the roots of certain species of Eucalyptus trees. The living inner bark and vascular tissue forms … Continued