The traditional sarcotesta eaters of southwestern Australia

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

Typha root: an ancient nutritious food in Noongar culture

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

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