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

Some notes on Banksia useage in traditional Noongar culture

Cultural knowledge determines what we eat, the timing of eating and how food is prepared.  Probably in the distant past when the original inhabitants of this land were adapting to their new environment, they ate certain plant products (roots, berries, gums and fruits) that made them ill or even killed them.  From these trial-and-error experiments … Continued

Root Bark Eating in Southwestern Australia

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

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