The ancient practice of Macrozamia pit processing in southwestern Australia
Introduction Why did Noongar people ferment Macrozamia sarcotesta? Was it to detoxify it? It is our view that over many thousands of years of trial-and-error and empirical scientific observations that Noongar people developed their own unique and sustainable food processing techniques, in particular the controlled anaerobic fermentation of the fruit (seed covering, outer rind) of Macrozamia … Continued
The Puzzle of the Bardi Grub in Nyungar Culture
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?
Geophagy: The Earth Eaters of Lower Southwestern Australia
An explanation of how one of the oldest cultures in the world used modified earth to stave off the pangs of hunger…..