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
Indigenous significance of Mudurup Rocks, Cottesloe
Mudurup Rocks is one of the last known and surviving indigenous mythological, ceremonial and fishing sites located on the Western Australian metropolitan coast.
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
Macrozamia Sarcotesta (by-yu): a traditional food of the Noongar of Southwestern Australia
The traditional Noongar people of south-western Australia developed over many thousands of years an effective means of detoxifying and enhancing the nutrient food value of the bright red outer seedcoat of the toxic Macrozamia plant.
Report on the “Owl stone” Aboriginal site at Red Hill, northeast of Perth
‘Aboriginal culture and tradition is inseparable from the land. When land and its natural features are destroyed, a large part of Aboriginal history and culture is destroyed. The reality is that not only are Aboriginal people losing their physical space but they are losing the physical manifestations of their history, culture and identity – and … Continued