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
Tag: indigenous food
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
The following paper was presented by consulting anthropologist Ken Macintyre at the Fish Habitat Protection Area (FHPA) Seminar sponsored by Coastcare in May 2004. It was during mid to late summer (birok, Dec-Jan) and burnoru (Feb-March) that indigenous people used to frequent a place called Mudurup (pronounced Moodoorup) which we now know as the Cottesloe coastal … Continued