プライス・ポッテンジャー栄養財団 | ||||||||||
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オ−ストラリアのアボリジニー サリー・ファロン、メアリ・G・ イニグ博士
Animal foods were generally cooked, either over an open fire or steamed in pits. Kangaroo, for example, was laid on a fire and seared for a short period, so that the interior flesh remained practically raw; at other times the kangaroo was placed in a large hole, surrounded by hot coals and sealed from the air. Sometimes food was wrapped in melaleuca bark. Flying fox was wrapped in the leaf of the Alexandra palm for cooking. When the foxes were cooked, the leaves were unwrapped, pulling off the skin and fur at the same time.6 Meat was sometimes tenderized by pounding before being cooked. Plant foods required more careful preparation since many of them were difficult to digest and even poisonous. Aboriginal women spent many hours washing, grinding, pounding, straining, grating, boiling and cooking plant foods. Water was boiled in bark troughs or in large sea shells.6 Very often, the first step to the time consuming process of plant preparation was the “yandying” process, used by women to separate seeds from stalks and other impurities with which they had been gathered. The process looks deceptively simple but is, in fact, extremely difficult, “requiring deft movements and a great deal of skill.” The gathered seeds are placed in an elongated wooden dish called a “coolamon,” and the various objects of differing density or characteristics are separated from each other by “very intricate and skillful rotating and jiggling movements.”5 Fern roots formed a staple article of food in many regions. They were dug up, washed, roasted on hot ashes, then cut into lengths, pounded between a pair of round stones and eaten. Other types of fern roots were dried in the sun, lightly roasted to remove the hair rootlets, then peeled with the fingernails, chopped on a log to break the fibers, mixed with water and other ingredients and finally rounded into a lump for cooking. These fern root cakes were eaten with fish, meat, crabs or oysters. The grass potato is a palatable fibrous root that was roasted and then pounded between two stones before eating. Some foods, such as orchid pseudobulbs, were dried first, then ground up and mixed with water and cooked. Yams were dug out with a stick -- sometimes from a depth of three feet or more -- and prepared by crushing and washing them in water and cooking them in ashes.11 Many seeds are placed in “dilly bags” -- leaching baskets -- and set in running water for anywhere from a number of hours to many days -- a process that served to remove anti-nutrients and toxins found in many seeds and legumes. The matchbox bean, for example, was soaked for 12 hours,6 while the jack bean was soaked several days before it was pounded, made into cakes and roasted.11 Seeds of the zamia, a spiky, palmlike plant, were dried in the sun, then put in a dilly bag and suspended in running water for 4-5 days. They were then crushed and pounded between two flat stones and ground into a fine paste. This paste was wrapped in paper bark, baked under ashes and eaten as cakes.6 Seeds of the pineapple palm were crushed into a flour, then washed in running water for a week, cooked in hot coals and eaten.11 Black beans were soaked in water for 8-10 days and dried in the sun. They were roasted on hot stones and pounded into a coarse meal. When this was required as a food, it was mixed with water, made into a thin cake and then baked again on hot stones.6 Nuts from the spiky panaanus palm, which cling to the rocky headlands in Eastern Australia, required six weeks treatment to render them safe for eating. They were converted into a tasty and nutritious nut bread which was also popular with the earliest European settlers.9 The Australian fauna provided many delicious and nutritious fruits throughout the year, particularly in the humid coastal regions. Some of these were eaten raw just after picking, while others were processed. The wild orange was picked just before it was ripe, then buried for one day during which it became very sweet. The wallaby apple was likewise ripened by placing it in the sand for a day.11 The taste of a type of wild plum improved after storing or burying for a couple of days.6 Fruit of the quandong, or native peach, was buried for four days.11 Dried figs were pounded into cakes and eaten with honey. Mangrove fruit was pulped, soaked and mashed through a basket.11 The Aborigines also used fruits like tamarinds and native lime to make refreshing beverages.11 An acid drink was made from the fruit of lawyer cane by squashing the fruit in water, and from breadfruit by soaking it in water.6 Certain flowers rich in nectar were gathered in the early morning and steeped in water. This was drunk fresh and also set aside to ferment.11 Some tribes pounded flowers in a wooden dish, then drained the liquid into another dish and mixed this with the sugary parts of honey ants. This mixture was allowed to ferment for eight to ten days and a brew was made to drink.6 Dried leaves of the red flowering ti tree were added to hot water to produce a tealike beverage.6 Of course, fresh, pure water was vital to the survival of the Aborigines, both in the subtropical coastal regions as well as in the arid interior. Inland Aborigines knew where water was located in the desert and except in times of extreme drought drank copious quantities of it. Researchers have found that “In one of the driest habitats on earth, these people use about twice as much water per unit of mass as Europeans in the same environment.”7 An adult Aboriginal male can drink almost three quarts of water in 35 seconds.7 During times of drought, water can be obtained from water-holding frogs and from certain plants.5 In the past, kangaroo skin water bags were used to carry quite large volumes of water. Paradoxically, these were not used in the driest areas, perhaps because kangaroos are relatively rare in the desert and the vital nutrients -- particularly fat-soluble nutrients -- are lost if this animal is not cooked in its skin.5 Up to a gallon of water could be carried in certain large leaves folded up in ingenious ways. No studies of the Aboriginal peoples make mention of any special preparation of bones into pastes or broths, as is commonly found among other traditional peoples throughout the world. It has been reported that the Aborigines made lime by burning sea shells in a large fire which they kept burning for three to four days,3 which probably was used in food preparation. Insects eaten whole and ground up moths provided calcium, as did the many plant foods properly prepared to neutralize calcium-blocking phytic acid. Neither the salty nor the sweet tastes were lacking in the Aboriginal diet. Salt was collected from leaves of the river mangrove and available from the salt flats in desert regions. Leaves of sodium-rich pigface were roasted and added to the diet.6 Certain rushes and sedges contained reasonable amounts of sodium, as well as seeds of the golden grevellea, some kinds of figs, the nonda plum and the bush tomato. Wild parsnip root and water chestnuts contain more than 4500 mg of sodium per 100 grams.8 Animal foods also supply sodium, especially blood and certain organ meats, goanna, shellfish, snails and worms.8 Seeds of the pepper vine were ground and used as a pepper6 and some aromatic leaves were also used in cooking. For sweetness, the Aborigines loved honey. They distinguished between two kinds. One was white and very sweet, and always found in small dead hollow trees. The other was dark, more plentiful and of a somewhat sour taste.11 In the desert, the sweet taste came from eating the swollen abdomens of sugar ants. Tree gums were dissolved in water and mixed with honey to form sweets for children.3 Lerp, the sweet exudate found on certain trees, was collected and chewed or melted with warm water to form a jelly and eaten.11 Some writers have stated that the Aborigines practiced “no method of agriculture or animal domestication.”12 This is not exactly true. Occasionally, the Aborigine domesticated the wild dingo by raising and training the dogs from pups. These were of little help in hunting kangaroo but were useful in tracking and pinning the echidna and the goanna. If the Aborigines did not practice agriculture per se, they did carry out the practice of land management, especially through the use of fire. Ethnobotanists are only beginning to appreciate the vital role that fire played in increasing the food supply of the Aborigines. Early explorers often reported Aboriginal land fires. Many of the important Aboriginal food plants require regular burning if they are to attain their maximum production. Some desert plants require more frequent burning than others, resulting in a “mosaic of plant communities in different stages of fire recovery.”5 Even the practice of abstaining from hunting and gathering in the area of sacred sites contributed to the overall ecology of the Aboriginal environment. Such sites served as sanctuaries for animal life. “These areas would… be vitally important for the long-term viability of an area as immediately after droughts they would be a source of plants and animals to restock depleted areas, thereby ensuring a more rapid recovery of the home range’s biota.”5 Another area of land management involved the creation of havens for insect populations. Oak trunks were pushed into the creeks and rivers to attract the toredo grubs.11 Sometimes wood was piled over half a meter high and almost two meters wide. This would be considered ready to harvest in a year’s time. The grubs were collected by women and old men. Aborigines also ringbarked candle nut trees to make the trunks rot. White grubs would feed on the decaying wood and were collected for food.6 The traditional diet of the Aborigine thus provided all he needed for excellent physical development, superb strength and stamina and overall good health. Like Weston Price, early explorers reported the Aborigines to be “well formed; their limbs are straight and muscular, their bodies erect; their heads well shaped; the features are generally good; teeth regular, white and sound. They are capable of undergoing considerable fatigue and privations in their wanderings, marching together considerable distances.”12 Many observers reported their great dexterity and acute eyesight, which enabled them to see stars that the white man can see only with the telescope, and animals moving at a distance of a mile, which civilized man cannot see at all. An early Australian settler named Philip Chancy reported several examples of the extraordinary “quickness of sight and suppleness and agility of limb and muscle” in the Aborigines, including an Aborigine who stood as a target for cricket-balls thrown with force by professional bowlers at only ten to fifteen yards and yet successfully dodged them or parried them off with a small shield for at least half an hour. Other natives threw cricket balls at great distances, and outdid “the best circus performers by bounding from a spring board in a somersault over eleven horses standing side by side.”12 Nevertheless, the vast materia medica of the Aborigine indicates that he was not entirely free from aches and pains. Australian plants provided him with remedies for diarrhoea, coughs, colds, rheumatism, ear infections, toothache, upset stomach, headache, sore eyes, fevers, sores, rashes, hemorrhaging of childbirth, warts and ulcers -- as well as for treatment of wounds, burns, insect bites and snake poison. Macfarlane studied Aborigines living in the desert almost entirely on native foods and found that every member of the tribe suffered from chronic conjunctivitis.7 The Aborigines also used herbs for contraception and sterilization, thus allowing them to space their children and prevent overpopulation. The plight of the modern Aborigine who has abandoned his native diet is sad indeed. He is prone to weight gain, diabetes, TB, alcoholism and, of all things, petrol sniffing. Many Aborigines recognize the need to return to native foods. Listen to the story of the Aborigine Daisy Kanari:
Some groups of Aborigines have returned to the bush -- both in the desert regions and in reserves in coastal and mountainous areas. They may hunt with 22’s and carry water in buckets, but they have relearned the foodways of their ancestors. Some of their products have potential commercial value -- from bean cakes and fermented drinks as snack foods, to insect powders as a nutritious food additive for both people and livestock, to medicinal preparations. Enlightened government policy would educate the Australian population as to the value of these items, and create a market for them, thus allowing the Aborigines to support themselves with dignity of purpose in their traditional lifestyle. For more information, see the article “The Healthiest Restaurant in Australia,” PPNF Journal, Vol 13, #2. Call our office for information on obtaining a reprint. References: All information Copyright ゥ1997,1998, 1999,
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