Bushfood | Wikipedia audio article
Channel: wikipedia tts
Date: 26/03/2019

This is an audio version of the Wikipedia Article:
https://en.wikipedia.org/wiki/Bush_tucker


00:03:48 1 Colonial use
00:05:59 2 Modern use
00:08:47 3 Media
00:11:21 4 Native Australian food-plants listed by culinary province and plant part
00:11:53 5 Top-end
00:12:10 5.1 Fruits
00:12:19 5.2 Vegetables
00:12:28 5.3 Nuts
00:12:37 5.4 Spices
00:12:46 6 Outback Australia
00:13:02 6.1 Fruits
00:13:11 6.2 Vegetables
00:13:20 6.3 Seeds
00:13:29 6.4 Spices
00:13:38 6.5 Insects in gall
00:13:52 7 Eastern Australia
00:14:12 7.1 Fruit
00:14:20 7.2 Vegetable
00:14:29 7.3 Spices
00:14:38 7.4 Nut
00:14:47 8 Temperate Australia
00:15:10 8.1 Tasmania
00:15:19 8.2 Fruit
00:15:27 8.3 Seed
00:15:36 8.4 Spice
00:15:45 8.5 Vegetable
00:15:54 8.6 Leaf
00:16:03 9 See also



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SUMMARY
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Bush tucker, also called bushfood, is any food native to Australia and used as sustenance by the original inhabitants, the Aboriginal Australians, but it can also describe any native fauna or flora used for culinary and/or medicinal purposes, regardless of the continent or culture. Examples of Australian native animal foods (meats) include kangaroo, emu and crocodile. In particular, kangaroo is quite common and can be found in Australian supermarkets, often cheaper than beef. Other animals, for example goanna and witchetty grubs, were eaten by Aboriginal Australians. Fish and shellfish are culinary features of the Australian coastal communities.
Examples of Australian native plant foods include the fruits quandong, kutjera, muntries, riberry, Davidson's plum, and finger lime. Native spices include lemon myrtle, mountain pepper, and aniseed myrtle. A popular leafy vegetable is warrigal greens. Nuts include bunya nut, and the most identifiable bush tucker plant harvested and sold in large-scale commercial quantities is the macadamia nut. Knowledge of Aboriginal uses of fungi is meagre but beefsteak fungus and native "bread" (a fungus also), were certainly eaten.
Aboriginal Australians have eaten native animal and plant foods for an estimated 60,000 years of human habitation on the Australian continent (see Indigenous Australian food groups, Australian Aboriginal sweet foods). Various traditional methods of processing and cooking are used. Toxic seeds, such as Cycas media and Moreton Bay chestnut, are processed to remove the toxins and render them safe to eat. Many foods are also baked in the hot campfire coals, or baked for several hours in ground ovens. "Paperbark", the bark of Melaleuca species, is widely used for wrapping food placed in ground ovens. Bush bread was made by males using many types of seeds, nuts and corns to process a flour or dough to make bread.
Aboriginal traditional native food use has been severely affected by non-indigenous immigration since 1788, especially in the more densely colonised areas of south-eastern Australia. There, the introduction of non-native foods to Aboriginals has resulted in an almost complete abandonment of native foods by Aboriginals. This impact on traditional foods has been further accentuated by the loss of traditional lands which has resulted in reduced access to native foods by Aboriginals and destruction of native habitat for agriculture.
The recent recognition of the nutritional and gourmet value of native foods by non-indigenous Australians is introducing native cuisine to many for the first time.