Year 11 Food Studies

Aboriginal Heritage Walk Excursion

On April 24th the Year 11 Food Studies class ventured through the Royal Botanic Gardens to participate in an Aboriginal Heritage Walk.

The purpose of this excursion was for students to learn more about the food and culture of Indigenous Australians prior to European settlement. Our indigenous guide explained how although no obvious fences could be seen, aboriginal people knew the boundaries of their territories, as they were marked by rivers and other land marks. We learned that each tribe of indigenous Australians had their own language, specific cultural laws and practices. Prior to the excursion most of the class had the misunderstanding that indigenous people obtained their food purely by hunting and gathering activities. However, the earliest Australians were agricultural practices, such as Firestick Farming, where areas of land were set on fire in order to promote the growth of lush green grass, thus increasing the supply of edible seeds. This practice was also used to make paths, expose game and nourish the soil. It was apparent that their practices were very respectful of the land, never depleting an area entirely, but always leaving some vegetation behind so there would be food when they returned in the future. The class learned about some of the many native plants, such as Warrigul Greens, Lemon Myrtle and Wattleseeds that were used to provide food. We became informed of how trees and rocks could be used to make tools for hunting, gathering and to make their shelter. Seeds were often ground to make flour and then water added to make damper.

After spending a pleasant morning examining this area that belongs to the Wurundjeri people, we concluded our tour by having a warm cup of Lemon Myrtle tea and participating in a smoke ceremony to remove any negative energy. It was an excellent ‘hands on’ experience to learn what life was like for our earliest Australians.

Lina Biviano

Year 11 Food Studies Teacher