In pre-colonial eras, Aboriginal people enjoyed a balanced, varied diet of fruits, nuts, roots, vegetables, meat and fish. Isaacs uncovers the variety and quality of their culinary experience, acquired over 50,000 years of trial and error. She explains the religious rules governing seasonal harvesting and preparation of food. The herbal medicine section includes traditional remedies for common ailments and the role of healers.
Detailed charts explain the use of hundreds of plants
Paperback, 256 pages
210 x 298 x 16mm