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Mentone Girls' Grammar School | Kerferd Library

Indigenous Food: Native yams & grains

Senior School topic guide supporting the Australian Curriculum Cross Curriculum priority of Indigenous Understanding

Source: Black, S. (2020).

Referencing Notice Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.
Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

Level 3 resourceLEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

Indigenous Food | Native yams: Articles

Level 1Articles

Indigenous Food | Native yams: eBooks

Level 2 resourceUsing eBooks off campus help and instructionsClick on the following book covers or link to access the book online. If prompted, sign in with your School mConnect user name and password. Click HERE for help using these EBSCO eBooks.

In particular see the following chapter:

Indigenous Food | Native yams: Online resources

Level 2

Indigenous Food | Native yams: Videos

Level 1 resourceFilm and videoUsing YouTube on campus help and instructionsTo view this video on campus remember to first login to your school Google account using your mConnect username and password. Click here for more help on using YouTube on campus.

High schoolers cooking with native grains

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker APA7.

In text reference / citation

Narrative citation: ASTAR (2020)
Parenthetical citation: (ASTAR, 2020)

Reference list / Bibliography Don't forget to use hanging indents in your reference.

ASTAR (2020, April 22). WMBB Summer Program - Grasses for grains [Video]. YouTube. https://youtu.be/d0qllccXIx8

Angela Pattison from the Faculty of Science at the University of Sydney talks about the Native Grains project.

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker APA7.

In text reference / citation

Narrative citation: Pattison (2020)
Parenthetical citation: (Pattison, 2020)

Reference list / Bibliography Don't forget to use hanging indents in your reference.

Pattison, A. (2020, October 7). Native Grains introduction - From Paddock to Plate [Video]. YouTube. https://youtu.be/ONeYmErM-cM

"Ramingining residents Linda, Judy and David show how djitama - a bush yam - is prepared for eating. This is very important because wrong preparation will result in poisoning. In the old days bush yams were one of the main carbohydrate sources for Yolngu people in Arnhem Land before wheat-based foodstuffs became a staple. The ideal season for gathering yams is Midawarr - a transitional season between Wet and Dry. Some yams can be eaten raw while others such as djitama require preparation.... These "chips" of djitama are placed in an open-weave mewana dilly bag, which is then sewn up and placed in a flowing stream for 1 day. It is very important that the water is moving in order to leach the toxins from the djitama. After this leaching process the djitama chips are ready for eating." (ididjaustralia, 2010)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker APA7.

In text reference / citation

Narrative citation: ididjaustralia (2010)
Parenthetical citation: (ididjaustralia, 2010)

Reference list / Bibliography Don't forget to use hanging indents in your reference.

ididjaustralia (2010, February 20). Indigenous preparation of Djitama (bush yam) [Video]. YouTube. https://youtu.be/2wgeBcWXMo0

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