List of figures

Figure 1.1 Approximate locations of South Australian Aboriginal groups investigated for
stable isotopes. Source: Owen and Pate 2014, Figure 1.
Figure 1.2 Long-term dietary differences in South Australian Aboriginal groups (and a non-Aboriginal group), expressed through the stable isotopes of nitrogen and carbon.
Figure 1.3 The Aboriginal food system with four interconnected aspects. Each aspect changes over time and by social group.
Figure 2.1 Anthropogenic and non-anthropogenic sources of macrobotanical remains and pre-depositional, depositional and post-depositional processes (adapted from Bush 2004, Figure 2.1, 19).
Figure 2.2 Australia with climatic zones, Last Glacial Maximum (LGM) coastline, and archaeological sites with non-woody seed/fruit macrobotanical investigation. Archaeological sites associated with plant domestication and agriculture display ■ icon. Archaeological sites associated with toxic plants display▲ icon (adapted from Whitau 2018, Figure 2.4, 46; CAD: CartoGIS, Australian National University).
Figure 2.3 Map of the Kimberley showing locations of the archaeological sites with well-preserved macrobotanical sequences analysed for this research. Native Title determined lands after Kimberley Land Council (2022).
Figure 2.4 Map of the Kimberley region of north-west Western Australia. Botanical districts after Beard (1979). Present day monsoon rainforest distribution after Kenneally (2018). Rainfall isohyets after Bureau of Meteorology (1996).
Figure 2.5 Vitex glabrata natural pattern of fragmentation: a) V. glabrata whole fruit profile and cross section (modified from Munir 1987, 45); b) Endocarp profile; c) Endocarp apex; d) Endocarp profile with operculum removed; e) Operculum; f) Endocarp structure with four opercula removed shown from the apex and profile.
Figure 2.6 Macrobotanical remains recovered from Riwi documented as economic plants by
Gooniyandi Traditional Owners: a) Acacia sp. Type A pod; b) Celtis strychnoides endocarps;
c) Eucalyptus-Corymbia gall; d) Eucalyptus-Corymbia capsule; e) Ficus spp. fruits; f) Flueggea
virosa seeds; g) Melaleuca spp. paperbark; h) Premna acuminata endocarp; i) Senna sp.
seed; j) Terminalia sp. Type A (cf. ferdinandiana) endocarp; k) Triodia cf. pungens spikelets;
l) Vitex cf. glabrata endocarps (from Dilkes-Hall et al. 2019c, Figure 7, 19).
Figure 2.7 Girndi (Vitex glabrata) from harvest to storage. Results shown across the three lines of evidence documented 1) ethnobotany 2) experimental archaeology 3) macrobotanical signature. Images produced by Dilkes-Hall using a Canon IXUS 180 digital camera and Dino-Lite Edge digital microscope (from Dilkes-Hall et al. 2019b, Figures 4, 9).
Figure 3.1a Warrior catfish (Hemiarius dioctes) neurocranium (part of the skull). © Tiina Manne.
Figure 3.1b Barramundi (Lates calcarifer) premaxilla and maxilla (part of the craniumskull, associated with the mouth). © Tiina Manne.
Figure 3.1c Barramundi (Lates calcarifer) quadrate and preopercle (part of the craniumskull). © Tiina Manne.
Figure 3.1d Salmon catfish (Netuma thalassina) vertebrae. © Tiina Manne.
Figure 3.2 Close-up X-ray of otoliths © Morgan Disspain. Mulloway skeleton with otolith circled: James King © Australian Museum.
Figure 3.3 Mulloway otolith section showing annuli (Disspain et al. 2016).
Figure 3.4 Coast scene near Rapid Bay, sunset (Angas 1847).
Figure 6.1 Wei Jin Dynasty (c. 221–317 AD) pictograph showing a pig being prepared for cooking. Photo: Gordon Grimwade 2012.
Figure 6.2 The remains of a ramped oven in the Palmer Goldfield, Queensland. Photo: Gordon Grimwade 2007.
Figure 6.3 The remains of an oven at Byerstown on the Palmer Goldfield, Queensland. Photo: Noreen Kirkman 1979.
Figure 6.4 Two European visitors standing at the top of the ramp alongside the Atherton oven circa 1920. Photo: collection of Gordon Grimwade.
Figure 6.5 Croydon pig oven adjacent to temple site. Photo: Gordon Grimwade 2001.
Figure 6.6 Map showing main areas of pig oven sites in Australia. Map: Gordon Grimwade.
Figure 6.7 Pig oven with gantry and side steps, Ashburton, New Zealand. Photo: Gordon Grimwade 2007.
Figure 6.8 Pig oven constructed on sloping terrain, Thornborough, far north Queensland. Photo: Gordon Grimwade 2013.
Figure 6.9 Spiked baton used to perforate skin before roasting as an aid in development of crackling. Photo: Gordon Grimwade 2019.
Figure 6.10 Hooks used to suspend the pig from its hindquarters during roasting process. Photo: Gordon Grimwade 2007.
Figure 6.11 Butterflied pig carcass ready for oven. Note hooks in hindquarters, Riverhead, New Zealand. Photo: Gordon Grimwade 2007.
Figure 6.12 Ray Chong and assistant haul roast pig from oven, Riverhead, New
Zealand. Photo: Gordon Grimwade 2007.
Figure 6.13 Oven core of replica oven, Atherton, Queensland. Photo: Gordon Grimwade 2016.
Figure 6.14 Oven completed with partially constructed ramp later filled with rock and
soil, Atherton, Queensland. Photo: Gordon Grimwade 2016.
Figure 6.15 Completed replicated oven, Atherton, Queensland. Photo: Gordon Grimwade 2021.
Figure 7.1 The kitchen at Monticello, Charlottesville, Virginia, USA, showing clockwise from left: a bank of stewing stoves, set kettle, fireplace with crane, roasting jack on the wall above, and beehive baking oven (closed). Photo: Jacqueline Newling 2018.
Figure 7.2 Benham and Sons (1868), illustrated catalogue. London: Benham and Sons.
Caroline Simpson Library Collection, Museums of History NSW.
Figure 7.3 Australian kitchen, Mrs Beeton’s Book of Household Management (c. 1888, 1256). London: Ward, Lock and Co. Rouse Hill Estate Collection, Museums of History NSW.
Figure 8.1 Chinese utilitarian vessels: (L) wide-mouthed shouldered jar, (M) spouted jar, (R) liquor jar. Photo: authors.
Figure 8.2 Large globular jar. Photo: authors.
Figure 8.3 Ceramic marmalade pots. Photo: authors.
Figure 8.4 Stoneware ginger beer bottle. Photo: authors.
Figure 8.5 Late eighteenth to twentieth century gin/schnapps bottles. Illustration: E. Jeanne Harris.
Figure 8.6 Late eighteenth to early nineteenth century British types.
Illustration: E. Jeanne Harris.
Figure 8.7 Champion vinegar bottle. Photo: authors.
Figure 8.8 Pickle/chutney jar. Photo: authors.
Figure 8.9 Worcestershire sauce bottle. Photo: authors.
Figure 8.10 Strasbourg paté de foie gras pot lid from the University of South Australia’s
City West Learning Centre Site, Adelaide (Harris 2013, 38).
Figure 8.11 Examples of common fish paste bottles: (L) Peck’s; (R) unspecified.
Photo: authors.
Figure 8.12 Bovril’s beef extract bottle. Photo: authors.
Figure 8.13 Symington Essence of Coffee and Chicory bottle. Photo: authors.