Difference between revisions of "AY Honors/Aboriginal Lore/Answer Key"

Revision as of 03:34, 21 August 2006

For the frog of the same name see, Corroboree frog.

A ballet performance based on the Corroboree

In the northwest of Australia, corroboree is a generic word to define theatrical practices as different from ceremony. Whether it be public or private, ceremony is for invited guests. There are other generic words to describe traditional public performances: juju and kobbakobba for example. In the Pilbara, corroborees are yanda or jalarra. Across the Kimberley the word junba is often used to refer to a range of genres. Corroboree and ceremony are strongly connected but different. In the 1930s Adolphus Elkin wrote of a public pan-Aboriginal dancing "tradition of individual gifts, skill, and ownership" as distinct from the customary practices of appropriate elders guiding initiation and other ritual practices (Elkin 1938:299). Corroborees are open performances in which everyone may participate taking into consideration that the songs and dances are highly structured requiring a great deal of knowledge and skill to perform. Corroboree is a generic word to explain different genres of performance which in the northwest of Australia include balga, wangga, lirrga, junba, ilma and many more. Throughout Australia the word corroboree embraces songs, dances, rallies and meetings of various kinds. In the past a corroboree has been inclusive of sporting events and other forms of skill display. It is an appropriated English word that has been reappropriated to explain a practice that is different to ceremony and more widely inclusive than theatre or opera.

External link

Introduction to Aboriginal culture

sv:Corroboree

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-'''Bush bread''' refers to the [[bread]] made by [[Australian Aborigines]] for many thousands of years. [[Image:Aboriginal grinding stones.jpg|thumb|250px|Aboriginal [[millstone]] - vital in making flour for bread.]]
+:''For the frog of the same name see, [[Corroboree frog]].''
+[[Image:Corroborree.jpg|right|thumb|A [[ballet]] performance based on the Corroboree]]
+In the northwest of Australia, ''corroboree'' is a generic word to define theatrical practices as different from ceremony. Whether it be public or private, ceremony is for invited guests. There are other generic words to describe traditional public performances: ''juju'' and ''kobbakobba'' for example. In the Pilbara, corroborees are ''yanda'' or ''jalarra''. Across the Kimberley the word ''junba'' is often used to refer to a range of genres. Corroboree and ceremony are strongly connected but different. In the 1930s Adolphus Elkin wrote of a public pan-Aboriginal dancing "tradition of individual gifts, skill, and ownership" as distinct from the customary practices of appropriate elders guiding initiation and other ritual practices (Elkin 1938:299). Corroborees are open performances in which everyone may participate taking into consideration that the songs and dances are highly structured requiring a great deal of knowledge and skill to perform. ''Corroboree'' is a generic word to explain different genres of performance which in the northwest of Australia include balga, wangga, lirrga, junba, ilma and many more. Throughout Australia the word ''corroboree'' embraces songs, dances, rallies and meetings of various kinds. In the past a corroboree has been inclusive of sporting events and other forms of skill display. It is an appropriated English word that has been reappropriated to explain a practice that is different to ceremony and more widely inclusive than theatre or opera.
-With the arrival of Europeans and pre-[[mill]]ed white [[flour]], this traditional bread-making process all but disappeared, although the tradition of cooking bread in hot coals continues today.
+==See also==
+*[[Australian Aboriginal mythology]]
-Bread-making was a woman's task. It was generally carried out by several women at once, due to its labour-intensive nature. It involved collecting seasonal [[grass]]es, [[root]]s or [[nut]]s, and preparing these into [[flour]] and then [[dough]], or directly into a dough.
+==External link==
+*[http://indigenousaustralia.frogandtoad.com.au/cultural.html Introduction to Aboriginal culture]
-===Bread-making from grains===
+[[Category:Australian Aboriginal culture]]
-Seeds varied depending on the time of year and the area in Australia that the people lived. In [[Central Australia]], [[native millet]] (''Panicum decompositum'') and [[spinifex]] were commonly used. [[Wattleseed]] could also be used in the flour mix.
+[[Category:Australian Aboriginal terms]]
+[[Category:Dance in Australia]]
-Women harvested the fully ripe, dry seeds of the plant by beating the grass (or pod-laden trees with sticks in the case of wattleseed) to dislodge the seeds. Some species were eaten at the green stage but dried seeds were by far more common.
+[[sv:Corroboree]]
-In the [[Kimberley region of Western Australia]], women observed that, after the [[dry season]], many seeds would be gathered around the opening of [[ant]]s' nests. The ants had effectively collected and [[husk]]ed the seed for them, and they were able to collect this seed, making their job a lot easier. After allowing the grain to dry, they could begin to prepare the flour.
-====Making the flour====
-After the grain was collected, it needed to be [[winnowing|winnow]]ed, which was often done using the [[coolamon]], the multi-purpose carrying vessel.
-Once the grain was winnowed, it was ground using a [[millstone]], to create [[flour]]. Millstones have been discovered which have proven to be as old as 50,000 years. The flour was then mixed with water to make a [[dough]] and placed in hot ashes for baking. The results could be small buns, today referred to as [[johnny cake]]s, or a large loaf, known today as [[damper (food)|damper]]. Damper appears to be a mix of this traditional style of bread-making and European-style bread-making.
-The dough could also be eaten raw. Cooking was a good way to prepare the bread if the group were about to travel for some time. [[Image:Damper (food).jpg|thumb|right|250px|[[Damper (food)|Damper]] is cooked in hot coals in the way traditional Aboriginal bread has been for eons.]]
-===Bread-making from other plant products===
-Bread could also be made from [[root]]s and [[corm]]s of plants. In the [[Top End]] of Australia, people such as the [[Yolngu]] used the [[lotus root]] and wild [[taro]]. These were ground, then mixed to a paste to make bread.
-[[Water lily]] seed bread was also popular in the [[Top End]]. The two species of water lily used were ''Nelumbo nucifera'' and ''Nymphaea macrosperma''. During the early part of the [[dry season]], water lilies were an important part of the diet, with seed pods eaten raw or ground into paste.
-Women had expert knowledge of how to "de-toxify" certain plant foods. The [[seed]]s of the [[cycad]] palm, ''Cycas media'', are highly carcenogenic when raw and require elaborate treatment includuing shelling, crushing, leaching in running water for up to five days, then cooking. After this they are made into small loaves, which can keep for a number of weeks.
-In [[Queensland]], the people of the [[Tamborine National Park|Mount Tamborine]] area used the [[Bunya Pine]] cone,  endemic to the area, to make bread in this way.
-===Some names for bush bread in [[Australian Aboriginal languages]]===
+{{IndigenousAustralia-stub}}
-* ''Bunup''
+hi
-==References==
-*[http://katherineartgallery.com.au/index.php?page=Rachel_Rennie Bush Bread artwork]
-*[http://www.japingka.com.au/exhibitionView.cfm?exhibitionID=2 Grass seed artwork]
-*[http://k6.boardofstudies.nsw.edu.au/linkages/IntegratedUnits/aboriginal/tech_learn02.html Aboriginal Technology]
-*[http://www.sydney-australia.biz/history/ Australian History]
-* Peterson, Nicholas, ''[[Donald Thomson]] in Arnhem Land'', Melbourne University Press ISBN 0522850634, pp168-9.
-[[Category:Australian Aboriginal culture]]
-[[Category:Australian Aboriginal terms]]
-[[Category:Bushfood]]
-[[Category:Australian cuisine]]
-[[Category:Breads]]