A gateway to the history and archives of science, technology and innovation in Australia
Keywords: flour, adulteration; bread, adulteration; spirits, adulteration; beers, adulteration; confectionery, adulteration; coffee, adulteration; adulteration of foods; food, adulteration.
Type of Chemistry: inorganic; analytical; organic
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Published by the Centre for Transformative Innovation, Swinburne University of Technology.
This Edition: 2024 August (Larneuk - Gariwerd calendar - pre-spring - season of nesting birds)
Reference: http://www.bom.gov.au/iwk/gariwerd/larneuk.shtml
For earlier editions see the Internet Archive at: https://web.archive.org/web/*/www.eoas.info
The Encyclopedia of Australian Science and Innovation uses the Online Heritage Resource Manager (OHRM), a relational data curation and web publication system developed by the eScholarship Research Centre and its predecessors at the University of Melbourne 1999-2020. The OHRM has been maintained by Gavan McCarthy since 2020.
Cite this page: https://www.eoas.info/bib/CIAB00838.htm
"... the rengitj, as a visible mark or imprint on the land, is characterised as a place of origin, the repository of all names, as well as a kind of mapped visual expression of the connection between people and places which is to be carried out in the temporal sequence of the journey." Fanca Tamisari (1998) 'Body, Vision and Movement: In the footprints of the ancestors'. Oceania 68(4) p260