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[QUOTE]Originally posted by DD'eDeN: [QB] Polynesians voyaged all the way from East Asia. < http://www.sciencemag.org/news/2016/10/game-changing-study-suggests-first- polynesians-voyaged-all-way-east-asia> - - - [b]Papua had pigs which must have been brought from China/Taiwan with Austronesians about 3ka, as pigs were not native to Papua[/b]. [b]Papuan pigs had no tapeworms (Taenia solis). Austronesians must have brought only suckling pigs[/b], which had no chance to get tapeworms via feeding. In that region, human mothers may suckle piglets. Recently Indonesia sent Balinese pigs to Papua which were infected with tapeworms, this resulted 5 years later in numerous Papuans falling into campfires, due to the pork tapeworms migrating to the brains of Papuans, who annually feast on almost raw pork. The 5 year delay was due to the long intra-intestinal larval stage, only the mature tapeworm caused delirium. [cf book: People, Parasites & Plowshares https://www.scientificamerican.com/article/recommended-people-parasites-and-plowshares/ ]. Papua is also the area where ceremonial cannibalism of deceased parents' brains produced prions (cf mad cow disease). https://en.wikipedia.org/wiki/Prion Sugar cane is native to Papua. It may have been an early trade incentive, resulting in additional trade items back and forth (trepang, coconuts, spices, bananas, honey...) producing widespread adoption of fast long dugout logboat canoes, rather than the earlier (IMO) coracles used. I think Papua is where the dugout logboat canoe was first invented, as a result of harvesting and later deliberate cultivation of wood boring grubs for food, resulting in empty wood shells. Culinary uses[edit] Sago worms in Papua New Guinea The larval grub is considered a delicacy in Southeast Asian countries. The worm are considered a speciality in Vietnam,[27] Malaysian Borneo,[28][29] and in eastern Indonesia of West Papua, as well on Papua New Guinea.[30] Sago grubs have been described as creamy tasting when raw, and like bacon or meat when cooked. They are often prepared with sago flour. In Vietnam, the larvae are usually eaten alive with fish sauce. Other methods of cooking include toasting and steaming. They are eaten with sticky rice and salad or cooked with porridge. The larvae are known in the Vietnamese language as đuông dừa ("coconut beetle-larva").[27] The larvae are also eaten either raw or roasted in Malaysian Bornean states of Sabah and Sarawak, and regarded as a special high-nutrient meal among the natives there like the Kadazan-Dusun, Melanau and the Dayak.[29][31] It is called in Sabah as butod.[32] The Asmat, Korowai and Kombai peoples of southern New Guinea also hold the larva in high regard as a food source.[33] Sago worms are roasted on a spit to celebrate special occasions in New Guinea.[34] [IMG]https://en.wikipedia.org/wiki/Rhynchophorus_ferrugineus#/media/File:Sago_grub_Rhynchophorus_ferrugineus_larva.JPG[/IMG] [/QB][/QUOTE]
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