June 4, 2008 First, take a dozen parrots . In the Luxique city guide to Sydney, Australia, we extol the quality of the food on offer. Yes, Australian cuisine has certainly come a long way - as demonstrated by an exhibition in Sydney of cookbooks from the 19th century. It's clear the hard-up British colonists of that time were prepared to eat anything from bandicoots (small striped marsupials) to black swans. Perhaps the least appetising recipe was for 'slippery bob,' which consisted of kangaroo's brains mixed with flour and water and then fried in emu fat. Even the author conceded that you needed 'a good appetite and excellent digestion.' There's also a stew for which the main ingredient is 'a dozen parrots, well-picked and cleaned.' The early cookbooks contain many traditional British meals but also some recipes for curries - a reflection of India's influence on the eating habits of the British Empire. The exhibition of cookbooks is on now at the State Library of New South Wales. Australian Cookbooks A rich tradition of Australian cookery books began in the mid 1860s and has continued to the present day. From the years of abundance to the austerity of the war years, there have been books to meet every need. Colonial era works, while retaining traditional British fare, contained creative new recipes which made use of the country's plentiful local produce. The rationing during World Wars I and II, large-scale immigration and health issues are among factors which have affected Australian cookery book production. Works promoting exotic cuisine from around the globe and special dietary needs all surged in demand. Technology has had an impact on cooking habits. This display features reproductions of a selection of items from the Library's vast cookery book collection. If you are interested in learning more, a collection guide is available online, or at the information desks in the reading rooms. Currently on display in Macquarie Cases http://www.luxique.com/blog/?p=163 and http://www.sl.nsw.gov.au/events/displays/2008/cookbooks/index.html ----- Harshawardhan_Bosham Nimkhedkar Nagpur, India