Aristology (ˌærɪsˈtɒlədʒɪ ): noun, “The art of eating”

I learned a new word this week. It’s “aristology,” which simply means, “the art of eating.” I came across it while googling the definition of another word, “aristologist,” which is essentially “a person who studies the art of eating.”

The word was in a cookbook, first written in 1862, called The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand. Make of “the upper ten thousand” what you will. The author simply labelled himself, “An Australian Aristologist.” Hence my googling.

I’ve actually ordered a copy of this cookbook, and can’t wait to try some of the recipes (although not the recipe for turtle soup!), not least because the author incorporated a number of native Australian ingredients into his recipes.

That’s pretty special, because this cookbook was written in a time when most European Australians had little knowledge and even less interest in learning from this land or its traditional owners. They were much more about importing, imposing and dominating, than listening, learning or respecting. Most of them simply wanted to recreate “Olde England” on our southern shores.

So the idea of a cookbook that actually paid attention to and appreciated the “fruits” of Australia - even for Victorian-era kitchens - is somewhat of an anomaly. I’m excited to try it!

So… while I wait for my new cookbook to arrive, I am also turning my attention to a new project, just for fun, and I wonder if you’d like to be involved?

I came across the map of France, above, recently, where someone had gathered up all the regional dishes or ingredients and placed on the map.

And I thought, how interesting would it be to create something similar for Australia?

After all, Australia has a rich and very diverse food history, that has contributed, today, to a vibrant food culture.

We have native foods grown in certain regions, introduced foods that have come to be synonymous with other regions, dishes created in certain towns, and dishes created elsewhere that certain towns have adopted and made their own.

I’m not fussy, I’m not a food historian, and I’m not looking to enter into established food rivalries: I just think it would be fun to collect up all these regional foods, and make them into a map. Wouldn’t you agree?

So, here is where you come in.

If you know of an ingredient or dish that is special to your town or city, or for which your town or city is famous, let me know. Either pop your thoughts into the comments below, or use the form on this page to share your ideas.

If I get enough food tips to fill a map, I’ll illustrate it myself, painting the foods in watercolours all over a map of our nation. It will be a lovely, collaborative project between me and you, something we create together.

Maybe I’ll be able to turn it into something fun, like a tea towel or a print? And I’ll call my painted map, “An Aristologist’s Map of Australia.” What do you think? Can you help?