parents, grandparents and their parents and by our Aboriginal people is part of Western Australia's rich food heritage, but as we become a more homogeneous society those ideas and methods which our mothers and grandmothers used in their kitchens and in the bush to feed their families tend to become diluted or vanish altogether. I hope that Slow food at the edge of the world will ensure that we preserve this knowledge for the future and enjoy its benefits.' Slow Food Perth leader Pauline Tresise says that while versions of many original recipes are still used, others lie unnoticed in cookbooks put away in boxes or cupboards, or kept as part of an oral tradition. 'When they arrived here they had to adapt time-honoured family recipes by using often quite different ingredients in what was to them a new country at the edge of the world. We hope the project might deliver information, for example, about whether the Italian families who settled at Kojonup in the early 1900s learned from the local Noongar people about trapping kangaroo and curing the meat for use in traditional Italian-style sausages. We are also specifically seeking information about Aboriginal foods the ways in which these changed following interaction with immigrants. The project seeks to capture this sort of knowledge, whether it has been written or is part of an oral tradition, so that as one generation raises another and we become more or less a seamless community, the cultural distinction of food knowledge from