Silkie black meat of a Silkie is generally considered an unusual attribute in European and American cuisines. In contrast, several Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values the breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has been a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and in
What Bird is That? of "What Bird is That?" It was published in 1984 and incorporated all of Cayley’s paintings created over many years for his vision of releasing a “big bird book” and included a revised taxonomy. In the 53 years since its first edition, more than a hundred new bird species had been identified in Australia. Scientific names had been changed and groups of birds had been reordered. Lindsey brought "What Bird is That?" up-to-date with the latest birding conventions of the time, as well as contributing a valuable supplementary list of birds and a scholarly catalogue of Cayley’s paintings. The "Signature