Throughout the history of cinema, popcorn has been both scorned as a messy lowbrow distraction and hailed as a profit-making saviour.
Articles on Australian culinary histories
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The chef and TV presenter Peter Russell-Clarke has died age 89. He changed the way Australians thought about food.
The Anzac biscuit is a cultural icon, invented after the first world war. But women still provided necessities and small comforts to the ANZACs.
Dried plant materials found under the floorboards of the Hyde Park Barracks show inhabitants were eating a range of fresh fruits, nuts, vegetables and even spices.
Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
Teenage chef Debbie commenced her decade-long tenure at the Australian Women’s Weekly in July 1954 – and her recipes could help with your ‘matrimony prospects’.
From the Easter Show to the ‘busy lady’ competition in the Australian Women’s Weekly, we’ve been competitive cookers for over 100 years.
From Cantonese sausage on the goldfields, to mid-century sweet and sour pork, to today’s delicate xiao long bao, Chinese food in Australia has come a long way.
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
Originally made with curry powders imported by British colonialists, Australia’s understanding of curry has come a long way.
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
Top contributors
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Senior Lecturer in History, University of Waikato
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Associate Lecturer in History, University of Wollongong
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Honorary Research Fellow, The University of Western Australia
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PhD Candidate, University of Tasmania
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Associate lecturer, Queensland University of Technology
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Researcher, Monash University
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Postdoctoral Scholar at Stanford Archaeology Center, Stanford University
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Senior Lecturer, Academic Chair, Food Science and Nutrition, Murdoch University
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Honorary Adjunct Lecturer, University of New England