In 1770, naturalists Joseph Banks and Daniel Solander reportedly saw wild soybeans in Botany Bay. The following century, the Japanese government sent soybeans to Australia as a gift. Thanks to Chinese miners in the 1800s, tofu was most probably part of gold rush diets, but it wasn’t until just a few decades ago – with the growing vegetarian movement, waves of migration and people asking for soy in their coffee – that the soybean became part of everyday lives. Cult tofu shops, local brewers making soy sauce, artisan tempeh makers and the blockbuster growth of meat substitutes reflect the changing fortunes of the soybean; a versatile ingredient that has also been used in plastics and cars. 

This episode features Darwin Su, chef and founder of Ferments Lab; Shannon Martinez, chef and owner of Smith & Daughters and Smith & Deli; Sava Goto, chef and owner of Tofu Shoten; and Topher Boehm, brewer and co-founder at Wildflower Beer.

Image by Alana Dimou.

In 1770, naturalists Joseph Banks and Daniel Solander reportedly saw wild soybeans in Botany Bay. The following century, the Japanese government sent soybeans to Australia as a gift. Thanks to Chinese miners in the 1800s, tofu was most probably part of gold rush diets, but it wasn’t until just a few decades ago – with the growing vegetarian movement, waves of migration and people asking for soy in their coffee – that the soybean became part of everyday lives. Cult tofu shops, local brewers making soy sauce, artisan tempeh makers and the blockbuster growth of meat substitutes reflect the changing fortunes of the soybean; a versatile ingredient that has also been used in plastics and cars. 
This episode features Darwin Su, chef and founder of <a href="http://www.instagram.com/ferments.lab">Ferments Lab</a>; Shannon Martinez, chef and owner of <a href="https://www.smithanddaughters.com/">Smith &amp; Daughters</a> and <a href="https://www.smithanddaughters.com/smith-deli">Smith &amp; Deli</a>; Sava Goto, chef and owner of <a href="https://www.tofushoten.com/">Tofu Shoten</a>; and Topher Boehm, brewer and co-founder at <a href="https://wildflowerbeer.com/">Wildflower Beer.</a> 
Image by Alana Dimou.

SOYBEANS

The tomato was dismissed as poison for 200 years in Italy, though it’s now celebrated as a staple of its cuisine. Italian migration to Australia helped make the tomato a mainstream ingredient here. Learn about the people who grow it, preserve it or cook it — whether it’s Italian Australians bottling passata in their ‘second kitchen’ (garage) in Sydney, the Cambodian refugee family growing heirloom tomatoes on a former zoo, or the Indigenous café owner serving bush tomatoes on her menu.

This episode features Sharon Winsor, Ngemba Weilwan woman and founder of Indigiearth and Warakirri Dining; Dr Cecilia Leong-Salobir, food historian and author; Joseph Vargetto, chef and owner of Mister Bianco; and Leakkhena Ma, farmer at Goldenfield. The Looking for Alibrandi footage was generously provided by Robyn Kershaw Productions.

Image by Alana Dimou.

The tomato was dismissed as poison for 200 years in Italy, though it’s now celebrated as a staple of its cuisine. Italian migration to Australia helped make the tomato a mainstream ingredient here. Learn about the people who grow it, preserve it or cook it — whether it’s Italian Australians bottling passata in their ‘second kitchen’ (garage) in Sydney, the Cambodian refugee family growing heirloom tomatoes on a former zoo, or the Indigenous café owner serving bush tomatoes on her menu.
This episode features Sharon Winsor, Ngemba Weilwan woman and founder of <a href="https://indigiearth.com.au/">Indigiearth</a> and <a href="https://indigiearth.com.au/warakirri-dining-experience/">Warakirri Dining</a>; Dr Cecilia Leong-Salobir, food historian and <a href="https://www.cecilialeongsalobir.com/publications">author</a>; Joseph Vargetto, chef and owner of <a href="https://misterbianco.com.au/">Mister Bianco</a>; and Leakkhena Ma, farmer at <a href="https://yourfoodcollective.com/collections/vendors?q=Goldenfield">Goldenfield</a>. The Looking for Alibrandi footage was generously provided by Robyn Kershaw Productions.
Image by Alana Dimou.

TOMATOES

Australia is famous for its coffee culture, but it didn’t begin with Italian post-war migration. There was the rise of coffee palaces during the 19th century temperance movement and the influential Depression-era coffee shops run by Russian migrant Ivan Repin (who offered fresh-roasted beans when stale, day-old coffee was standard). The impact of Italian-Australian migration on our espresso obsession can’t be denied though: it's paved the way for an inclusive coffee culture that includes Ethiopian coffee ceremonies and Indigenous business owners presenting native ingredients and reconciliation in a cup. 

This episode features Paul van Reyk, author of True to the Land: A History of Food in Australia; Tinsae Elsdon, owner of Djebena Coffees; Nick Repin, grandson of Ivan Repin; Peter Patisteas and Shawn Andrews, co-owners of DHUWA Coffee; Sharon Winsor, Ngemba Weilwan woman and founder of Indigiearth and Warakirri Dining; and Leonard Janiszewski, co-author of In Their Own Image: Greek Australians.

Image by Alana Dimou. 

Australia is famous for its coffee culture, but it didn’t begin with Italian post-war migration. There was the rise of coffee palaces during the 19th century temperance movement and the influential Depression-era coffee shops run by Russian migrant Ivan Repin (who offered fresh-roasted beans when stale, day-old coffee was standard). The impact of Italian-Australian migration on our espresso obsession can’t be denied though: it's paved the way for an inclusive coffee culture that includes Ethiopian coffee ceremonies and Indigenous business owners presenting native ingredients and reconciliation in a cup. 
This episode features Paul van Reyk, author of <a href="https://www.booktopia.com.au/true-to-the-land-paul-van-reyk/book/9781789144062.html">True to the Land: A History of Food in Australia</a>; Tinsae Elsdon, owner of <a href="https://djebena.com.au/">Djebena Coffees</a>; Nick Repin, grandson of Ivan Repin; Peter Patisteas and Shawn Andrews, co-owners of <a href="https://dhuwacoffee.com.au/">DHUWA Coffee;</a> Sharon Winsor, Ngemba Weilwan woman and founder of <a href="https://indigiearth.com.au/">Indigiearth</a> and <a href="https://indigiearth.com.au/warakirri-dining-experience/">Warakirri Dining</a>; and Leonard Janiszewski, co-author of <a href="https://www.amazon.com/Their-Own-Image-Greek-Australians/dp/0868066559">In Their Own Image: Greek Australians.</a>  
Image by Alana Dimou.

COFFEE

Australian colonial history begins with beer: the Endeavour left England with 250 barrels on board. The drink reflects the changing fortunes of women, from Australia’s first female licensee to the 1960s feminist fight to allow women into public bars. Beer has always bubbled over into politics, with Reschs’ owner, Edmund Resch, thrown into a local internment camp when WWI broke — punished for his German roots, despite living here since age 16. Politicians love to be associated with beer: Prime Minister Bob Hawke set an ale-drinking world record in 1954 and has a craft beer named after him. Beer has given us a national icon – Vegemite. Now, brewers like Wildflower in Sydney are doing fascinating experiments with beer using native grains, wild yeasts and local flowers — showing how far the drink has evolved since its initial arrival into Sydney. 

This episode features Professor Clare Wright OAM, historian, author, broadcaster and public commentator; Alice Resch Le Cras, great-granddaughter of Edmund Resch and host of the Edmund Resch Series podcast; Karli Small, Head Brewer at The Grifter Brewing Co.; Topher Boehm, brewer and co-founder at Wildflower Beer; Claudia Moodoonuthi, Kaiadilt woman and artist; and Paul van Reyk, author of True to the Land: A History of Food in Australia.

Image by Alana Dimou. 

Australian colonial history begins with beer: the Endeavour left England with 250 barrels on board. The drink reflects the changing fortunes of women, from Australia’s first female licensee to the 1960s feminist fight to allow women into public bars. Beer has always bubbled over into politics, with Reschs’ owner, Edmund Resch, thrown into a local internment camp when WWI broke — punished for his German roots, despite living here since age 16. Politicians love to be associated with beer: Prime Minister Bob Hawke set an ale-drinking world record in 1954 and has a craft beer named after him. Beer has given us a national icon – Vegemite. Now, brewers like Wildflower in Sydney are doing fascinating experiments with beer using native grains, wild yeasts and local flowers — showing how far the drink has evolved since its initial arrival into Sydney. 
This episode features Professor Clare Wright OAM, historian, <a href="https://www.textpublishing.com.au/authors/clarewright">author</a>, broadcaster and public commentator; Alice Resch Le Cras, great-granddaughter of Edmund Resch and host of the <a href="https://www.listennotes.com/podcasts/edmund-resch-series-alice-le-cras-Oujtoi9-hfP/">Edmund Resch Series podcast</a>; Karli Small, Head Brewer at <a href="https://thegrifter.com.au/">The Grifter Brewing Co.</a>; Topher Boehm, brewer and co-founder at <a href="https://wildflowerbeer.com/">Wildflower Beer</a>; Claudia Moodoonuthi, Kaiadilt woman and <a href="http://www.claudiamoodoonuthiart.com/">artist;</a> and Paul van Reyk, author of <a href="https://www.booktopia.com.au/true-to-the-land-paul-van-reyk/book/9781789144062.html">True to the Land: A History of Food in Australia.</a> 
Image by Alana Dimou.

BEER + VEGEMITE

Long before local authorities tried to ban sliced bread, Australia was home to the world’s first bakers. Grindstones, some 65,000 years old, suggest Indigenous communities have been baking for millennia and there’s an amazing effort to bring back this cultural knowledge and revive Indigenous grains. While Australia has had a fraught relationship with locally grown wheat, there’s a growing movement to embrace Australian heritage grains, backed by open-minded chefs who want to knead such enduring flour into ultra-local pasta, pizza and bread. 

This episode features Jacob Birch, Gamilaraay mari and researcher; Aunty Bernadette Duncan, Kamilaroy woman and coordinator of the Garragal Women's Language and Culture Network; Dr Angela Pattison, lead researcher on Indigenous Grasslands for Grains; Kerrie Saunders, Gomeroi woman and technician on Indigenous Grasslands for Grains; Paul Farag, executive chef of Nour and AALIA; Luke Finlay, Operations Manager of  Wholegrain Milling Co; and Paul van Reyk, author of True to the Land: A History of Food in Australia.

Image by Alana Dimou.

Long before local authorities tried to ban sliced bread, Australia was home to the world’s first bakers. Grindstones, some 65,000 years old, suggest Indigenous communities have been baking for millennia and there’s an amazing effort to bring back this cultural knowledge and revive Indigenous grains. While Australia has had a fraught relationship with locally grown wheat, there’s a growing movement to embrace Australian heritage grains, backed by open-minded chefs who want to knead such enduring flour into ultra-local pasta, pizza and bread. 
This episode features Jacob Birch, Gamilaraay mari and researcher; Aunty Bernadette Duncan, Kamilaroy woman and coordinator of the Garragal Women's Language and Culture Network; Dr Angela Pattison, lead researcher on <a href="https://www.sydney.edu.au/science/our-research/research-areas/life-and-environmental-sciences/indigenous-grasslands-grain.html">Indigenous Grasslands for Grains</a>; Kerrie Saunders, Gomeroi woman and technician on <a href="https://www.sydney.edu.au/science/our-research/research-areas/life-and-environmental-sciences/indigenous-grasslands-grain.html">Indigenous Grasslands for Grains</a>; Paul Farag, executive chef of <a href="https://www.noursydney.com/">Nour</a> and <a href="https://www.aaliarestaurant.com/">AALIA;</a> Luke Finlay, Operations Manager of  <a href="https://www.wholegrain.com.au/">Wholegrain Milling Co</a>; and Paul van Reyk, author of <a href="https://www.booktopia.com.au/true-to-the-land-paul-van-reyk/book/9781789144062.html">True to the Land: A History of Food in Australia.</a> 
Image by Alana Dimou.

GRAINS

The history of Australia can be told in an oyster shell. For thousands of years, First Nations communities feasted on these mollusks and collected them in middens – a millennia old example of sustainability. Sydney was literally constructed from oysters. Our roads were paved with them because the shellfish was so abundant, and the crushed-up shells were used in buildings. Oysters also tell a story about migration (thanks to oyster saloons run by Greek migrants) and our ecological future with oysters being used to repair reef damage and revive coastline. 

Featuring Chris Jordan, Indigenous chef and owner of Three Little Birds; Leonard Janiszewski and Effy Alexakis, co-authors of In Their Own Image: Greek Australians; Jody Orcher, Ualarai Barkandji woman and bush foods educator; Alex Goad, industrial designer and founder of Reef Design Lab; and Dr Chris Gilles, marine biologist and at the time of recording, program director of The Nature Conservancy (Chris is currently the managing director of SeaGen Aquaculture). 

Join us on September 29th for the launch of the podcast at the Powerhouse Late. Image by Alana Dimou.

The history of Australia can be told in an oyster shell. For thousands of years, First Nations communities feasted on these mollusks and collected them in middens – a millennia old example of sustainability. Sydney was literally constructed from oysters. Our roads were paved with them because the shellfish was so abundant, and the crushed-up shells were used in buildings. Oysters also tell a story about migration (thanks to oyster saloons run by Greek migrants) and our ecological future with oysters being used to repair reef damage and revive coastline. 
Featuring Chris Jordan, Indigenous chef and owner of <a href="https://3littlebirdsevents.com/">Three Little Birds</a>; Leonard Janiszewski and Effy Alexakis, co-authors of <a href="https://www.amazon.com/Their-Own-Image-Greek-Australians/dp/0868066559">In Their Own Image: Greek Australians</a>; Jody Orcher, Ualarai Barkandji woman and bush foods educator; Alex Goad, industrial designer and founder of <a href="https://www.reefdesignlab.com/">Reef Design Lab</a>; and Dr Chris Gilles, marine biologist and at the time of recording, program director of <a href="https://www.natureaustralia.org.au/">The Nature Conservancy</a> (Chris is currently the managing director of <a href="https://www.seagenaquaculture.com/">SeaGen Aquaculture)</a>. 
Join us on September 29th for the launch of the podcast at the <a href="https://www.maas.museum/event/jane-sheldon-and-culinary-archive/">Powerhouse Late</a>. Image by Alana Dimou.

OYSTERS

Ever wonder how a by-product of beer gave us Vegemite, an Australian icon? Have you heard about the bakers producing pide, damper or Johnny cakes from ancient Middle Eastern or Indigenous grains? Did you know our roads and buildings used to be constructed from oysters? Or that soybeans can be transformed into plastic and cars?  

To find out about all these things and much more, join Lee Tran Lam and Australian chefs, business owners, researchers and growers on The Culinary Archive Podcast, a six-part series by the Powerhouse exploring Australia’s foodways. 

Join us on September 29th for the launch of the podcast at the Powerhouse Late. Image by Alana Dimou.

Ever wonder how a by-product of beer gave us Vegemite, an Australian icon? Have you heard about the bakers producing pide, damper or Johnny cakes from ancient Middle Eastern or Indigenous grains? Did you know our roads and buildings used to be constructed from oysters? Or that soybeans can be transformed into plastic and cars?  
To find out about all these things and much more, join Lee Tran Lam and Australian chefs, business owners, researchers and growers on The Culinary Archive Podcast, a six-part series by the Powerhouse exploring Australia’s foodways. 
Join us on September 29th for the launch of the podcast at the <a href="https://www.maas.museum/event/jane-sheldon-and-culinary-archive/">Powerhouse Late</a>. Image by Alana Dimou.

CULINARY ARCHIVE PODCAST TRAILER

The Culinary Archive Podcast is a series from the Powerhouse with food journalist Lee Tran Lam exploring Australia’s foodways: from First Nations food knowledge to new interpretations of museum collection objects, scientific innovation, migration, and the diversity of Australian food.

Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi, ABC, Australian Financial Review, Rolling Stone and Turkish Vogue. She hosts The Unbearable Lightness of Being Hungry podcast— which has been recommended by Bon Appétit, Broadsheet, Concrete Playground and chosen to be archived by the National Library; co-founded Diversity In Food Media Australia; and has edited the "New Voices On Food" book, showcasing emerging creators from under-represented communities and their food stories. She was named a Future Shaper by Time Out Sydney. 

The Culinary Archive Podcast is a series from the Powerhouse with food journalist Lee Tran Lam exploring Australia’s foodways: from First Nations food knowledge to new interpretations of museum collection objects, scientific innovation, migration, and the diversity of Australian food.
Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi, ABC, Australian Financial Review, Rolling Stone and Turkish Vogue. She hosts <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwiUld6y-f_xAhXPAnIKHQYDAboQFjAAegQICBAD&amp;url=https%3A%2F%2Ftheunbearablelightnessofbeinghungry.com%2F&amp;usg=AOvVaw1QpIti4MLtsU5ky-yKyAzu">The Unbearable Lightness of Being Hungry</a> podcast— which has been recommended by Bon Appétit, <a href="https://www.broadsheet.com.au/national/entertainment/article/nine-food-focused-podcasts-fill-restaurant-shaped-hole-your-life">Broadsheet,</a> Concrete Playground and chosen to be archived by the National Library; co-founded <a href="https://www.instagram.com/diversityinfoodmedia.au">Diversity In Food Media Australia</a>; and has edited the "<a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwjfx9fH-f_xAhUWA3IKHTGaBdcQFjARegQIDhAD&amp;url=https%3A%2F%2Fwww.foodcourtbooks.com%2Fshop%2Fp%2Fnew-voices-on-food-diversity-in-food-media&amp;usg=AOvVaw0GEJcwdR0ZLdO3pkyN1XfC">New Voices On Food</a>" book, showcasing emerging creators from under-represented communities and their food stories. She was named a <a href="https://www.timeout.com/sydney/things-to-do/time-outs-food-and-drink-future-shaper-lee-tran-lam">Future Shaper</a> by Time Out Sydney.

CULINARY ARCHIVE PODCAST

The Culinary Archive Podcast is a series with food journalist Lee Tran Lam exploring Australia’s foodways: from First Nations food knowledge to new interpretations of museum collection objects, scientific innovation, migration, and the diversity of Australian food.

Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi, ABC and Turkish Vogue. She hosts The Unbearable Lightness of Being Hungry podcast— which has been recommended by Bon Appétit, Broadsheet and Concrete Playground; co-founded Diversity In Food Media Australia; and edited the New Voices On Food book, showcasing emerging creators from under-represented communities and their food stories. She was named a Future Shaper by Time Out Sydney.  

Image by Alana Dimou. 

The Culinary Archive Podcast is a series with food journalist Lee Tran Lam exploring Australia’s foodways: from First Nations food knowledge to new interpretations of museum collection objects, scientific innovation, migration, and the diversity of Australian food.
Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi, ABC and Turkish Vogue. She hosts <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwiUld6y-f_xAhXPAnIKHQYDAboQFjAAegQICBAD&amp;url=https%3A%2F%2Ftheunbearablelightnessofbeinghungry.com%2F&amp;usg=AOvVaw1QpIti4MLtsU5ky-yKyAzu">The Unbearable Lightness of Being Hungry</a> podcast— which has been recommended by Bon Appétit, Broadsheet and Concrete Playground; co-founded <a href="https://www.instagram.com/diversityinfoodmedia.au">Diversity In Food Media Australia</a>; and edited the <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwjfx9fH-f_xAhUWA3IKHTGaBdcQFjARegQIDhAD&amp;url=https%3A%2F%2Fwww.foodcourtbooks.com%2Fshop%2Fp%2Fnew-voices-on-food-diversity-in-food-media&amp;usg=AOvVaw0GEJcwdR0ZLdO3pkyN1XfC">New Voices On Food </a>book, showcasing emerging creators from under-represented communities and their food stories. She was named a <a href="https://www.timeout.com/sydney/things-to-do/time-outs-food-and-drink-future-shaper-lee-tran-lam">Future Shaper</a> by Time Out Sydney.  
Image by Alana Dimou.

CULINARY ARCHIVE PODCAST

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