Inside the Collection


History Week: Rice bowls – food, memory and tradition

September 8, 2011

Anni Turnbull
Memories and food are often wrapped up together, a well known example is that of Marcel Proust, his Aunt Léonie and her lime blossom madeleines. Rather than madeleines, Joungmee Do, a Korean-Australian artist, uses the concept of the rice bowl to explore her own personal memories and meanings associated with food and tableware, in the context of Korean culture and tradition.

History week: science delivers our daily bread

September 6, 2011

Debbie Rudder
It’s International Year of Chemistry and History Week, which this year has food as its theme: a perfect time to meet Frederick Bickel Guthrie, the chemist on this medal. Guthrie worked with a better-known Australian scientist, William Farrer, to develop strains of wheat that were resistant to both drought and rust, a fungus that damages grain and reduces yields.

History Week: the etiquette of food

September 3, 2011

Rebecca Evans
The knife and fork were not made for playthings, and should not be used as such when people are waiting at the table for the food to be served. Do not hold them erect in your hands at each side of your plate, not cross them on your plate when you have finished, nor make a noise with them.

Back to School lunches

January 27, 2010

Lynne McNairn
This poster from our collection was issued by the NSW Department of Health in the 1950s. It shows the wise headmaster (in cap and gown) pointing out the formula for a healthy lunch to Jimmy who stands to attention with his hands behind his back.