Lauren Samuelsson: Boiled Mutton to Chow Mein - The Australian Women’s Weekly and food culture

Lauren Samuelsson: From boiled mutton to chicken chow mein - the Australian Women’s Weekly and Australian food culture

This is an official event of History Week 2025, supported by the History Council of NSW.
Between the 1930s and the 1980s, Australia’s food culture underwent a transformation. Boiled mutton was chivvied off dinner menus nationwide by a plethora of new and exciting dishes. The Australian Women’s Weekly, Australia’s longest running and most widely read women’s magazine, was at the forefront of this culinary revolution. It introduced generations of ‘everyday Australians’ to new tastes, taught them new techniques, and encouraged them to be creative and adventurous in the kitchen. This presentation will explore some of the myriad ways that the Weekly was able to inspire an eclectic, Australian way of eating.

Dr Lauren Samuelsson holds a PhD in history from the University of Wollongong where she is an Honorary Fellow. Lauren’s research interests include cultural history, the history of food and drink, the history of popular culture and gender history. Her book, A Matter of Taste: the Australian Women’s Weekly and its Influence on Australian Food Culture was published in 2024. She has also published in The Conversation and is a regular guest on Australian radio, where she shares her love of food history with people nationwide.

History Week is the annual, state-wide celebration of History organised by the History Council of New South Wales. Initiated by the HCNSW in 1997, History Week is a fantastic opportunity for member organisations, large and small, throughout NSW to engage and educate the community about the vitality, diversity and meaning of History and its practice.

Book through Humanitix or pay at the door. Eftpos and cash are accepted.

Hall Entry: $10 Waged; $5.00 Unwaged,
Afternoon tea from 3.30pm ($3 coffee/tea, $3 cake)