The Australian Women’s Weekly changed the way we eat, the recipes we cook, and the food we love.

One of Lauren Samuelsson‘s earliest, and fondest, memories of food is of eating tongue sandwiches at her grandmother’s kitchen table. I can’t help but screw my face up in disgust, as the University of Wollongong (UOW) PhD student recalls peering into the boiling pot and seeing, well, “a big, old tongue”. She laughs at my horrified expression and points out that “it actually tastes okay. You just have to peel the taste buds off before you eat it.”

Perhaps it was this childhood exposure to the curiosities of cooking that led to Lauren’s lifelong fascination with food and the cultural context in which it is consumed. Maybe it was the other staple on her grandmother’s kitchen table – the stack of Australian Women’s Weekly magazines, which Lauren spent many happy hours poring over.

When Lauren was searching for a PhD topic, it made perfect sense to explore her love of food, and the way Australians eat it, through the pages of The Weekly. Her thesis – A Matter of Taste: the Australian Women’s Weekly and the birth of a modern Australian food culture, 1933 to 1982 – explores the cultural links between our Australian heritage, how we eat and why.

Click through for the full article from The Stand.