Vegemite: The true story of the man who invented an Australian icon

by Jamie Callister

Published to coincide with Vegemite's 100th anniversary, the fascinating true story of the man who invented Australia's most enduring cultural icon, fully revised and updated.

'An amazing yarn' Sydney Morning Herald

Today Vegemite is recognised around the world, but when the salty black paste was first produced in 1923 the public wasn't interested. In fact, it took another 15 years and a world war before we embraced it.

Vegemite shares the fascinating tale of Cyril Callister, the man who invented what would become Australia's most beloved consumer product, along with the story of its rocky road to acceptance. Spanning the Gold Rush, the Depression and two world wars, it opens a window on the evolution of modern Australia.

Published to coincide with Vegemite's 100th anniversary, this revised edition features a collection of photographs, a new introduction and an epilogue that shares the little-known story of how Vegemite returned to Australian hands in 2017.

Vegemite is a great Australian story of overcoming the odds, and of how extraordinary things can happen to (almost) ordinary people.

Genres: Nonfiction, Biography, Audiobook, Food, History

232 pages, Kindle Edition

First published October 1, 2012

Reviews

[Sue Gerhardt Griffiths · Rating 4 out of 5]

I love Vegemite! It goes without saying that I would find this interesting and informative. Great bit of Australian history right there!



Listened to the audiobook via BorrowBox
Published by Bolinda audio
Read by Jamie Callister
Duration: 5 hrs, 34 min. 1.25x Speed

[Girlwithapen93 · Rating 3 out of 5]

Have you ever wondered how Vegemite is made, or where it comes from, or whose brilliant idea was it to make the salty black paste? Well then you need to get a copy of this book. This book is not your average biography, it is more than that. It is about a man researching and learning about his grandfather and family whilst learning about Australia and what has happened since the turn of the century.
Vegemite and how it came to be is not the core of this book, it is scarcely talked about and makes you want to know more about it, but the depth of this book is more than food. It is about science, history and the world wars. It begins at the beginning and come to 2011, when the book was published. Along the way, you learn about lots of individual people and what happened to them and what they contributed to the Australia we know today.
The story follows the authors ancestors and how their life was and what they did and eventually how they died. But it is the stories of how the war started, what they did during the war and how they came to survive the way and went on to do afterwards that make the story. Who knew that Vegemite was not the hit product we all know that it is today, and that it barely made it to the shelves? Or that Kraft Cheese has anything to do with it?
This book should be read in school around Australia. It talks about the history of Australia that is fresh and new and shows a new perspective on a war that is told only from the soldiers and not scientists. The writing is excellent and very descriptive. The story flows on well, even though it kind of gets confusing as it jumps times, countries and people sometimes.
This book is a great biographical history book that shines a light on people who helped Australia become the country it is today. A story that isn’t told that often.
Get a copy if you are a fan of Australian history or Vegemite.

[Addie · Rating 3 out of 5]

I listened to this on the drive to/from work this week. It's not bad. It's short, entertaining, and pretty interesting. The author is the grandson of the bloke who invented Vegemite. It's partly a deep dive into the backstory of Vegemite, but it's also a family biography and a dip into a bit of national history. "Marmite but Parwill" got a genuine laugh from me.

[Courtney · Rating 4 out of 5]

Fascinating. This history of Australia's, arguably, most iconic foodstuff and brand is intertwined with the history of the country itself. During a time when food needed to last and "food chemistry" was critical to extending the life of food as it traveled across our vast country, the world and as rations during the war effort, Vegemite proved, slowly that it was it's own form of black gold.

I love the historical insight into the conditions of a rarely talked about part of the war effort, the scientific side of WWI. And the description of life in Australia for families at the turn of the 20th century.

I thoroughly enjoyed this book. (Despite never having been able to enjoy Vegemite itself). I'm constantly accused of not being a "proper Australian" for not liking it - but now I can retort, "Well at least I know who invented and it!!" Haha.

[Shari · Rating 5 out of 5]

So poignant when juxtaposing this to today's obesity crisis. Truly fascinating as a history of Australia and a business book.
Really made me look at all those simple recipes as delicacies. Bubble n squeak, Anzac biscuits, potato au gratin made with Kraft cheddar, home made cakes and the meat pie. Where is the book on the meat pie? Just loved this book, read it in a weekend.

[Jennifer (JC-S) · Rating 3 out of 5]

‘Happy birthday, Vegemite.’

Did you know that Vegemite is 100 years old? Do you know that Vegemite is made from? For any non-Australians reading this, Vegemite is a thick, dark brown spread made from brewer’s yeast extract with various additives. Vegemite is delicious: I’ve been eating it in sandwiches and on toast since 1959. It is, in my humble opinion, far superior to Marmite.

What does it taste like? It is salty and malty. It is high in B vitamins and (apparently) is also halal, kosher and vegan.

Where did it come from? Back in 1919, when British Marmite imports were disrupted after World
War I, the Australian company Fred Walker& Co. employed Cyril Callister, a chemist and food technologist, and tasked him with developing a spread from the used brewer’s yeast being dumped by breweries. The name Vegemite was chosen and registered as a trademark in Australia in 1919.
Alas, when Vegemite was first marketed in 1923 it failed to sell well. Between 1928 and 1935, it was renamed ‘Parwill’ and used a cringeworthy advertising slogan ‘Marmite but Parwill’ (if Ma [mother] might … then Pa [father] will. Unsurprisingly, this attempt to increase market share failed (although it did boost my paternal grandfather’s perennial dry humour well into the 1960s).

This book was written by Cyril Callister’s grandson and provides interesting details both about the development of Vegemite, the history of food science and food preservation as well as of the Fred Walker company. Jamie Callister never met his grandfather, and this book is as much a tribute to Cyril Callister as it is of the history of Vegemite.

I enjoyed learning more about Vegemite.

Jennifer Cameron-Smith

[Melissa Dixon · Rating 5 out of 5]

I got much more than I bargained for in this book with the history of the land down under through the eyes of the Callisters, who contributed much more than vegemite. They were also war heroes and helped feed our troops. The importance of food that could travel with out spoiling, nutrition against the backdrop of polio, and the food science especially around cheese made interesting reading. The enthusiasm and determination Cyril gave to vegemite, and his remarkable life shines strongly in this book. I recommend reading with a smile and a Vegemite sandwich.

[Layna Fong · Rating 4 out of 5]

Hmmm not really sure who I'd recommend this book to? Maybe a war history buff ...

Don't get me wrong I enjoyed my time enough to give it a 3.5 star rating (rounded up) but it is 65% war history with another 20% being bio science.

Both are really cool to read about but the book wasn't what I was expecting it to be.

I personally think that was for the better because I have become so much more knowledgeable on such a niche part of history but for many I feel like this might be a bit too content heavy in school book way.

[Asiuol K · Rating 2 out of 5]

The first section wasn't too bad. It was more informative than captivating, but I did learn a bit about Cyril Percy Callister. However, towards the end, it started to focus on the son Ian Callister and rarely tied it back to Cyril and vegemite. The second half was more for the Callister family than the general reader.

[SHR · Rating 3 out of 5]

Some interesting pieces of information about Vegemite and it's creator. The book is broader than the title suggests and the last section focuses on the author's uncle (and his war experience). I enjoyed the social history and the information about the scientific endeavours during WWI. The writing was easy to read and it was worth the few hours invested.

[Kerri Jones · Rating 3 out of 5]

Half about the war and the impact it had on the Callister family and the other half on the chemistry and production of Vegemite, this was an insight into the early inventions of food science and a chemistry context. Although it was interesting, it was probably more interesting for those that understand the process.

[Chris · Rating 3 out of 5]

Interesting slice of Australian history.

[Zoe W · Rating 5 out of 5]

Fascinating story and easy to read, cracker yarn. I think knowing all this about Cyril Callister and his family makes me love the salty black stuff even more.
Happy 100th Birthday Vegemite xo

[Josie]

😴 DNF

[Patrik Klages · Rating 4 out of 5]

Interesting and good easy read

[Kerryn · Rating 1 out of 5]

Boring... and not very much about the actual invention of vegemite.

[Sally Mattner · Rating 3 out of 5]

interesting to learn the history of Vegemite, but the second half of the book was a struggle to get through as it detailed the war without being particularly relevant.

[Joano · Rating 4 out of 5]

The following review is based on the audiobook read by the author.

This is the story of the inventor of Vegemite- Cyril Callister. A young country boy with a curiosity for science, in particular, chemistry. Born into an upper middle class family (his father was a school teacher), Cyril went to university at 16. I would say it was this decision that saved his life. His knowledge of chemistry got him off the WWI battlefields and into the laboratory of Gretna Green in Scotland to develop munition for the war effort. There, he met his wife and they returned to Australia in the early 1920’s.

The part I found of interest was the section about the development of Vegemite. It came about due to the lack of nutritious foods that was available in Australia (unless it was imported from. Uk) that were able to remain stable when there are no refrigeration. This involved working with Kraft in the US, to use their patent to develop Coon cheese.

Vegemite wasn’t called that and when it was produced in 1923, it wasn’t very popular. It was a good substitute for vitamin B but difficult to get the Australian public to accept. It wasn’t until WWII, with rations that it became a necessary part of everybody’s diet. The items were sent as part of Red Cross packages and passed the checks because they didn’t like the taste.

I gave this book 4 stars because I think it’s an inspiration to young people that studying hard can save your life, getting a job during the recession and inventing something that is meant to improve people’s lives.

[Elizabeth Andrew · Rating 2 out of 5]

"Good to see the author proudly writing about his grand father, although the real hero in the book seems to be McAnulty.



What a guy to be so young an entrepreneur and overcome the odds thrown at him by the big Kraft company at the time - and to be vindicated in the Privy Council in London and our High Court by decisions in his favour. Far from the character portrayed in the book, I looked into McAnulty and found his exploits to be something Australian needs more of today. Also, the court report for the case against him by Kraft suggests some inconsistencies with the book such as: he didn’t give evidence at the trial and the other character, Heinecke, described in letters the problems Kraft was having at the time which might have been a motivation for the action. Who knows? I am not sure that Heinecke was fired either."

[Cathy · Rating 3 out of 5]

Quite a good read about Cyril Callister, the chemist who developed Vegemite in 1923 . Marmite was already in use in Britain, but we all know of course that Vegemite is far superior! Did you know that in trying to give Vegemite a larger profile, Kraft Walker (the manufacturer) changed it's name to Parwill (as in Marmite but Parwill)!! Needless to say Cyril was not impressed and thankfully the name was reverted back. It really took off during WW2 when rationing was in place, soldiers were issued with plenty but Aussies back home couldn't get enough!

[Emily · Rating 3 out of 5]

Written by the grandson of the chemist who developed Vegemite in 1920s Australia, this text reveals many interesting details about the early days of Vegemite, the Fred Walker company, and Kraft, as well as the history of food science, food preservation, and Australia itself up to about mid-century. Even with a co-writer, however, this book suffers from rather unimaginative prose and includes innumerable mundane details that ought to have been edited out for a broader readership.

[Jessica · Rating 1 out of 5]

Maybe it's because I'm not a fan of Vegemite (I know right? How un-Australian of me) but this book could not hold my interest.

[Bill Porter · Rating 4 out of 5]

A surprisingly enjoyable cross-section of Australian 20th century history, utilising the Callister family as much as the vegemite story as the recurring theme.

[Estela Anders · Rating 2 out of 5]

Informative book about how vegemite came to be but the writing is boring, bland and detached. Written by the grandson of the man who invented vegemite I expected a more personal account.