Wine
Culinary archive podcast Season 2
Join food journalist Lee Tran Lam to explore Australia’s foodways. Leading Australian food producers, creatives and innovators reveal the complex stories behind ingredients found in contemporary kitchens across Australia – Milk, Eel, Honey, Mushrooms, Wine and Seaweed.
Wine
Australians have been raising our glasses for a long time. Our vintages have been winning international prizes since 1822 and there's currently a $2 billion worldwide thirst for our wine. Australian innovations like the goon bag and screw-cap wines have made drinking more user friendly, though, and wine has since become a creative showcase for art and culture.
‘It never ceases to amaze me that I can learn so much about what life was like through the lens of a bottle of wine or an earthenware jar. It just goes to show that it's an integral part of civilisation, whether it be medicinal or for drinking pleasure.’
Transcript
Lee Tran Lam Powerhouse acknowledges the Traditional Custodians of the ancestral homelands upon which our museums are situated. We pay respects to Elders, past and present, and recognise their continuous connection to Country. This episode was recorded on Gadigal, Kaurna, Peramangk and Bundjalung Country.
My name is Lee Tran Lam and you're listening to season two of the Culinary Archive Podcast, a series from Powerhouse Museum.
Located in Sydney, Powerhouse is the largest museum group in Australia. It sits at the intersection of the arts, design, science and technology with over half a million objects in its including an to and The collection charts our evolving connection to food.
