The Man Who Invented Vegemite: The True Story behind an… (2024)

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

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.

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.

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.

‘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

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.

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.

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.

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.

Interesting slice of Australian history.

"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."

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!

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.

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.

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

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.