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City of Melbourne council has recognised the heritage value and ‘sensory experience’ of the Australian yeast spread’s distinctively pungent perfume. The taste of Australia’s iconic spread has long been divisive. Now the smell of Vegemite is being recognised. The City of Melbourne council has recognised the heritage value of the distinctive odour as part of its description of a Port Melbourne factory where the yeast spread has been long manufactured. The former Kraft Vegemite factory on 1 Vegemite Way, Fishermans Bend was built over a century ago. Now owned by Bega, the factory has produced the nation’s supply of Vegemite since the 1920s. “It is important for future urban planning in that area to be underpinned by an understanding of its historical significance to Melbourne’s industrial history.” The Vegemite factory, “and the smell coming from it,” is a large part of that historical significance, Watson said. Located off the Westgate freeway – a major traffic artery in Melbourne, Watson said the distinctive smell of the factory is something “you get a whiff of when passing from place to place. “The National Trust wanted to acknowledge the sensory experience of the place as part of the City of Melbourne’s heritage study.” However, the City of Melbourne council stopped short of declaring the Vegemite smell “significant”. This is to ensure no “future development of Fishermans Bend” is put in jeopardy, said the City of Melbourne’s deputy lord mayor Nicholas Reece in a statement. While the deputy lord mayor acknowledged the “attachment many people have towards the distinctive smell of the beloved spread” that emanates from the factory, the council sought to avoid tying “a smell to the ongoing use of the land”. The deputy lord mayor does acknowledge that the distinctive smell will be recorded as a “recognised part of the site’s history” in the City of Melbourne’s heritage study. “We see this as an appropriate outcome. We are pleased the smell will still be recognised,” said Watson. “Our campaign for the smell to be recognised is about acknowledging that the significance of this place goes beyond the bricks and mortar of the factory building.” The idea of recognising smells as having heritage significance is unusual, explained Watson. “This is the first time the National Trust has proposed something like this in relation to a heritage place.” Question 2: What do the following acronyms stand for? Please provide an example for each as it relates to gastronomy: a. PGI b. PDO c. TSG d. GI e. What is the Slow Food Movement? 2|Page Question 3: Read the following statement situated on the Tourism Australia website. At a time when tourists are demanding more immersive experiential travel, why is food considered important to the overall experiential value of tourism? Tourism Australia’s research conducted across 15 of Australia’s key tourism markets showed that ‘great food, wine, and local cuisine is a major factor influencing holiday decision making (at 38 per cent), ranking third ahead of world class beauty and natural environments (37 per cent): Native Australian ingredients are fundamental to the country’s cuisine, and the Northern Territory offers opportunities to experience bush foods and the culture that has used them for thousands of years. Near Alice Springs, enjoy an immersive dining experience with Arrernte Aboriginal chef and host Bob Pernuka Taylor from RT Tours. On a Mbantua dinner, you’ll indulge in a three-course meal infused with unique flavours of the Australian bush. After dinner, spot the animals that only come out after dark, and marvel at millions of stars above. Nitmiluk Tours will take you through the winding Nitmiluk Gorge on a sunset dinner cruise, where you’ll eat a three-course meal cooked on-board as the setting sun transforms the landscape. Learn about seasonal bush foods and medicines used by the Lurit-ja and Per-tame (South-ern Aran-da) people with a Karrke Aboriginal Cultural Tours, set in the breathtaking backdrop of Kings Canyon. Question 4: Different foods, flavours, cooking techniques have developed over time (for example, Cajun food is a style of cooking and food particular to Louisiana in the US). What social, political, cultural and geographic factors influence the development of distinctive Cuisines?