In Australia in 1923, World War I had ended five years earlier, Billy Hughes was replaced as prime minister by Stanley Bruce, and Australians were getting their first taste of broadcast radio.
It was the year industrial chemist and food technologist Cyril Percy Callister was commissioned to create a yeast-extract spread to rival British-made Marmite.
After trialling the production of a rich and salty spread from brewer's yeast crafted through a complicated preservation process, Dr Callister introduced the thick inky spread known as Vegemite to Australian audiences.
A century later, the iconic Australian spread is being celebrated in Dr Callister's home town in the Pyrenees shire, western Victoria.
The town is today honouring the history of Vegemite and its inventor — who was born in Chute, near Beaufort north-west of Ballarat — with the reopening of a dedicated museum.
Born from a competition
Cyril Percy Callister was born just before the turn of the century.
After serving on the Munitions Branch of the Australian defence during World War I, Dr Callister was appointed to work at a small food company, Fred Walker & Co.
It was there that the Victorian was commissioned to create a spread developed from the by-product of beer making — brewer's yeast.
Using complicated preservation processes similar to some bread and champagne making, Vegemite was born.
Soon after, a competition was announced at Fred Walker & Co to name the new spread, and the iconic name was selected by Fred Walker's daughter.
According to Australian National University archives, Vegemite was put on Australian shelves for the first time in 1924.
While not immediately embraced by the public, Vegemite gained popularity during WWII when Marmite was unobtainable by the Australian army and troops were sent Vegemite instead.
Vegemite carries connotations of simpler times and has nostalgic links to the 1950s when everyday Australian experiences were venerated.
The humble spread continues to be a much-loved staple today.
Dr Cyril Callister's grandson, Jamie Callister, said he was proud of Vegemite's legacy in Australia and the world.
"I think, in some sort of way, it just defines who we are as Australians," Mr Callister said.
Vegemite museum
The Cyril Callister museum is reopening in Beaufort today after recent renovations.
Jamie Callister said the museum celebrates the life of his grandfather, who came from humble beginnings.
"It's quite a remarkable tale," Mr Callister said.
"His only avenue for further education was via a scholarship, which he won … a major presidential scholarship to Melbourne University.
"It's sort of [a tale of] the kid from the dirt floor. He was one of nine children. His mother died when he was young.
"But, you know, through incredible perseverance and determination, he succeeded."
Fascinated by food technology, microbiology and cheesemaking, Dr Callister later used the same preservation processes to develop Kraft cheese in Australia.
He became the director of Kraft Walker Cheese Co in 1935, and was a strong leader in the Australian Chemical Institute.
Pyrenees Shire Mayor Ron Eason said he hoped the Vegemite museum, with its extended trading hours from Wednesday to Saturday, would draw in much-needed tourism to Beaufort.
"We need all the attractions we can get across all of Western Victoria, not just to Beaufort," he said.
"If we can use it, Vegemite being from Chute or Beaufort, then good luck to the area."
Mr Eason said that, like the story of the spread, he hoped the museum would stand the test of time.
"[Vegemite] is something we've created. When Cyril created it all those years ago it wasn't successful," Mr Eason said.
"But they got a team around it, and it's now an Australian staple.
"It's a wonderful invention."
Tale of Vegemite told in book
Mr Callister has re-released a book he wrote for the centenary celebration that honours his grandfather and the classic spread he created.
"Everybody knows the product, but no-one really knows the story. So it's just a fascinating insight into the life of probably ... one of our greatest food scientists of the early 20th century."
Mr Callister said "you either love it or you hate" the salty yeast spread.
"My dad was a Vegemite tragic. He'd have it on absolutely everything … much to my mum's annoyance. I just love it on fresh bread, and butter and toast," he said.
