EXHIBITION
2024
VENUE
YEAR
‘Taste of Combat’ is the new exhibition at the Shrine of Remembrance, that “honours the vital work of the Catering Corps and unveils the fascinating science and innovation behind military meals.”
Studio Peter King worked in collaboration with Shrine curator Kate Spinks to develop this immersive exhibition inspired by the kitchen. Drawing on material and object references found in catering spaces, visitor’s are transported straight into the culinary action. Two large ‘ovens’ at the centre of the exhibition - expertly crafted by Prop Art - invite visitors to open the door and discover video stories - created by Gatherer Media - of veterans’ experience cooking and eating on the front line.
Shrine curator Kate Spinks notes in the opening introduction to ‘Taste of Combat’: “As the saying goes, ‘An army marches on its stomach.’ Yet the essential contributions of those who cook, research, and serve food to hundreds of hungry troops often go unrecognised.”
To bring the full-flavour of this exhibition to life, Studio Peter King sourced all sorts of kitchen props, including food items with labels replaced with images of veterans eating and cooking. The object labels have been styled as recipe cards, and exhibition texts have been seamlessly blended into the kitchen scenography.
Client: Shrine of Remembrance
Curated by: Kate Spinks
Exhibition Design: Studio Peter King
Videography: Gatherer Media
Exhibition identity: Multiple
Fabrication: Paul Masson, Prop Art
Lighting: MEGS Lighting
Installation: Paul Garry, Collection Care
Graphics: Decently Exposed
Multimedia installation: Creative Technology Projects
Photography by Casey Horsfield, courtesy Shrine of Remembrance
As the famous expression goes, ‘An army marches on its stomach’, yet the contributions of those who cook food, research and develop rations or serve hundreds of hungry men and women, often goes un-recognised.
Step into the world of military catering and discover how, and what, troops have eaten from the Boer War to Afghanistan. Hear stories and anecdotes from cooks on submarines to soldiers eating field rations. Learn about the skill and ingenuity of Defence chefs and their ability to adapt to circumstances, whether cooking in combat zones or delivering fine dining for diplomats.
This exhibition uncovers all things food and catering in Australia’s military from the ‘hard-tack’ biscuit to the dairy, gluten, and nut free ration pack.
Go on…tuck in!
—KATE spinks
Taste of combat introduction
