| Abstract: | This paper takes an ethnographic journey into Italian‐Australian cultural production through an examination of the Italian term for both the flavour and taste of herbs, aroma. Here, I explore the ways in which staple foods and their commensalities engender staple cultural production without necessarily overdetermining the culture produced. Taking the material indeterminacy of culture as a theoretical starting point, I argue that this is the reliable beauty of aroma as well as is its capacity to capture the realities of culture as lived experience. When culture is approached from this direction, stature is returned to ethnographic subjects as people living lives rather than as automatons of cultural form. From this vantage, a theoretical preoccupation with order and structure may be seen to hinder rather than enhance an apprehension of ethnographic fact. |
