Giusi wrote:
>
> "ChattyCathy" ha scritto nel messaggio >
>
>> Do you think that one can become an acknowledged "expert" at cooking>
>> authentic cuisine(s) from other countries/regions without actually>
>> living and/or studying a particular cuisine in the applicable>
>> country/region of origin?
>> Would taking a course (in your home country) or being taught 'how to'
>> by> a relative/friend who came from that country/region do the trick?
>>
>> Any thoughts?
>
> I have lots more thoughts than I am going to share, but I will say
> that I didn't cook genuinely Italian until I studied it, cooked it and
> shopped for
> it here.

Ah. I thought you might "have lots more thoughts" on the subject - being
one of the (few) r.f.c. posters here who actually has hands-on
experience with this.

FWIW, I agree.

> There are lots of reasons, but the hugest one is that the
> kitchen
> is a part of the culture and until you get that you got nothing.

Something that hadn't occurred to me, but of course it must play an
important role.

> As an American I had attiitudes and habits that altered what I cooked.
> It could be made easier, ahead of time, cheaper, spicier... I felt at
> liberty to screw around with what was to me only a recipe, not an
> expression of Christmas, Sunday lunch at Grandmas's or supper with my
> friend's family.

Don't we all (sometimes)?

> Another problem is ingredients, which can be more or
> less successfully substituted, but without a lot of experience with
> the real thing, it's damned hard to guess what will do.


I am not surprised.

>
> (I do now screw around with recipes, but with some savvy behind the
> act and a lot of Sunday lunches at Grandma's etc. behind me. I also
> can suggest substitutes that work when they exist-- they don't
> always.)
>

Again, I am not surprised.

> Maybe a really dedicated learner could do better than I did,

I doubt it...

> but the less kitchen baggage they went in with the better the chances,
> I believe.

--
Cheers
Chatty Cathy