ChattyCathy wrote:
>
> The Julia thread (and a few other recent threads) got me to thinking
> about this...
>
> 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?

Not in the slightest. That's like trying to learn lab-based research
without ever working in a lab. Need to be 'on site' to get the entire
story.

>
> 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?

Not in the slightest. When people emigrate, they typically do not find
all the ingredients or equipment needed to cook 'native' or 'authentic'
cuisine properly. Substitutions are made cos there isn't any choice. The
cuisine gets watered down. Doesn't mean it's 'bad'; just different.

Grandmother may be an expert in cooking her local cuisine, but in a
foreign (to her) setting it isn't going to be the same as she would have
cooked at 'home'. Not a bad place to start but there's more to be learnt
in the proper setting.