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?

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?
--
Cheers
Chatty Cathy