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On 28/2/2006 12:42am, Ian H posted:


When talking about recipes with foreign titles, we do all often seem to put our brains in neutral. A Frenchman might well seek to make "English breakfast" for lunch. An ex kenyan restaurateur might well try to make Vindaloo with potatoes and without pork, vinegar or garlic. And an Englishman might seek to make a Coq au Vin with a rabbit. But they all forget that these titles have a real meaning in the country in which they were invented. So "Coq" means an adult male chicken, "au" means with and "Vin" means wine. All the rest is negotiable!

That said, if a recipe has been developed and evolved over many years in the country of origin, and that country has as many talented cooks as India or France has, then it's likely that the recipe has become refined to make the best of the ingredients from which it is made and that the better recipe has become more and more widely known and (perhaps) improved upon. But at the same time, such a recipe needs to keep its metaphorical feet on the ground and not become so fanciful that it has altogether lost touch with its roots.



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