Cynic in me agrees with you. It's a common idea in the modern industrial world that there's still some artisan out there who makes something authentic and impo

Cynic in me agrees with you. It's a common idea in the modern industrial world that there's still some artisan out there who makes something authentic and impossible to mimic. But my parents who ran a restaurant could make a simulacrum of pretty much every kind of food they ever came across. And they weren't world experts with a long training at Michelin star restaurants, they had minimal training. What did they they use their training for? Of course convincing people that they were making authentic Asian dishes in a western suburb.