Hello and welcome to Cheftalk.
You've come to the right place if you want to discuss food and the culinary specialities of world cultures - we have membership from around the globe (I'm Scottish, for instance) and this makes for interesting topics of conversation!
Feel free to join in on any thread you find interesting, or start your own in the relevant forum. Please note, though, that the professional fora are read-only for those of us who do not currently work in one of the culinary trades. The wikis, blogs, articles, reviews and especially photographs on the site are a source of inspiration and I hope you will find time to view at least some of them.
Hope to see you around the boards.
