Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
 Ask a question or share an idea or recipe with The Boston Globe food
staff.
 Week of:
November 4
Week of:
October 28
Week of:
October 21
Week of:
October 14
Week of:
October 7
Week of:
September 30
 
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.
|
« Michelin hands out stars | Main | The great pumpkin » Tuesday, October 24, 2006Adventurous kids
I'm pretty sure that the darling girl on the cover of "Food Adventures, Introducing Your Child to Flavors From Around the World" is eating from a bowl of spaghetti with squid rings in tomato sauce. I looked at the photograph and knew immediately that this isn't an ordinary baby food guide. In fact, the book is by Elisabeth Luard, celebrated English food writer, and her daughter-in-law Frances Boswell, food director of Real Simple magazine. The foods for a 6-month-old are blueberry soup (specialty of Scandinavia), leek puree with a little potato (Belgian baby specialty), rice congee (Chinese), junket (Miss Muffet), apple puree (all apple-growing countries), pea puree (Denmark), and polenta (Romania). Even if the baby you adore wouldn't touch this food, the dishes are fascinating: "first aids" for funny tummy include garlic broth (Provence) and mangu (smooth plantain porridge from the Caribbean). For nights when the tummy's fine, there's homemade pirozhki (like Polish pirogi), fideu (Catalan pork and pasta), jambalaya (Louisiana). Earlier this year in Sicily, I watched the children at a table across from us, who came into the restaurant after 9 p.m., wait patiently for their parents to eat their first courses -- each child had a slice of bread -- before everyone's entree arrived. Those children, too, dug into big bowls of spaghetti and squid. So many people cater to children's fussy eating habits. Maybe if squid rings and spicy rice were on the menu (no substitutes allowed), the kids would eventually cave and certainly the parents would be relieved. Posted by Sheryl Julian at 07:46 PM
|
