For all the fretfulness I’m obligated to express over the health implications of this pandemic — chicken fingers are often fried, and are often accompanied by fries — I’m much more rankled by its palate-deadening potential. Far from being an advance, I’ve concluded, the standard children’s menu is regressive, encouraging children (and their misguided parents) to believe that there is a rigidly delineated “kids’ cuisine” that exists entirely apart from grown-up cuisine.When I was pregnant, my mom tried to convince me that my cooking style would need to change. That kids' palates were blander and somehow required being served things like Mac and Cheese as a standard.
"Oh really?" I asked. "Then what do kids in India eat?"
As I watch my child powering down things like Asparagus Ham and Goat Cheese tart, Lemon Chive Pasta with Asparagus and Chard, Carrot Souffle, and Vegetable Parmigiano, I know I am doing the right thing for her nutrition and her palate.
Kid Cuisine is a myth created by marketers of food high in fat, salt and sugar. Food that is designed to appeal to the worst in child appetite preferences. These preferences are not set in stone, and can be expanded to include healthy options as noted in this post from my child nutrition series.