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Home > Portable Practical Pediatrics > Worldly Baby Food, w/ Dr. Charlotte Rouchouze (Pedcast)
Podcast: Portable Practical Pediatrics
Episode:

Worldly Baby Food, w/ Dr. Charlotte Rouchouze (Pedcast)
Category: Kids & family
Duration: 00:00:00
Publish Date: 2016-05-08 20:22:07
Description: Introduction I am thrilled to have a guest that is new to www.docsmo.com but certainly not new to blogging- Dr. Charlotte Rouchouze, founder of the popular blog www.TheChildrensTable.com. She is an expert in the history and culture that surround children’s foods around the world. Today, she and I are going to explore infant feeding practices in a few of the world’s great cultures. So, fasten your seat belts and get ready for a journey around the baby culinary world.  Here are some notes and highlights from our conversation! Musical Introduction Conversation with Dr. Rouchouze   Doc Smo: Dr. Rouchouze, before we get started, can I get you to by define a few terms for us. I know that we when we did our pre-show conversation, there were terms came up that we should define for our listeners- specifically weaning, complimentary foods, and porridge, broth, and sweet versus savory foods.    Dr. Charlotte Rouchouze:   Weaning- going off breast milk   Complimentary foods- foods that compliment breast milk Porridge- a cooked combination of grain and liquid Broth- a liquid in which vegetables or meats have been cooked, extracting some of the flavor and nutrients; Savory is simply a word that distinguishes a food from being sweet.   Doc Smo question: Let’s start in Japan, shall we? Can you tell us how Japanese mothers. Introduce complimentary foods please.   Dr. Charlotte Rouchouze:   Rice based porridges are common; Main ingredients of baby foods are rice, fish, broth, egg yolk (hardboiled), vegetables. Dashi broth – available at Asian stores in powder form, or can be quickly made by making a kind of tea from bonito flakes and kombu, both available at Asian stores. Bonito is smoked, dried tuna that is sliced into very fine flakes and used to make broth. There is a traditional party when baby gets first foods-ceremony with family and colorful dishes. Small quantities of food are made fresh for every meal.  Recipe from Japan: Japanese-style baby dish 1 small portion of white fish, cut into small pieces 2 tbsp soft tofu 3 tbsp dashi or other broth   Brew the dashi or other stock. Add to tofu and fish in a small microwave safe bowl and microwave for about 2 minutes or until fish is cooked through.   Doc Smo: OK, Dr. Rouchouze- It’s time to move on. I understand that you have aPhD in French literature and you have a very French sounding name, I’ll bet you know a thing or two about French baby food and the way the French women wean their babies. Can you share that with my listeners please?   Dr. Rouchouze: Lots of pureed soups called veloutés made with leeks, potatoes, carrots, or other vegetables. Cheese or pureed fish or meat may be added. Frozen veloutés are great in France- they come in pellet shapes and you can thaw and have instant baby food. There is a clearer separation of sweet and savory. French people have told me that they find the baby foods to be too mixed up in terms of sweet and savory. For the French, meal should be savory and dessert sweet, and no mixing. Small children are trained early to eat according to French norms- (times for eating are strictly defined; sitting at the table is essential; order of the meal is a savory main dish followed by a fruit compote and/or a dairy product, etc.) Lait de crossance or “growing milk”is very popular in France – there is some debate about this in the French medical community. It’s enriched in iron and fatty acids and reduced in proteins. There are also added flavors to cover the metallic taste.   Recipe from France:   French-style velouté for bébé   1 small potato, diced ½ leek, tender parts only, diced 1 inch cube of emmental (substitute gouda, swiss cheese, or a Babybel), shredded   Boil a pot of water and add the potatoes and leeks and cook until softened through. Drain and puree in a small food processor. Add a bit of milk to facilitate the pureeing.
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