As we’re all growing up, we develop our sense of taste early - some theories suggest that children have no limit to ‘sweetness’ receptors on their tongue – giving them no sense of something that is too sweet – only when we are in our 30’s do we dare say any treat is outside of the sweetness boundaries.
But as a child, you often hear of the age old stereotypes where kids are kicking broccoli’s under the rug or feeding their vegetables to the dog under the dining room table. Why is that happening? At least to the extent where a sitcom features it as a relatable part of the American household. A large part is the lack of involvement that kids have in the kitchen process. To understand where food comes from, how its prepared, the love and care required to provide food – is lost on children. In other countries some of this is painfully obvious because the availability of food is not as ubiquitous as in the US – nevertheless, by circumstance or explicit education – it is the understanding of that process that creates the awareness in children that presents as food exploration and ultimate food appreciation. That is why involvement in the kitchen – from an early age, not just for cooking, but understanding the PROCESS of receiving food, preparing, cooking and delivering to your loved ones is a developmental step in early childhood that can impact their appreciation and gratitude for food in a significant way. While we are all at home more during these times do your child a favor and include them before the dinner table – their palate will thank you later.
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