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Nurturing the senses

Natalia Palacos is Russian, but she lives in France, writes about gastronomy and organizes all kinds of gastro-cultural events.

Natasha raises her children’s understanding of food as part of the culture.

Go to the markets with the kids!

Only here you can hear a story about what a purchased chicken eats and why it differs from that sold in a supermarket. The merchant will be happy to tell you about his product and will certainly advise you how best to cook, with which sauce and at what temperature.

Also treat you with something. To be honest, the campaign on the market does not really inspire children, so there should be some intrigue in it.

For example, we go in search of some exotic fruit.

Or I suggest they make their own menu and choose something they love.

It trains the brain and develops a taste fantasy.

Share your impressions! Any my trip, interview or acquaintance will certainly turn for children into a must-have gastronomic souvenir and an interesting story. This is a spice, biscuit or piece of cheese.

Even a banal carrot from an organic garden can turn into an interesting snack “with history”!

Offer to try! I constantly give children to try and compare. Alena Passar’s tomato carpaccio at his L’Arpège restaurant inspired me to make children a tasting of different varieties of tomatoes.

They first thought that the tastes of tomatoes are different. We do not have a dacha, but we regularly go to a farm outside the city, where you can buy fresh vegetables, but you can collect them yourself.

This is not just a wonderful leisure, but also the opportunity to experience the different taste of the vegetables and fruits collected by yourself!

Discover the essence of the product!

This is an important component of the gastroculture.

Attaching children to this is just the same as explaining the basics of the universe. Traveling in Corsica, we stopped at the shepherd’s farm. The children saw all the stages of cheese production, and the son asked to teach him to milk the goats.

I woke up at five in the morning, afraid to be late for seven o’clock, and then, satisfied, I had breakfast with warm goat milk. If he finishes school, he wants to be a shepherd or cheese maker, I’ll know that
conscious choice.

Do not lock in! My children, grown up on a mixture of cultural traditions of potophe and borsch, are not alien to the Spanish gazpacho or the Bulgarian tarator.

My daughter, for example, does not tolerate French cheeses, preferring Italians to them! If I am asked what kind of cuisine — French or Russian — I cook at home, I will not answer for sure.

From a purely Russian, I probably only bake pancakes. From traveling, we definitely bring gastronomic emotions: try a real steak in an old New York steakhouse or donuts from zucchini flowers in Rome.

In Moscow, in the list of gastrochit glazed curd bars, khachapuri and eskimo.

And bagels and porcini mushroom soup, which are very expensive in France.

Develop gastronomical curiosity in children! It does not wake up immediately.

Most often, children prefer cartoons to the market or to help their mother in the kitchen. If they rebel against vegetables or fish for lunch, try cooking your favorite school meals in your own way. For example, make homemade ketchup or fish in an interesting breading.

The main thing is not to despair: as in any upbringing, the results are visible after many years.

These are the fragments of knowledge, sensations and emotions that settle in the head and eventually lining up in the gastronomic culture.

Natalya Palacios: I can’t call myself real “Cordon ble” — the expression for the master in cooking, I am more an epicurean and a storyteller. For me, understanding food is part of the horizon. My children are brought up in the traditions of two great cultures and trying to grow them with interesting people, I include the gastro component in the educational program.

For me, it’s like reading bedtime stories.

I’m sure: «sky«Develops in the same way as hearing, only it is not necessary for the child to stuff this knowledge. It is important to eat together at the same table, share impressions about the food eaten.

My son, watching the emotions of adults, at the age of 5 wanted to try an oyster.

No matter what their taste, he was able to appreciate after a few more years.

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