Do foodies spring fully formed into life with a penchant for triple-cream cheeses—or are they made, through experience and education? Do foodie parents give birth to gourmet children, or is a love of food not a genetic trait at all? I wrote about this recently and received fascinating responses from people telling stories of how and when they came by their love of food.
My last child … simply would not eat the school food. He took his lunch … from 5th grade thru high school. He took cheese nearly every day—brie, cheddar, goat cheese, some baguette, a leftover artichoke and homemade mayonnaise, cut up fruit, sometimes meat (fried chicken breasts were a favorite), a hard-boiled egg with a tiny vial of salt and pepper, salad and homemade ranch or vinaigrette, a few cold shrimp. …
He spent the summer studying in France this year, and he cooked his dinner every night on his little 2-burner stove. He saw ‘cheese crumbs’ in a supermarket, and tried fried brie, he cooked artichokes as big as his head, he ate a baguette for breakfast with coffee and one with dinner, made pesto from scratch … and found a tagine at the flea market and cooked and ate tagine for the first time. He had fresh cherries and white-fleshed peaches for dessert, and then went and did his homework in a cafe or brasserie with wi-fi, nursing a glass of wine or a bier presse.
Presumably this aspiring gourmet—with a parent who is trolling Serious Eats—comes from both a home and genetic stock that embraces food. But holy gee, he’s off to an impressive start.
Were you a child foodie?