“FRENCH CHILDREN DON’T THROW FOOD” by Pamela Druckerman

Pamela Druckerman is an American journalist who married a British writer, and together they are raising their three children in France.

In my case, being born in Romania during the communist era, I fell into the normality of being married to a Romanian guy and raising our children in our native country. Because of this, it’s fascinating for me to see how easily people from West decide to live and work away from their home countries. That is why it was fascinating to read Pamela’s stories about raising her children in France. It was enlightening.

Since Pamela, a scrupulous journalist documented everything very well and backed it up with research done by famous psychologists from each country, not only did I get to understand the differences between American, British and French parenting but I also came to appreciate the French system.

Starting at the tender age of 9 months, every child in France can attend a “Crèche”:

“The crèche is open five days a week, usually from eight to six. Mothers apply when they’re pregnant, then harangue, cajole and beg for a spot for a year after that.
The monthly fees are subsidized by the state, and parents are charged sliding rates based on their incomes.”

For three whole years, children staying at a crèche, only learn to EAT !!!
For every table with four children, an adult is assigned to present each meal course not just by its name but also by the ingredients that make up the dish.

“Each Monday, the crèche posts its menu for the week on a giant white board near the entrance.
Every day, lunch is served in four courses: a cold vegetable starter; a main dish with a side dish of grains or cooked vegetables; a different cheese each day and a dessert of fresh fruit or fruit purée.
The youngest kids have the same food, but puréed.
A van arrives several times a week with seasonal, fresh, sometimes even organic ingredients. Aside from the occasional tin of tomato purée, nothing is processed or pre-cooked. A few vegetables are frozen, but never pre-cooked.
Using these ingredients, an in-house cook prepares lunch from scratch each day.”

No wonder all French are into gourmet food!!!

Published by Doubleday, 2012