Feeding Babies

The idea of baby-led weaning is hardly novel to me coming from India. This entails introducing infants to the nuanced flavors and textures of family meals rather than relying on traditional purées or bland gruels. This approach encourages babies to explore food with their own hands, giving them autonomy over what and how much they eat. The method is supported by pediatric experts who note that babies are naturally curious and receptive to a wide range of tastes and sensory experiences, especially between six and twelve months of age. Baby-led weaning not only fosters developmental skills but also simplifies family mealtimes and makes feeding a more interactive, inclusive ritual. My grandmother and all generations of women before already knew these things to be true. This is how J was raised since my mother was around to help me. 

Historically, American baby-feeding culture was dominated by guidance promoting blandness and uniformity. Influential figures like Dr. Luther Emmett Holt warned against flavor and texture, leading to innovations such as commercial baby foods designed for ease and safety. However, recent decades have witnessed a reversal, with families offering seafood, spices, and a variety of cuisines to infants. Parents now seek to broaden their children’s palates early, trusting babies to experiment, sometimes making a “mess,” but ultimately learning skills and preferences that stick for life. While concerns about choking persist, experts clarify that gagging is a protective reflex and that early exposure builds chewing proficiency.

Whether a baby loves scallops, sardines, or simply pasta, it’s the process of discovery and communal eating that matters most. Modern baby-led weaning represents not a fad, but a return to shared meals and adventurous eating, building positive associations with food and empowering even the youngest family members to delight at the table. It seems about time to return to basic, simple and time-tested.