September 23, 2007

Fork, Spoon, Chopsticks, and Injera

My husband and I have traveled extensively so have had the honor of partaking in many different ethnic cuisines. Even in the beginning of our relationship we took notice of the mothers who would bring their children to sushi restaurants to teach them the basics of chopsticks and the families in the Turkish restaurants who modeled the art of the bread-to-entree technique. I think that one of the things we're most looking forward to is exposing our child to the plethora of ethic cuisines available and the many different and interesting ways to eat these cuisines.

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