I’ve been reading The Montessori Method, Maria Montessori’s classic text on the education of children. First published in Italy at the beginning of the twentieth century, the book outlines a set of principles which are still used in Montessori schools today. The Montessori method is all about encouraging the development of children by allowing them to pursue their own interests and by refraining from unnecessary control over a child’s activities. Most of Montessori’s theories make perfect sense. Then one comes to chapter 8, “Refection – The Child’s Diet.”

The diet of little children must be rich in fats and sugar: the first for reserve matter and the second for plastic tissue. In fact, sugar is a stimulant to tissues in the process of formation.”

Montessori on the food pyramid:

After years three and a half meat can be given, or, in the case of poor children, vegetables.

Montessori on healthy fats:

Instead of removing the grease from the broth it is well to add butter to it, or, in the case of the poor, a spoonful of olive oil.

Montessori on the main dish:

Croquettes made of finely ground meat, grated bread, milk, and beaten eggs, and fried in butter, are the most wholesome preparation. Another excellent preparation is to mould into balls the grated meat, with sweet fruit preserve, and eggs beaten with sugar.

Montessori on apples & oranges:

The culinary preparation of fruits consists essentially in two processes: cooking, and seasoning with sugar.