Starting Solids: How Different Cultures Introduce Foods

Cultural Differences in Introducing Solid Foods to Infants

Introducing solids is a major milestone in a baby’s life, and cultures around the world have diverse traditions, philosophies, and first foods that mark this important transition. While some societies start with simple, single-ingredient purees, others embrace family meals right from the beginning. Different cultures may also vary on when to start solids.

If you want to deep dive and are curious about how historical and cultural influences have shaped the way we introduce solids today, check out our article on Introducing Solid Foods to Babies: A Bit of History & Cultural Influence.

Let’s explore how different cultures introduce solids and what we can learn from their approaches.

Cultural Variations in Timing of Introducing Solid

The question of when to start solids doesn’t have a single answer. While many Western pediatric guidelines, such as those from the American Academy of Pediatrics (AAP) and the World Health Organization (WHO), recommend starting solids around six months, different cultures have their own perspectives:

The Western Approach

In many Western countries like the United States and the United Kingdom, parents traditionally introduce solids around six months, often beginning with iron-fortified single-grain cereals, followed by vegetable and fruit purees. In recent decades, baby-led weaning (BLW) has gained popularity, encouraging babies to self-feed soft, whole foods rather than relying on spoon-fed purees.

Asian Cultures

Most Asian cultures start with a rice porridge that is gentle on the stomach, around five to six months. From okayu in Japan to congee in China and juk in Korea, this staple first food is made with rice and water or broth. Sometimes it is mixed with fish, meats, and vegetables, which gradually introduce the baby to umami flavors. This early exposure helps shape a baby’s palate toward complex, savory flavors from the start. And the method starts with small portions, but of a variety of textures to cultivate a broad palate.

India

Indian babies often begin with rice-based dishes, similar to Asian cultures, around 6 months. But there’s a slight twist. The common food given is dal khichdi (lentils and rice), which is easily digestible and packed with nutrients. Spices such as cumin, turmeric, and asafoetida are introduced early in small amounts, believed to aid digestion and build immunity. Many Indian families also incorporate ghee (clarified butter) for healthy fats.

France

French babies typically start solids around four to five months, often with vegetable purees like carrots, green beans, and zucchini. Mild herbs and spices are introduced early to refine the palate, and shared family meals are encouraged to integrate babies into mealtime culture.

Mexico & Latin America

Mexican babies often start with soft, mashed foods like avocado, black beans, and rice around 6 months. As they grow, they are gradually introduced to traditional foods such as tortillas, mild salsas, and soups. The approach emphasizes family meals, allowing babies to explore flavors alongside parents and siblings.

African Countries

African cultures introduce their babies to foods that are common in their local diets, around 6 months, but some regions start as early as 3 months. Often the first food is a thin cereal called gruel, or various 

other names depending on the grain. This can include corn, millet, sorghum, or rice. Then they may introduce mashed or pureed tuber or fruit, such as sweet potatoes, pumpkin, banana or avocado. Babies are fed by hand rather than with utensils, and the process can be more communal. Extended family members may be involved in feeding the baby, and eating is often a shared experience that reflects social bonds.

Cultural Differences in First Foods for Babies

The first foods given to babies reflect local diets and traditions, often incorporating regional staples: 

Type of Food

• Grain-Based First Foods: Many cultures introduce grains as a baby’s first food, such as rice (okayu in Japan, plain rice in India, or pap in West Africa), oats (commonly used in Scandinavian countries), or millet (popular in parts of Africa and China).
• Vegetable-First Approaches: In France, it’s common to start with pureed vegetables like carrots, green beans, or zucchini before introducing fruits to encourage a preference for savory flavors.
• Protein-Rich First Foods: In some Indigenous cultures and parts of Asia, fish or meat broths are introduced early for their nutrient density, while in Ethiopia, babies may be given soft versions of injera (a fermented flatbread) with mild lentil stews.
• Spiced and Fermented Foods: While Western recommendations often encourage bland foods, in India, mild spices like turmeric and cumin are added early to aid digestion. Similarly, in Korea, babies may get tiny amounts of fermented foods like kimchi juice to introduce probiotics.

Flavor Diversity

Many cultures introduce a variety of flavors early on, helping babies develop adventurous palates.  Mexico, babies may taste avocado, beans, and mild salsas, while Indian parents introduce spices like cumin and turmeric in small amounts. Sometimes in America we can shy away from flavors, but herbs and spices can be a great way to help babies develop their palate. 

Texture Progression: Self-Feeding vs. Spoon-Feeding

Some traditions prioritize a gradual shift from smooth to textured foods, while others embrace finger foods from the start.

• Baby-Led Weaning (BLW): Some cultures, like in the UK and Australia, increasingly follow baby-led weaning, where babies feed themselves soft, whole pieces of food rather than being spoon-fed purees.

• Traditional Spoon-Feeding: Many Asian and European cultures rely on spoon-feeding purees before gradually transitioning to textured foods.

• Hand-Feeding by Caregivers: In some parts of Africa, India, and the Middle East, caregivers often mash foods by hand and feed babies directly, fostering a close feeding bond.

Family Mealtime

Eating together fosters social development and exposes babies to different foods and eating behaviors. Many cultures prioritize family mealtimes. In Mexico and Mediterranean countries, babies join family meals from an early age, while in West Africa, feeding is often communal, with extended family members participating in the process.

What We Can Learn from Different Approaches

While no single approach is “right,” exploring different cultural traditions can help parents feel more flexible and confident in their feeding choices. Whether introducing solids at four or six months, starting with rice or vegetables, or using purees or finger foods, the most important factors remain:

• Following your baby’s cues for readiness

• Providing a balanced, nutrient-rich diet

• Making mealtimes a positive experience

It’s also important to recognize that these differences in feeding approaches aren’t just about tradition—they’re shaped by social and cultural settings, family dynamics, and practical realities. In many cultures where extended families are involved in child-rearing, babies may eat the same foods as the rest of the family. In contrast, in households where both parents work and childcare plays a role, convenience and adaptability often influence how solids are introduced.

Tradition doesn’t always match the reality of modern life, and that’s okay. No matter the approach, the key is to find what works best for your baby and family. At Bébé Foodie, we believe there’s no one-size-fits-all method—just different ways to help babies explore food at their own pace. And most importantly, no matter how you choose to introduce solids, you’re doing the best you can—and that’s what truly matters.

Looking for expert-backed, stress-free guidance tailored to your baby's food journey? Try our Bébé Foodie app! Get personalized recommendations, meal ideas, and expert tips—all at your fingertips.

Written by Jenny Janov, RD
Pediatric Dietitian & Advisor at Bébé Foodie

Jenny is a Registered Dietitian Nutritionist with over 15 years of experience, specializing in pediatrics. She studied nutrition at UNC Chapel Hill and worked in hospitals and clinics across California, including UCSF and Stanford. Passionate about helping families, she guides them in making positive nutrition choices and setting achievable goals. As Bébé Foodie’s pediatric dietitian, she helps create expert-backed guidance for parents navigating their child's food journey. Now based in Bend, OR, she enjoys the outdoors, running, snowboarding, paddleboarding, cooking, and time with her husband and two boys.