Hi demented, the interesting thing I've discovered in my initial research on the book, is that most cultures use the same types of first foods e.g. puree carrots, apples etc.
There are differences but a lot is a mix of old wives tales and/or just the norm or what produce is locally available e.g. Chinese give babies lots of barley water (based on Chinese theory of balancing "heaty" vs. "cooling" foods).
However I am starting to believe that what makes a child a good/varied eater is the early introduction of a wide variety of tastes & textures (within reason obviously), & to make it a normal part of one's diet (not easy obviously if u r not in habit of cooking ethnic). For e.g. much of western baby food is on the sweet/bland side e.g. carrots, potatoes. So I experimented introducing range of tastes like sour, vinegary, spicy (yes he actually liked it methinks bec spice stimulates the saliva & taste buds).
I am also trying to cook w/ variety of spices e.g. ginger, which is commonly used in Chinese cooking. I do find that it actually makes food that contains meat smell better. If u hav ever boiled chicken w/ no spices, u'll know what I mean about skanky smell.
Congee (boiled soupy rice) with Chicken or pork is a Chinese baby classic. A bit of ginger somehow makes it more than just boilde rice & meat.
Try this classic Chinese baby congee recipe n let me know (suitable from 6 mos onwards & for ill toddlers & even grown ups )
Hope this is of interest.
1 cup rice (thai is best, basmati ok, rinse well)
1 small piece (50 p coin size) of ginger
Small amount of chicken breat (boneless, no skin, cut into small pieces. When they're small, the meat is more for flavouring, but when they're bigger, you can cut into small pieces, & eventually graduate to adding entire pieces of chicken with skin & bones - my old aunt says the taste is better. You can also substitute with minced pork).
Boil rice in water (about 4 to 1 ratio) until very soft. There should still be lots of water, almost thick soup like consistency.
When boiling, add ginger & meat. Simmer till rice is soft. Again u can vary the consistency based on age, e.g. for weaning, my old aunt advises to keep simmering until its almost pastelike.
Cool down. Remove ginger.
For grown ups & bigger kids, I like to add some white pepper (tastes diff from black pepper) and soy sauce (ok, this is not healthy but as a kid, this was a special treat when I was ill).
Let me know whether it goes down well or not.