Breakfast topics

Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)
''Breakfast: A History''
AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.

History

The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food."

Ancient breakfast

Ancient Egypt

In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs.

The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possibly the ancestor of today's ful medames), Baladi#Baladi_foods, baladi bread, made from emmer wheat, and falafel, and a mixture of fava beans with onions, garlic, parsley and coriander.

Ancient Greece

In Greek literature, there are numerous mentions of , a meal taken not long after sunrise. The ''Iliad'' notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion.Anderson, pg 9 The opening prose of the 16th book of the ''Odyssey'' mentions breakfast as the meal being prepared in the morning before attending to one's chores. Eventually was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called was typically consumed immediately after rising in the morning. (, ) consisted of barley bread dipped in wine (, ), sometimes complemented by Common fig, figs or olives. They also made pancakes called (), (). or (), all words deriving from (), meaning "frying pan". The earliest attested references on are in the works of the 5th century BC poets Cratinus and Magnes (comic poet), Magnes. Another kind of pancake was (), from (), "of flour or dough of spelt", derived itself from (), "flour of spelt". Athenaeus in his Deipnosophistae mentions topped with honey, sesame and cheese.

Ancient Rome

Romans called breakfast . It was usually composed of everyday staples like bread, cheese, olives, salad, culinary nut, nuts, raisins, and cold meat left over from the night before. They also drank wine-based drinks such as , a mixture of wine, honey, and spice, aromatic spices. 1st century Latin poet Martial said that was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal.

Roman soldiers woke up to a breakfast of , porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water.

Middle Ages (500–1500)

Europe

In the European Middle Ages, breakfast was not usually considered a necessary and important meal, and was practically nonexistent during the earlier medieval period. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages.

Breakfast in some times and places was solely granted to children, the elderly, the sick, and to working men. Anyone else did not speak of or partake in eating in the morning. Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning's labor, or was too weak to make it to the large, midday dinner.

In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese. Morning meals would not include any meat, and would likely include of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.

By the 15th century, breakfast in western Europe often included meat. By this time, noble men were seen to indulge in breakfast, making it more of a common practice, and by the early 16th century, recorded expenses for breakfast became customary. Breakfast in eastern Europe remained mostly the same as the modern day: a "continental breakfast". The 16th century introduction of caffeinated beverages into the European diet was also an addition to breakfast, believed that coffee and tea aid the body in "evacuation of superfluities".

Modern breakfast (1500–present)

Africa

Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features milk, curd and whey products. A type of porridge is most commonly eaten. In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that during this time in the Arab world, Bedouins often utilized locusts mixed with butter for breakfast, spreading the mixture on unleavened bread.

= Egypt

=

In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with the smoking of a Smoking pipe (tobacco), pipe, and did not eat breakfast until noon.Goodhugh; Cooke Taylor 1843
p. 843
At this time, it was documented that Egyptian breakfast foods included bread, Egyptian cheese, cheese, eggs, butter, curds, clotted cream and stewed beans. In addition, fava beans are an established national breakfast dish.

Asia

= Middle East

=
In the Middle East region of Asia, refers to the Supper, evening meal when Muslims break their (Fasting, fast) during the Islamic calendar, Islamic month of Ramadan (calendar month), Ramadan. is one of the religious observances of Ramadan, and is often done as a community, with people gathering to break their fast together. is done right after (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with , an Islamic term referring to the meal consumed early in the morning by Muslims before during daylight hours. The meal is eaten before (dawn).

= Israel

=

= Japan

=

In Japan, it is common to eat miso soup and rice porridge for breakfast.

= Lebanon

=

In the book ''The Bible cyclopædia (et al.)'' it was documented that c. 1843, poor Lebanese people would consume raw leeks with bread for breakfast.

Europe

= Austria

=

The croissant appears to have originated in Vienna, Austria, in 1683.

= France

=

French breakfasts are often similar to the continental breakfast. French breakfast Pastry, pastries include apple Turnover (food), turnovers, brioche, croissantClarke, Stephen (2012)
''1000 Years of Annoying the French''.
Open Road Media. p. (unlisted). and pain au chocolat. Croissants have been described as becoming a standard fare in French cuisine, French breakfast cuisine by 1875.

= Netherlands

=

Breakfast usually consists of bread with a wide variety of cold cuts, cheeses and sweet toppings; such as ''hagelslag'', ''vlokken'', ''muisjes'', ', chocolate spread, treacle (a thick, dark brown sugar syrup called ''stroop''), apple butter and peanut butter.

The word waffle derives from the Dutch word , which itself derives from the Middle Dutch , and is likely the origin of the food as it is known today.

= United Kingdom

=

In the early 16th century, some physicians warned against eating breakfast, because they said it was not healthy to eat before a prior meal was digested. By the 1550s, however, there were multiple sources that claimed breakfast was an important meal. For example, in 1551, Thomas Wingfield stated that breakfast was essential. In 1589, Thomas Cogan stated that it was unhealthy to miss breakfast in the morning. He was one of the first to claim that it was healthy for those who were not young, ill or elders to eat breakfast.

The full breakfast is a staple of British cuisine, and typically consists of bacon, Sausage#Britain and Ireland, sausages and egg (food), eggs, often served with a variety of side dishes and a beverage such as coffee or tea. Prior to 1600, breakfast in Great Britain typically included bread, cold meat or fish, and ale. Tea, chocolate and coffee were introduced to Great Britain in the mid-1600s, and in the 1700s coffee and chocolate were adopted as breakfast drinks by the fashionable.Mason, Laura (2004)
''Food Culture In Great Britain''
pp. 34–35. Greenwood Publishing Group. Tea eventually became more popular than chocolate as a breakfast drink.

North America

The first groups known to have produced maple syrup and maple sugar were Indigenous peoples of the Americas, indigenous peoples living in the northeastern part of North America. According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region.

= Canada

=

While it has been a source of controversy where the lumberjack breakfast came from, the most cited source is that the lumberjack breakfast was first served in a Vancouver hotel, in 1870. The breakfast consisted of eggs, assorted fried pork strips, and pancake, flapjacks. It is said by Anita Stewart (culinary author), Anita Stewart that the tradition of hearty cooking developed because of men needing the energy for manual labor.

= Mexico

=

A typical Aztec breakfast often included corn porridge with honey and chillies, or tortillas with beans and Salsa (Mexican cuisine), salsa.

Chilaquiles are a staple breakfast dish that dates back to the times of the Aztecs; they consist of tortilla chips (locally known as "totopos") slathered in Salsa (Mexican cuisine), salsa and usually come with a side of refried beans. Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, crema (dairy product), crema, diced onion, or chopped cilantro (coriander) leaves. Eggs are also a staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include huevos rancheros and "huevos con tortilla," which are scrambled eggs fried alongside pieces of corn tortillas.

Breakfast cereals are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast.

= United States

=

In 1620, Waffle, waffles were first introduced to North America by pilgrims who had lived in the Netherlands.Serna-Saldivar, Sergio O. (2012)
''Cereal Grains: Laboratory Reference and Procedures Manual''
CRC Press. p. 270. Later pioneers consumed largely cornmeal-based breakfasts, and would also consume meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers. Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes. After the American Civil War, it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true breakfast sandwich recipe was published in a cookbook.
Popcorn, Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener. Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed.Drowne, Kathleen Morgan; Huber, Patrick (2004)
''Nineteen Twenties''
Greenwood Publishing Group. p. 122. . The reason for this movement towards cold breakfast cereals was inspired by the Clean living movement#Jacksonian Era Clean Living Movement (1830–1860), Jacksonian-era Clean Living Movement (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee was too indulgent. The first prepared cold breakfast cereal marketed to American consumers was created by John Harvey Kellogg, Dr. John Harvey Kellogg, who introduced it in 1878 and named it granola.Sivulka 2011
pp. 87–90
The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.

Canned Juice, fruit juice became prominent as a breakfast beverage after the discovery of vitamins. C. 1900, orange juice as a breakfast beverage was a new concept. The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies. Additionally, Mass production, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.

Effect on health

While breakfast is commonly referred to as "the most important meal of the day", some contest the positive implications of its "most important" status.

Scientific findings

Some epidemiology, epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome.

Memory was found to be adversely affected in subjects of a study who had not eaten their breakfast (q.v. also ''Studies using mice'' under this heading). Intelligence was not affected. Children aged within 8 and 11 years were found to have differing brainwave; EEG activity states, causative to breakfast consumption. Non-breakfasting children were observed to have higher activity of upper and lower theta wave, alpha wave, and delta wave, which indicated a causative relationship of breakfast consumption to memory function in the subjects.

A review of 47 studies associating breakfast to (i) nutrition, (ii) body weight and (iii) academic performance found amongst those who had eaten breakfast: (i) better nutrition profiles, many studies found less weight (ii) irrespective of greater calorific consumption per day, although a number didn't find this correlation, (iii) studies suggested a possible link to better academic performance in the breakfast eating groups (q.v. Benton and Parker 1998, under this heading).

The influence of breakfast on managing body weight is unclear.

Study using mice

The expression of hippocampal genes that mediate the function or non function of memory was affected to the detriment in mouse subjects not having consumed breakfast for a consistent time.

Healthy choice

Present professional opinion is largely in favor of eating breakfast, but skipping breakfast might be better than eating unhealthy foods.

Gallery

File:2015 0420 Boterham preskop.jpg, Head cheese with bread
File:-2019-07-30 Streaky bacon, fried egg on toast, Cromer (1).JPG, Bacon and eggs on toast
File:Koh Mak, Thailand, Tropical breakfast, Fruit salad.jpg, Tropical style breakfast, Thailand
File:Nasi lemak basic.jpg, ''Nasi lemak'', the national breakfast dish of Malaysia and Singapore
File:Veritaffle.jpg, A breakfast consisting of a novelty-stamped waffle, cantaloupe melon slices, grapes, and butter
File:JfFlowers9895AllSaintsDayfvf 20.JPG, Pancakes topped with butter and honey
File:Farsaan Food.jpg, Dhokla
File:Idly Wada.jpg, Idli served with coconut chutney, sambar and medu vada on banana leaf, popular in South India
File:Poori wih accompaniments.jpg, Indian poori with accompaniments
File:Breakfast of Champions.jpg, Cornflakes with milk breakfast
File:Salad with bryndza.jpg, Salad breakfast
File:Congee with Youtiao.jpg, Chinese conjee with youtiao
File:Early breakfast at Helsinki-Vantaa Airport.jpg, A cup of coffee and a chocolate pastry as a quick breakfast

See also

* Breakfast by country
* Breakfast television
* Brunch
* Food history
* Index of breakfast-related articles
* Instant breakfast
* List of breakfast beverages
* List of breakfast foods
* List of food and beverage museums
* Midnight breakfast
* Timeline of food
* Wedding breakfast

References

Bibliography

*
* William Goodhugh, Goodhugh, William; William Cooke Taylor, Cooke Taylor, William (editors) (1843)
''The Bible cyclopædia: or, Illustrations of the civil and natural history of the sacred writings''
Oxford University.
* Sivulka, Juliann (2011)
''Soap, Sex, and Cigarettes: A Cultural History of American Advertising''
Cengage Learning.

Further reading

*
* History of breakfast
*
''Breakfast: A History''

*
''The English Breakfast: The Biography of a National Meal, with Recipes''

*
''Eating History: Thirty Turning Points in the Making of American Cuisine''

*
''Food and Cooking in Victorian England: A History''

*
''Cuisine and Culture: A History of Food and People''

*
''Ency Kitchen History''
(scroll down in preview)
*
''A History of Food''

*
''Southern Food: At Home, on the Road, in History''

*
''Internal Cleansing, Revised 2nd Edition''

*
''Corn Meal for Breakfast, Dinner, Supper''

** Albala, Ken (2008)
''Pancake: A Global History''
Reaktion Books.
* History of breakfast cereal

''Handbook of Cereal Science and Technology''

*
''Chemistry and Technology of Cereals as Food and Feed''

*
''An Uncommon History of Common Things''

*
''An Irresistible History of Southern Food: Four Centuries of Black Eyed Peas, Collard Greens, and Whole Hog Barbecue''

*
''Foods and Nutrition Encyclopedia, Volume 1''

* Other sources
*
''Joie de Vivre: Simple French Style for Everyday Living''
.
**

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