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American Heritage Dictionary:
break·fast |
[Middle English brekfast : breken, to break; see break + faste, a fast (from Old Norse fasta, to fast).]
breakfaster break'fast·er n.|
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Oxford Food & Fitness Dictionary:
breakfast |
Breakfast is regarded by many nutritionists as the most important meal of the day, yet it is the one meal that many dieters and exercisers miss: dieters, because they believe that by missing it they can reduce calorific intake and lose weight; exercisers, because their early morning routines often leave them little time to eat. However, food consumed at breakfast seems to be more easily utilized than the same amount eaten at night. In one study, subjects who needed about 2000 Calories per day to maintain body weight, lost weight when the calories were eaten in one morning meal, and gained weight if they ate the same amount at night.
Clearly, to be of any real value, breakfast must be nutritious. Breakfasts vary according to the culture of the country. In Britain and the USA breakfasts often include complex carbohydrates which contain fibre, proteins, minerals, and vitamins, and provide a steady stream of glucose. Equally nutritious breakfasts are provided by salads and soups in Japan, or fish and bread in Norway. There seems to be sound sense in the old adage ‘breakfast like a king, lunch like a prince, and dine like a pauper’.
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Gale Encyclopedia of Food & Culture:
Breakfast |
Breakfast, the first meal of the day, can mean many things to many different people. The English term comes from a Middle English word meaning 'breaking the fast'. Any meal that breaks the overnight fast that occurs while we sleep is considered "breakfast."
Breakfast Throughout History
From archaeological evidence at Neolithic sites we know that there was an early reliance on cereal grains; what people consume at breakfast, however, has changed considerably over time and place. Wild emmer and einkorn wheats and a variety of barley were first gathered and then cultivated in the Middle East around 7000 B.C.E. (McGee, p. 233). Maize (corn) was grown in South America and rice in Asia starting around 4500 B.C.E., and rye and oats were cultivated in Europe from about 400 B.C.E. Neolithic peoples used stone querns to grind the hulled grains, then boiled them to make a kind of porridge.
Roman soldiers woke up to a breakfast of pulmentus, a porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water. On the march, they ate bucellatum, dried bread similar to Holland rusk (Renfrew, p. 22). People in the Middle East made and grilled flatbreads of all kinds, perhaps accompanied by green onions or another easily cultivated vegetable and a soft cheese, a tradition that carries through to the present time.
When other types of wheat were introduced throughout the Middle East and Europe, higher-rising breads could be baked. Only the wealthy could afford wheat bread because the cultivation of wheat required the most fertile lands. Oats and barley could grow in poorer soils and a colder, wetter climate and provided the basis for heavy breads that peasants ate. Barley was also used to make malt and thus to brew beer from Neolithic times onwards. Water was regarded as unsafe to drink from ancient times through the Renaissance, so beer was the beverage of choice for breakfast. People living in what is now Europe broke their fast with a mug of beer and an oat-cake, a heavy bread made from barley and oats, or a bowl of porridge.
In warmer climates, rice became a breakfast staple. In Hong Kong, chicken congee, or rice cooked in a rich chicken stock, has been eaten with tea for breakfast for centuries. Likewise in southern India, rice is cooked with fresh ginger, chilies, and spices and served with eggs cooked in ghee or clarified butter.
In South America, maize kernels were soaked in lime to remove the hulls and then ground into a moist masa to make corn tortillas—the flatbreads of South America. These are still served with eggs, salsa, refried beans, plantains, avocados, and spiced pumpkin seeds or pepitas and other accompaniments for breakfast.
By the end of the 1600s, breakfast throughout most of Europe and the American colonies was a simple affair similar to the current "continental breakfast" offered in hotels in America and Europe. Less affluent households still drank beer for breakfast with their bread or porridge, but wealthier households began to include coffee or tea. Bread and butter, a selection of cold meats, perhaps porridge on a cold day, and coffee, tea, or another hot beverage was the breakfast norm by the early 1800s. In 1821, English writer William Cobbett complained in Cottage Economy that "The drink, which has come to supply the place of beer, has, in general, been tea. It is notorious, that tea has no useful strength in it; that it contains nothing nutritious; that it, besides being food for nothing, has badness in it, because it is well-known to produce want of sleep in many cases, and in all cases, to shake and weaken the nerves." England imported 20,000 pounds of tea in 1700 and 20 million pounds by 1800.
Arabs in Ethiopia had been cultivating coffee beans and making the dark, rich beverage since 1000 C.E. Coffee traveled to Turkey, then, by the 1500s, to Venice as part of the spice trade, where it was discovered by the English. Enterprising planters smuggled coffee beans to create plantations in the East Indies and later in South America. By the mid-1650s, coffee was the main attraction at cafés, named after the French word for coffee, in London and Paris. Today, coffee and tea remain breakfast fixtures all over the world.
By Victorian times, when abundance was enjoyed by Americans as well as the British at the height of the British Empire, breakfast was a lavish affair, whether served at a table in a farm kitchen or in an elegant city dining room. Cookbooks from the period provide insight into the breakfast served by affluent households. In the 1861 Book of Household Management, Isabella Beeton suggested a daily breakfast buffet that included a cold joint of meat, game pies, broiled mackerel, sausages, bacon and eggs, muffins, toast, marmalade, butter, jam, coffee, and tea.
In the 1877 Buckeye Cookery and Practical Housekeeping, the anonymous American compilers suggested breakfast menus for every season. In spring, they recommended fried brook trout, eggs on toast, baked beans and Boston brown bread, rice waffles, coffee, tea, and milk. In summer, the menu included fresh Nutmeg melons, fried fish, Saratoga potatoes, and sliced tomatoes. The fall menu called for oatmeal mush, fried salt pork, corn oysters, baked potatoes, and stewed peaches. In winter, the recommendation was for pork tenderloin, fried apples, buckwheat cakes with syrup, and sliced oranges.
During the nineteenth century, cooks also made breakfast dishes that were a combination of cereals and meats. Scrapple, a blend of pork and cooked cornmeal mush, is sliced and fried for breakfast in Pennsylvania. In Cincinnati, breakfasters still love goetta (pronounced "get-uh"), a savory blend of cooked whole oats with pork and onions, also sliced and fried. At this same time, there was a movement against these lavish eating habits, which resulted in the birth of the breakfast cereals we are familiar with today. On 25 December 1865, Ellen White had a vision at her home in Battle Creek, Michigan. She saw the ailing members of her husband Elder James White's congregation returned to blooming health and was convinced that a better diet consisting of more whole grains and fiber was the missing component. And since Battle Creek was the national headquarters for the Seventh-Day Adventists, the Whites' religious affiliation, she wanted all Seventh-Day Adventists to be restored to health. She persuaded her husband to offer a medical scholarship to John Harvey Kellogg, who then set about studying nutrition in New York City.
As a student who wanted a healthier diet, Kellogg cooked for himself and knew how long it took to first soak and then cook whole or cracked grains. He wanted an easier way to eat a nutritious breakfast, and the idea of precooked cereals came to him. However, it took two years of trial and error before he introduced the first ready-made cereal—"Granola," as he called it—to the patients at the Seventh-Day Adventist health sanitarium in Battle Creek. Soon to follow were Grape-Nuts, so named because they were sweetened with dextrose or grape sugar and the product had a nutty flavor, in 1898; they were developed by Dr. Kellogg and his brother Will. Corn flakes flavored with malted barley debuted in 1902. Alexander P. Anderson of the Quaker Oats Company developed the technology for puffed cereals, and puffed rice was introduced to the American consumer at the St. Louis World's Fair in 1904. Today, 66 percent of Americans still eat cold cereal for breakfast (Perryman). Even those who skip breakfast still might drink a glass of orange juice, another breakfast staple.
Breakfast Around the World
Americans also enjoy other types of breakfast foods, some more healthy than others. In addition to fruit juices, particularly orange juice, pancakes, biscuits, eggs, bacon, sausages, and other breakfast meats, Americans also consume hash brown potatoes and breakfast pastries such as coffee cakes, donuts, and muffins. About 7 percent of Americans enjoy a Southern-style breakfast with eggs, sausage, grits, and biscuits. On-the-go breakfasters—now about 68 percent of the population—might stop at a fast-food restaurant for a cup of coffee, a breakfast sandwich, a bagel, or a doughnut. Fast-food restaurants have expanded their breakfast offerings while the number of bagel emporiums and coffee shops has greatly increased to meet the growing needs of these breakfasters on the way to work or school. Health-conscious eaters favor breakfast cereal bars, plain bagels, yogurt, and herbal tea or fresh-squeezed carrot juice, and have prompted this segment of the prepared foods market to burgeon (Lach). About 32 percent of Americans currently eat toast for breakfast.
Unlike the sit-down family breakfast of the past, the early-twenty-first century American breakfast is eaten at different times before parents and their children leave for work and school. This trend also fuels the need for easy-to-eat breakfast items such as breakfast bars, yogurt, cereals, toaster pastries, and microwavable frozen breakfast entrees.
In England, the typical English breakfast or "full fryup" includes fruit juice, a bowl of cereal, eggs with fried streaky bacon or sausages, sometimes grilled tomatoes and mushrooms, perhaps a kipper or other smoked fish, fried bread or toast or scones, and marmalade. In France, a croissant or a baguette with fresh butter and a cup of café au lait (coffee with milk) is common. Italians enjoy a light breakfast of pastry or bread and butter with coffee, while the Germans, Swiss, Dutch, and Scandinavians prefer a breakfast of cold sliced meats and cheeses, bread and butter, jam, and perhaps a boiled egg. Dutch and Belgian breakfasters might enjoy a touch of chocolate—as a filling in a croissant or chocolate sprinkles known as hagel over buttered toast.
In other parts of the world, breakfast is equally simple. In India, it might mean flatbread with cardamom-scented tea or steamed dumplings with a spicy sauce and coconut chutney (Sahni, p. 104). Mexicans eat huevos rancheros, or scrambled eggs with chilies and salsa, or even menudo, braised tripe, and burritos. In Saudi Arabia, families eat eggs, baked beans, cheese, olives, and ma'soub, or pancakes with bananas, but are also including American cereals.
Breakfast As a Social Ritual
Apart from the necessity of breaking the fast, the first meal of the day can also function as an important social ritual. Retired businessmen and farmers, networking men and women in management, mothers of young children, or singles often meet at a designated restaurant for an early morning breakfast. Schools, churches, and other organizations offer pancake breakfasts as fundraisers. Tailgate breakfasts served from the back of a car or van feed fans at weekend football games; hunt breakfasts served buffet-style feed those about to saddle up.
The wedding breakfast, a more formal affair, brings together the wedding party and the families for an elegant first meal to start the couple's big day—or, often, their first day as a married couple on the day after the wedding. Less hearty foods, such as champagne, smoked salmon, shirred eggs, eggs Benedict, steamed asparagus, and Danish pastries would be on a wedding breakfast menu.
Brunch, a combination of breakfast and lunch served later in the morning, is often a relaxed social occasion, most often held on Sunday in private homes or restaurants. Savory bread puddings, egg casseroles, omelets, waffles, coffee cakes, and fruit compotes are typical brunch fare. Alcoholic drinks such as Bloody Marys (vodka with spiced tomato juice), Mimosas (champagne with orange juice), or screwdrivers (vodka with orange juice) might also be served.
The Best Way to Start the Day
No matter what is on the menu, research shows that breakfast is still a very important meal. In a 1998 study of schoolchildren published in the Archives of Pediatric and Adolescent Medicine, researchers found that children who eat breakfast perform better academically and also behave better. The children who ate breakfast functioned intellectually at almost a grade level higher than those who did not, and were less likely to fall asleep at their desks or disrupt class because of hunger. The same goes for adults. Eating breakfast improves the ability to concentrate, reduces the risk of heart disease, improves weight control, and increases strength and energy. Generally, health professionals recommend that we eat a healthy breakfast consisting of protein, whole grains, and fruits that totals about one-third of our daily caloric intake (Maynard).
Bibliography
Beeton, Isabella. The Book of Household Management. London, 1861.
Black, Maggie. Food and Cooking in Medieval Britain: History andRecipes. London: Historic Buildings and Monuments Commission for England, 1985.
Brears, Peter. Food and Cooking in 17th Century Britain: History and Recipes. London: Historic Buildings and Monuments Commission for England, 1985.
Buckeye Cookery and Practical Housekeeping. Minneapolis, Minn.: Buckeye Publishing Company, 1877.
Lach, Jennifer. "What's for Breakfast?" American Demographics (May 1999).
Maynard, Cindy. "Start Your Day with a Breakfast Boost." Current Health 2, no. 26 (September 1999): 16.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribners, 1984.
Murphy, J. Michael, et al. "The Relationship of School Breakfast to Psychosocial and Academic Functioning: Cross-sectional and Longitudinal Observations in an Inner-City School Sample." Archives of Pediatrics and Adolescent Medicine 152 (September 1998): 899–907.
Perryman, M. Ray. "Changes in the American Palate." DallasBusiness Journal 25, 3 (31 August 2001): 55.
Renfrew, Jane. Food and Cooking in Roman Britain: History andRecipes. London: Historic Buildings and Monuments Commission for England, 1985.
Sahni, Julie. Classic Indian Vegetarian Cooking. London: Dorling Kindersley, 1987.
Stead, Jennifer. Food and Cooking in 18th Century Britain: History and Recipes. London: Historic Buildings and Monuments Commission for England, 1985.
—Judith M. Fertig
Word Tutor:
breakfast |
For breakfast I love to eat cereal and drink tea.
Tutor's tip: The word "breakfast," which means to stop the fast of not eating through the night, originates from the words "break" and "fast."
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McGraw-Hill Sign Language Phrase Book:
Breakfast |
Random House Word Menu:
categories related to 'breakfast' |
Rhymes:
breakfaster |
Bradford's Crossword Solver's Dictionary:
breakfast |
See crossword solutions for the clue Breakfast.
Wikipedia on Answers.com:
Breakfast |
| Part of a series on |
| Meals |
|---|
 |
| Common meals |
| Breakfast · Brunch · Lunch · Tea · Dinner · Supper |
| Components & courses |
| Amuse-bouche · Appetizer · Cheese · Cocktails · Dessert · Drink · Entrée · Entremet · Fruit · Main course · Nuts · Salad · Side dish |
| Related concepts |
| Banquet · Buffet · Cuisine · Eating · Etiquette · Food · Global cuisines · Outline of cuisines · Snack |
Breakfast (literally meaning "breaking the fast" of the night) is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work.[1] Among English speakers, "breakfast" can be used to refer to this meal, or, less commonly, to refer to a meal composed of traditional breakfast foods (eggs, oatmeal, sausages, etc.) served at any time of day.
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetable, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, black pudding, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.[2]
Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight.[3][4]
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Breakfast has commonly been practiced worldwide and is a concept easily transferred between cultures, but there have been many regional interpretations over the years. In Medieval Europe, for instance, the basic format of meals differed from what is currently 'standard', in that only two meals were to be had; a heavy dinner at noon and a light supper, largely due to the influence of the Church.[clarification needed]
However, exceptions existed, most notably for children and the infirm, whom were "allowed" a small breakfast meal,[according to whom?] and many labourers, farmers, and other physical workers also took the meal despite criticism and social pressure on them not to,[according to whom?] and by the 15th century even the nobility had begun to ignore the rules and mores of polite society and took breakfast.[5]
The earliest[citation needed] appearance in print of the idea that "breakfast is the most important meal of the day" occurs in the novella The Metamorphosis, published in 1915 by Franz Kafka, which includes the line, "for Gregor's father, breakfast was the most important meal of the day". This is due to your body fasting for 6–9 hours the night prior, and one would need to break the fasting. Thus called break-fast.
Breakfast in Africa varies greatly from region to region.[6]
Nigeria has over 250 different ethnic groups,[7] with a corresponding variety of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of kosai (cakes made from ground beans which are then fried) or funkaso (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as koko. For the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is (ounjẹ árọ) is Ògì— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with Acarajé (akara) or Moi moi.[8] Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or malta is served as a breakfast drink. Another popular option in southwest Nigeria is gari, which is eaten like a cereal. Gari, known in Brazil as farofa, is made from the root of cassava. For breakfast, it is soaked in water and sweetened with sugar.[9]
Breakfast typically includes coffee, with dried milk and abundant sugar, accompanied by baguette[10] with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese. Fresh fruit, including mangoes and bananas, is often also part of a simple breakfast.
A typical breakfast in Denmark consists of breakfast cereals or bread, bread rolls (rundstykker), cheeses, fruit preserves (marmelade, usually made from berries or citrus fruits) and other toppings, accompanied by skimmed milk, tea or coffee. Weekends or festive occasions may call for Danish pastries (wienerbrød) or a bitters, such as Gammel Dansk.[11]
Home breakfasts in Greece include bread with butter, honey or marmalade with coffee or milk. Breakfast cereals are also eaten. Children also eat nutella type cream on bread. No breakfast at all is common.[12] Various kinds of savoury pastry (Tyropita, spanakopita, and bougatsa) are eaten for breakfast in some areas of Northern Greece, also by those eating out, usually accompanied with Greek coffee or Frappé coffee . Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yoghurt) was also available in special "milk shops" (in Greek Galaktopoleia - Γαλακτοπωλεία γαλακτοπωλείο). Milk shops were phased out between 1970 and 1990 - there are very few left, one is in Athens[13] and some in small towns.
Breakfast in urban areas traditionally consisted of café con leche that was sweetened and included a pinch of salt. Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee. In rural Cuba, farmers ate roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.[14]
Breakfast in Argentina is usually composed of croissants ("medialunas"), crackers or toasts with marmalade or butter, and is usually accompanied by a stimulant beverage like coffee or mate.
Today, most Americans and Canadians eat a reduced breakfast most days, but may still enjoy a traditional hearty breakfast on weekends, holidays, and vacations. Having only coffee or skipping breakfast entirely is also common. Eating out for breakfast or brunch is common on weekends and holidays.
A typical contemporary combination of food for a hearty breakfast consists of eggs (fried or scrambled), one type of meat, and one or two starchy dishes; commonly hash browns and toast. A more basic breakfast combination would be a starchy food (such as toast, pastry, breakfast cereal, oatmeal, pancakes, or waffles) either alone or served with fruit and yogurt. This second option, similar to the continental breakfasts served in Europe, is especially common in institutional situations where serving hot food is difficult, expensive, or impractical.
Restaurants that serve breakfast typically base their menus around egg dishes and pork meats such as sausage, ham and bacon. Pancakes and waffles are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelette, sausage or bacon, hash browns, sausage gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.
A typical breakfast for those that eat ordinary breakfast as a home meal is instant oatmeal or a cold breakfast cereal with milk. Leftovers from the previous day's meals may also be eaten, such as cold pizza.
Breakfasts influenced by recent dietary advice are gaining in popularity in some parts of the country, such as California, featuring yogurt, whole-grain cereal, fresh fruit or egg-white omelets.
Coffee is the most common breakfast beverage. In the United States, 65% of coffee drunk during the day is with breakfast.[15] Also common are tea, milk, hot chocolate, orange juice, and other fruit juices (grapefruit, tomato, etc.). Occasionally, caffeinated carbonated beverages may be substituted for the more traditional coffee or tea. Espresso drinks such as cappuccino and latte have become increasingly popular since the 1990s.
The modern options typical of the U.S.A. and Canada are representative of Western-style breakfasts that have become common worldwide, especially in industrialized nations.
Breakfast foods are thought to be typically eaten during morning hours, these foods are distinct from other foods even if eaten outside of the morning. In this sense, some serve breakfast for supper. There are several fast food and casual dining chains in North America, such as IHOP and Denny's, that specialize in hearty breakfast-style foods, such as pancakes and country breakfasts, and offer them all day. Like greasy spoons in the UK, American coffeehouses and diners typically serve breakfast foods all day.
Rampersaud GC, Pereira MA, Girard BL, Adams J, Metzl JD (May 2005). "Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents". J Am Diet Assoc 105 (5): 743–60; quiz 761–2. doi:10.1016/j.jada.2005.02.007. PMID 15883552. http://linkinghub.elsevier.com/retrieve/pii/S0002822305001513.
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Translations:
Breakfast |
Dansk (Danish)
n. - morgenmad
v. intr. - indtage morgenmad, spise morgenmad
v. tr. - spise morgenmad med
idioms:
Nederlands (Dutch)
ontbijt(en)
Français (French)
n. - petit déjeuner
v. intr. - prendre le petit déjeuner
v. tr. - prendre le petit déjeuner
idioms:
Deutsch (German)
n. - Frühstück
v. - frühstücken
idioms:
Ελληνική (Greek)
n. - πρόγευμα, πρωινό
v. - προγευματίζω, παίρνω πρωινό
idioms:
Italiano (Italian)
fare colazione, colazione
idioms:
Português (Portuguese)
n. - desjejum (m)
v. - tomar o desjejum
idioms:
Русский (Russian)
завтракать, завтрак
idioms:
Español (Spanish)
n. - desayuno
v. intr. - desayunarse
v. tr. - desayunar
idioms:
Svenska (Swedish)
n. - frukost, morgonmål
v. - äta (servera) frukost
中文（简体）(Chinese (Simplified))
早餐, 吃早餐, 为...供应早餐
idioms:
中文（繁體）(Chinese (Traditional))
n. - 早餐
v. intr. - 吃早餐
v. tr. - 為...供應早餐
idioms:
한국어 (Korean)
n. - 조반
v. intr. - 조반을 먹다
v. tr. - ~에게 조반을 주다
日本語 (Japanese)
n. - 朝食
v. - 朝食をとる
idioms:
العربيه (Arabic)
(الاسم) طعام الأفطار (فعل) أفطر, تناول طعام الأفطار
עברית (Hebrew)
n. - ארוחת בוקר
v. intr. - אכל ארוחת בוקר
v. tr. - אכל ארוחת בוקר
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 | American Heritage Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Oxford Food & Fitness Dictionary. Food and Fitness: A Dictionary of Diet and Exercise. Copyright © 1997, 2003 by Oxford University Press. All rights reserved. Read more |
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| Answer of the Day. © 1999-present by Answers Corporation. All rights reserved. Read more |
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| Gale Encyclopedia of Food & Culture. Encyclopedia of Food and Culture. Copyright © 2003 by The Gale Group, Inc. All rights reserved. Read more |
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| Word Tutor. Copyright © 2004-present by eSpindle Learning, a 501(c) nonprofit organization. All rights reserved. eSpindle provides personalized spelling and vocabulary tutoring online; sign up free. Read more |
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| McGraw-Hill Sign Language Phrase Book. McGraw-Hill's American Sign Language Phrase Book. Copyright © 2008 by McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Random House Word Menu. © 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier. Write Brothers Inc. All rights reserved. Read more |
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Rhymes. Oxford University Press. © 2006, 2007 All rights reserved. Read more | |
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| Bradford's Crossword Solver's Dictionary. Collins Bradford's Crossword Solver's Dictionary © Anne Bradford, 1986, 1993, 1997, 2000, 2003, 2005, 2008 HarperCollins Publishers All rights reserved. Read more |
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