breakfast
American Heritage Dictionary:
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break·fast
(brĕk'fəst) 
n.
The first meal of the day, usually eaten in the morning.
v., -fast·ed, -fast·ing, -fasts. v.intr.
To eat breakfast: We breakfasted on the terrace.
v.tr.
To provide breakfast for.
n.
The first meal of the day, usually eaten in the morning.
v., -fast·ed, -fast·ing, -fasts. v.intr.
To eat breakfast: We breakfasted on the terrace.
v.tr.
To provide breakfast for.
[Middle English brekfast : breken, to break; see break + faste, a fast (from Old Norse fasta, to fast).]
breakfaster break'fast·er n.Related Videos:
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breakfast
Oxford Food & Fitness Dictionary:
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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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breakfast
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From our Archives: Today's Highlights, May 31, 2007
Gale Encyclopedia of Food & Culture:
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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:
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breakfast
IN BRIEF: The first meal of the day.
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."
LearnThatWord.com is a free vocabulary and spelling program where you only pay for results!
Random House Word Menu:
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categories related to 'breakfast'
- Eating Verbs - breakfast: eat morning meal
- Cuisines, Meals, and Restaurants - breakfast: morning meal
See crossword solutions for the clue Wikipedia on Answers.com:
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Breakfast
For other uses, see Breakfast (disambiguation).
| Part of a series on |
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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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Africa
Breakfast in Africa varies greatly from region to region.[5]
Nigeria
Nigeria has over 250 different ethnic groups,[6] 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.[7] 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.[8]
Senegal
Breakfast typically includes coffee, with dried milk and abundant sugar, accompanied by baguette[9] 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.[citation needed]
Asia
Burma
In Burma, the traditional breakfast in town and country alike is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor.[10]
Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame.[10] Equally popular is the purple variety known as nga cheik cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as baya jaw (urad dal) go with all of them.
Nan bya or naan (Indian-style flatbreads) again with pè byouk or simply buttered is served with Indian tea or coffee. It also goes very well with hseiksoup (mutton soup).[10]
Fried chapati, blistered like nan bya but crispy, with pè byouk and crispy fried onions is a popular alternative.[11]
Htat ta ya, lit. "a hundred layers", is flaky multilayered fried paratha served with either pè byouk or a sprinkle of sugar.[12]
Eeja gway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite.[10]
Mohinga,[13] perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour and/or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea (pè jan jaw), urad dal (baya jaw) or gourd (bu jaw), boiled egg and fried fish cake (nga hpè jaw).
Another dish, growing in popularity because of its healthier composite and economic friendliness, is the Rakhine Mont-de, a variant of Mohinga, but lighter. It consists of thin rice noodles eaten with clear soup, made from boiled ngapi and lemon grass. Toasted fish flakes, from snakefish and green and red chili paste are also added, with seasoning. Rakhine Mont-de is also called ar-pu-shar-pu (literally "hot throat", "hot tongue") because of its heavy use of spicy ingredients. A salad version also exists. It is now available in many cities and towns across Burma.[citation needed]
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Kao hnyin baung with fried fish on a banana leaf
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Kao hnyin baung with baya jaw
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IMG ngacheikpaung.JPG
Ngacheik paung with pèbyouk (boiled peas) and toasted sesame
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Nan bya with hseik-tha supyouk (mutton soup)
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Fried chapati with mushy peas (pèbyouk)
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Htat ta ya or flaky multilayered fried paratha
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Mini eeja gway (youtiao)
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Mohinga with fritters
Japan
Breakfast in modern Japanese households comes in two major variations, roughly Japanese style or Western style.[14] Japanese style breakfasts are eaten widely in Japan, but these days they're more confined to weekends and non-working days.[14] Modern Japanese households with younger couples prefer Western-style breakfasts because they are generally less time-consuming.[14]
The normative Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like takuan or umeboshi ).[14][15] A raw egg and nori are often served.[14] Raw egg is to be beaten in a small bowl and to be poured on the hot rice,[14] to make golden colored tamago kake gohan. Nori, sheets of dried laver, is to wrap rice.[14] It includes often a slice of grilled fish.[14] We must not forget some Japanese tea (green tea).[15]
Western styled breakfasts in Japanese households are similar to those in the U.S. Japanese children often eat cornflakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice.[14]
Traditional Japanese inns (like ryokan）serve complete traditional breakfast.[14] Western styled hotels and restaurants in Japan generally offer a mix of Western and Japanese style.[14]
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A traditional Japanese breakfast. Steamed white rice, a bowl of miso soup, and a slice of grilled salmon.
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A Japanese breakfast.
Europe
Britain
In the United Kingdom, the classic breakfast has been the "full English breakfast", which involves fried egg, scrambled egg or poached egg with bacon and sausages, usually with mushrooms, tomatoes, fried bread, black and/or white pudding, and toast, however in present times this is now eaten more often reserved for weekends, holidays, or eaten away from home in so-called 'greasy spoon' venues due to the time required to prepare all the ingredients. Toast with marmalade , jam (fruit conserves) or the savoury spread Marmite, or breakfast cereals with milk are now much more common daily breakfasts, with yoghurt and muesli also popular.[citation needed] Before the arrival of American-style breakfast cerals, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (namely cabbage) and potatoes that hadn't been eaten the night before were often served re-fried; which became 'bubble-and-squeak'.[citation needed] Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy.[16] Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring) with poached egg and toast, and kedgeree, ( a smoked haddock, egg and rice dish originating in Colonial India). Most British breakfasts are consumed with tea (white - with milk), coffee or fruit juice.[citation needed]
Denmark
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. Oat meal, cereals, youghurt and øllebrød, are also popular options. Weekends or festive occasions may call for Danish pastries (wienerbrød) or a bitters, such as Gammel Dansk.[17]
Greece
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.[18] 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.[citation needed]
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[19] and some in small towns.
Continental breakfast
A continental breakfast consists of a slice of cheese and cold meat, often with a croissant or bread roll. Although this is the traditional breakfast of mainland Europe, these breakfasts are quite popular in the United Kingdom.[20] Continental breakfasts may feature other starchy foods, such as pastries.[21] This type of breakfast is often complimentary at hotels in North America.[citation needed]
Latin America
Cuba
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.[22]
Oceania
Australia
The majority of urban Australians eat a cold commercially prepared cereal with pasteurised milk or yoghurt and/or toast with preserves such as marmalade or vegemite[23] for breakfast.[24] Two of the most common cereals are cornflakes and a type of biscuit made from wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. This weekday morning meal is often eaten "on the run" which means either in the kitchen or while getting ready for the day's activities, and children often skip breakfast.[25] While not unusual, a cooked breakfast is more likely to be eaten in the weekends or on special occasions either at home or at a cafe.[26] A cooked breakfast is usually egg based, but may also include sausage, bacon, breakfast steaks, mushrooms, tomato, hash browns and pancakes, similar to the British cooked breakfast but perhaps more like the American. Breakfast habits differ more between age groups than between cities.[25] Black tea prepared with milk is a typical drink served with the Australian "brekkie" or freshly brewed coffee rather than instant as in the UK, but other beverages are common too, such as juice.[citation needed]
New Zealand
Breakfast in New Zealand is very similar to the Australian breakfast, cornflakes or Weet-bix which is often served with added sugar and milk. The range of processed breakfast cereals is vast and children are more likely to eat those that contain added sugar.[27] New Zealanders, particularly in winter, are likely to eat a hot oat cereal called "porridge". Porridge is typically served with milk, brown sugar, fruit and/or yoghurt. Sliced bread which has been toasted and topped with preserves or spreads is a common alternative breakfast. Eating breakfast at a restaurant was unheard of until the 1990's, however cafes which serve breakfast until midday or all day are now common.[28] The Big Breakfast is the main item at cafes, which is similar to the British Cooked Breakfast, except that it seldom includes black pudding. Other common menu items are: eggs done how you like, eggs benedict, beans on toast, pancakes, cereal and yoghurt, and smoothies. Breakfast nearly always includes coffee, tea or both, with children drinking milk either on their cereal, in a glass or hot milo. Recent concern has been raised about the cost of milk and some families being unable to afford it.[29]
United States and Canada
Breakfast will often consist of either a cereal-based dish or an egg-based dish. Coffee is the most common breakfast beverage amongst adults, but is not popular with children. Orange juice and, to a lesser extend, pineapple or apple juice, are drunk by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours.[30] The way in which breakfast eggs are prepared ranges from the simple and intuitive, such as scrambled or fried, to the unique, such as eggs benedict. Breakfast omelettes are also very popular, especially the Western or Denver omelette, which contains ham, peppers, and onions. Steak is a popular accompaniment to eggs outside of the northeast, where it is relatively rare. Bacon, hash browns, toast, and sausage links are all very commonly served alongside eggs. Cereal-based dishes include waffles, pancakes, French toast, and cereal with milk. Foods typically considered to be breakfast foods are often available all day at diners, leading to them being consumed at novel times, which is likely responsible for the term "breakfast for dinner."
Gallery
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A full English breakfast with scrambled eggs, sausage, black pudding, bacon, mushrooms, baked beans, hash browns, and half a tomato
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A traditional Japanese breakfast for a tourist at buddist temple Chion-in. Rice, Japanese pickles (umeboshi and takuan), a slice of grilled salmon, egg, nori, some vegetable (perhaps a kind of いんげん (Phaseolus vulgaris）with sesame powder, and a tea.
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Tielsche kermiskoek, a honey cake from Tiel, Netherlands
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A breakfast containing a waffle with the Harvard University crest. Photo taken in Currier House of Harvard College
See also
References
- ^ "breakfast - definition of breakfast by the Free Online Dictionary, Thesaurus and Encyclopedia". Thefreedictionary.com. http://www.thefreedictionary.com/breakfast. Retrieved 2012-03-28.
- ^ "History of breakfast". http://www.breakfastpanel.org/history-of-breakfast/. Retrieved 21 April 2011.
- ^ "Why is breakfast the most important meal of the day?". Mayo Clinic. http://www.mayoclinic.com/health/food-and-nutrition/AN01119. Retrieved 3 June 2009.
- ^ "Breakfast is 'most important meal'". BBC. 7 March 2003. http://news.bbc.co.uk/2/hi/health/2824987.stm. Retrieved 3 June 2009.
- ^ "Breakfast In Africa". mrbreakfast.com. http://www.mrbreakfast.com/w_africa.asp. Retrieved 31 August 2010.
- ^ "Africa :: Nigeria". cia.gov. https://www.cia.gov/library/publications/the-world-factbook/geos/ni.html.
- ^ Dosti, Rose (25 February 1988). "Nigerian Bean Cakes Make a Hearty Breakfast". Los Angeles Times. http://articles.latimes.com/1988-02-25/food/fo-44786_1_nigerian-bean-cakes. Retrieved 15 January 2012.
- ^ "Foods and Drinks". Motherland Nigeria. http://www.motherlandnigeria.com/food.html. Retrieved 15 January 2012.
- ^ "A taste of Senegal: exotic and tantalizing,..", Prepared Foods, May, 2008
- ^ a b c d Kong, Foong Ling; Ming Tsai, Chiong Liew (2002). The Food of Asia. Tuttle Publishing. pp. 24. ISBN 978-0-7946-0146-1.
- ^ Lane, Jo (28 February 2012). "A taste of Yangon: 6 must-try Burmese dishes". Travel Wire Asia (Hybrid News Limited). http://www.travelwireasia.com/5870/burmese-food/. Retrieved 29 April 2012.
- ^ Tin Cho Chaw (22 May 2009). "burmese paratha". http://www.hsaba.com/blog/new-recipes/burmese-paratha. Retrieved 29 April 2012.
- ^ Köllner, Helmut; Axel Bruns (1998). Myanmar (Burma). Hunter Publishing. pp. 215.
- ^ a b c d e f g h i j k Michael Ashkenazi, Jeanne Jacob(2003), Food culture in Japan., pp.119–120 [1]
- ^ a b Nobuo Akiyama, Carol Akiyama（1999）, Learn Japanese (Nihongo): the fast and fun way., p.123 [2]
- ^ Dr E. J. C. Kendall, (1955) Scurvy during some British polar expeditions, 1875–1917 Polar Record, 7 , pp 467-485
- ^ "Danish Food Culture: Breakfast". Denmark.dk. http://www.denmark.dk/en/menu/About-Denmark/The-Danes/Traditions-Food/Danish-Food-Culture/Breakfast/. Retrieved 28 February 2009.[dead link]
- ^ Do we Greeks eat breakfast? Eleftherotypia newspaper
- ^ "Hidden milk shop in Athens(in Greek)" (in (Greek)). Dailysecret.com. http://www.dailysecret.com/secrets/krummeno-galaktopoleio/. Retrieved 2012-03-28.
- ^ "Continental breakfast photograph". Shutterstock.com. http://www.shutterstock.com/pic-52849790/stock-photo-continental-breakfast-croissant-coffee-jam-and-orange-juice.html. Retrieved 2012-03-28.
- ^ "Difference between Continental and English breakfast". Travelwebdir.com. 2007-10-08. http://www.travelwebdir.com/articles/breakfast--continental-english-whats-the-difference-1031.htm. Retrieved 2012-03-28.
- ^ Grupo 2: — Span201.002 – Patterson[dead link]
- ^ "Vegemite". About-australia-shop.com. http://about-australia-shop.com/vegemite.htm. Retrieved 2012-03-28.
- ^ Australia. Lonely Planet. 2004. p. 72. ISBN 1-74059-447-9.
- ^ a b http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1022&context=hbspapers
- ^ "What Do Australians Eat? Discover Australia Favorite Foods". Start-a-new-life-in-australia.com. http://www.start-a-new-life-in-australia.com/what-do-australians-eat.html#axzz1nFH8YjRH. Retrieved 2012-03-28.
- ^ http://www.ana.org.nz/documents/BreakfastReportPressRelease.pdf
- ^ New Zealand. Lonely Planet. 2002. p. 79. ISBN 1-74059-196-8.
- ^ "Fonterra takes fresh look at school milk - National - NZ Herald News". Nzherald.co.nz. 15 December 2011. http://www.nzherald.co.nz/nz/news/article.cfm?c_id=1&objectid=10773332. Retrieved 2012-03-28.
- ^ "Specialty Coffee Statistics". e-importz.com. http://www.e-importz.com/Support/specialty_coffee.htm. Retrieved March 25, 2012.
Further reading
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:
Top
Breakfast
Dansk (Danish)
n. - morgenmad
v. intr. - indtage morgenmad, spise morgenmad
v. tr. - spise morgenmad med
idioms:
- breakfast television morgen-tv, morgenfjernsyn
Nederlands (Dutch)
ontbijt(en)
Français (French)
n. - petit déjeuner
v. intr. - prendre le petit déjeuner
v. tr. - prendre le petit déjeuner
idioms:
- breakfast television programme matinal de la télévision
Deutsch (German)
n. - Frühstück
v. - frühstücken
idioms:
- breakfast television Frühstücksfernsehen
Ελληνική (Greek)
n. - πρόγευμα, πρωινό
v. - προγευματίζω, παίρνω πρωινό
idioms:
- breakfast television πρωινή ζώνη τηλεόρασης
Italiano (Italian)
fare colazione, colazione
idioms:
- breakfast television televisione mattutina
Português (Portuguese)
n. - desjejum (m)
v. - tomar o desjejum
idioms:
- bed and breakfast acomodação (f) e alimentação (f)
- breakfast television programas (m pl) de televisão transmitidos pela manhã
Русский (Russian)
завтракать, завтрак
idioms:
- bed and breakfast полупансион
- breakfast television утреннее телевидение
Español (Spanish)
n. - desayuno
v. intr. - desayunarse
v. tr. - desayunar
idioms:
- breakfast television la televisión de por la mañana
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:
- breakfast television 晨间电视
中文（繁體）(Chinese (Traditional))
n. - 早餐
v. intr. - 吃早餐
v. tr. - 為...供應早餐
idioms:
- breakfast television 晨間電視
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:
- breakfast television 早朝のテレビ番組
- dog's breakfast めちゃくちゃ
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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