The examples and perspective in this article may not represent a worldwide view of the subject.(August 2020) |
Part of a series on |
Meals |
---|
Meals |
Components and courses |
Related concepts |
Breakfast is a meal eaten in many countries around the globe at the beginning 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 to describe it, [1] :6 literally meaning "to break the fasting period of the prior night"; in Old English, the corresponding term was 'morgenmete', meaning "morning meal". [2]
In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. [3]
The traditional breakfast believed to have been cooked in ancient Egypt was 'foul' (also known as 'fool'; rather than poultry, this referred to fava beans), baladi bread, made from emmer wheat and falafel, and a mixture of fava beans with onions, garlic, parsley and coriander. [4]
In Greek literature, Homer makes numerous mentions of ariston, 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. [5] 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. [6] Eventually ariston was moved to around noon, and a new morning meal was introduced.
In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning. [5] Akratisma (ἀκρατισμός, akratismos) consisted of barley bread dipped in wine (ἄκρατος, akratos), sometimes complemented by figs or olives. [7] They also made pancakes called tēganitēs (τηγανίτης), tagēnitēs (ταγηνίτης). [8] or tagēnias (ταγηνίας), [9] all words deriving from tagēnon (τάγηνον), meaning "frying pan". [10] The earliest attested references on tagēnias are in the works of the 5th century BC poets Cratinus [11] and Magnes. [12] [13] [14] Another kind of pancake was staititēs (σταιτίτης), from staitinos (σταίτινος), "of flour or dough of spelt", [15] derived itself from stais (σταῖς), "flour of spelt". [16] Athenaeus in his Deipnosophistae mentions staititas topped with honey, sesame and cheese. [17] [18] [19]
Romans called breakfast jentaculum (or ientaculum). It was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before. [20] They also drank wine-based drinks such as mulsum, a mixture of wine, honey, and aromatic spices. [21] 1st century Latin poet Martial said that jentaculum as 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. [22]
Roman soldiers woke up to a breakfast of pulmentus, porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water. [23]
This section's factual accuracy is disputed .(June 2021) |
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 much 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. [24]
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 0.4 imperial gallons (1.8 l) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals. [25]
By the 15th century, breakfast in western Europe often included meat. [1] 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". [1]
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. [26]
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 pipe, and did not eat breakfast until noon. [27] At this time, it was documented that Egyptian breakfast foods included bread, cheese, eggs, butter, curds, clotted cream and stewed beans. [27] In addition, fava beans are an established national breakfast dish. [28]
In the Middle East region of Asia, Middle Eastern cuisine is popular.[ citation needed ] Iftar refers to the evening meal when Muslims break their sawm (fast) during the Islamic month of Ramadan. Iftar is one of the religious observances of Ramadan, and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with suhoor , an Islamic term referring to the meal consumed early in the morning by Muslims before sawm during daylight hours. The meal is eaten before fajr (dawn). [29]
In Japan, it is common to eat miso soup and rice porridge for breakfast. [30]
In the book The Bible cyclopædia (et al.) it was documented that circa 1843, poor Lebanese people would consume raw leeks with bread for breakfast. [31]
The croissant appears to have originated in Vienna, Austria, in 1683. [32] [33]
French breakfasts are often similar to what Americans call a continental breakfast. [34] French breakfast pastries include apple turnovers, brioche, croissant [35] and pain au chocolat. [36] Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875. [35]
The word waffle derives from the Dutch word "wafel", which itself derives from the Middle Dutch wafele, [37] and is likely the origin of the food as it is known today. [38]
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. [39] 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. [40]
The full breakfast is a staple of British cuisine, and typically consists of bacon, sausages and 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. [41] 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. [41] Tea eventually became more popular than chocolate as a breakfast drink. [41]
The first groups known to have produced maple syrup and maple sugar were 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. [42] [43]
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 flapjacks. It is said by Anita Stewart that the tradition of hearty cooking developed because of men needing the energy for manual labor. [44]
In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands. [45] Later pioneers consumed largely cornmeal-based breakfasts, and would also consume corn based meals such as oatmeal for dinner and lunch. [46] Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers. [46] Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone, corn dodgers, and hoe-cakes differed only in baking methods. [46] [47] 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. [48]
Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener. [49] Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed. [50] The reason for this movement towards cold breakfast cereals was inspired by the 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. [51] The first prepared cold breakfast cereal marketed to American consumers was created by Dr. John Harvey Kellogg, who introduced it in 1878 and named it granola. [52] The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States. [52]
Canned fruit juice became prominent as a breakfast beverage after the discovery of vitamins. [53] Circa 1900, orange juice as a breakfast beverage was a new concept. [52] The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies. [54] Additionally, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter. [50]
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.
Swedish cuisine is the traditional food of the Swedish. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Breakfast is the first meal of the day eaten after waking from the night's sleep, usually in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more "typical", or "traditional", breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
Porridge is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in milk. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by, European, Amerindian, African, and most recently Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with those of neighboring Ethiopia and other African countries in the region.
Serbian cuisine consists of the culinary methods and traditions of the Republic of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Byzantines, the Ottomans, the defunct state of Yugoslavia, and Serbia's Balkan neighbours. Historically, Serbian food was characterised by strong influence from Byzantine (Greek) and Mediterranean cuisines, but also by Ottoman (Turkish), and to a lesser extent Central European cuisine.
Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in spices, herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. It appears in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a "fry up" in most areas of Great Britain and Ireland, it is usually referred to as a full English breakfast in England, and as a "full Irish", "full Scottish", "full Welsh", "full Cornish", and "Ulster fry" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively.
Merienda is a light meal in southern Europe, particularly Spain, Portugal (merenda), Andorra (berenar) and Italy (merenda), as well as Hispanic America, the Philippines and Morocco and Brazil. Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world; or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, milk, hot chocolate, coffee, spirits, or other beverages.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Palestinian, Kurdish, and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
A meal is an eating occasion that takes place at a certain time and includes prepared food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal.