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Breakfast

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For other uses, see Breakfast (disambiguation).
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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 vegetables, 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]

Africa

Acarajé
Moi moi

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 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

htamin jaw - leftover or cold rice fried with onions and boiled peas from a streethawker is quick and popular.

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]

  • Kao hnyin baung with fried fish on a banana leaf
    Kao hnyin baung with fried fish on a banana leaf
  • Kao hnyin baung with baya jaw
    Kao hnyin baung with baya jaw
  • Ngacheik paung with pèbyouk (boiled peas) and toasted sesame
    Ngacheik paung with pèbyouk (boiled peas) and toasted sesame
  • Nan bya with hseik-tha supyouk (mutton soup)
    Nan bya with hseik-tha supyouk (mutton soup)
  • Fried chapati with mushy peas (pèbyouk)
    Fried chapati with mushy peas (pèbyouk)
  • Htat ta ya or flaky multilayered fried paratha
    Htat ta ya or flaky multilayered fried paratha
  • Mini eeja gway (youtiao)
    Mini eeja gway (youtiao)
  • Mohinga with fritters
    Mohinga with fritters

China

As China is made up of many distinct provinces each with their own unique cuisine, breakfast in China can vary significantly from province to province. In general, basic choices include sweet or salty pancakes, soup, deep fried bread sticks or doughnuts (youtiao), buns, porridge, and fried or soup-based noodles.[14] These options are often accompanied by tea or sweetened soy bean milk. However, condiments for porridge and the soup base tends to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces.

In Guangdong and Hong Kong, breakfast can include dim sum, which are delicate little snacks that can be steamed, deep fried, and boiled. Due to the difficulty and skill involved in preparation, they are often only prepared at restaurants. Similar to Spanish Tapas, dim sum involve countless different ingredients and are prepared in numerous different forms from delicately-wrapped baby shrimp steamed dumplings to sweet water chestnut cake. Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. Iron Buddha tea is the most common accompaniment, but other teas such as pu'er and oolong is also common.[15] Fried and rice-based noodles and cakes are generally more popular in this region than in other parts of China.

Due to Western influence in Hong Kong, the city also boasts a large selection of popular breakfast fusion dishes from macroni and chinese ham in chinese chicken broth to Hong Kong-style French toast deep fried and slathered in generous amounts of peanut butter, honey, and butter. Porridge and fried bread sticks are also very popular. However, unlike the rest of China, condiments in breakfast porridge are kept very simple.

Moving north to central and eastern China, soup, fried tofu, and noodles become more popular. Breakfast can also include plain rice porridge accompanied by a variety of side dishes including duck eggs and pickled vegetables.

Moving further north to northern China, wheat-based noodles and more pig fat is used to reflect the climate and conditions of the region. Also popular among the north are steamed buns stuffed with meat or vegetables.

In addition to dim sum and other breakfast options, one option that is very unique to China and found throughout the country is the zongzi. The zongzi is pyramid-shaped and consists of sticky rice wrapped in bamboo or reed leaves that can contain sweet or savory stuffings. As a result, they can both be served as the main course of a breakfast or as a dessert depending on the ingredients used. They are particularly popular in Zhejiang and the surrounding areas.

Japan

A complete traditional Japanese kaiseki breakfast at a ryokan in Kyoto.

Breakfast in modern Japanese households comes in two major variations, roughly Japanese style or Western style.[16] Japanese style breakfasts are eaten widely in Japan, but these days they're more confined to weekends and non-working days.[16] Modern Japanese households with younger couples prefer Western-style breakfasts because they are generally less time-consuming.[16]

The normative Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like takuan or umeboshi ).[16][17] A raw egg and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice[16] to make golden colored tamago kake gohan, whilst the nori, sheets of dried seaweed, is used to wrap rice.[16] Grilled fish and Japanese (green tea) is often served as well.[17]

Western styled breakfasts in Japanese households are similar to those in the US. 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.[16]

Traditional Japanese inns (like ryokan) serve complete traditional breakfast.[16] Western styled hotels and restaurants in Japan generally offer a mix of Western and Japanese style.[16]

  • A traditional Japanese breakfast. Steamed white rice, a bowl of miso soup, and a slice of grilled salmon.
    A traditional Japanese breakfast. Steamed white rice, a bowl of miso soup, and a slice of grilled salmon.
  • A Japanese breakfast.
    A Japanese breakfast.
  • A Western style breakfast in a ferry in Japan. A slice of toast, a fried egg, sliced vegetables, a cup of corn soup, and a drink(a coffee or a tea).
    A Western style breakfast in a ferry in Japan. A slice of toast, a fried egg, sliced vegetables, a cup of corn soup, and a drink(a coffee or a tea).

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 cereals, 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.[18] 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.[19]

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.[20] 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[21] and some in small towns.

Continental breakfast

A continental breakfast consists of slices of cheese and cold meat, often with a croissant or bread roll, and an accompaniment of coffee. Although this is the traditional breakfast of mainland Europe, these breakfasts are quite popular in the United Kingdom.[22] Continental breakfasts may feature other starchy foods, such as pastries.[23] This type of breakfast is often complimentary at hotels in North America.[citation needed]

Latin America

Cuba

Cuban bread

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.[24]

Brazil

A traditional brazilian breakfast

The typical brazilian Breakfast consists of coffee with milk or hot chocolate and bread filled with butter, or pão de queijo, and sometimes biscuits, corn flakes and orange juice. The Café Colonial is very popular in the southern states with strong German immigration.

Oceania

Australia

Cornflakes with milk
Porridge with milk
Scrambled eggs and pre-made pastries
An example of a country breakfast in U.S. This includes waffles with fruit and sausage patties.
Toast with vegemite

Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. While very few Australians today would recall this breakfast format, the steak-and-eggs breakfast has survived as the customary pre-landing breakfast of the United States Marine Corps, due to the Marines having copied it from Australian soldiers when the two countries campaigned together during the Pacific War.[25][26]

The majority of urban Australians eat cold commercially prepared cereal with pasteurised milk or yoghurt and/or toast with preserves such as marmalade or vegemite[27] for breakfast.[28] 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.[29] 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.[30] 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.[29] 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.[31] 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.[32] 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.[33]

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 extent, pineapple or apple juice, are drunk by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours.[34] 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."

See also

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    • References

    1. ^ "breakfast - definition of breakfast by the Free Online Dictionary, Thesaurus and Encyclopedia". Thefreedictionary.com. Retrieved 28 March 2012.
    2. ^ "History of breakfast". Retrieved 21 April 2011.
    3. ^ "Why is breakfast the most important meal of the day?". Mayo Clinic. Retrieved 3 June 2009.
    4. ^ "Breakfast is 'most important meal'". BBC. 7 March 2003. Retrieved 3 June 2009.
    5. ^ "Breakfast In Africa". mrbreakfast.com. Retrieved 31 August 2010.
    6. ^ "Africa :: Nigeria". cia.gov.
    7. ^ Dosti, Rose (25 February 1988). "Nigerian Bean Cakes Make a Hearty Breakfast". Los Angeles Times. Retrieved 15 January 2012.
    8. ^ "Foods and Drinks". Motherland Nigeria. Retrieved 15 January 2012.
    9. ^ "A taste of Senegal: exotic and tantalizing,..", Prepared Foods, May, 2008
    10. ^ a b c d Kong, Foong Ling (2002). The Food of Asia. Tuttle Publishing. p. 24. ISBN 978-0-7946-0146-1. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
    11. ^ Lane, Jo (28 February 2012). "A taste of Yangon: 6 must-try Burmese dishes". Travel Wire Asia. Hybrid News Limited. Retrieved 29 April 2012.
    12. ^ Tin Cho Chaw (22 May 2009). "burmese paratha". Retrieved 29 April 2012.
    13. ^ Köllner, Helmut (1998). Myanmar (Burma). Hunter Publishing. p. 215. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
    14. ^ "Chinese Cuisine". Retrieved 28 June 2012.
    15. ^ "A Taste of Chinese Breakfast". Retrieved 28 June 2012.
    16. ^ a b c d e f g h i "Michael Ashkenazi, Jeanne Jacob(2003), Food culture in Japan., pp.119–120". Books.google.co.jp. Retrieved 29 June 2012.
    17. ^ a b "Nobuo Akiyama, Carol Akiyama（1999）, Learn Japanese (Nihongo): the fast and fun way., p.123". Books.google.co.jp. Retrieved 29 June 2012.
    18. ^ Dr E. J. C. Kendall, (1955) Scurvy during some British polar expeditions, 1875–1917 Polar Record, 7 , pp 467-485
    19. ^ "Danish Food Culture: Breakfast". Denmark.dk. Retrieved 28 February 2009. [dead link]
    20. ^ Do we Greeks eat breakfast? Eleftherotypia newspaper
    21. ^ "Hidden milk shop in Athens(in Greek)" (in Template:El icon). Dailysecret.com. Retrieved 28 March 2012.{{cite web}}: CS1 maint: unrecognized language (link)
    22. ^ "Continental breakfast photograph". Shutterstock.com. Retrieved 28 March 2012.
    23. ^ "Difference between Continental and English breakfast". Travelwebdir.com. 8 October 2007. Retrieved 28 March 2012.
    24. ^ Grupo 2: — Span201.002 – Patterson[dead link]
    25. ^ "Steak and Eggs Landing Party Breakfast at Monroe VFW hall - MonroeTalks.com calendar, powered by Helios Calendar". Monroetalks.com. 24 March 2012. Retrieved 29 June 2012.
    26. ^ "Terranova, a Remembrance - Steven J. Morabito - Google Books". Books.google.com.au. 16 December 2008. Retrieved 29 June 2012.
    27. ^ "Vegemite". About-australia-shop.com. Retrieved 28 March 2012.
    28. ^ Australia. Lonely Planet. 2004. p. 72. ISBN 1-74059-447-9.
    29. ^ a b "What Australians eat for breakfast: an analysis of data from the 1995 National Nutrition Survey". Retrieved 29 June 2012.
    30. ^ "What Do Australians Eat? Discover Australia Favorite Foods". Start-a-new-life-in-australia.com. Retrieved 28 March 2012.
    31. ^ "Report Shows Eating Breakfast Helps Children's Adademic Performance" (PDF). Retrieved 29 June 2012.
    32. ^ New Zealand. Lonely Planet. 2002. p. 79. ISBN 1-74059-196-8.
    33. ^ "Fonterra takes fresh look at school milk - National - NZ Herald News". Nzherald.co.nz. 15 December 2011. Retrieved 28 March 2012.
    34. ^ "Specialty Coffee Statistics". e-importz.com. Retrieved 25 March 2012.

    Further reading

    Rampersaud GC, Pereira MA, Girard BL, Adams J, Metzl JD (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. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)

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