breakfast

In Old English, a regular morning meal was called {{lang|ang|morgenmete}},{{cite web | url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=breakfast&searchmode=none | title=Breakfast | publisher=Etymonline.com | access-date=February 2, 2013}} and the word dinner, which originated from Gallo-Romance desjunare ("to break one's fast"), referred to a meal after fasting.Albala, p. 21{{Cite journal |last1=Paoli |first1=Antonio |last2=Tinsley |first2=Grant |last3=Bianco |first3=Antonino |last4=Moro |first4=Tatiana |date=2019-03-28 |title=The Influence of Meal Frequency and Timing on Health in Humans: The Role of Fasting |journal=Nutrients |language=en |volume=11 |issue=4 |pages=719 |doi=10.3390/nu11040719 |issn=2072-6643 |pmc=6520689 |pmid=30925707 |doi-access=free }} Around the mid-13th century, that meaning of dinner faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal.Anderson, p. 5

{{Main|Ancient Egyptian cuisine}}

In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs.{{cite book | title=Food in the Ancient World | last= Alcock | first = Joan | page= 181 | isbn = 0-313-33003-4 | publisher = Greenwood Press| location = Westport, CT | year = 2006}}

The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possibly the ancestor of today's ful medames), baladi bread, made from emmer wheat, and falafel, and a mixture of fava beans with onions, garlic, parsley and coriander.{{cite web |url=https://www.arabamerica.com/the-most-famous-traditional-egyptian-breakfast-foul-and-falafel/#:~:text=Taameya%2FFalafel%20is%20another%20Egyptian%20breakfast%20favorite.%20Taameya%2FFalafel%20is,onion%2C%20and%20garlic%2C%20giving%20its%20vibrant%20green%20color. |title=The Most Famous Traditional Egyptian Breakfast—Foul and Falafel |author=Elnasharty, Tasnim |date=11 March 2020 |work=www.arabamerica.com |accessdate=24 May 2021}}

{{Main|Ancient Greek cuisine}}

In Greek literature, there are numerous mentions of {{Transliteration|grc|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.Anderson, p. 9 The opening prose of the 16th book of the Odyssey mentions breakfast as the meal being prepared in the morning before attending to one's chores.Homer (2005) The Odyssey. London: Macmillan. p. 265. {{ISBN|1909621455}} Eventually {{Transliteration|grc|ariston}} was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called {{Transliteration|grc|akratisma}} was typically consumed immediately after rising in the morning. {{Transliteration|grc|Akratisma}} ({{lang|grc|ἀκρατισμός}}, {{Transliteration|grc|akratismos}}) consisted of barley bread dipped in wine ({{lang|grc|ἄκρατος}}, {{Transliteration|grc|akratos}}), sometimes complemented by figs or olives.Flacelière R. La Vie quotidienne en Grèce au temps de Périclès. Paris: Hachette, 1988 (1st edn. 1959). p. 205. {{ISBN|2-01-005966-2}}, translated in English as Daily Life in Greece at the Time of Pericles. London: Phoenix Press, 2002 {{ISBN|1-84212-507-9}} They also made pancakes called {{Transliteration|grc|tēganitēs}} ({{lang|grc|τηγανίτης}}), {{Transliteration|grc|tagēnitēs}} ({{lang|grc|ταγηνίτης}}),[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fths ταγηνίτης], Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus or {{Transliteration|grc|tagēnias}} ({{lang|grc|ταγηνίας}}),[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fas ταγηνίας], Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus all words deriving from {{Transliteration|grc|tagēnon}} ({{lang|grc|τάγηνον}}), meaning "frying pan".[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dta%2Fghnon τάγηνον], Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus The earliest attested references on {{Transliteration|grc|tagēnias}} are in the works of the 5th century BC poets CratinusCratinus, [https://archive.org/stream/comicorumatticor01kockuoft#page/52/mode/1up 125], Comicorum Atticorum Fragmenta and Magnes.Ricotti, Eugenia Salza Prina (2007) [https://books.google.com/books?id=iJWhUOazBvsC&dq=tagenites&pg=PA111 Meals and recipes from ancient Greece]. Getty Publications. p. 111. {{ISBN|0892368764}}Dalby, Andrew (1996) Siren feasts: a history of food and gastronomy in Greece. Routledge. p. 91. {{ISBN|9780415156578}}Spiller, Gene A. (1991) [https://books.google.com/books?id=3Y9PAltb6B0C&dq=teganites++pancake&pg=PA34 The Mediterranean diets in health and disease]. AVI/Van Nostrand Reinhold. p. 34. {{ISBN|0442004494}} Another kind of pancake was {{Transliteration|grc|staititēs}} ({{lang|grc|σταιτίτης}}), from {{Transliteration|grc|staitinos}} ({{lang|grc|σταίτινος}}), "of flour or dough of spelt",[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%2Ftinos σταίτινος], Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus derived itself from {{Transliteration|grc|stais}} ({{lang|grc|σταῖς}}), "flour of spelt".[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%3Ds σταῖς], Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus Athenaeus in his Deipnosophistae mentions {{Transliteration|grc|staititas}} topped with honey, sesame and cheese.Atheneaus, [https://www.perseus.tufts.edu/hopper/text?doc=Ath.+646b&fromdoc=Perseus%3Atext%3A2008.01.0405 The Deipnosophists, 646b], on PerseusDalby, Andrew (2003) [https://books.google.com/books?id=FtIXAe2qYDgC&dq=tagenites+staitites+pancake&pg=PA71 Food in the ancient world from A to Z]. Routledge. p. 71. {{ISBN|0415232597}}Athenaeus and Olson, S. Douglas (2011) The Learned Banqueters, Volume VII: Books 13.594b-14, Loeb Classical Library. pp. 277–78. {{ISBN|0674996739}}

{{Main|Ancient Roman cuisine}}

Romans called breakfast {{lang|la|ientaculum}}. It was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before.Albala, p. 20 They also drank wine-based drinks such as {{lang|la|mulsum}}, a mixture of wine, honey, and aromatic spices.{{cite book | last=Riley|first=H.T. |title= The Comedies of Plautus |location = London |publisher= Henry G. Bohn | year= 1852}} 1st century Latin poet Martial said that {{lang|la|ientaculum}} was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal.{{cite book | last=Becker |first=B. A.|url=https://archive.org/details/b29319560|title= Roman Scenes of the Time of Augustus; With Notes and Excursus Illustrative of the Manners and Customs of the Romans |location =London|publisher= John w. Parker |year =1844 |page= 357}}

Roman soldiers woke up to a breakfast of {{lang|la|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.Katz, Solomon H. and Weaver, William Woys (2002) Encyclopedia of Food and Culture. Vol 1. p. 244. Charles Scribner & Sons. {{ISBN|0684805685}}

{{Main|Medieval cuisine}}{{Disputed section|date=June 2021}}File:Medieval baker.jpg with his apprentice. As seen in the illustration, round loaves were among the most common.]]

In the European Middle Ages, breakfast was commonly eaten by working people, as well as children, the elderly, the sick, while the upper classes didn't 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. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages.{{cite book | last=Hammond|first= P.W. |title= Food & Feast in Medieval England |location = Phoenix Mill |publisher= Alan Sutton | year= 1993}}

File:Café na fazenda (1), N.ELAC.jpg

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 {{convert|0.4|impgal|L}} of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.{{cite book | last=Hicks|first=M.A. |title= Revolution and consumption in late medieval England |location = Woodbridge |publisher= Boydell Press | year= 2001}}

By the 15th century, breakfast in western Europe often included meat.Anderson, p. 11 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; it was believed that coffee and tea aid the body in "evacuation of superfluities".Anderson, p. 12

{{Main|African cuisine|Arab cuisine}}

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.Goodhugh, p. 779

{{Main|Egyptian cuisine}}

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.Goodhugh, p. 843 At this time, it was documented that Egyptian breakfast foods included bread, cheese, eggs, butter, curds, clotted cream and stewed beans. In addition, fava beans are an established national breakfast dish.Bsisu, May (2005). [https://books.google.com/books?id=3BiX3o1VXfAC&q=breakfast&pg=PA4 The Arab Table: Recipes and Culinary Traditions]. HarperCollins. p. 105. {{ISBN|0060586141}}

{{Main|Asian cuisine}}

File:A traditional family breakfast in the Isan, Thailand.JPG region of Thailand]]

In the Middle East region of Asia, {{Transliteration|ar|Iftar}} refers to the evening meal when Muslims break their {{Transliteration|ar|sawm}} (fast) during the Islamic month of Ramadan. {{Transliteration|ar|Iftar}} is one of the religious observances of Ramadan, and is often done as a community, with people gathering to break their fast together. {{Transliteration|ar|Iftar}} is done right after {{Transliteration|ar|Maghrib}} (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with {{Transliteration|ar|suhoor}}, an Islamic term referring to the meal consumed early in the morning by Muslims before {{Transliteration|ar|sawm}} during daylight hours. The meal is eaten before {{Transliteration|ar|fajr}} (dawn).{{Cite web|url=http://www.bbc.co.uk/schools/religion/islam/ramadan.shtml|title=BBC — Schools — Religion — Islam|access-date=11 April 2010}}

File:Traditional Levantine Breakfast with a Variety of Local Delights.jpg

{{See also|Israeli breakfast}}

{{See also|Breakfast by country#Japan}}

In Japan, it is common to eat miso soup and rice porridge for breakfast.{{cite journal|last=Kenney-Herbert|first=Arthur|year=1885|title=Culinary Jottings For Madras|journal=Culinary Jottings, A Treatise for Anglo-Indian Exiles|issue=1}}

{{Main|Lebanese cuisine}}

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.Goodhugh, p. 755

{{Main|European cuisine}}

File:Savoury part of sea breakfast on Viking Gabriella.jpg]]

{{Main|Austrian cuisine}}

The croissant appears to have originated in Vienna, Austria, in 1683.Calvel, Raymond (2001). [https://books.google.com/books?id=xe0HePwpQrwC&dq=austria%2C+croissant&pg=PA141 The Taste of Bread]. Springer. p. 141. {{ISBN|0834216469}}Scott-Hamilton, Carolyn (2012). [https://books.google.com/books?id=6rGLWOlJax8C&dq=austria%2C+croissant&pg=PA115 The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World]. Fair Winds. p. 115. {{ISBN|1610581741}}

{{Main|French cuisine}}

File:Petit dejeuner.jpg

French breakfasts are often similar to the continental breakfast.Kittler, Pamela Goyan; Sucher, Kathryn P. (2007). [https://books.google.com/books?id=eKdbaMY5AHEC&dq=breakfast%2C+france&pg=PA151 Food and Culture]. Cengage Learning. p. 151. {{ISBN|049511541X}} French breakfast pastries include apple turnovers, brioche, croissantClarke, Stephen (2012). [https://books.google.com/books?id=o6Rn-0WTQukC&dq=french+breakfast,+history&pg=PT273 1000 Years of Annoying the French.] Open Road Media. p. (unlisted). {{ISBN|1453243585}} and pain au chocolat.Edelstein, Sari (2010). [https://books.google.com/books?id=lj0CeaIIETkC&dq=breakfast+history%2C+france&pg=PA138 Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals]. Jones & Bartlett Learning. p. 138. {{ISBN|0763759651}} Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875.

{{Main|Dutch cuisine}}

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

The word waffle derives from the Dutch word {{lang|nl|wafel}}, which itself derives from the Middle Dutch {{lang|dum|wafele}},{{cite web|url=http://www.merriam-webster.com/dictionary/waffle|title=Definition of waffle|publisher=Merriam-Webster|access-date=2013-04-09}} and is likely the origin of the food as it is known today.Duda, Carlene (2007). [https://books.google.com/books?id=mY8iKyFNV7QC&dq=waffle,+breakfast&pg=PT95 Beyond Oatmeal: 101 Breakfast Recipes]. Cedar Fort. p. 83. {{ISBN|1599550180}}.

{{Main|British cuisine}}

File:British breakfast.jpg with fried eggs on toast, sausage, bacon, mushrooms, baked beans, hash browns, and tomato|alt=Beans, sausages, hashbrowns, mushrooms, tomatoes, various meats, and two eggs sitting on toast.]]

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.{{cite book|last=Lind|first=L. R.|title=On the Care of the Aged; and Maximianus, Elegies on Old Age and Love|year=1988|isbn=0871691825|publisher=American Philosophical Society|location=Philadelphia|page=247}} 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.Albala, p. 25

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. Tea, chocolate and coffee were introduced to Great Britain in the mid-1600s, and in the 1700s coffee and chocolate were adopted as breakfast drinks by the fashionable.Mason, Laura (2004). [https://books.google.com/books?id=9rFIyN1OWfQC&dq=breakfast%2C+drinks&pg=PA34 Food Culture In Great Britain]. pp. 34–35. Greenwood Publishing Group. {{ISBN|031332798X}} Tea eventually became more popular than chocolate as a breakfast drink.

{{main|Cuisine of the Americas#North America|l1=Cuisine of the Americas{{spaced ndash}}North America}}

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.{{Cite book |last=Ciesla |first=William M |title=Non-wood forest products from temperate broad-leaved trees |year=2002 |publisher=Food and Agriculture Organization of the United Nations |isbn=978-92-5-104855-9|pages=37, 104}}{{cite web|title=History|url=http://www.mi-maplesyrup.com/about/history.htm|publisher=Michigan Maple Syrup Association|access-date=20 November 2010|url-status=dead|archive-url=https://web.archive.org/web/20110525093903/http://www.mi-maplesyrup.com/about/history.htm|archive-date=25 May 2011}}

{{Main|Canadian cuisine}}

File:Lumberjacks.jpg

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.{{cite web|title=Big Breakfasts, Dinner Dates, Fish & the Dishes Read more: Lumberjack Breakfast – Origin of the Term Lumberjack Breakfast|date=16 May 2008|url=http://www.esquire.com/style/answer-fella/lumberjack-breakfast-0608|publisher=Esquire|access-date=8 October 2013}}

{{Main|Mexican cuisine}}

A typical Aztec breakfast often included corn porridge with honey and chillies, or tortillas with beans and salsa.{{cite web|title=What Did the Aztecs Eat and Drink? Mexican Food of the Middle Ages|date=3 May 2020|url=https://www.historyhit.com/mexican-food-of-the-middle-ages-what-did-the-aztecs-eat-and-drink/|publisher=Historyhit|access-date=1 January 2021}}

Chilaquiles are a staple breakfast dish that dates back to the times of the Aztecs; they consist of tortilla chips (locally known as "totopos") slathered in salsa and usually come with a side of refried beans. Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, crema, diced onion, or chopped cilantro (coriander) leaves.{{cite web|title=Chilaquiles: History & Tradition|date=9 December 2016|url=http://chilatruck.com/chilaquiles-history-tradition/|access-date=1 January 2021}} Eggs are also a staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include huevos rancheros and "huevos con tortilla", which are scrambled eggs fried alongside pieces of corn tortillas.

Breakfast cereals are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast.{{cite journal|title=Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content|date=16 August 2017|pmc=5579677|last1=Nieto|first1=C.|last2=Rincon-Gallardo Patiño|first2=S.|last3=Tolentino-Mayo|first3=L.|last4=Carriedo|first4=A.|last5=Barquera|first5=S.|journal=Nutrients|volume=9|issue=8|page=884|doi=10.3390/nu9080884|pmid=28813010|doi-access=free}}

{{Main|List of American breakfast foods}}

{{further|Cuisine of the United States}}

{{See also|Breakfast cereal|List of breakfast cereals}}

File:Egg and cheese breakfast sandwich.jpg, egg and cheese breakfast sandwich]]

File:Cereal with Milk (Unsplash).jpg

In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands.Serna-Saldivar, Sergio O. (2012). [https://books.google.com/books?id=oz4orP4ZOOYC&dq=breakfast%2C+waffle%2C+netherlands&pg=PA270 Cereal Grains: Laboratory Reference and Procedures Manual]. CRC Press. p. 270. {{ISBN|143985565X}} Later pioneers consumed largely cornmeal-based breakfasts, and would also consume meals such as oatmeal for dinner and lunch.{{cite web|url=https://www.cbsnews.com/news/history-of-breakfast-in-america/|title=History Of Breakfast In America|date=November 6, 2009|work=The Early Show|publisher=CBS|access-date=10 April 2013}} Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers. Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes.{{cite book|last=Hundley|first=Daniel R|editor=Henry B. Price|title=Social Relations in Our Southern States|publisher=H. B. Price|url=https://archive.org/details/socialrelations01hundgoog|location=New York|page=[https://archive.org/details/socialrelations01hundgoog/page/n47 87]|year=1860}} 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.{{cite book|last=Cook|first=Maud C.|url=https://archive.org/details/breakfastdinners00cook|title=Breakfast, Dinner, and Supper, or What to Eat and How to Prepare it|year=1897|publisher=J. H. Moore|location=Philadelphia|page=328}}

Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener.Smith, Andrew F. (1999). [https://archive.org/details/poppedculturesoc00smit/page/57 Popped Culture: The Social History of Popcorn in America]. Univ of South Carolina Press. pp. 57–59. {{ISBN|1570033005}} Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed.Drowne, Kathleen Morgan; Huber, Patrick (2004). [https://books.google.com/books?id=CecCHiI95dYC&dq=breakfast%2C+tomato+juice&pg=PA122 Nineteen Twenties]. Greenwood Publishing Group. p. 122. {{ISBN|0313320136}}. 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.{{cite book|last=Lincoln|first=Mary Johnson|title=Mrs. Lincoln's Boston Cook Book: What To Do and What Not To Do in Cooking|url=https://archive.org/details/mrslincolnsbost00lincgoog|year=1884|publisher=Roberts Bros.|location=Boston|page=110}} 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.Sivulka, Juliann (2011). [https://books.google.com/books?id=JxEYoXo8YB0C&dq=breakfast%2C+history%2C+orange+juice&pg=PA88 Soap, Sex, and Cigarettes: A Cultural History of American Advertising]. Cengage Learning. pp. 87–90. {{ISBN|113331113X}} The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.

Canned fruit juice became prominent as a breakfast beverage after the discovery of vitamins.Smith, Andrew F. (2007). [https://books.google.com/books?id=AoWlCmNDA3QC&dq=CARNATION+Breakfast+Drink&pg=PT95 The Oxford Companion to American Food and Drink]. Oxford University Press. p. 69. {{ISBN|0195307968}}. C. 1900, orange juice as a breakfast beverage was a new concept. The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies.Smith, Andrew F. (2013). [https://books.google.com/books?id=_N_Ak67zQ_4C&dq=breakfast,+history,+orange+juice&pg=PT191 Drinking History: Fifteen Turning Points in the Making of American Beverages]. Columbia University Press. p. (unlisted). {{ISBN|0231530994}} Additionally, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.

Haitian spaghetti is a common breakfast dish in Haitian cuisine.{{Cite web |last=Lamour |first=Joseph |date=2024-02-26 |title=My mom's Haitian spaghetti recipe started a century ago with an assassination |url=https://www.today.com/food/essay/haitian-spaghetti-history-rcna138878 |access-date=2024-04-27 |website=Today |language=en}}{{Cite book |last=Long |first=Lucy M. |url=https://books.google.com/books?id=DBzYCQAAQBAJ&q=spaghetti&pg=PA257 |title=Ethnic American Food Today: A Cultural Encyclopedia |date=2015-07-17 |publisher=Rowman & Littlefield |isbn=978-1-4422-2731-6 |pages=257+ |language=en}}{{Cite book |last1=Wong |first1=Cecily |title=Gastro Obscura |last2=Thuras |first2=Dylan |last3=Obscura |first3=Atlas |date=12 October 2021 |publisher=Workman |isbn=978-1-5235-0219-6 |pages=371 |chapter=Spaghetti with hot dogs for breakfast |chapter-url=https://books.google.com/books?id=YcUZEAAAQBAJ&dq=espageti+haiti&pg=PA371}}{{Cite web |last=Lorell |first=Clair |date=2021-05-25 |title=Fritai Opens With Haitian Spaghetti and Clairin Cocktails in Treme |url=https://nola.eater.com/2021/5/25/22452306/haitian-restaurant-fritai-opens-treme-nola-charly-pierre |access-date=2024-04-27 |website=Eater New Orleans |language=en}}

While breakfast is commonly referred to as "the most important meal of the day",{{cite journal | title=Breakfast: a good habit, not a repetitive custom |vauthors=Giovannini M, Verduci E, Scaglioni S, Salvatici E, Bonza M, Riva E, Agostoni C | journal=J Int Med Res |pages=613–24 | year=2008 | volume=36 | issue=4 | pmid=18652755 | doi=10.1177/147323000803600401|s2cid=30558064 | doi-access=free }}{{cite news|url=http://news.bbc.co.uk/2/hi/health/2824987.stm|title=Breakfast is 'most important meal'|date= 7 March 2003|publisher=BBC|access-date=3 June 2009}} some contest the positive implications of its "most important" status.{{cite news | url=https://www.nytimes.com/2016/05/24/upshot/sorry-theres-nothing-magical-about-breakfast.html | title=Sorry, There's Nothing Magical About Breakfast | work=The New York Times | date=23 May 2016 | access-date=23 May 2016 | author=Carroll AE}}

Some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome.{{cite journal | title=The Effects of Breakfast Consumption and Composition on Metabolic Wellness with a Focus on Carbohydrate Metabolism |vauthors=Maki KC, Phillips-Eakley AK, Smith KN | journal=Adv Nutr | year=2016 | volume=7 | issue=3 |pages=613S–21S| doi=10.3945/an.115.010314 | pmid=27184288|pmc=4863265 }}

Memory was found to be adversely affected in subjects of a study who had not eaten their breakfast (q.v. also Studies using mice under this heading). Intelligence was not affected.{{cite journal |last1=Benton |first1=D |last2=Parker |first2=P Y |title=Breakfast, blood glucose, and cognition |journal=The American Journal of Clinical Nutrition |date=1 April 1998 |volume=67 |issue=4 |pages=772S–778S |doi=10.1093/ajcn/67.4.772S |pmid=9537627 |doi-access=free }} Children aged within 8 and 11 years were found to have differing brainwave; EEG activity states, causative to breakfast consumption. Non-breakfasting children were observed to have higher activity of upper and lower theta wave, alpha wave, and delta wave, which indicated a causative relationship of breakfast consumption to memory function in the subjects.{{cite journal |last1=Pivik |first1=R.T. |last2=Tennal |first2=Kevin B. |last3=Chapman |first3=Stephen D. |last4=Gu |first4=Yuyuan |title=Eating breakfast enhances the efficiency of neural networks engaged during mental arithmetic in school-aged children |journal=Physiology & Behavior |date=June 2012 |volume=106 |issue=4 |pages=548–555 |doi=10.1016/j.physbeh.2012.03.034 |pmid=22504496 |s2cid=19638958 }}

A review of 47 studies associating breakfast to (i) nutrition, (ii) body weight and (iii) academic performance found amongst those who had eaten breakfast: (i) better nutrition profiles, many studies found less weight (ii) irrespective of greater calorific consumption per day, although a number did not find this correlation, (iii) studies suggested a possible link to better academic performance in the breakfast eating groups (q.v. Benton and Parker 1998, under this heading).{{cite journal |last1=Rampersaud |first1=Gail C. |last2=Pereira |first2=Mark A. |last3=Girard |first3=Beverly L. |last4=Adams |first4=Judi |last5=Metzl |first5=Jordan D. |title=Breakfast Habits, Nutritional Status, Body Weight, and Academic Performance in Children and Adolescents |journal=Journal of the American Dietetic Association |date=May 2005 |volume=105 |issue=5 |pages=743–760 |doi=10.1016/j.jada.2005.02.007 |pmid=15883552 }}

The influence of breakfast on managing body weight is unclear.{{cite journal|vauthors=Leidy HJ, Gwin JA, Roenfeldt CA, Zino AZ, Shafer RS | title=Evaluating the Intervention-Based Evidence Surrounding the Causal Role of Breakfast on Markers of Weight Management, with Specific Focus on Breakfast Composition and Size | journal=Adv Nutr | year= 2016 | volume= 7 | issue= 3 | pages= 563S–575S | pmid=27184285 | pmc=4863262 | doi=10.3945/an.115.010223}}{{cite journal |vauthors=Sievert K, Hussain SM, Page MJ, Wang Y, Hughes HJ, Malek M, Cicuttini FM |title=Effect of breakfast on weight and energy intake: systematic review and meta-analysis of randomised controlled trials |journal=BMJ (Clinical Research Ed.) |volume=364 |pages=l42 |date=January 2019 |pmid=30700403 |pmc=6352874 |doi=10.1136/bmj.l42}}

Present professional opinion is largely in favor of eating breakfast, but skipping breakfast might be better than eating unhealthy foods.{{cite journal |last1=Pifferi |first1=Fabien |last2=Aujard |first2=Fabienne |title=Caloric restriction, longevity and aging: Recent contributions from human and non-human primate studies |journal=Progress in Neuro-Psychopharmacology and Biological Psychiatry |date=December 2019 |volume=95 |pages=109702 |doi=10.1016/j.pnpbp.2019.109702 |pmid=31325469 |s2cid=197404162 }}

{{Portal|Food}}

{{div col|colwidth=30em}}

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

{{div col end}}

{{reflist}}

• {{cite book|ref=Albala | last= Albala | first= Ken | title= Hunting for Breakfast in Medieval and Early Modern Europe |year= 2002 |location = Devon, UK|url=https://scholarlycommons.pacific.edu/cgi/viewcontent.cgi?article=1034&context=cop-facbooks}}
• {{cite book|ref=Anderson|author=Anderson, Heather Arndt |year=2013|url=https://books.google.com/books?id=5LghYCqDJw8C |title=Breakfast: A History|publisher=AltaMira Press|isbn=978-0759121652}}
• {{cite book|ref=Goodhugh|editor1=Goodhugh, William|editor2=Cooke Taylor, William|year=1843|url=https://books.google.com/books?id=2tEOAAAAQAAJ |title=The Bible cyclopædia: or, Illustrations of the civil and natural history of the sacred writings|publisher= Oxford University}}

{{Sister project links |wikt=breakfast|commons=Category:Breakfast|b=Cookbook:Breakfast|n=no|q=Breakfast|s=no|v=no|voy=no|species=no|d=y}}

• {{cite book |last=Kealey |first=Terence |author-link=Terence Kealey |title=Breakfast Is a Dangerous Meal: Why You Should Ditch Your Morning Meal for Health and Wellbeing |date=2016 |publisher=Fourth Estate |location=London |oclc=994867927 |isbn=978-0008172343}}
• History of breakfast
• [https://rowman.com/ISBN/9780759121638 Breakfast: A History]. {{ISBN|9780759121638}}
• [https://books.google.com/books?id=_5B-MAEACAAJ&q=meal+history,+breakfast The English Breakfast: The Biography of a National Meal, with Recipes]. {{ISBN|0857854542}}
• [https://books.google.com/books?id=IH6KFJ4Om0oC&dq=breakfast+history&pg=PA142 Eating History: Thirty Turning Points in the Making of American Cuisine]. {{ISBN|0231140932}}
• [https://books.google.com/books?id=fJ_JDp9OgJEC&dq=meal+history%2C+breakfast&pg=PA24 Food and Cooking in Victorian England: A History]. {{ISBN|0275987086}}
• [https://books.google.com/books?id=KwtE4v_qS4EC&dq=meal+history,+breakfast&pg=PT363 Cuisine and Culture: A History of Food and People]. {{ISBN|1118098757}}
• [https://books.google.com/books?id=D7IhN7lempUC&dq=meal+history%2C+breakfast&pg=PA179 Ency Kitchen History] {{ISBN|0203319176}} (scroll down in preview)
• [https://books.google.com/books?id=QmevzbQ0AsIC&dq=meal+history%2C+breakfast&pg=PA184 A History of Food]. {{ISBN|144430514X}}
• [https://books.google.com/books?id=m2MDbbzwXaQC&dq=meal+history%2C+breakfast&pg=PA57 Southern Food: At Home, on the Road, in History]. {{ISBN|0807844179}}
• [https://books.google.com/books?id=WHKScx-5jSUC&dq=meal+history,+breakfast&pg=PT132 Internal Cleansing, Revised 2nd Edition]. {{ISBN|0307874419}}
• [https://books.google.com/books?id=RVSBSwAACAAJ Corn Meal for Breakfast, Dinner, Supper]. {{ISBN|1149900814}}
• Albala, Ken (2008). [https://books.google.com/books?id=yJAgAQAAIAAJ&q=history+of+pancake Pancake: A Global History]. Reaktion Books.
• History of breakfast cereal
• [https://books.google.com/books?id=gtqEWcA73BEC&dq=history+of+breakfast+cereal&pg=PA615 Handbook of Cereal Science and Technology]. {{ISBN|0824782941}}
• [https://books.google.com/books?id=WKY0h5YrQVwC&dq=history+of+breakfast+cereal&pg=PA645 Chemistry and Technology of Cereals as Food and Feed]. {{ISBN|0442308302}}
• [https://books.google.com/books?id=bcaXzXPP8ooC&dq=history+of+breakfast+cereal&pg=PA15 An Uncommon History of Common Things]. {{ISBN|1426204205}}
• [https://books.google.com/books?id=zqWSQ6BkJAcC&dq=history+of+breakfast+cereal&pg=PA171 An Irresistible History of Southern Food: Four Centuries of Black Eyed Peas, Collard Greens, and Whole Hog Barbecue]{{Dead link|date=October 2023 |bot=InternetArchiveBot |fix-attempted=yes }}. {{ISBN|1609491939}}
• [https://books.google.com/books?id=XMA9gYIj-C4C&dq=meal+history%2C+breakfast&pg=PA261 Foods and Nutrition Encyclopedia, Volume 1]. {{ISBN|0849389801}}
• Other sources
• [https://books.google.com/books?id=JgEXRkCfISsC&q=ricore%2C+breakfast&pg=PA14 Joie de Vivre: Simple French Style for Everyday Living]. {{ISBN|1439106843}}.
• {{cite book|last1=Kealey|first1=Terence|author-link1=Terence Kealey|title=Breakfast is a Dangerous Meal: Why You Should Ditch Your Morning Meal For Health and Wellbeing|date=2016|publisher=Fourth Estate|location=London|oclc=994867927 |isbn=978-0008172343}}

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