Breakfast
is the first meal of the day, eaten in the morning. The word derives from the idea of
break
ing the involuntary
fast
of sleep.
Etymological information
English: 1463, from break (v.) + fast (n.). Cf. Fr. déjeuner "to breakfast," from L. dis-jejunare "to break the fast." The verb is from 1679. The English word derives from the concept that sleep prevents eating, thus an involuntary fast occurs during sleep; this fast is broken by the first meal - called
breakfast
.
Nutrition
In addition to the nutritional claims, there is concern that students who do not eat breakfast perform worse in school. Research has suggested that eating a meal before noon, consisting of standard breakfast-style foods is positively correlated with improved functioning of school-aged children. Skipping breakfast is also correlated with overweight.
The earliest record of the belief that breakfast is "the most important meal of the day" was made in the book
Die Verwandlung
by Franz Kafka in 1915: "Für den Vater war das Frühstück die wichtigste Mahlzeit des Tages." - "
For the father, breakfast was the most important meal of the day.
"
There is still skepticism of this mantra however. Some people say that nutritionists are using correlation fallacy when equating breakfast with good health or good school performance. Some studies have indicated that people who go without breakfast as a diet may eat foods with higher energy concentrations (fats and sugars), which ends up being less healthy. Along the same line of thinking, it has been suggested that children who do not eat breakfast may not do so because their bodies rebel against any morning activity, including breakfast and early classes.
Another hypothesis about breakfast is that it interrupts the body's cycle between SNS activity and PSNS activity. According to this line of thought, meals are naturally taken after activity involved in either hunting, gathering, and/or preparing the food needed and deviation from this gives the bodies stresses it has not evolved to handle. The first meal of the day ends the nightly PSNS activity (which increases the burning of fat) and thus ends the intense detoxification your body goes through at night.
Typical breakfasts by world regions
Africa
-
Eritrea & Ethiopia
. In Eritrea & Ethiopia, the typical breakfast consists of
injera
(flatbread made from teff) with condiments. Stews and porridges are also eaten.
-
Ghana
. In Ghana, the typical breakfast across the country includes omelets, a very sweet and dense bread, and tea. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors.
Asia
China, Taiwan, and Hong Kong
Chinese breakfasts vary greatly between different regions. Except for Hong Kong, Western types of breakfasts or their derivatives are rarely eaten. In Northern China breakfast fare typically includes
huājuǎn
,
mántou
(steamed breads),
shāobǐng
(unleavened pocket-bread with sesame),
bāozi
(steamed buns with meat or vegetable stuffing), with
Dòunǎi or dòujiāng
(soy milk) or tea served in Chinese style as beverages.
In Central and Eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of
ci fan tuan
, 由豆腐粉絲 →
yóudoùfu fěnsī
(a soup made by fried tofu and cellophane noodles), plain rice porridge (粥 →
zhōu
) served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk served with shāobǐng or 油條 →
yóutiáo
.
In Southeastern China such as Fujian province, breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs.
In Southern China represented by Guangdong province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with
yóutiáo
if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and could be served with or without
yóutiáo
. Other breakfast fares include rice noodle rolls (
cheong fun
) (served with Hoi sin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce),
fagao
(rice cakes),
jiānbǐng
(thin crispy omelets with fillings folded in),
lúobogāo
(turnip cakes) and
zòngzi
(another kind of rice cake). The
dim sum
breakfast, is a world in itself, and is often eaten as brunch at specialist restaurants.
In Taiwan, due to the influx of mainland Chinese in the aftermath of the Republic of China's retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese fare in addition to the traditional South eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Chinese descent, like Taipei.
Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong
cha chaan teng
breakfasts could consist of milk tea, coffee, or
yin-yeung
served with bread, ham, and fried eggs, and a bowl of
macaroni soup with ham
. This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served.
India
In East India (Orissa,Bengal) the most popular breakfast are Idly, Bara, Puri, and Upama. These are served with Ghuguni (Peas curry) or potato curry and also sweets like Rasogala and chenapoda.
In South India, the most popular breakfast is an assortment with several possible main dishes, such as
idlis
,
vadas
,
dosas
, salty pongal, and chapatis. These are most often served with hot
sambar
and at least one kind of
chutney
are the common items in Tamilnadu. Kerala breakast includes puttu (eaten with kadala, a spicy black-gram stew and/or ripe bananas), chappati (eaten with kadala), appam and stew, and other popular breakfast items like idli and dosa.
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables -- especially aloo sabzi. Puri and chholey is also a popular north-Indian breakfast, along with rajma-chawal. Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. Samosas, and combination of jalebi with yogurt (dahi-jalebi) comprise stand-alone breakfast items in U.P. and its surrounding parts. In Maharashtra, Poha, Upma, or Shira (similar to Kesaribath) is frequently eaten for breakfast.
Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. Tea is a staple item in breakfast. Kids are encouraged to drink milk instead of tea.
In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.
Japan
A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is
nattō
(a type of fermented soybeans), which is rarely eaten outside of breakfast. A typical Japanese restaurant breakfast presentation would be miso soup, rice with
nori
or other garnishes,
nattō
, grilled fish, raw
egg
, and a pickled vegetable. The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels world-wide. It is common in Japanese households to include left-over it
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