Wednesday, October 10, 2007

What's for Breakfast Mom?

I'm sure this is one statement we all have used at least once in our lifetime. (Probably many more times).

I guess what's for breakfast depands on who we are and what's available. Full breakfast of the English, such as eggs, bacon, and sausages, accompanied by toast and tea or coffee as well as the modern version of packaged cereal with cold milk, toast with a variety of spreads such as butter, jam, marmalade is most common. Or is it?

Different nations and races have their very own traditional breakfast dishes. For south Indians, Thosai, Idlis and Chutney or other dishes made from rice flour is most common. While North Indians use wheat flour for breads such as Chapatis and Naans.

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.

Indonesian breakfasts usually contain rice in some form. Some common dishes are nasi goreng, lontong sayur (rice cake wrapped in banana leaf with vegetables and coconut milk soup), and gado gado. In Jakarta nasi uduk would be served which consists of spiced milk and steamed rice served with fried fish or fried chicken, sliced cucumber, and sambal. Many Indonesians also enjoy bakmie ayam (chicken noodle) as well as an assortment of cakes in the morning.

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. Typical breakfast beverages are green tea (traditional) and coffee (modern).

In Korea, breakfast contains rice, soup, several kinds of Namul or seasoned vegetables, Kimchi (fermented, pickled vegetables), and grilled meat or fish. Traditionally, food eaten in the morning does not differ substantially from the other meals of the day (see Korean cuisine) though the number of dishes is fewer.

In Myanmar (formerly Burma), the traditional breakfast in town and country alike is htamin gyaw, fried rice with boiled peas (pè byouk), and yei nway gyan ( green tea) especially among the poor.

A favourite traditional breakfast in the Philippines consists of garlic fried rice, fried or scrambled eggs, and a choice of breakfast meat: beef tapa (like a fried beef jerky), pork tocino (caramelised pork), longaniza (breakfast sausage), dried salty, smoked fish, tinned sardines, sauteed corned beef, or crispy pork adobo, often with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaimada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee. Finally, there is champurrado, a local sweet chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) -- an unusual, though authentically Filipino combination.

The breakfast includes usually fresh(hot) bread, Rotti, Pittu (Rice or Manipittu - Eaten with Oxstripes) String Hoppers (With Milky Gravy), Hoppers, Rice or Green Grams. These are usually eaten with gravy (meat or vegetable), Sambol (Commonest - Coconut or Seeni (Onion fried with chilli and sugar), Maldive Fish) or with Juggery and Plantains.

In Cambodia, Laos, and Vietnam it is customary to eat soup for breakfast, as well as congee.

In case of Thailand, a variety of different food is served for breakfast since the country has opened to receive eating culture from many countries. Thai-Chinese people typically have congee/jook, boil-rice with fishes, pickles, dried shredded pork, dried shredded pork; dim-sum is also popular in some provinces particularly in the South of Thailand.

In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. In the cold parts, however, one might find a full English breakfast. The light breakfast consists of cereals, toast, fruit, and fruit juices rather than cooked items. Australians also enjoy a heavy breakfast with fried bacon, egg, mushroom, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast).

A typical Continental breakfast consists of coffee and milk (often mixed as Cappuccino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal. Some countries of Europe, such as Holland and those in Scandinavia, add a bit of fruit and cheese to the bread menu, occasionally even a boiled egg or a little salami. In Britain, a continental breakfast can include bacon, eggs, toast, a bit of broiled tomato, etc

The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as nutella or just with a bar of chocolate. Other common toppings include sliced meats and cheeses. Pastries and croissants may be served on Sundays, but are mostly not eaten on a regular day. To drink, the Belgians often enjoy coffee, tea, hot chocolate, water, or fresh juice with breakfast.

Dutch people typically eat sliced bread with 3 sorts of toppings: dairy products (numerous variations of cheese), meat products (a variety of cured meats and sliced meats), or sweet products/ semi-sweet products like jam, syrup (from sugar beet of fruit), honey, Bebogeen (a topping which is very sweet, sugar beets are adapted into caramel spread), Kokosbrood (Cocosbread, sliced pieces (just like sliced cheese) in which coconut is the main component) or peanut butter. Another type of sweet toppings are the chocolate-toppings.

A typical breakfast in Denmark, similar to its southern neighbor Germany, consists of bread rolls or toast with butter and Danish skæreost (slicing cheese), a buttery creamy white cheese (often Danish havarti or Danish tilsit), fruit jam, and a lot of coffee.

Breakfasts in other parts of Scandinavia besides Denmark can be quite ample. Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee, and tea. Filmjölk (Sweden) or kulturmelk (Norway), a cultured milk similar to buttermilk or yoghurt is often eaten with cereals. Whole-grain porridges are popular in Finland, also accompanied by this type of cultured milk.

In Iceland, pickled fish is a popular dish, particularly pickled herring. Pancakes are also eaten.

The typical German breakfast consists of bread rolls, butter, jam, ham, a soft-boiled egg, and coffee. A special breakfast treat is Affenbrot.

Swiss breakfasts are often similar to those eaten in neighboring countries. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli.

The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, sardines, tomatoes, Swiss cheese, and sliced pickles.

In Eastern European countries with cold climates, such as Russia, breakfasts tend to be substantial. Zavtrak may consist of hot oatmeal or kasha, eggs, cheese, cured meats or sausage, rye breads with butter, and coffee or tea.

In France a typical domestic breakfast will consist of cups of coffee, often café au lait, or hot chocolate. Bowls are rarely used these days. The main food consists of tartines — slices of baguette spread with jam — sometimes dunked, as well as brioches and other breads. Croissants are also traditional, as are other similar pastries such as pains au chocolat and pains aux raisins.

Various kinds of pastry constitute the traditional Greek breakfast. Tyropita, spanakopita, and bougatsa (particularly in Northern Greece) are eaten, usually accompanied with Greek coffee. Simpler breakfasts include honey, marmelade or nutella cream (as well a Greek variation thereof, Merenda) spread over slices of bread. Children typically drink chocolate or plain milk.

The traditional breakfast in Italy is simply Caffè e latte (hot coffee with milk) with bread or rolls, butter, and jam — known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with Nutella) and biscotti (cookies) are commonly eaten.

In Central Spain the traditional breakfast is chocolate con churros — hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile covered in sugar.

A Portuguese pequeno-almoço comes in two varieties: one eaten running to work and another, more time-consuming one, more common on the weekends. When rushed in the morning, a cup of yogurt, milk, coffee or both and some bread with butter, cheese or jam suffices. Given the time, additions include orange juice, croissants, different kinds of pastry, and/or cereal.

Turkish breakfast consists of fresh white sourdough bread, white cheese (feta), yellow cheese (kasar), fresh tomatoes, cucumbers, black and/or green olives, butter, honey, preserves, soujouk, salami, pastirma and a boiled egg — all accompanied by hot black tea in small tulip-shaped glasses.

In northern South America, maize-based breads, such as tortillas or arepas, may dominate or be augmented with wheat breads or pastries. Caffè, caffè e latte, chocolate, and tea are common beverages.

In Argentina, breakfast consists mainly of espresso coffee, café con leche, or yerba mate. There are also croissants, brioches, or facturas with dulce de leche, filled churros, French bread with jam and butter, grilled sandwiches of ham and cheese known as tostados, and sweet or salted cookies.

In Brazil, the common breakfast consists in bread and butter, toasted or not, alongside with coffee, black, or with milk. It can also have juice, usually of orange.

In Chile, breakfast is a light meal consisting of coffee or tea and 2 types of bread, called "Marraqueta" and "Hallulla".

In Costa Rica breakfast is traditionally Gallo Pinto which is pinto beans and rice. A preferred alternative is to substitute black beans for the pinto beans.

In Colombia there are various breakfast staples. In the Cundinamarca region people eat changua, a milk, scallion, and cheese soup.

In most Arab areas, the most popular breakfast by far is pita bread dipped in rich labneh, a type of creamy curd, or in olive oil and za'atar (a common Middle-Eastern spice mix). Other popular breakfast foods in the Mashriq include boiled eggs, olives, cheese and beans.

In Iran, a non-Arab country, varieties of Iranian flatbreads (naan), Iranian feta cheese (panir-e irani), butter (kareh), a variety of traditional marmelades (morabba) or jams, honey (angebin or asal), and hot tea are essential breakfast foods. Other foods, such as heavy cream, walnuts, hard and soft boiled eggs, and omlettes are also popular for breakfast.

In Egypt the traditional breakfast is ful medames: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic.

An Israeli breakfast typically consists of coffee, orange juice, fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs of your choice, and some small cookies or slices of cake. For an even fuller breakfast it might include hard-boiled eggs, cottage cheese, quark cheese, and Israeli salad.

Traditional breakfasts in the United States and Canada derive from the full English breakfast[citation needed] and feature predominantly sweet or mild-flavored foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain porridges, eggs, bacon, ham, small sausages, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, French toast, cornbread, English muffins, pastries (such as croissants, doughnuts, and muffins), and fruit. Coffee and tea are standard breakfast beverages.

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Oceana: Protecting the World's Oceans

1 comment:

Anji said...

Fascinating post! I'm not sure too many Brits eat a full 'English' breakfast nowadays - too much cholesterol.

I live in France now and most people I know drink from bowls at breakfast still and a lot of people who eat cerial will put the cerial into a cup add milk and eat!!

We eat cerial in our house (in a bowl), fortunately we can get most cerials here now - except shredded wheat!