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Breakfast is the first meal of the day, preceding lunch or dinner and is eaten in the morning. The English word derives from idea of breaking the involuntary fast of sleep, thus signifying the first meal eaten after awakening. more...
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It thus conveys the exact literal meaning of the Vulgar Latin word disjejunare which, however, evolved via the French déjeuner to become the English word lunch.
History
The erosion of breakfast has been an ongoing trend in the West since at least the early 20th century, coinciding with later waking times than when most Westerners had agricultural occupations. Today, hampered by busy morning schedules, many neglect breakfast or skip it entirely. This trend now exists in industrialized nations worldwide, where it is accompanied frequently by replacing local breakfast traditions with modern Western-style foods, often packaged or pre-made. Nevertheless, many nutritionists consider breakfast a very important meal, since it provides vital nourishment and energy for starting the day. Studies have indicated that children and adolescents who usually have breakfast generally consumed more daily calories than those who skip this meal and, yet, are less likely to be overweight1. A meal can be considered breakfast if it satisfies 2 of the following 3 criteria. 1. It is the first meal of the day. 2. It is eaten before noon on the calendar day. 3. The meal consists of standard breakfast style food (for lists of food, see below).
Typical breakfasts by world regions
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 enjoyed. In Northern China breakfast fares typically include 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 xifan (a rice dumpling made by glutinous rice and yóutiáo (fried bread stick), salted jiacai (mustard greens), and dried pork mince as fillings), yóudoùfu fěnsī (a soup made by fried tofu and cellophane noodles), bāozi, plain rice congee/jook (zōu) 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 yóutiáo.
Read more at Wikipedia.org
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