From Wikipedia, the free encyclopedia
  (Redirected from Continental breakfast)
Jump to: navigation, search



Effect on health[edit]

Some nutritional experts have long 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, weight, and cardiac health.[5][6][7] The nutritionist Monica Reinagel has argued the metabolic benefits have been exaggerated, noting the improvement in cognition has been found among children, but is much less significant among adults. Reinagel also explains that the link between skipping breakfast and increased weight is likely behavioral—compensating with snacks and/or eating more later—and therefore not inevitable.[8] Some say that skipping breakfast may even lead to diabetes as well as coronary disease.[9]

Sub-Saharan Africa[edit]

Breakfast in Africa varies greatly from region to region.[10]




Breakfast typically consists of café Touba,[a][14] spiced coffee with abundant sugar sometimes consumed with dried milk,[15] or kinkeliba tea.[16] Small beignets and fresh fruit, including mangoes and bananas, are often part of a simple breakfast, and are accompanied by baguette[17] with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese.


Canjeero (injera), a popular dish in Somalian cuisine.



In Uganda, most tribes have different cuisines but the most popular breakfast dishes are Porridge and Katogo. Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil.[21] While Katogo is made from matoke (green bananas), peeled and cooked in the same pot with a sauce( Beef, peanuts, beans or greens). Katogo is served with tea or juice.[22] Both dishes are popular in all regions of Uganda.



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

In Burma, the traditional breakfast is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor.[23]

Glutinous rice or kao hnyin is steamed and wrapped in banana leaf often served with peas as kao hnyin baung with a sprinkle of crushed and salted toasted sesame. [23] Equally popular is the purple variety of rice known as nga cheik which is cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions. Assorted fritters such as baya jaw (urad dal)is often served as a compliment.








Hong Kong[edit]





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

Breakfast in modern Japanese households comes in two major variations: Japanese-style and Western-style.[30] Japanese-style breakfasts are eaten widely in Japan, but are often eaten only on weekends and non-working days.[30] Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare.[30]

The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like takuan or umeboshi).[30][31] A raw egg and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice[30] to make golden colored tamago kake gohan, whilst the nori (sheets of dried seaweed) is used to wrap rice.[30] Grilled fish and Japanese green tea is often served as well.[31]

Western-style breakfasts in Japanese households are similar to those in the United States. 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.[30]

Traditional Japanese inns (like ryokan) serve complete traditional breakfast.[30] Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese-styles.[30]





A typical south Indian breakfast consists of idli, vada and/or dosa[34] coupled with chutney and sambar. Many variations of these dishes exist such as Rava idli, Thayir Vadai (Yoghurt vada), Sambar vada and Masala Dosa. Other popular south Indian breakfast items are Pongal, Bisibelebath (Sambar Rice), Upma, and Poori. The state of Kerala has some special breakfast items such as appam, puttu,[35] idiyappam and palappam.[34]

A typical north Indian breakfast may either be a type of Paratha or Roti served with a vegetable curry, curd and pickles.[36] There are several varieties of parathas available depending on the type of stuffing such as Aloo (potato) Paratha, Paneer (cottage cheese) Paratha, Mooli (radish) Paratha etc.[37] Other popular breakfast items in the north are Poori Bhaji, Poha and Bhindi Bhujia.[38][39]

Among Bengalis( people belonging to west Bengal), rooti and curry are the general variants in breakfast. The menu may also include "indian french toast" , chire bhaja ( flaked rice fried in oil and salt is added to it according to taste ),[40] boiled eggs. In some households the leftover rice from last night is fried with onions, turmeric and mustard seeds for breakfast.

In Western India, a Gujarati household may serve Dhoklas, Khakhras or Theplas for breakfast, the most popular of which is Methi Thepla.[41][42][43]

In Maharashtra typical breakfast (Nashta) consists of 'Kande Pohe','Upma, 'Ukkad', Thalipeeth,[44]'Spiced Puree'. Sometimes 'Chapati Bhaji' or 'Chapati roll with tea' becomes breakfast.





Middle East and North Africa[edit]

Arab countries[edit]



Msemen, a common breakfast in Moroccan cuisine.



Iranian people generally eat different kinds of breads, cheese, butter, traditional marmalade, fruit preserves, jam, honey, clotted cream and hot tea as breakfast. Frequently breakfast can be as simple as feta cheese and jam on lavash.[47] They often prefer to drink their hot black tea with sugar. Their traditional foods for breakfast are haleem or kale pache.


The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv culture, and Levantine cuisine. It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg) [48][49][50][51][52] and bread, served with spreads like butter, jam or honey. The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included.[48][50][51][52][53][54] Cheeses include, at the very least, cottage cheese, quark or fromage blanc, and a local variety of gouda, and often Tzfatit and labneh too. Side dishes including pickled olives and herring may also be served. Typical Middle Eastern mezze such as Israeli salad, hummus, tehina and baba ghanoush,[53] as well as Shakshouka and a variety of salads[49] may also be served.[50][53][55] The meal is most often accompanied by coffee, tea and orange juice.

A breakfast buffet at a hotel in Haifa, Israel

Israeli hotels usually present this type of breakfast as a buffet.[48][49] Restaurants may prefer a pre-set "Israeli Breakfast" menu item.[55]

A typical Israeli meal could be either dairy- or meat-based, but not both. Hence it never include meats, kosher or otherwise.


A continental 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.[56] It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal.[57] Some countries of Europe add a bit of fruit and cheese to the bread menu, occasionally even a boiled egg or a little salami.[citation needed]




A typical breakfast in Denmark consists of slices of rye bread ('rugbrød') with yellow cheese, a soft boiled egg - or more rarely - ham, salami or liver spread ('leverpostej') or it may consist of breakfast cereals such as oatmeal, corn flakes, youghurt being popular options. White bread or bread rolls (rundstykker) with yellow cheese and different kinds of jams, usually made from berries or citrus fruits, and other toppings, accompanied by coffee, or tea. Weekends or festive occasions may call for Danish pastries (wienerbrød), chocolate, or a bitters, such as Gammel Dansk.[59]





Germany and Austria[edit]

German breakfast foods







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 hazelnut chocolate spread or butter and jam) and biscotti (cookies) are commonly eaten. Hot coffee may be sometime replaced by hot tea, depending on personal taste. Children often drink hot chocolate, plain milk, hot milk with barley coffee, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino and cornetto (frothed hot milk with coffee, and a pastry).[67] It is very common for Italians to have a quick breakfast snack during the morning (typically a panino, or bread roll).


Typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs or cheese. Same as in Finland it is often buttered with margarine. Curd mixed with vegetables and salt as well as other sour milk products are very popular as well. Very often light oat porridge is eaten too.[68] In general light, sour and salty tasting food is common for morning meal. Latvians usually drink coffee for breakfast.







80% of Norwegians eat breakfast daily, mostly at home. The most common breakfast is open sandwiches, often whole wheat bread, with cheese like brunost and Norvegia, cold cuts,[72] leverpostei, jam etc. Common drinks are water, coffee, milk and juice. Another common breakfast is breakfast cereals like corn flakes eaten with milk, kulturmelk or yogurt. Whole-grain porridges with regular milk or butter are popular. More ample breakfasts may include fish, cheese, eggs, bacon, breads, hot and cold cereals eaten in various combinations.[68]







Southeastern Europe[edit]







Swiss breakfasts are often similar to those eaten in neighboring countries. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli[79] (Birchermüesli in Swiss German), introduced in 1900 by Maximilian Bircher-Benner for patients in his hospital.


The city of Van is known for especially lavish Turkish breakfasts.

In Turkish cuisine, a typical breakfast consists of bread, cheese (beyaz peynir, kaşar etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sucuk (spicy Turkish sausage), pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A common Turkish speciality for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups (çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup and a national delicatesy tarhana soup (Turkish cereal food consisting of flour yoghurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, sheep's head soup are also traditionally very common all over the Turkey for breakfast. The Turkish word for breakfast, kahvaltı, means "before coffee," (kahve, 'coffee'; altı, 'under').,[80] but since after the First World War, during which the Ottoman Empire lost its coffee-producing territories, tea has displaced coffee as the everyday hot drink in Turkey.

United Kingdom and Ireland[edit]

Further information: Full breakfast

In the United Kingdom, the classic breakfast has been the "full breakfast", or the "full English", which involves fried egg, scrambled egg or poached egg with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black and/or white pudding and toast. The preparation effort involved, along with concerns over the fried nature of the dish, means this is often reserved for indulgent occasions such as weekends and holidays, or eaten away from home in cafes, or previously in so-called 'greasy spoon' venues. It is possible, however, to cook a healthy and nutritious version by grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein and toast abound. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages instead. At its most extensive it consists of eggs, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links and fried bread.

Another traditional British breakfast consists of porridge. 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'.[81] Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy.[82] Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring) with poached egg and toast, and kedgeree (a Scoto-Indian smoked haddock, egg and rice dish originating in Colonial India). Most British breakfasts are consumed with tea, coffee or fruit juice.[81]

In the contemporary UK&I, a weekday breakfast may involve a cereal dish, such as muesli, porridge or cereal, or toast, or bagels spread with jam or marmalade. Tea and coffee remain equally popular accompaniments.

In Old English, breakfast was known as morgenmete, meaning "morning meal".[3]

Continental breakfast in the United Kingdom and Ireland[edit]


A continental breakfast normally consists of slices of cheese and cold meat, cereal, fruit and drinks like coffee, tea or fruit juices.[83] Although this is the traditional breakfast in parts of continental Europe, elsewhere these breakfasts are common only in the hospitality sector (particularly in economy and limited service hotels with no restaurant, as they require little preparation).

Continental breakfasts may feature starchy foods such as pastries.[84] The continental breakfast frequently features a croissant.



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.[85]

Dominican Republic[edit]

Dominican Mangú



A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and fried dumplings.[87]

North America[edit]


Mexican Huevos Rancheros

A traditional Mexican breakfast consists of eggs prepared in different ways (like Huevos Rancheros), accompanied by beans with chile and tortillas. Also very traditional, Chilaquiles (pieces of corn tortilla with a cheese and chile sauce) and "entomatadas" (a variation of the spicy enchiladas.) [88]

United States (and Canada)[edit]

An example an American diner breakfast, with overeasy eggs, home fries, bacon and buttered toast.

Breakfast will often consist of either a cereal-based dish or an egg-based dish. However, pancakes, waffles, and variants of the Full breakfast and continental breakfast are also prevalent. Coffee is the most common breakfast beverage amongst adults, but is not popular with children. Tea is also widely consumed during breakfast. Orange juice and, to a lesser extent, pineapple or apple juice, are consumed by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours.[89] Milk is also widely consumed, drunk either plain or prepared with various flavorings, such as chocolate or strawberry. The average starting time for breakfasts has been found to be at 8:12 a.m. This varies from 8:08 a.m. in the South to 8:17 a.m. in the West.[90]

In the Southeastern United States, grits and biscuits are popularly eaten at breakfast.[91]

In many regions around the country, particularly those with large Jewish populations, the bagel, a ring-shaped bread product, is a common breakfast item. A bagel is often topped with seeds, such as sesame or poppy, or other spiced toppings, and is traditionally served sliced in half and spread with butter or cream cheese.

Central America[edit]


In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk called (pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flower known as "hojaldres." Another traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat.

Corn tortillas with steak and onions from Panama

As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kind of sausages like "chorizo" or "morcilla" are the most popular. These are also accompanied by: slices of green plantain or cooking plantain, "patacones" (double fried plantain), "carimañolas" (yuca filled with meat), as well as different bread pastries both savory and sweet. These large breakfasts are normally reserved for special occasions while everyday breakfasts consist of more traditional food from the west like toast, ham, cheese, jam etc.


Costa Rica[edit]

Gallo pinto






Huevos divorciados from Guatemala




Baleadas from Honduras





Cornflakes with milk
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.[97][98]

The majority of urban Australians eat commercially prepared cereal with pasteurised milk or yogurt and/or toast with preserves such as marmalade or vegemite[99] for breakfast.[100] 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. 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.[101] A cooked breakfast can include sausage, bacon, breakfast steaks, mushrooms, tomato, hash browns and pancakes, similar to both the British and American cooked breakfast. Breakfast habits differ more between age groups or families than between cities.[102]


In ethnically Fijian villages, breakfast often centers on tea served with milk and sugar, and food made out of flour: tovoi or babakau (a type of fried dough), pancakes, bread or biscuits with butter.[103] Sometimes a starch, such as cassava, taro in coconut milk, or rice, is served instead. Leftover fish or meat from the previous night's meal may be served as well.[104] Tea made from lemon leaves (called draunimoli)[103] and fruits such as pineapple, banana, papaya, plantain, and watermelon are also occasionally served.[105] In urban households, tea and cereals are often consumed.[103] Breakfast foods eaten by Fiji Indians often include a vegetable curry with roti and sometimes differ from the above.[103] Fijians living in Rotuma sometimes eat nuqa fish in tarotaro (fermented coconut yoghurt), with fresh tropical fruits.[105]

New Zealand[edit]

Porridge with milk

Breakfast in New Zealand is very similar to the Australian breakfast. The range of processed breakfast cereals is vast and children are more likely to eat those that contain added sugar.[106] New Zealanders, particularly in winter, are likely to eat a hot oat cereal called "porridge". Porridge is typically served with milk, sugar, fruit and/or yogurt. 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 1990s, however cafes which serve breakfast until midday or all day are now common.[107] 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 yogurt, 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.[108]

New Zealand chains of the fast food franchise McDonald's offer a "kiwi big breakfast" which includes two sausages, hash brown, scrambled eggs, toasted muffin and choice of a small Filter coffee, Hot chocolate or tea.[109] Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast to underclass primary school children.[110] Survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of those skipping breakfast up to three times a week.[111]

Foods and dishes[edit]

See also[edit]




  1. ^ "breakfast - definition of breakfast by the Free Online Dictionary, Thesaurus and Encyclopedia". Retrieved 28 March 2012. 
  2. ^
  3. ^ a b "Breakfast". Retrieved 2 February 2013. 
  4. ^ "History of breakfast". Retrieved 21 April 2011. 
  5. ^ "Why is breakfast the most important meal of the day?". Mayo Clinic. Retrieved 3 June 2009. 
  7. ^ "Breakfast linked to 'healthy heart'". BBC News (Circulation). 23 July 2013. Retrieved 23 July 2013. 
  8. ^ "Is Skipping Breakfast Bad for You". Retrieved 17 February 2010. 
  9. ^ "Yahoo". Retrieved 2014-08-23. 
  10. ^ "Breakfast In Africa". Retrieved 31 August 2010. 
  11. ^ "Africa :: Nigeria". 
  13. ^ "Foods and Drinks". Motherland Nigeria. Retrieved 15 January 2012. 
  18. ^ Abdullahi, pp.111-114.
  20. ^ Little Business Women
  21. ^ "Porridge". Retrieved 27 March 2014. 
  22. ^ "Katogo". Monitor News paper. Retrieved 27 March 2014. 
  24. ^ Lane, Jo (28 February 2012). "A taste of Yangon: 6 must-try Burmese dishes". Travel Wire Asia (Hybrid News Limited). Retrieved 29 April 2012. 
  27. ^ "Chinese Cuisine". Retrieved 28 June 2012. 
  29. ^ "A Taste of Chinese Breakfast". Retrieved 28 June 2012. 
  32. ^ "About". Retrieved 2 December 2013. 
  33. ^ "Indian Breakfast Menu". Retrieved 12 January 2013. 
  35. ^ "Njavara(Navara) rice puttu". Retrieved 9 December 2013. 
  36. ^ "North Indian Breakfast Menu items". Retrieved 6 February 2013. 
  37. ^ "Types of Parathas". Retrieved 6 February 2013. 
  38. ^ "North Indian breakfast menu items". Retrieved 6 February 2013. 
  39. ^ "Poha". Retrieved 6 February 2013. 
  40. ^
  41. ^ "Dhoklas gujarati breakfast". Retrieved 6 February 2013. 
  42. ^ "Khakhras Gujarati breakfast". 
  43. ^ "Methi Thepla of Gujarat". Retrieved 6 February 2013. 
  44. ^ "Thalipeeth". Retrieved 15 December 2014. 
  45. ^ "Pakaplog". Pinoy Slang. Retrieved 12 November 2008. 
  46. ^ a b Special Events (2013-07-18). "The Art of Moroccan Cuisine - Cooking Classes in Morocco | Fes Cooking and Cultural Tours". Retrieved 2014-08-23. 
  47. ^ Lamborn, Sanam (August 9, 2010). "Traditional Persian Breakfast". My Persian Kitchen. Retrieved November 6, 2014. 
  48. ^ a b c Torgerson, Dial (6 September 1979). "Israeli Breakfast ... is being replaced by the continental breakfast: coffee and a roll". Sarasota Herald-Tribune (Sarasota). pp. 8–CF. Retrieved 7 April 2013. 
  49. ^ a b c Stern, Bonnie (1 October 2005). "48 hours in Jerusalem". Nanaimo Daily News (Nanaimo). Retrieved 7 April 2013. 
  50. ^ a b c Dubois, Jill; Rosh, Mair. Cultures of the World: Israel. Singapore: Marshall Cavendish. p. 122. ISBN 9780761416692. 
  52. ^ a b Armstrong, Alicia (25 May 1973). "Israeli Breakfast: Lox, Stock and Barrel". Milwaukee Journal (Milwaukee). p. 9. Retrieved 7 April 2012. 
  53. ^ a b c "Typical Israeli Breakfast: Bountiful". (New York City). 6 November 2009. 
  54. ^ Sutton, Horace (10 April 1955). "Big Breakfasts For Bible Land: Land of milk and honey also serves herring, carrots, olives in the a.m.". St. Petersburg Times (St. Petersburg, Florida). Retrieved 7 April 2013. 
  55. ^ a b Deane, Daniela (10 August 2012). "Smart Mouth: The delectable nature of Israeli breakfast". Washington Post (Washington, DC). Retrieved 7 April 2013. 
  56. ^ "Continental Breakfast". 
  58. ^ a b Slavic Cuisine ISBN 9781156606315
  59. ^ "Danish Food Culture: Breakfast". Retrieved 28 February 2009. [dead link]
  60. ^ liha
  62. ^ Austrian Cooking and Baking, Gretel Beer, IBSN9780486232201
  63. ^ Do we Greeks eat breakfast? Eleftherotypia newspaper
  65. ^ Gundel's Hungarian Cookbook, Karoly Gundel, page34
  68. ^ a b And the New Scandinavian Cuisine Marcus Samuelsson ISBN 0618109412
  72. ^ Vil bevare brødskiven på frokostbordet (Norwegian)
  73. ^ Polish Cooking Marianna Olszewska Heberle Penguin 2005 ISBN 9781440624759
  74. ^ Iosebashvili, Irakli (4 December 2009). "Russia's national cuisine: Oladi pancakes". The Daily Telegraph (London). 
  75. ^ The Gastronomical Me
  77. ^ Unesco, The Mediterranean diet
  78. ^ Rutiga kokboken, 2002, IBSN 91-534-1950-2
  81. ^ a b Caroline Conran, Traditional Cooking (British Cookery)1978 IBSN 0233 97053 3
  83. ^ "Sample Continental Breakfast Menu". The Metropolitan Museum of Art. Retrieved 21 September 2012. 
  85. ^ Grupo 2: — Span201.002 – Patterson[dead link]
  86. ^ Wikipedia Article. "Desayuno". 
  88. ^ "Desayunos típicos alrededor del mundo". Retrieved 5 February 2014. 
  89. ^ "Specialty Coffee Statistics". Retrieved 25 March 2012. 
  90. ^ When is dinner?
  92. ^ Wikipedia Article. "Desayuno". 
  93. ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014. 
  95. ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014. 
  96. ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014. 
  97. ^ "Steak and Eggs Landing Party Breakfast at Monroe VFW hall - calendar, powered by Helios Calendar". 24 March 2012. Retrieved 29 June 2012. 
  98. ^ Terranova, a Remembrance - Steven J. Morabito - Google Books. 16 December 2008. Retrieved 29 June 2012. 
  99. ^ "Vegemite". Retrieved 28 March 2012. 
  106. ^ "Report Shows Eating Breakfast Helps Children's Adademic Performance" (PDF). Retrieved 29 June 2012. 
  108. ^ "Fonterra takes fresh look at school milk - National - NZ Herald News". 15 December 2011. Retrieved 28 March 2012. 
  109. ^ kiwi big breakfast
  110. ^ Children offered breakfast to start school day Retrieved April 2013
  111. ^ Back to work, back to school…back to breakfast! Persian Wikipedia

Further reading[edit]

Rampersaud GC, Pereira MA, Girard BL, Adams J, Metzl JD (May 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. 

External links[edit]