Breakfast fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of porridge, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten
Breakfast cereal had to be cooked and as a result of this convenience (and clever marketing), they became popular. Battle Creek, Michigan was a center both of the Seventh-day Adventist Church and of innovation in the ready-to-eat cereal industry. And indeed, the church had a substantial impact on the development of cereal goods through the person of John Harvey Kellogg (1851–1943). Son of an Adventist factory owner in Battle Creek, Kellogg was encouraged by his church to train in medicine at Bellevue Hospital Medical College in New York City in 1875. After graduating, he became medical superintendent at the Western Health Reform