Breakfast
First meal of the day, breaking the overnight fast.
Breakfast is the morning meal that ends the overnight fast, which is the origin of its English name. What people eat for breakfast varies widely depending on where they live and local customs.
In Old English, the morning meal was called *morgenmete*. The word "dinner" once referred to a meal eaten after fasting, but by the mid-13th century that meaning faded. Around the 15th century, "breakfast" appeared in written English to describe the first meal of the day.
In ancient Egypt, peasants typically ate a morning meal of soup, beer, bread, and onions before heading to work. A traditional ancient Egyptian breakfast is thought to have included *fūl* (fava beans, possibly the forerunner of *ful medames*), *baladi* bread made from emmer wheat, falafel, and a mix of fava beans with onions, garlic, parsley, and coriander.
Ancient Greek literature often mentions *ariston*, a meal taken shortly after sunrise. In the *Iliad*, a weary woodsman prepares a light breakfast despite his exhaustion. The *Odyssey* describes breakfast being made in the morning before chores. Over time, *ariston* shifted to around noon, and a new morning meal appeared. In the classical period, Greeks ate *akratisma* right after waking: barley bread dipped in wine, sometimes with figs or olives. They also made pancakes called *tēganitēs* or *tagēnias*, first mentioned by 5th-century BC poets. Another pancake, *staititēs*, was made from spelt flour and topped with honey, sesame, and cheese, according to Athenaeus.
Romans called breakfast *ientaculum*, typically bread, cheese, olives, salad, nuts, raisins, and cold meat from the previous night. They drank wine-based drinks like *mulsum* (wine, honey, and spices). The poet Martial claimed it was eaten at 3 or 4 a.m., while scholar Claudius Saumaise said 9 or 10 a.m., suggesting no fixed time. Roman soldiers ate *pulmentus*, a porridge of roasted spelt or barley pounded and cooked in water.
During the European Middle Ages, breakfast was common for workers, children, the elderly, and the sick, but upper classes avoided it—eating in the morning was seen as a sign of poverty or weakness. Most people ate only two formal meals: midday and evening. In the 13th century, breakfast might be rye bread and cheese, with no meat, and about 1.8 liters of low-alcohol beer. By the 15th century, meat appeared at breakfast in western Europe, and nobles began eating it too. By the early 16th century, breakfast expenses were routine. In eastern Europe, breakfast resembled the modern "continental" style. The 16th-century introduction of coffee and tea added caffeinated drinks, believed to help the body eliminate waste.
In Africa, traditional breakfasts use local fruits, grains, vegetables, milk, and meat. Porridge is common. In the 1843 *Bible cyclopædia*, Bedouins were described as spreading a mixture of locusts and butter on unleavened bread. Egyptians, according to the same source, were early risers who sometimes had coffee and a pipe in the morning, not eating until noon. Their breakfast foods included bread, cheese, eggs, butter, curds, clotted cream, and stewed beans. Fava beans remain a national breakfast dish.
In the Middle East, *Iftar* is the evening meal that breaks the daily fast during Ramadan, a religious observance for Muslims.
- Earliest known term in Old English
- morgenmete
- First use of 'breakfast' in written Engl
- around the 15th century
- Ancient Egyptian breakfast foods
- soup, beer, bread, onions, fūl, baladi bread, falafel
- Ancient Greek breakfast
- akratisma (barley bread dipped in wine, figs or olives)
- Roman breakfast
- ientaculum (bread, cheese, olives, salad, nuts, raisins, cold meat, mulsum)
- Medieval European breakfast (13th centur
- rye bread, cheese, low-alcohol beer
- Modern full breakfast (UK)
- bacon, sausages, eggs, coffee or tea
Lore & Background
In Old English, a regular morning meal was called morgenmete, and the word dinner originally referred to a meal after fasting. Around the mid-13th century, that meaning of dinner faded, and by the 15th century 'breakfast' came into use in written English to describe a morning meal. In Ancient Egypt, peasants ate a daily meal most likely in the morning consisting of soup, beer, bread, and onions before work. The traditional breakfast believed to have been cooked in ancient Egypt included fūl, baladi bread, falafel, and a mixture of fava beans with onions, garlic, parsley and coriander. In Ancient Greece, the meal ariston was taken not long after sunrise, as noted in the Iliad and Odyssey. Later, a meal called akratisma was consumed immediately after rising, consisting of barley bread dipped in wine, sometimes with figs or olives. Pancakes called tēganitēs were also made. Romans called breakfast ientaculum, composed of bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before, along with wine-based drinks like mulsum. Roman soldiers ate pulmentus, a porridge made from roasted spelt wheat or barley. During the European Middle Ages, breakfast was commonly eaten by working people, children, the elderly, and the sick, while the upper classes did not partake. Eating breakfast meant one was poor or a low-status farmer. By the 15th century, breakfast in western Europe often included meat, and noble men began to indulge. The 16th century introduction of caffeinated beverages into the European diet added coffee and tea to breakfast. In the modern era, breakfast varies widely across Africa, Asia, Europe, and North America, with regional specialties such as miso soup in Japan, croissants in France, and full breakfast in the United Kingdom.
Reader's Guide
Breakfast has evolved significantly across cultures and centuries, reflecting social status, economic conditions, and regional food availability. In ancient times, it was a practical meal for laborers and soldiers, while in medieval Europe it was often associated with poverty. The shift from a two-meal system to including breakfast among the upper classes occurred gradually, with meat becoming common by the 15th century. The introduction of coffee and tea in the 16th century transformed breakfast habits, especially in Europe. Today, breakfast remains a culturally diverse meal, from Egyptian fava beans to Japanese miso soup and the British full breakfast. Its significance lies in its role as the first meal after fasting, a practice documented since antiquity, and its adaptation to local ingredients and traditions. The historical record shows that breakfast has never been a fixed meal in timing or content, varying by region, class, and era.
Did You Know?
- In Ancient Egypt, peasants ate a morning meal of soup, beer, bread, and onions before work.
- The word 'breakfast' came into use in written English around the 15th century.
- Roman soldiers ate pulmentus, a porridge made from roasted spelt wheat or barley, for breakfast.
- In the 13th century, breakfast in Europe sometimes consisted of rye bread, cheese, and low-alcohol beer.
Frequently Asked Questions
What does the word 'breakfast' actually mean?
It literally refers to breaking the fast of the previous night. In Old English, the earliest known term for this meal was 'morgenmete,' which simply translates to 'morning food.'
When did the word 'breakfast' first appear in written English?
The term 'breakfast' shows up in written English records around the 15th century. Before that, the concept was referred to by the older Old English word 'morgenmete.'
What did ancient Egyptians typically eat for breakfast?
Their morning meals commonly included soup, beer, bread, onions, fūl, baladi bread, and falafel. These items formed a hearty start to the day in ancient Egyptian culture.
What was a Roman breakfast called and what did it consist of?
Romans called their first meal 'ientaculum.' It typically featured bread, cheese, olives, salad, nuts, raisins, cold meat, and a sweet wine drink known as mulsum.
What did a typical 13th-century medieval European breakfast look like?
People in medieval Europe during the 13th century generally ate rye bread, cheese, and low-alcohol beer to start their day. This simple combination served as the standard morning fare across much of the continent.
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