Information AboutBreakfast |
| CATEGORIES ABOUT BREAKFAST | |
| breakfasts | |
| meals | |
|
Breakfast is the first Meal of the day, preceding Lunch or Dinner and is eaten in the Morning . The English word derives from the idea of breaking the involuntary Fast of sleep, thus signifying the first meal eaten after awakening. It conveys the exact literal meaning of the Vulgar Latin word ''disjejunare'', which evolved via the Old French ''disner'' (Modern French: ''dîner'') to become the English word ''dinner''"Dine." ''Online Etymology Dictionary''. May 12, 2007, < http://www.etymonline.com/index.php?term=dine >.. HISTORY Traditionally breakfast is a large meal eaten before work and designed to carry people through a large part of the day. 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. ETYMOLOGICAL INFORMATION English : 1463, from break (v.) + fast (n.). Cf. Fr. déjeuner "to breakfast," from L. dis-jejunare "to break the fast." The verb is from 1679. It's basically for intense homosapians. The English name derives from the concept that one has not eaten while Sleep ing, i.e., one is Fasting during that time, and one breaks that fast with the meal. The meaning is therefore the same as the French ''déjeuner'' or ''petit déjeuner'', the Spanish ''desayuno'', and the Arabic فطـور (''futūr''). (The related word إفطار (''iftār'') refers not to the morning meal, but rather to the breaking of the fast in the evening, during Ramadan -- See ''Special Occasions'' below.) The German ''Frühstück'', the Danish ''morgenmad'', the Esperanto ''matenmanĝo'', the Japanese ''asagohan'' or ''choushoku'' (朝食), the Chinese ''zao fan'' (早飯), the Hebrew ''aruchat boker'' (ארוחת בוקר) mean "morning meal" and the Malay "sarapan" also mean "morning meal" The Portuguese speakers in Europe (especially immigrants to France) use the word ''pequeno almoço'', meaning "little lunch" as in the French petit déjeuner. In Brazil, breakfast is ''café da manhã'', the "morning coffee," which is a term also found in English. In Angola and Mozambique , breakfast is ''mata bicho'', meaning in rather subtle way "to kill one's hunger". Breakfast in Turkish "kahvalti(kahve alti)" means meal before coffee. The Greek word for breakfast is proino (πρωινό) deriving from th word proi (πρωί) which is the word for morning. NUTRITION Many Nutrition ists claim breakfast is a very important (although not necessarily the largest) meal, pointing to studies that have shown that people who eat breakfast tend to weigh less. Studies have shown a negative Correlation between children and adolescents who usually have breakfast and these children and adolescents being overweight, despite the fact that these people generally consumed more daily Calories than those who skip this meal. In addition to the nutritional claims, there is concern that students who do not eat breakfast perform worse in school. Research has indicated that eating a meal before noon, consisting of standard breakfast-style foods is positively correlated with improved functioning of school-aged children. Murphy, J.M., Pagano, M.E., Nachmani, J., Sperling, P., Kane, S. & Kleinman, R.E. (1998). Cross-sectional and longitudinal observations in an inner-city school sample. ''Archives of Pediatric and Adolescent Medicine, 152'', 899-907. The earliest record of the principle that breakfast is "the most important meal of the day" was made in the book ''Die Verwandlung'' by Franz Kafka in 1915: :"Für den Vater war das Frühstück die wichtigste Mahlzeit des Tages." - "''For the father, breakfast was the most important meal of the day.''" {Link without Title} There is still skepticism of this mantra however. Some people say that nutritionalists are using activity and PSNS activity. According to this line of thought, meals are naturally taken after activity involved in either hunting, gathering, and/or preparing the food needed and deviation from this gives the bodies stresses it has not evolved to handle. The first meal of the day ends the nightly PSNS activity (which increases the burning of fat and thus ends the intense detoxification your body goes through at night. [http://www.fitnessmantra.info/2006/10/13/eating-breakfast-fact-or-hype/ 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 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. 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 '' Ci Fan Tuan '', ''yóudoùfu Fěnsī'' (a soup made by fried tofu and Cellophane Noodles ), plain ''rice Congee/jook'' (''zhōu'') served with numerous side dishes such as salted duck eggs, pickled vegetables, and Century Egg s, or sweetened or savoury soy milk served with shāobǐng or yóutiáo. In Southeastern China such as Fujian province, breakfasts consist of ''rice congee/jook'' served with side dishes like pickled vegetables and century eggs. In Southern China represented by Guangdong province breakfasts include ''rice congee/jook'' prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and could be served with or without yóutiáo. Other breakfast fares include ''rice noodle rolls'' or ''cheong fun'' (served with Hoi sin sauce and soy sauce and, unlike the rice noddle rolls served in restaurants, without fillings), ''fried noodles'' (pan fried noodles with bean sprouts, spring onions, and soy sauce), '' Fagao '' (rice cakes), '' Jiānbǐng '' (thin pancakes, similar to Crêpe s), '' Lúobogāo '' (turnip cakes) and '' Zòngzi '' (another kind of rice cake). The '' Dim Sum '' breakfast, is a world in itself, and is often eaten as Brunch at specialist restaurants. In Taiwan, due to the influx of mainland Chinese in the aftermath of the Republic Of China's retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese fare in addition to the traditional South eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Chinese descent, like Taipei. Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong '' Cha Chaan Teng '' breakfasts could consist of Milk Tea , coffee, or '' Yin-yeung '' served with bread, ham, and fried eggs, and a bowl of ''macaroni soup with ham''. This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served. Remainder of Asia , Sambar , and Vada served on a Banana leaf.]]
:The usual North India n breakfast consists of stuffed Paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables especially aloo sabzi. Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. In Maharashtra , Poha , Upma or Shira (similar to Kesaribath) is frequently eaten for breakfast. In urban areas, omlettes and simple butter sandwiches are becoming a popular breakfast food.
: Glutinous Rice or ''kao hnyin'' is a popular alternative, steamed wrapped in banana leaf often with peas as ''kao hnyin baung'' served with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety known as ''nga cheik'' cooked the same way and called ''nga cheik paung''. ''Si damin'' is sticky rice cooked with Turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as ''baya gyaw'' ('' Urad Dal '') go with all of them. Nan bya :Fried '' Chapati '', blistered like ''nan bya'' but crispy, with ''pè byouk'' and crispy fried onions is a popular alternative. Htat ta ya E kya kway |
Image:IMG 0542JPGFried ''
| "http://wwwinformationdelightinfo/information/entry/chapati" class="copylinks">Chapati '' with mushy peas (''pèbyouk'') |
|
Image:HtattayaJPG''Htat Ta Ya'' Or Flaky Multilayered Fried ''
| "http://wwwinformationdelightinfo/information/entry/paratha" class="copylinks">Paratha '' |
|
Image:Mini YoutiaoJPG Mini ''e Kya Kway'' (''
| "http://wwwinformationdelightinfo/information/entry/youtiao" class="copylinks">Youtiao '') |
|
Image:IMG MohingaJPG''
| "http://wwwinformationdelightinfo/information/entry/Mohinga" class="copylinks">Mohinga '' with fritters |
|
|
|