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The Breakfast BookStock informationGeneral Fields
Special Fields
Description'To eat well in England you should have breakfast three times a day' wrote William Somerset Maugham, but what exactly is breakfast? It varies greatly from family to family and region to region, even though individuals tend to eat the same thing every day. While we love our traditional bacon and eggs, the Japanese eat rice and miso soup, and New Zealanders enjoy porridge. Yet we don't know how breakfast came to be. Taking a multifaceted approach to the story of the morning meal, The Breakfast Book collects narratives of breakfast in an attempt to pin down the mottled history of eating in the am. In search of what people have thought and written - and tasted - about breakfast, Andrew Dalby traces the meal's origins back to the Neolithic revolution. He follows the trail of toast crumbs from the ancient Near East and classical Greece to modern Europe and across the globe, rediscovering stories of breakfast in 3,000 years of fiction, memoirs and art. Author descriptionAndrew Dalby is a linguist, translator and historian, based in France, and the author of many books on food history including Cheese: A Global History (Reaktion Books, 2009). Table of contentsContents Foreword Prologue: Four Breakfasts 1 Breakfast: Origin, Evolution and Name 2 Breakfast Through Time 3 Breakfast Across Space 4 Variables 5 Feeling for Breakfast Epilogue: Damer's Muffins Recipes Sources of Quotations Bibliography Photo Acknowledgements Index |