Abstract

Breakfast is traditionally a British rather than continental meal, originating from the days of the private house and family service. At this time it was a very substantial meal, consisting of six or seven courses including such items as chops, liver, game and even steaks herring porridge in Scotland as the main part of the meal. For the European, a continental breakfast is of a much lighter nature and takes the form of a light snack, as their mid-day meal is generally taken earlier and is much more substantial than in Britain. During the past decade the people in Britain have been eating for less breakfast items, such as egg and bacon, and have turned to lighter alternatives.