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Dimensions:
200 × 150 × 16 mm
232 pages
Format:
Paperback
ISBN:
9781780235073
Illustrations:
75 illustrations, 59 in colour
Published:
01 Jul 2015
  • £12.95

  • This edition is currently unavailable

The Breakfast Book Andrew Dalby

The most important meal of the day is also one of the most diverse. Breakfast varies greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to start the day with eggs, cereal and doughnuts, the Japanese eat rice and miso soup, and the Yoruba enjoy maize porridge and beans. But while we know that you drink tea with your eggs and bacon in Britain and hot chocolate with churros in Spain, we don’t know how the morning meal came to be. The Breakfast Book collects stories of breakfast around the world in an attempt to pin down the mottled history of eating in the morning.

In search of what people have thought and written about breakfast – and tasted – Andrew Dalby traces the meal’s origins back to the Neolithic revolution. He follows the trail 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. Using a multitude of entertaining breakfast facts, anecdotes and images, he reveals why breakfast is so often the backdrop for unexpected meetings, why so many people eat breakfast out, and why this often silent meal is also so reassuring.

Featuring a selection of historic and contemporary breakfast recipes from around the world, The Breakfast Book is the first history of this inimitable meal and will make an ideal morning companion to kedgeree, croissants and noodle soup alike.

‘To dip into this compendium is to be forcefully and happily reminded that breakfast, the full English or otherwise, should be the best meal of the day . . . the art is handsomely reproduced . . . a marvelously toothsome compendium.’ — The Literary Review


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Andrew Dalby is a linguist, translator and historian, based in France. He is the author of many books, including Bacchus: A Biography (2005), Flavours of Byzantium (2003), Food in the Ancient World from A to Z (2003) and Dangerous Tastes: The Story of Spices (2000), which was named Food Book of the Year by the Guild of Food Writers. He has also written Empire of Pleasures (2000), Siren Feasts: A History of Food and Gastronomy in Greece (1996), which won the Runciman Award, Cheese: A Global History (Reaktion, 2009) and The Breakfast Book (Reaktion Books, 2013).

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
Acknowledgements
Photo Acknowledgements
Index