# 50 Breakfasts from Around the World **URL:** \ **Category:** Cafe Society\ **Created:** [February 20, 2012, 12:32am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374 "2012-02-20T00:32:49Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![Jackknifed\_Juggernaut](https://avatars.discourse-cdn.com/v4/letter/j/9de053/32.png) [@Jackknifed\_Juggernaut](https://boards.straightdope.com/u/Jackknifed_Juggernaut)\ **Post date:** [February 21, 2012, 4:39pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/81 "2012-02-21T16:39:52Z")
> [@Huerta88](#): > > Is that a French Canadian thing? > > Do Quebecers eat breakfast differently from the rest of you guys? Oh, I’m not Canadian. I’m just there alot because my kids reside there with my ex-wife. Never been to Quebec, although I understand that Cora’s did originate there. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [February 21, 2012, 4:41pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/82 "2012-02-21T16:41:53Z")
Here’s a U.S. centric, slightly more-scientific (Esquire!) variant of the OP link that made me more than a bit hungry: > **[The Best Breakfast Places in America](https://www.esquire.com/food-drink/restaurants/g166/best-breakfasts-0309/)** > > Our unranked, incomplete, and unimpeachable list of the best breakfasts across the country. No brunch allowed. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 21, 2012, 5:19pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/83 "2012-02-21T17:19:22Z")
> [@Acsenray](#): > > I think this is true. > > I also agree that even under these terms, the Indian breakfast was off the wall. I agree that the listmaker was not going for THE definitive breakfast, but A representative breakfast from each culture. The American one I’m fine with. Blueberry pancakes with syrup and bacon are absolutely representative of an American breakfast. So would biscuits and sausage gravy. So would eggs benedict. They’re not everyday fare, but they’re common breakfasts that I associate with the US. Potato pancakes in a Polish breakfast? I can’t definitively say it doesn’t exist, but I’ve never seen it. I’d be surprised if it’s common. Pogacsa at a Hungarian breakfast is not exactly unusual, but the statement “A Hungarian breakfast – always consists of Pogácsa. Well, nearly always anyway.” isn’t even close to being true. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [February 21, 2012, 5:31pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/84 "2012-02-21T17:31:39Z")
> [@Huerta88](#): > > Sidenote: Catalan food – fond fond memories. > > One of the five best meals of my life (won’t vouch for it being typical Catalan, but it was in Catalonia): > > [http://www.canfabes.com/en/carta-i-menu/menu](http://www.canfabes.com/en/carta-i-menu/menu) > > [http://www.canfabes.com/en/carta-i-menu/carta](http://www.canfabes.com/en/carta-i-menu/carta) > > ETA WTF happened to those prices? 70 Euros for shrimp ravioli? 32 Euros for cheese? I thought there was a recession on. > > I’m sure I didn’t pay that kind of bustout pricing five years ago. Oh Lordy! From the first link: > [@](#): > > PRESSED BIODYNAMIC CABBAGE > With pork dewlap, truffles and pickles > > WOODCOCK À LA ROYALE > Innard sauce What the frack is a biodynamic cabbage? I’m picturing the love-child of a cabbage and a slime-mold. . . ---
**Author:** ![constanze](https://avatars.discourse-cdn.com/v4/letter/c/f9ae1b/32.png) [@constanze](https://boards.straightdope.com/u/constanze)\ **Post date:** [February 22, 2012, 9:57am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/85 "2012-02-22T09:57:33Z")
> [@TruCelt](#): > > What the frack is a biodynamic cabbage? I’m picturing the love-child of a cabbage and a slime-mold. . . [Biodynamic is a certain way of agriculture](http://en.wikipedia.org/wiki/Biodynamic_agriculture) originially founded after [Rudolf Steiner](http://en.wikipedia.org/wiki/Rudolf_Steiner)held a series of lectures in 1924; it’s therefore the oldest organic agriculture organisation. (And to head off all those smart-alecks: organic refers to “agriculture without pesticides and mineral fertilizer (plus some other rules)”, not to “being carbon-based” like in chemistry. Words can have different meanings in different fields, you know). The difference between “normal organic” and “biodynamic” is that because Steiner was a mystic (he founded Anthroposophy when he split off from Theosophy), he added mystic stuff: following the moon about optimal planting times; you need cows because cows have a mystic connection with heaven drawing powers through their horns; you stir a barrel of water with some crystals for an hour thinking happy thoughts and then spray the water on to the fields to increasae fertility etc. While the mystic stuff is of course unproven and sounds off-the-wall to non-believers, in practise it works mostly like an organic farm with some rituals added in. In Germany, the [demeter group](http://www.demeter.de/verbraucher/ueber-uns/international) (German) watches over, certifies and gives help to biodynamic farmers, and they have built a network of biodynamic farms in other countries; one of the most famous is [SEKEM](http://en.wikipedia.org/wiki/SEKEM) in Egypt, which has received awards for their general good work. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [February 22, 2012, 10:10am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/86 "2012-02-22T10:10:30Z")
> [@Nava](#): > > In defense of the listmaker, I don’t think (s)he was trying to show THE typical breakfast for those countries; it seems to be more of a list of “things which some people from these countries have for breakfast”. thank you. typical that the nitpickers and overthinkers had to get the knives out. it’d be like me bitching about the “american breakfast” because I personally haven’t had pancakes in years. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 22, 2012, 10:18am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/87 "2012-02-22T10:18:11Z")
> [@jz78817](#): > > thank you. typical that the nitpickers and overthinkers had to get the knives out. And the forks! (Did you miss the request in the OP that included “debunking”?) ---
**Author:** ![kombatminipig](https://avatars.discourse-cdn.com/v4/letter/k/b5ac83/32.png) [@kombatminipig](https://boards.straightdope.com/u/kombatminipig)\ **Post date:** [February 22, 2012, 11:38am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/88 "2012-02-22T11:38:04Z")
> [@Zjestika](#): > > Maybe it’s more a Swedish American thing? The Swedish breakfast looks like something my mom and grandma would serve. More American than Swedish I’d say. The blueberry jam is relatively accurate, but Swedish pannkakor are far thicker and not as crispy as crêpes. For accuracy it would be serves with whipped cream as well. On the other hand, no Swede would ever think of putting butter on a pancake, that concept is purely American. And as previously mentioned, I’ve never encountered pancakes served as breakfast in my life. It’s a dessert. A better representation would be: [ul] [li]Eggs and [kaviar](http://en.wikipedia.org/wiki/Kalles_kaviar).[/li][li][Filmjölk](http://en.wikipedia.org/wiki/Filmj%C3%B6lk) with müsli.[/li][li][Knäckebröd](http://en.wikipedia.org/wiki/Kn%C3%A4ckebr%C3%B6d) or rye bread sandwiches.[/li][li]Oatmeal porridge (served with jam and milk)[/li][/ul] ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 22, 2012, 11:48am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/89 "2012-02-22T11:48:07Z")
[quote=“kombatminipig, post:88, topic:613374”] [ul] [li]Eggs and [kaviar](http://en.wikipedia.org/wiki/Kalles_kaviar).[/ul][/li][/QUOTE] Wow I’d love to try that. Maybe not for breakfast but it looks awesome. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [February 22, 2012, 11:59am UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/90 "2012-02-22T11:59:09Z")
> [@Huerta88](#): > > Sidenote: Catalan food – fond fond memories. > > One of the five best meals of my life (won’t vouch for it being typical Catalan, but it was in Catalonia): > > [http://www.canfabes.com/en/carta-i-menu/menu](http://www.canfabes.com/en/carta-i-menu/menu) > > [http://www.canfabes.com/en/carta-i-menu/carta](http://www.canfabes.com/en/carta-i-menu/carta) > > ETA WTF happened to those prices? 70 Euros for shrimp ravioli? 32 Euros for cheese? I thought there was a recession on. > > I’m sure I didn’t pay that kind of bustout pricing five years ago. You wouldn’t drag me to a place with those prices either. The lunch I had yesterday was 12.50€ for giant penne w/ herby tomato sauce, followed by a codillo that melted off the bone. Monday 9€ (group purchasing prices, standard at that restaurant is 10.50€) for a large salad with feta cheese followed by tuna in green sauce. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 22, 2012, 1:55pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/91 "2012-02-22T13:55:45Z")
> [@jjimm](#): > > And the forks! > > (Did you miss the request in the OP that included “ **debunking** ”?) Me again: I wrote that because (knowing this crowd), I suspected there would be PLENTY anyway. Call it a pre-emptive strike. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [February 22, 2012, 2:22pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/92 "2012-02-22T14:22:22Z")
> [@jz78817](#): > > thank you. typical that the nitpickers and overthinkers had to get the knives out. > > it’d be like me bitching about the “american breakfast” because I personally haven’t had pancakes in years. Oh for crying out loud. What are people supposed to do? We have people from various regions of the US, and other countries adding interesting personal opinions. If you have a problem with that, start your own food thread, please. ---
**Author:** ![hogarth](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hogarth/32/1773_2.png) [@hogarth](https://boards.straightdope.com/u/hogarth)\ **Post date:** [February 22, 2012, 2:49pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/93 "2012-02-22T14:49:19Z")
I’m from Western Canada and I’ve eaten many, many pierogies in my life, but never for breakfast. Congee (#29, from Vietnam) is the bog-standard breakfast that I’m used to having in China (and sometimes in Canada, for that matter). With somewhat different ingredients, perhaps. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 22, 2012, 3:08pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/94 "2012-02-22T15:08:48Z")
> [@ThelmaLou](#): > > Me again: I wrote that because (knowing this crowd), I suspected there would be PLENTY anyway. Call it a pre-emptive strike. Very wise. And despite - indeed in some cases because of - the nitpicking I’m finding this a very interesting thread. ---
**Author:** ![Floater](https://avatars.discourse-cdn.com/v4/letter/f/dc4da7/32.png) [@Floater](https://boards.straightdope.com/u/Floater)\ **Post date:** [February 22, 2012, 3:48pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/95 "2012-02-22T15:48:24Z")
> [@jjimm](#): > > Wow I’d love to try that. Maybe not for breakfast but it looks awesome. By all means do, but stay away from Kalle’s that was extolled in **kombatminipig** ’s link and go for [the real stuff](http://www.totallyswedish.com/sv/webbshop/mat/mejeri-chark/ejderns-smoergaskaviar) instead (it’s the one that was mentioned as the connoisseur’s alternative). ---
**Author:** ![kombatminipig](https://avatars.discourse-cdn.com/v4/letter/k/b5ac83/32.png) [@kombatminipig](https://boards.straightdope.com/u/kombatminipig)\ **Post date:** [February 22, 2012, 6:28pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/96 "2012-02-22T18:28:50Z")
> [@Floater](#): > > By all means do, but stay away from Kalle’s that was extolled in **kombatminipig** ’s link and go for [the real stuff](http://www.totallyswedish.com/sv/webbshop/mat/mejeri-chark/ejderns-smoergaskaviar) instead (it’s the one that was mentioned as the connoisseur’s alternative). Dammit, you’ll have to pry my tube of Kalles from my cold dead, slightly greasy, hands! It’s my main source of sodium. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [February 22, 2012, 7:37pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/97 "2012-02-22T19:37:50Z")
> [@Floater](#): > > By all means do, but stay away from Kalle’s that was extolled in **kombatminipig** ’s link and go for [the real stuff](http://www.totallyswedish.com/sv/webbshop/mat/mejeri-chark/ejderns-smoergaskaviar) instead (it’s the one that was mentioned as the connoisseur’s alternative). OMG that’s strangely hilarious. If you click the little British flag you get the English-translated version fo the page. Which refers to the product as “Sandwich Caviar.” Something about that is just Dada-esque. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [February 22, 2012, 7:45pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/98 "2012-02-22T19:45:35Z")
> [@Acsenray](#): > > \ > 6. Savory French toast with chilis, cilantro leaves, onions, and hot ketchup. I like my french toast savoury, and that sounds really, really good. > [@Huerta88](#): > > Is that a French Canadian thing? > > Do Quebecers eat breakfast differently from the rest of you guys? Nah, they eat the same breakfast, they just smoke while eating. 😃 ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 22, 2012, 7:50pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/99 "2012-02-22T19:50:18Z")
> [@Cat\_Whisperer](#): > > I like my french toast savoury, and that sounds really, really good. It’s very easy to make. Use thin bread slices (English toasting bread works well). The batter is simple – eggs, salt, fried onions. Dip, fry, then garnish with green chilis, fresh cilantro, and ketchup (preferably Maggi Hot and Sweet or Chili Sauce). No need for cream, milk, or baking. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [February 22, 2012, 7:50pm UTC](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374/100 "2012-02-22T19:50:33Z")
OK, I’m thoroughly fascinated with this site now. What would [this](http://www.totallyswedish.com/en/webshop/food/pantry/sauces-soups-pasta/hamburger-dressing) be? is it tomato catsup? And could somebody please explain [blueberry soup](http://www.totallyswedish.com/en/webshop/food/pantry/sauces-soups-pasta/blueberry-soup)? And what on earth is this stuff? Nicotine-free [snuff](http://www.totallyswedish.com/en/webshop/food/pantry/nicotine-free-snus/onico-nicotine-free-tobaco-free) maybe? The breads sound to die for, and I just want to order one of everything to try it! [Previous page](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374.md?page=4) [Next page](https://boards.straightdope.com/t/50-breakfasts-from-around-the-world/613374.md?page=6)