Some if that is logistics - there’s nothing to eat right away, so you start work while the cook gets the kitchen rolling. My grandmother’s idea of breakfast was eggs, fresh-made biscuits with butter and jelly, pork chops or country ham, and milk. I’m amazed we used to burn thru all that. Oatmeal or cream of wheat was for those days we weren’t doing much, or pressed for time before church. I don’t think I had cereal until high school, when she’d retired and slept in while we fixed food for ourselves.
Growing up, I had it hammered into my head that not having breakfast was like starting off on a road trip with an empty gas tank. It kind of made sense, and I’ve alway eaten breakfast, not too much on the dry cereals though, but always start with fruit then a main course. Now I can’t go more than an hour after getting up without food.
Working in logging and construction camps really suited me. Lots of everything and anything. Just about all the guys had huge breakfasts, but then we were all either outside burning calories or running heavy equipment. In fact I don’t recall anyone skipping breakfast in the camps.
I guess if one is sitting at a desk all day they can skip breakfast but even during those days I started the day off with breakfast.
Yes. In principle, men go to work on the fields (or somthing) and the women make breakfast, and some time later they eat. This is how I picture “the universal breakfast habits around the world”, rather than “go up, stuff yourself with food, go to work”.
For all these kinds of questions such as skipping breakfast I find authoritynutrition is often a good starting point. All their articles are well researched and linked and they seem to have something on most of the common questions that arise.
And perhaps still does. I’ve had a very nice cheese-and-cold-meat breakfast in Berlin (and noxious versions of the same in other places)
I was thinking specifically about the US. Most Americans wouldn’t have tomatoes and baked beans with their breakfasts either.
Oh, man, now I want a fry-up.