Editing Breakfast (section)

===Ancient breakfast===

====Ancient Egypt====
{{Main|Ancient Egyptian cuisine}}
In [[Ancient Egypt]], peasants ate a daily meal, most likely in the morning, consisting of [[soup]], [[beer]], [[bread]], and [[onion]]s before they left for work in the fields or work commanded by the [[pharaoh]]s.<ref>{{cite book | title=Food in the Ancient World | last= Alcock | first = Joan | page= 181 | isbn = 0-313-33003-4 | publisher = Greenwood Press| location = Westport, CT | year = 2006}}</ref>

The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from [[fava beans]], possibly the ancestor of today's [[ful medames]]), [[Baladi#Baladi foods|baladi]] bread, made from [[emmer wheat]], and [[falafel]], and a mixture of fava beans with onions, [[garlic]], [[parsley]] and [[coriander]].<ref>{{cite web |url=https://www.arabamerica.com/the-most-famous-traditional-egyptian-breakfast-foul-and-falafel/#:~:text=Taameya%2FFalafel%20is%20another%20Egyptian%20breakfast%20favorite.%20Taameya%2FFalafel%20is,onion%2C%20and%20garlic%2C%20giving%20its%20vibrant%20green%20color. |title=The Most Famous Traditional Egyptian Breakfast—Foul and Falafel |author=Elnasharty, Tasnim  |date=11 March 2020 |work=www.arabamerica.com |accessdate=24 May 2021}}</ref>

====Ancient Greece====
{{Main|Ancient Greek cuisine}}
In Greek literature, there are numerous mentions of {{Transliteration|grc|ariston}}, a meal taken not long after sunrise. The ''[[Iliad]]'' notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion.<ref name="Anderson, pg 9">[[#Anderson|Anderson]], p. 9</ref> The opening prose of the 16th book of the ''[[Odyssey]]'' mentions breakfast as the meal being prepared in the morning before attending to one's chores.<ref>Homer (2005) ''The Odyssey''. London: Macmillan. p. 265. {{ISBN|1909621455}}</ref> Eventually {{Transliteration|grc|ariston}} was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called {{Transliteration|grc|akratisma}} was typically consumed immediately after rising in the morning.<ref name="Anderson, pg 9"/> {{Transliteration|grc|Akratisma}} ({{lang|grc|ἀκρατισμός}}, {{Transliteration|grc|akratismos}}) consisted of [[barley]] bread dipped in [[wine]] ({{lang|grc|ἄκρατος}}, {{Transliteration|grc|akratos}}), sometimes complemented by [[Common fig|figs]] or [[olive]]s.<ref>Flacelière R. ''La Vie quotidienne en Grèce au temps de Périclès''. Paris: Hachette, 1988 (1st edn. 1959). p. 205. {{ISBN|2-01-005966-2}}, translated in English as ''Daily Life in Greece at the Time of Pericles''. London: Phoenix Press, 2002 {{ISBN|1-84212-507-9}}</ref> They also made [[pancake]]s called {{Transliteration|grc|tēganitēs}} ({{lang|grc|τηγανίτης}}), {{Transliteration|grc|tagēnitēs}} ({{lang|grc|ταγηνίτης}}),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fths ταγηνίτης], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> or {{Transliteration|grc|tagēnias}} ({{lang|grc|ταγηνίας}}),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fas ταγηνίας], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> all words deriving from {{Transliteration|grc|tagēnon}} ({{lang|grc|τάγηνον}}), meaning "frying pan".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dta%2Fghnon τάγηνον], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> The earliest attested references on {{Transliteration|grc|tagēnias}} are in the works of the 5th century BC poets [[Cratinus]]<ref>Cratinus, [https://archive.org/stream/comicorumatticor01kockuoft#page/52/mode/1up 125], Comicorum Atticorum Fragmenta</ref> and [[Magnes (comic poet)|Magnes]].<ref>Ricotti, Eugenia Salza Prina (2007) [https://books.google.com/books?id=iJWhUOazBvsC&dq=tagenites&pg=PA111 ''Meals and recipes from ancient Greece'']. Getty Publications. p. 111. {{ISBN|0892368764}}</ref><ref>Dalby, Andrew (1996) ''Siren feasts: a history of food and gastronomy in Greece''. Routledge. p. 91. {{ISBN|9780415156578}}</ref><ref>Spiller, Gene A. (1991) [https://books.google.com/books?id=3Y9PAltb6B0C&dq=teganites++pancake&pg=PA34 ''The Mediterranean diets in health and disease'']. AVI/Van Nostrand Reinhold. p. 34. {{ISBN|0442004494}}</ref> Another kind of pancake was {{Transliteration|grc|staititēs}} ({{lang|grc|σταιτίτης}}), from {{Transliteration|grc|staitinos}} ({{lang|grc|σταίτινος}}), "of flour or dough of [[spelt]]",<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%2Ftinos σταίτινος], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> derived itself from {{Transliteration|grc|stais}} ({{lang|grc|σταῖς}}), "flour of spelt".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%3Ds σταῖς], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> [[Athenaeus]] in his [[Deipnosophistae]] mentions {{Transliteration|grc|staititas}} topped with [[honey]], [[sesame]] and [[cheese]].<ref>Atheneaus, [https://www.perseus.tufts.edu/hopper/text?doc=Ath.+646b&fromdoc=Perseus%3Atext%3A2008.01.0405 The Deipnosophists, 646b], on Perseus</ref><ref>Dalby, Andrew (2003) [https://books.google.com/books?id=FtIXAe2qYDgC&dq=tagenites+staitites+pancake&pg=PA71 ''Food in the ancient world from A to Z'']. Routledge. p. 71. {{ISBN|0415232597}}</ref><ref>Athenaeus and Olson, S. Douglas (2011) ''The Learned Banqueters, Volume VII: Books 13.594b-14'', Loeb Classical Library. pp. 277–78. {{ISBN|0674996739}}</ref>

====Ancient Rome====
{{Main|Ancient Roman cuisine}}

Romans called breakfast {{lang|la|ientaculum}}. It was usually composed of everyday staples like bread, cheese, [[olive]]s, [[salad]], [[culinary nut|nuts]], [[raisin]]s, and cold meat left over from the night before.<ref>[[#Albala|Albala]], p. 20</ref> They also drank wine-based drinks such as {{lang|la|mulsum}}, a mixture of wine, honey, and [[spice|aromatic spice]]s.<ref>{{cite book | last=Riley|first=H.T.  |title= The Comedies of Plautus |location = London |publisher= Henry G. Bohn | year= 1852}}</ref> 1st century Latin poet Martial said that {{lang|la|ientaculum}} was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00&nbsp;a.m. It seems unlikely that any fixed time was truly assigned for this meal.<ref>{{cite book | last=Becker |first=B. A.|url=https://archive.org/details/b29319560|title= Roman Scenes of the Time of Augustus; With Notes and Excursus Illustrative of the Manners and Customs of the Romans |location =London|publisher= John w. Parker |year =1844 |page= 357}}</ref>

Roman soldiers woke up to a breakfast of {{lang|la|pulmentus}}, [[porridge]] similar to the Italian [[polenta]], made from roasted spelt wheat or barley that was then pounded and cooked in a [[cauldron]] of water.<ref>Katz, Solomon H. and Weaver, William Woys (2002) ''Encyclopedia of Food and Culture''. Vol 1. p. 244. Charles Scribner & Sons. {{ISBN|0684805685}}</ref>