The most important meal of the day is also one of the most diverse. 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 breakfast came to be. The Breakfast Book collects stories from around the world in an attempt to pin down the mottled history of eating in the morning.
Author Biography
Andrew Dalby is a linguist, translator and historian, based in France, and the author of many books on food history including Cheese: A Global History (Reaktion Books, 2009).
