Breakfasts Around the World

 
 

Vocabulary

 

 
 
 
 
 
 

Video

 

 
 
 
 

Transcript

 

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No matter where you’re waking up around the world, a hearty breakfast is the best way to start the day. From elaborate spreads to sweet and savory bites, here’s what breakfast looks like around the world.

Breakfast in Morocco is all about simplicity, such as bread and egg dishes. For those with a sweet tooth, sponge is a popular donut style treat. It is eaten plain or soaked in honey. Moroccan breakfast also doubles as tea time.

Shakshuka is a common breakfast dish, Shakshuka, eaten throughout the Mediterranean and the Middle East. The dish is made of eggs poached, baked, or scrambled in a savory tomato-based sauce thought to have originated in Tunisia, then spread to Israel and the surrounding region by Jewish immigrants.

In England, a full English breakfast means little room left on your plate. Sometimes referred to as a fry up, the Fry-Up plate features a sunny side up fried egg, sausage, fried bread, bacon, beans, and tomatoes paired with a side of hot tea. Some locals might even add on mushrooms, black pudding, and potatoes for the ultimate English breakfast.

A traditional Japanese breakfast includes an array of savory bites. It often consists of miso soup, fish, and steamed rice, usually served with egg. Natto, fermented soybeans mixed with soy sauce and mustard, is also eaten in the breakfast set.

A Filipino breakfast starts with sour, sweet, and savory flavors of tapsy log, Tapsilog. Thin slices of beef tapa are served with a fried egg and garlic fried rice. The beef is often marinated in soy sauce, calamansi juice, vinegar, sugar, and garlic.

While meals vary across the country, breakfast in the United States tends to include a few regular go-to’s. Americans enjoy chowing down on eggs, bacon, sausage, and starchy sides like toast or pancakes.

This South Asian dish, halvapouri, is beloved by people in both India and Pakistan. Puri, which is made out of wheat flour, is served deep fried with chana masala, a Chana Masala spicy chickpea curry, potato, and sweet milk and semolina based confection called halva.

In Myanmar, sip on savory mohinga soup. This Burmese favorite is a rice noodle, Mohinga Soup, and fish soup with lemongrass, garlic, and catfish. It is considered to be the national dish of Myanmar.

Breakfast in Turkey is an elaborate spread known as cevalta, which is the Turkish word for breakfast. It consists of fresh cheeses like feta and kashkoval, black and green olives, fresh baked white bread, fruit preserves, honey, sweet butter, and plenty of brewed black tea served in Turkish tea glasses.

Columbia, changua, is a hearty soup made of milk, water, scallions, and eggs. This Changua soup is garnished with cilantro and topped with a piece of stale bread called colado, which softens in the changua.

In Bulgaria, bonitza is a traditional, Banitsa, flaky pastry eaten for breakfast. It is prepared by layering a mixture of whisked eggs and pieces of cheese between phyllo pastry and then baked in an oven. It can be eaten hot or cold.

Baked and salt fish is a classic breakfast dish in Guyana. It consists of Bake and Saltfish, boiled salted cod fish sautéed with tomatoes, onions, garlic, and pepper. It is served with bake, a bread that is slightly sweet.

Breakfast in Mexico is not to be missed. Chilaquiles is made up of fried corn, Chilaquiles, tortillas soaked in red or green salsa and topped with crema, cheese, and onions.

Mangu is a popular dish served for breakfast in the Dominican Republic. It is made up of boiled plantains that are mashed with butter and served with fried eggs, Dominican salami, and pickled onions.

Masuni is a traditional breakfast dish in the Maldives. Tuna is combined with minced chilies, finely chopped onions, and freshly grated coconut. It is eaten with roshi flatbread.

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Questions

 

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Vocabulary

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market (2)	district	street food
street	feature	cuisine
around (2)	world	around the world
encourage	stand	standing up
finger	hand	arm
fine (2)	want	try
a lot of	different	same
meet/met	create	dish (2)
also	offer	affordable
walk around	learn	culture
about (2)	for example	beef
taco	prepare	bring/brought
after	unique	blend
special	here	there
the most	mostly	produce
love	thing	make/made
really	effort	take the time
common	part/parts	garden
island	feature	local
specialty	grill	seafood
late	early	emporium
popular	meal	wheel
quite	until	recently
van	adventure	adventurous
vendor	gourmet	item
whole	wholesome	quality
ingredient	pay	pay attention
close (2)	choose	quantity
animal	raise	whether
organic	authority	give
licence	sale	sell
buy	public	history
seem	foreign	difficult
easy	accept	turn up
maybe	every	week
fresh	region	something
others	look for	never
before	see/saw/seen	cheese
piece	peace	all the time
favorite	recipe	generation
taste	great	beef
pork	chicken	lamb
pie	expert	soon
serious	competition	certain
happen	provide	more
less	diverse	selection
item	number (2)	plateф
wide	narrow	country (2)
price	match (3)	way
statement	first	second
third	rate	paper
first rate

 
 

Video

 
 

This is the Neun Markethalle in Berlin’s Kreuzburg District. There’s a street food market here every Thursday featuring cuisine from around the world.

You’re encouraged to eat standing up. And it’s fine to eat with your fingers.

“We want to try a lot of different foods and meet a lot of different people, the people who created these dishes,” says Nikolaus Driessen, Manager of Neun Markethalle. “We also want to offer food that’s affordable. You can walk around, try different kinds of food and learn about different cultures.”

For example, kim chee casadias….and Korean beef tacos…prepared by Lauren Lee. She’s Korean-American. And after living in Los Angeles, has brought her unique blend of Korean and Mexican cuisine to Berlin.

“What’s special about the street food market here is that we’re mostly small producers here that all love the things we’re making. And we really take the time and effort to make a nice product,” says Lee.

Street food markets are common in parts of Asia and Africa. The market at Foradani Gardens on the island of Zanzibar for exaple, features local specialties iike grilled seafood.

Late night food emporiums like these are popular in China and Taiwan.

Meals-on-wheels have become quite popular in the US. Until recently, most of the food sold from vans like these was unadventurous.

But now many vendors are offering gourmet items that feature wholesome top-quality ingredients. These days people are paying closer attention to what they eat.

“People are choosing quality over quantity, and they want to know where their food comes from how it’s produced, how the farm animals are raised, whether the vegetables are grown organically,” says Eva-Maria Hilker, a food writer.

Food trucks are increasingly turning up in Germany. American Billy Davis used to operate a taco truck in his home state of Texas. Now, he’s doing it in Berlin.

But the authorities still haven’t given him a license for sales on public streets.

“There hasn’t been any history of that,” says Davis. “And so it seems very foreign, new, and maybe difficult for them to accept.”

The Haisa Hobo turns up every week at the street foods market in Berlin’s Kreutzburg district. It features freshly prepared cheese specialties from Germany’s Algo region.

Lots of people come to the market to try something new. Others are just looking for a little piece of home.

“I’ve never seen this food before. It’s the first time I have eaten this food,” says a tourist.

“These are pirogi from Poland. It was my mom’s favorite dish. She made them all the time from a recipe our family had used for generations. I just wanted to try one.”

“Chili beef pie from New Zealand. Never seen it before, but it tastes great.”

Some experts say that street food in Germany may soon offer some serious competition to sit-down-restaurants.

“That could certainly happen. Street food restaurants provide a more diverse selection of food items. A wide selection of cuisine form a number of different countries. And they do it at a price that restaurants just can’t match,” says Hilker.

Street food is also a way for young chefs like Lauren Lee to make a statement: you can serve first rate cuisine on a paper plate…just like do now here in Berlin.

 

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Questions

1. You can enjoy street food at the Neunhalle Market every day. True or false?
2. The cuisine there is international. Is this correct or wrong?
3. Do customers usually sit at tables and use knives and forks?
4. Is the food cheap or expensive?
5. Describe Lauren Lee’s food.
6. What are “meals-on-wheels”?
7. People don’t just want fast food; they also want wholesome, healthy foods.
8. Food trucks are a tradtion in the US, but not in Germany. Yes or no?
9. Why do people come to the street food market?
10. Street foods may seriously compete with sit-down restaurants. Why will street foods compete with restaurants?
11. What are some examples of street foods?
12. Is it very busy in the street food market? Is it good business?

A. Are there street foods in your city? Are street foods popular?

B. What are some popular street foods in your country?

C. Street food vending (food hawking) is good business. Do you agree?

D. I would like to own and operate a street food stall. Yes or no?

E. Would you like to seen (more) street food stalls, vendors, and hawkers in your city?

 
 
 

We’re in Szczecin, a port city in northwester Poland, with four-hundred thousand residents.

The Snack Bar: Pierogarnia Kaskubska

This snack bar has only been in existence for a year, but it’s already known all over town.

People come here to eat pierogi, just like their mothers used to make. Pierogi, are a traditional Polish dumpling that have come back into fashion.

The Owner

The own, Marin Grigovski, makes the pierogi here himself. His mother taught him how when he was a child.