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breakfast in bournemouth

info@breakfast-in-bournemouth.co.uk

Can you explain a bit more?

a breakfast in bournemouth

Breakfast (literally meaning "breaking the fast" of the night) as in breakfast in bournemouth, is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work.

Among English speakers, "breakfast" can be used to refer to this meal, or, less commonly, to refer to a meal composed of traditional breakfast foods (eggs, oatmeal, sausages, etc) served at any time of day.

The full breakfast like a breakfast in bournemouth traditionally comprises several fried foods, usually including bacon and eggs, and is popular throughout the British Isles and other parts of the English-speaking world.

The name "bacon and eggs" was popularised by Edward Bernays in the 1920s.

To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts.

He sent the results of the survey to 5,000 physicians, along with publicity touting bacon and eggs as a hearty breakfast.

Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains, fruit and/or vegetable, protein, dairy, and beverage.

Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, black pudding, baked beans, muffins, crumpets and toast with butter and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.

Nutritional experts have referred to breakfast as the most important meal of the day, citing studies find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight.

Breakfast has commonly been practiced worldwide and is a concept easily transferred between cultures, but there have been many regional interpretations over the years.

In Medieval Europe, for instance, the basic format of meals differed from what is currently 'standard', in that only two meals were to be had; a heavy dinner at noon and a light supper, largely due to the influence of the Church.

However, exceptions existed, most notably for children and the infirm, whom were "allowed" a small breakfast meal, and many labourers, farmers, and other physical workers also took the meal despite criticism and social pressure on them not to, and by the 15th century even the nobility had begun to ignore the rules and mores of polite society and took breakfast.

The earliest appearance in print of the idea that "breakfast is the most important meal of the day" occurs in the novella The Metamorphosis, published in 1915 by Franz Kafka, which includes the line, "for Gregor's father, breakfast was the most important meal of the day".

This is due to your body fasting for 6�9 hours the night before, and one would need to break the fast, thus it is called break-fast.

Breakfast in Africa varies greatly from region to region.

The traditional Egyptian breakfast is ful medames served along with aish beladi (a kind of pita unique to Egypt, made with whole wheat flour, white flour, and bran), falafel (known in Egypt as ta'amiya and made with fava beans), and pickled vegetables.

Fried or boiled eggs and various cheeses are also popular.

The typical breakfast includes omelets; a very sweet and dense bread known as sugar bread; and tea.

Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors.

A porridge called Tom Brown (a light brown porridge made from roasted maize flour) is also eaten for breakfast.

In contemporary times, a local meal called waakye (rice cooked in beans) is very common.

People prefer to buy waakye from street vendors just as they do other small meals.

Breakfast, like a breakfast in bournemouth, typically includes Moroccan bread, local pastries, baguettes, and croissants with olive oil or argan oil, smen (or ghee), honey, jam and amlou (a dip made from toasted almonds, argan oil and honey).

Also common are cheese, yogurt, harira, and bissara (a Moroccan fava bean puree).

Common beverages include green tea with mint, coffee (including cafe au lait), warm milk, and fruit juice.

Nigeria has over 250 different ethnic groups, with a corresponding variety of cuisines.

For the Hausa of northern Nigeria, a typical breakfast consists of kosai (cakes made from ground beans which are then fried) or funkaso (wheat flour soaked for a day then fried and served with sugar).

Both of these cakes can be served with porridge and sugar known as koko.

For the south western Yoruba people (Ile Yoruba) one of the most common breakfasts is (ounjẹ arọ) is Og� a porridge made from corn, usually served with evaporated milk.

Og� is eaten with Acaraje (akara) or Moi moi.

Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed.

Og� can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast.

English tea or malta is served as a breakfast drink.

Another popular option in southwest Nigeria is gari, which is eaten like a cereal.

Gari, known in Brazil as farofa, is made from the root of cassava.

For breakfast, it is soaked in water and sweetened with sugar.

Breakfast typically includes coffee, with dried milk and abundant sugar, accompanied by baguette with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese.

Fresh fruit, including mangoes and bananas, is often also part of a simple breakfast.

Breakfasts vary by region.

People often have a cup of tea with a variety of either warm or cold foods.

In central Uganda, tea is prepared with milk and ginger, and it is served with a warm meal known locally as katogo.

This is a combination of green cooking bananas (matooke) mixed either in a stew from beef or in sauce from vegetables such as beans.

In some parts of northern Uganda, breakfast would consist of tea and boiled cassava.

Northern African coriender bread is a important breakfast item among Northern Africans.

A typical breakfast would be omelette or boiled eggs, cake or biscuits, buttered toast, rice with koft'a (meat) or sabzi (vegetable).

Drinks include black tea, or qaimaaq chai (green tea with milk and rose essence or cardamom seeds).

Breakfast in the country is called Nashta.

There are moderate regional variations in its composition, but the most common would typically consist of roti/chapati, aloo/shabji bhaji or aloo dam (dishes made primarily of potatoes and vegetables), chicken curry, daal (lentil curry), spicy egg omelet, and cha (tea).

A heavier variant of breakfast would go on to include paratha, special roti/chapati, chital peetha (similar to a rice flour and lentil-based pancake), poori/luchi, or bakarkhani.

On some occasions, rice dishes substitute the flatbread.

Beef curry or Nihari (spicy curry of beef or mutton shank) would be likely to accompany.

A lighter (and also less spicy) variant of breakfast would comprise chital peetha, bhapa peetha (steamed cake made with rice flour and molasses), milk, molasses, khejur rosh (date syrup), coconut, khoi (puffed wheat), and muri (puffed rice).

Sweet dishes like halwa, firni (similar to rice pudding), jarda (colourful, sweet rice-based dish), shemai (sweet vermicilli) and doi (thick yogurt) are popular during breakfast.

Seasonal fruits, fresh or juiced, serve as a refreshing complement to a predominantly spicy breakfast.

Semi-fermented rice, regular or dried fish curry, vegetable, herbs and chilies can constitute a breakfast in many rural areas.

English-influenced breakfast of cereal, milk, toast with butter and jam spread, and fried egg is common in urban areas.

htamin jaw � leftover or cold rice fried with onions and boiled peas from a streethawker is quick and popular.

A traditional Burmese breakfast in town and country alike is htamin jaw, fried rice with boiled peas (pe byouk), and yei nway jan (green tea) especially among the poor.

Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame.

Equally popular is the purple variety known as nga cheik cooked the same way and called nga cheik paung.

Si damin is sticky rice cooked with turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions.

Assorted fritters such as baya jaw (urad dal) go with all of them.

Nan bya or naan (Indian-style flatbreads) again with pe byouk or simply buttered is served with Indian tea or coffee.

It also goes very well with hseiksoup (mutton soup).

Fried chapati, blistered like nan bya but crisp, with pe byouk and crisp fried onions is a popular alternative.

Htat ta ya, lit.

"a hundred layers", is flaky multilayered fried paratha served with either pe byouk or a sprinkle of sugar.

Eeja gway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite.

Mohinga often available as an "all-day breakfast" in towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour and/or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crisp fried onions, crushed dried chilli, coriander, fish sauce and lime.

Add fritters such as split chickpea (pe jan jaw), urad dal (baya jaw) or gourd (bu jaw), boiled egg and fried fish cake (nga hpe jaw).

The Rakhine Mont-de, is a lighter variant of Mohinga.

It consists of thin rice noodles eaten with clear soup, made from boiled ngapi and lemon grass.

Toasted fish flakes, from snakefish and green and red chili paste are also added, with seasoning.

Rakhine Mont-de is also called ar-pu-shar-pu (literally "hot throat", "hot tongue") because of its heavy use of spicy ingredients.

A salad version also exists.

It is now available in many cities and towns across Burma.

In Cambodia, rice congee (babaw) is widely eaten for breakfast.

Plain congee is typically eaten with salted eggs, pickled vegetables, or dried fish.

Chicken congee, pig's blood congee, and seafood congee are also commonly eaten.

Cambodians also enjoy rice served with sliced pork or chicken with pickled vegetables or a noodle dish (usually a noodle soup called khtieau).

Caw (a pork or fish soup dish made with caramelized sugar) is also eaten with congee or rice for breakfast.

In South Korea, breakfast consists of components similar to other Korean meals: a small plate of kimchi or several types of kimchi, a bowl of rice and a bowl of clear soup made with vegetables (radish, onion, seaweed green onion, cucumber, squash, any vegetable can be used) and enriched with stock made most commonly from meat, bones, shell fish or dried pollack or anchovies in the broth.

Savory namul or vegetables cooked in a pan with oil and seasoned with salt and other flavorings can also be served as a nutritious alternative or accompaniment to fried or grilled fish.

Western-style breakfasts consisting of sliced bread either plain or toasted in an electric toaster, jam and perhaps butter, coffee, washed and cut tomatoes and other fruits and vegetables, or eggs are also common.

In Laos, it is customary to eat soup for breakfast, as well as congee.

Tea and milk are part of the daily breakfast routine , along with satu (powder of corn) or chiura (beaten rice) or some local cookies.

The pattern of breakfast is different but bread, soup, vegetables, and chappati called puri tarkari are greatly included nowadays in most places.

Dal, bhat and tarkari are the famous staple foods of Nepal.

Traditional Chinese breakfasts in Hong Kong follow those in Canton.

Also found are local interpretations of English breakfast and eastern Chinese breakfast fare.

The long periods of British colonial rule and the influx of many refugees from Jiangsu and Zhejiang provinces and Shanghai around the end of the Chinese Civil War changed eating habits.

In Hong Kong, cha chaan teng breakfasts might consist of Hong Kong-style milk tea, coffee, or yuan yang (half tea-coffee mix), served with bread (roll or toast), ham, and fried eggs (sunny-side up with 3 green peas on the side), and a bowl of macaroni in clear soup with shredded ham.

The Taiwanese regard this local interpretation of the English breakfast as unique to Hong Kong.

In upscale (upmarket) restaurants or hotels, however, standard English and Continental breakfasts are served.

A typical Hong Kong cha chaan teng breakfast, including a cup of "silk-sock" milk tea.

The traditional breakfast includes usually fresh roti, pittu, string hoppers, hoppers, milk rice, appa, green gram or bread .

These are usually eaten with sambol (coconut, maldive fish or seeni-onion fried with chili and sugar),with jaggery, plantains or curry (fish, meat or vegetable).

Noodles and cereals such as cornflakes are relative newcomers in main cities.

Sri Lankans also have a traditional soup-like drink called kanda.

A typical everyday breakfast can simply consist of "brother bread" with dhal curry, sambol, butter and cheese or jam, plantain banana and tea.

The influx of mainland Chinese to the Taiwan in 1949 after the end of the Chinese Civil War changed breakfast habits.

Breakfasts tend to be a mix of northern and eastern Chinese dishes and the traditional southeastern Chinese fare.

This is more pronounced in cities with high proportions of people of mainland Han Chinese descent, such as Taipei.

A typical Taiwan breakfast consists of you tiao (a fried breadstick), dou jiang (a warm, savory soybean soup), and dan bing (crisp scallion pancakes).

The you tiao is dipped in the dou jiang, similar to how bread is dipped in soup.

In the case of Thailand, a variety of different foods are served for breakfast since the country has opened to the eating cultures from many countries.

Thai-Chinese people typically have congee/jook, boil-rice with fishes, pickles, dried shredded pork; dim-sum is also popular in some provinces, particularly in the south of Thailand.

During rush hours in big cities, particularly Bangkok, people would have a fast and simple Western style breakfast, for example, bread, cornflakes, omelet, coffee and milk.

Street eateries in Bangkok offer a wide range of food, such as sandwiches, grilled or fried pork with sticky rice, noodles, rice and Thai curries.

Since there are so many kinds of food for breakfast, Thai people usually say that they would eat whatever they want for their breakfast.

* Kao hnyin baung with fried fish on a banana leaf.

* Kao hnyin baung with baya jaw.

* Ngacheik paung with pebyouk (boiled peas) and toasted sesame.

* Nan bya with hseik-tha supyouk (mutton soup).

* Fried chapati with mushy peas (pebyouk).

* Htat ta ya or flaky multilayered fried paratha.

* Mini eeja gway (youtiao).

* Mohinga with fritters.

A typical rice porridge complete with dried minced pork; popular breakfast fare in China.

Breakfasts like vary greatly between different regions.

* Northern China breakfast fare typically includes steamed buns in different shapes (the stuffed ones are 'Bao Zi (buns)', those plain ones are called 'Man Tou' and those 'rolls' are sometimes called by those people living in a certain region as 'Hua (flower) Juan (roll)', grilled flat, round buns (Shao (grilled) Bing (biscuit)', with d�unǎi or d�ujiāng (soya milk) or Chinese tea (served hot and plain, without lemon or milk).

* Central and eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces, breakfasts are characterised by the combination of both northern and southern dishes.

These may be stuffed rice rolls (a bit similar to Japanese sushi but much bigger in size), youdoufu fensi (fried bean curd and cellophane noodles soup); plain rice porridge served with numerous side dishes, such as salted duck eggs, pickled vegetables, and thousand-year eggs; or sweetened or savoury soya milk served with grilled flat, round buns or youtiao .

* Southeastern China, such as Fujian, breakfasts consist of rice porridge served with side dishes such as pickled vegetables and thousand-year eggs.

* Southern China, represented by Guangdong, breakfasts include rice porridge/congee prepared to a thicker consistency than those sold in Shanghai.

Side dishes may or may not be served.

Congee can be eaten with fried dough or other kinds of deep-fried bakery products (in Chinese style) if it is plain, or not, as far as you like.

In many cases, however, congee is prepared with any kind of ingredients as you can or cannot imagine, such as beef slices, shredded salted pork, minced meat, thousand-year eggs, fish, or sliced pig's liver and kidney, meatballs, frog, chicken, or even abalone.

You can find not less than one hundred combinations on the menus of such congee restaurants (usually these are food stalls selling mainly congee, noodles and those Chinese deep-fried bakery products alone).

Other breakfast items include rice noodle rolls ('Cheong Fun' , fried noodles (sauteed noodles with bean sprouts, spring onions, soya sauce and sometimes some shredded pork, or even ham, etc.

), jianbing (thin crisp omelettes with fillings folded in), luobogao (turnip puddings) and 'rice dumpling' (wrapped in bamboo leaves, usually as a festive food during Dragon Boat Festival at around June every year).

For Cantonese, the typical breakfasts (apart from the home-made congees) are dim sum breakfasts.

Dim sum is often eaten at Cantonese restaurants, while nowadays, with its growing popularity and the advancement of technology, many different kinds of deep-frozen dim sums are available in supermarket, with most can be ready to serve just by re-heating it in a microwave oven for a few minutes.

The South Indian staple breakfast item of idly, sambar, and vada served on a banana leaf.

India has a vast range of breakfast dishes with traditional fare varying widely by region: * In West Bengal breakfast may include luchi/kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits.

The luchi/kochuri are served with a vegetable curry or something sauteed.

Semifermented rice (panta bhaath), which has a mild pungent flavour, is also eaten, sometimes with dal and chilies.

* South Indian states, Andhra Pradesh, Tamil Nadu, Karnataka and Kerala, in rural areas and farming communities especially, rice porridge (known as congee, kanji or ganji) is a traditional breakfast item.

In other areas Kanji is served with various condiments such as spicy pickles, coconut chutney or curry the most popular and common breakfast items are most often served with chutneys (coconut, onion, chana dal or peanut chutnies) and/or Sambar and somekind of spicy powder called podi.

This is usually accompanied with a tumbler of filter coffee.

They include: * Idly � Steamed rice and urad dal saucers * Vada � deep-fried urad dal or chana dal batter with spicy seasoning * Dosa � Rice and urad dal batter made into thin, round pancakes.

There are several variations as well.

While the most common is the plain dosa, it is not uncommon to come across variations such as Masala Dosa(stuffed with Potato), Rava Dosa(the traditional dosa batter with onions, semolins, green chillies etc.

), Uttapam (a spicier version) and so on.

Some food critics claim there are tens of ways of making this dosa.

* Upma � Mildly spicy porridge prepared with broken wheat, semolina or semiya * Pongal � Mildly spicy rice porridge, considered a very comforting morning meal * Chapati � flat bread prepared with durum wheat flour * Poori � Deepfried puffed rounds prepared with durum wheat flour or maida * Rotte (Roti): Flat bread prepared with millet (sorghum) flour, commonly served in rural households.

* Poha (batata poha , poha chutni): just flattened rice and coconut or a mixture of flattend rice and potato mixture, commonly served in mangalore area.

* In Kerala the traditional breakfast, praatal includes puttu (eaten with kadala (black chana curry) or ripe bananas , porotta / pathiri or orotti (eaten with chicken, mutton or vegetable curry), appam � paalappam, vellayappam, kallappam, idiyappam or noolappam � with egg curry or vegetarian stew, kappa (tapioca) and meencurry / meenvaruttathu (tapioca and fish) and other popular breakfast items like idli and dosa or masala dosa (.

Other common dishes include ada � ilayada, ottada � ariyappam, and uppumaavu .

* North India Hindu.

The breakfast consists of stuffed paratha breads or unstuffed parathas (very dense but thin, circularly shaped flat breads) with fresh butter, cooked tatse vegetables, especially aloo sabzi.

Puri and chholey are also a popular breakfast, along with rajma-chawal.

* North India Muslim.

Especially in Delhi and Uttar Pradesh, this consists of shermal (a heavy but very soft sweet naan-type bread) and taftan (slightly sweet and salty variant of naan).

Popular accompaniments include sweets like jalebi, halwa, and sweetened milk.

Samosas, and a combination of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast items in Uttar Pradesh and its surrounding parts.

In Maharashtra, poha, upma, idli, thalipit, and shira (similar to kesaribath) is frequently eaten for breakfast.

* Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crisp masala puris with pickles.

A dip for the theplas is also made by mixing pickle with yogurt.

Tea is a staple item in breakfast.

* In Maharashtra also called as poha, upma, idli, thalipit,Vadapav,Misal and shira (similar to kesaribath) is frequently eaten for breakfast.

Nasi goreng with shrimp and egg, a typical Indonesian breakfast.

A popular Indonesian breakfast is lontong sayur, a dish made of compressed rice with a spicy curry sauce and cooked vegetables, typically jackfruit, as well as mie (noodles), deep fried redskin peanuts, and kerupuk (prawn crackers).

Optional accompaniments include boiled egg (sometimes in a spicy sambal) and perkedel (deep fried potato cakes).

A quantity of the dish will be prepared prior to sale at a food cart or warung, and will be served at room temperature and not reheated during sale.

In homes, nasi goreng is the most popular breakfast dish.

Unlike lontong however, nasi goreng is also eaten for lunch and dinner, making it the most reliable kind of dish.

Lontong also needs far more preparation and would generally be eaten at a local warung or food cart, whereas nasi goreng is very easy to make, yet really tasty, and usually accompanied with shrimp and egg or any suitable accompaniment.

Due to its popularity, nasi goreng is sold in many warungs throughout Indonesia and can be found in nearly all hotels in Indonesia.

Another popular breakfast is bubur ayam, which is rice porridge.

It is usually served hot, with Cakwe (Chinese fried bread stick), spring onion leaves, pieces of chicken slices, some chilli sauce, and sweet soy sauce.

Like nasi goreng, this dish can be served for lunch and dinner as well.

It is also easy to make.

Among college students (especially for those who rent houses) mie instan (instant noodles) are popular, both the fried and soup variety.

A popular brand is indomie, or its product, pop mie (instant noodles served in a cup).

Its preparation is simple and takes around 5 to 10 minutes (especially pop mie, where only hot water is added).

Such preparation makes it an easy breakfast for students because they need to attend college in the morning.

Like the above, it can be served for lunch and dinner.

In addition to these, Indonesians often simply eat the leftovers from the previous evening's dinner, such as curry, with plain rice.

The high tropical temperatures, high degree of humidity and widespread lack of refrigeration make it prudent to eat food while it is still relatively fresh.

If lacking such leftovers, a basic dish such as fried ikan teri (dried fish), or some kind of fried egg, again served with plain rice, would be common.

A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine.

An exception is natto (a type of fermented soybeans), which is most popularly eaten for breakfast.

A typical Japanese restaurant breakfast presentation would be miso soup, rice with nori or other garnishes, natto, rice porridge, grilled fish, raw egg, and a pickled vegetable.

The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels worldwide.

It is common in Japanese households to include leftover items from the last evening's dinner in the next day's breakfast.

Western breakfast foods such as toast and boiled or fried eggs are also common, and cereals are becoming popular.

The typical breakfast beverage is green tea (traditional).

In Malaysia, breakfast sometimes consists of a popular Malay food called nasi lemak.

Other food such as roti canai (known as roti prata in Singapore), kaya toast, half boiled eggs and wonton noodles are also among the favorites.

In East Malaysia, glutinous rice is eaten as breakfast.

Malaysian Chinese from the town of Klang, which is famous for its bak kut teh, frequently eat this herbed pork rib soup dish for breakfast.

In other parts of Malaysia and Singapore, however, it is more commonly eaten at other meals.

A typical Singapore breakfast can be relatively cosmopolitan, with a variety of food choices from various cultures.

The traditional local breakfast is kaya toast with half-boiled eggs (served with soy sauce and pepper), and coffee/tea.

Other common local breakfast foods include fried noodles or vermicelli (served with side dishes like fried eggs, vegetables, luncheon meat, hotdogs, meatballs, cheese, fish cake or tofu), mee goreng (Malay version of fried noodles, albeit spicier), nasi lemak, curry puffs, kueh-kueh (Malay cakes) or sandwiches for those on the move.

There are other local favourites like bean curd, sweet soups like black glutinous rice porridge and green/red bean soup.

North American and European-style breakfasts are also popular, such as breads and cereals, or breakfasts from fast-food or coffee chains.

Breakfast is called Nashta.

The traditional breakfast in Pakistan is usually a heavy meal.

There are several dishes: * Halva puri cholay or halva puri, for short, consists of two separate dishes, halva, a sweet made from semolina, and aloo cholay, a spicy chickpea-and-potato curry eaten with puri, a small circular deep-fried flat bread.

* Egg khagina or Anday ka Khagina is a popular breakfast dish with families, particularly on weekends.

Its preparation and appearance are similar to scrambled eggs, but includes the addition of vegetables, herbs and spices and is traditionally accompanied by Pakistani flat breads such as roti (chapatti) or paratha.

* Siri paya is eaten with naan (siri paya is a stew made of cow, goat or lamb's brain and feet).

"Siri" means the head of the animal and "paya" its feet.

It is considered a delicacy.

* Nihari is a stew made from beef or lamb shanks, and eaten with naan.

* Lassi is a drink made from milk and yogurt, served in sweet, and rarely, in salty flavor.

Otherwise, parathas is often the default option eaten for breakfast; they may be stuffed with vegetables, chicken, beef or mutton mince.

Tea is served with breakfast.

In cities and other urban areas, eggs and toast with butter and jam are also popular.

Another breakfast popular in urban areas in Pakistan is tea with buttered rusks and fresh orange juice.

In Karachi and Hyderabad, where Urdu-speaking migrants from North India are in majority, Shermal and Taftan are a popular breakfast item.

Tapsilog is a staple Filipino breakfast.

Breakfast is known in the Philippines as agahan or almusal.

Philippine breakfasts vary from moderate to very heavy, depending on tradition.

In some areas, even leftover lechon (roast suckling pig) is eaten with fried rice.

Rice is a predominant staple in the Philippines.

As such, a favourite traditional breakfast has fried rice called sinangag.

Usually, this is made of leftover rice from the previous dinner (so nothing is wasted, as well as because this yields a firm and "tossed" texture, which is preferred over sticky), and fried with salt and garlic cloves.

This is then combined with fried or scrambled eggs, and a choice of breakfast meat: beef tapa (pan-seared steak), pork tocino (sweet cured pork), longganisa (sausage), dried, smoked fish (such as tuyo), canned sardines, sauteed corned beef, or adobo, sometimes with Western-style baked beans, sliced tomatoes and a local pickled papaya shreds (achara) on the side.

Alternatively, a cheese-topped breakfast pastry called an ensaymada (a colonial relative of the Mallorcan ensaimada; a brioche) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese (kesong puti), and local barako coffee.

Western-style breakfasts such as pancakes, French toast, and porridge are also eaten at home, as are cold breakfast cereals which are popular with children.

There is also a breakfast known as tapsilog, which is a combination of tapa, sinangag and itlog (egg).

Finally, there is champorado, a local chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) � an unusual, though authentically Filipino combination.

In the early mornings, hawkers also sell rice porridge (lugaw/goto), and noodle soups (such as mami, lomi, and batchoy) from stalls to those on their way to work.

Bakeries also open early for those purchasing pandesal to eat at home, as well as for people who eat breakfast "on the go".

Tahos are also a popular accompaniment to breakfast, especially with children, and these are bought from vendors who carry them.

There are multiple breakfast menu options across Vietnam, and usually the urban household will buy this from vendors rather than make it (rural families usually have rice and leftovers warmed up for breakfast).

Breakfast can be quite hearty, depending on whether one chooses to top their meal with a meat roll or pastries.

Typical noodle breakfast dishes in Vietnam (which are usually served with a loaf of bread to dip in the soup) include phở (Vietnamese beef or chicken soup based rice noodle), hu tieu (rice noodles in a pork based soup), bun bo Hue (spicy Hue style beef soup based noodles), bun rieu (crab soup based vermicelli noodles) or Mi Quang (prawn and pork rice noodles).

Banh cuon (crepe-like roll made from thin, wide sheets of rice flour filled with ground pork, minced wood ear mushroom, and other ingredients, including meat loaves and sauce), banh bao (savoury meat buns or sweet bean buns), banh m� (Vietnamese cold cut meat loaf breads), banh m� op la (Vietnamese French bread with sunnyside-up eggs).

The term op la is from the French oeuf au plat (which may be served with a hot meat ball soup)), xoi (or glutinous rice, either savoury or sweet), boiled eggs or congee (similar to the southern Chinese), are common breakfast meals in Vietnam.

Often, the Vietnamese will drink Vietnamese iced coffee, tea, juice, or soy milk to complete their breakfasts.

In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries.

Owing to the warm weather in some parts of Australia, breakfast is generally light.

The light breakfast consists of cereals, toast, fruit, and fruit juices, rather than cooked items.

However, people in these countries may also enjoy a heavy breakfast with fried bacon, eggs, mushrooms, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast).

Some other typical meals include pancakes (which are more common in Australia than cr�pes), porridge, yogurt, and hash browns.

A meal popular at gala horse racing events is a "chicken and champagne breakfast" typically consisting of roast chicken, an egg dish, fresh fruits, breads, condiments and a glass of champagne, often as a picnic.

In summer, a New Zealand breakfast will typically consist of some variation on toast, cereal, juice and fruit.

In winter, many New Zealanders prefer porridge or Weet-Bix with hot milk.

Some New Zealanders will create a full cooked breakfast after the English tradition, generally bacon and eggs, fried tomatoes, fried mushrooms, and toast.

American-type breakfasts (pancakes etc.

) are becoming more common in New Zealand.

These are usually purchased from a restaurant for weekend brunch.

As a general rule,traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean, while breakfasts are traditionally larger, with a greater variety of dishes and greater prevalence of hot dishes in the cooler northern and central European countries.

Hotels and other types of lodging in Europe typically include breakfast in their rates and in many cases, especially in larger hotels, it is served as a buffet.

Specific items will vary from country to country, depending on local breakfast tastes and habits.

In Switzerland, for example, cold cuts (luncheon meats), cheese, yoghurt, prepared fruit, butter, croissants, breads, and rolls are served.

Sometimes foods belonging to the English breakfast eggs, sausages, tomatoes (fresh, grilled or canned), bacon can occasionally be found as part of the buffet.

Continental breakfast is a meal based on lighter Mediterranean breakfast traditions.

It is a light meal meant to satisfy one until lunch.

A typical continental breakfast consists of coffee and milk (often mixed as cappuccino or latte) or hot chocolate with a variety of sweet cakes such as waffles/pancakes, brioche and starchy foods such as croissants, often with a sweet jam, cream, or chocolate filling.

It is often served with juice.

The continental breakfast may also include sliced cold meats, such as salami or ham, yogurt or cereal, or a slice of cheese.

Some countries of Europe, such as the Netherlands and those in Scandinavia, add fruit and cheese to the bread menu and occasionally a boiled egg or a small serving of salami.

The continental breakfast concept is not limited to Europe and is often served throughout the world in hotel chains.

The term itself is of British origin.

"The continent" in Britain refers to the countries of continental Europe.

A "continental breakfast" thus denotes the type of lighter meal served in continental Europe, as opposed to the "full" English breakfast.

A typical Belgian breakfast is like that of its northern neighbor, the Netherlands.

Most Belgians do not eat their most famous food for breakfast, Belgian waffles, which are traditionally sold in tourist areas of large cities, and are eaten as a snack.

The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as Nutella or just with a bar of chocolate.

Other common toppings include sliced meats and cheeses.

Pastries and croissants may be served on Sundays, but are mostly not eaten on weekdays.

Belgians often enjoy coffee, tea, hot chocolate, milk, water, or fresh juice with breakfast.

A typical breakfast in Denmark consists of cereals or bread, bread rolls (rundstykker), cheeses, fruit preserves (marmelade, usually made from berries or citrus fruits) and other toppings, accompanied by skimmed milk, tea or coffee.

Weekends or festive occasions may call for Danish pastries (wienerbr�d) or a bitters, such as Gammel Dansk.

Breakfast usually consists of open sandwiches.

The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts.

Finns usually don't have sweets on their breads such as jam (like the French and the Americans), or chocolate (like the Danes).

Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam.

A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilma, lit.

"butter eye") and/or with milk, fruit or jam, especially the sort made of raspberries or strawberries (sometimes lingonberries).

Drinks are milk, juice, tea, or coffee.

Breakfasts in other parts of Norway can be quite ample.

Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee, and tea.

or kulturmelk (Norway), a cultured milk similar to buttermilk or yogurt is often eaten with cereals.

Whole-grain porridges with regular milk or butter are popular.

Interestingly enough, the word for breakfast in the Swedish language/Norwegian language ("frukost" = early meal) means "lunch" in Danish.

The Danish language word for breakfast is "morgenmad" (morning meal).

A typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs or cheese.

Same as in Finland it is often buttered with margarine.

Curd mixed with vegetables and salt as well as other sour milk products are very popular as well.

Very often light oat porridge is eaten too.

In general light, sour and salty tasting food is common for morning meal.

Latvians usually drink coffee for breakfast.

The Latvian word for breakfast is "brokastis".

The Dutch typically eat sliced bread with three choices of toppings: dairy products (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, peanut butter or chocolate toppings (hagelslag (chocolate sprinkles), chocoladevlokken (chocolate flakes) and chocolate spread).

Some typical, but less common products are apple syrup, honey, stroop (lesser known as bebogeen, a very sweet caramel topping made from sugar beets) and kokosbrood (a coconut product that is served thinly sliced like sliced cheese; also known as Cocosbread).

Breakfast cereals and muesli are also popular, served with milk or yoghurt.

Tea, drip coffee, milk, and juice are the most popular breakfast beverages.

Breakfast may also include (for instance on Sundays) boiled eggs, raisin bread, pumpernickel, ontbijtkoek or croissants.

Breakfast in Sweden is generally a sandwich made of a large amount of different types of soft bread or crisp bread, cold cuts, caviar, cheese, cottage cheese, cream cheese, goat cheese, eggs, scrambled or boiled, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea.

Breakfast cereals or muesli with milk, yoghurt or filmj�lk, currants and fruits are popular or warm whole-grain porridge with milk and jam, (for example lingonberry jam).

Pate (leverpastej) with pickles, blueberry-soup (blabarssoppa) and rose hip soup is also possible sometimes for breakfast.

The typical German breakfast consists of bread rolls, butter, jam, ham, soft-boiled eggs and coffee.

Cereals have become popular, and regional variation is significant, both in the amount of food and the offerings � cheeses, cold cuts, meat spreads, yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts).

A second breakfast is traditional in parts of Germany, notably Bavaria (there also called Brotzeit, literally "bread time").

Hungary Hungarians usually have a large breakfast.

It consists of bread, bread rolls or crescent-shaped bread (kifli), toast, pastries with different fillings (sweet and salty as well), butter, jam or honey, eggs in different forms (fried/scrambled/omelette, etc.

), salami, cold cuts, cheeses, hot dogs with mustard, tea, coffee or milk.

Fruit juice in the morning is not that usual, hot drinks are more common.

Hungarians sometimes have rice pudding called tejberizs or cream of wheat tejbegr�z, usually eaten with cocoa powder or cinnamon sugar.

Lecs� made from tomatoes and green peppers can sometimes be a breakfast meal as well, mainly in the summer.

In Poland, a traditional, weekend breakfast may consist of soft boiled, scrambled or fried eggs, or curd cheese with herbs (twarozek), sandwiches or "milk soup" � cereals with milk or in some regions milk with broken bread; regional alternatives include pancakes, salads or sandwiches with various pastes (fish paste, egg paste, etc.

) Black pudding or sausage is sometimes eaten, usually by itself.

Modern breakfast consists of a meat, cheese or jam sandwich, with coffee (roasted grain beverage is still popular), tea, kefir or soured milk, or juice as a beverage.

Second breakfast, which replaces lunch at work, is similar or identical to the actual breakfast.

The traditional Romanian breakfast consists of bread, cold plates such as mortadella and cheese, feta cheese, cucumber, tomatoes and eggs prepared as an omelette or sunny side up.

Also, black coffee or tea usually are served.

In addition, natural juice or yogurt are always taken in as an option.

Swiss breakfasts are often similar to those eaten in neighboring countries.

A notable breakfast food of Swiss origin, now found throughout Europe, is muesli.

Given Russia's generally cold climate, breakfasts tend to be substantial.

Breakfast, or zavtrak as it is called in Russia, may consist of hot oatmeal or kasha, eggs, cheese, cured meats or sausage, rye breads with butter (butterbrods), and coffee or tea.

In France a typical domestic breakfast will consist of cups of coffee, often cafe au lait, or hot chocolate, usually served in big bowls, accompanied by a glass of orange or grapefruit juice.

The main food consists of sweet products such as tartines (slices of baguette or other breads spread with butter, jam or chocolate paste), sometimes dunked in the hot drink.

Brioches and other pastries such as croissants, pains au chocolat and pains aux raisins are also traditional.

Other products such as breakfast cereals, fruit compote, fromage blanc, and yogurt are becoming increasingly common as part of the meal.

A typical French breakfast does not include any savory product.

Various kinds of pastry constitute the traditional Greek breakfast.

Tyropita, spanakopita, and bougatsa (particularly in Northern Greece) are eaten, usually accompanied with Greek coffee.

Simpler breakfasts include honey, marmalade or nutella cream (as well a Greek variation thereof, Merenda) spread over slices of bread.

Children typically drink chocolate or plain milk.

In Serbia domestic breakfast may include: eggs in different forms (eg omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto or ham, feta cheese and salad (eg pickles).

Different types of pies and pastry with various filings (eg Proja, Gibanica, Burek) are also served as the main dish.

Yogurt and coffee are preferred breakfast drinks.

In the past it was a custom to drink Sljivovica before breakfast and after that Slatko with water.

One of the traditional breakfasts consists of Proja, bacon, Sljivovica and garlic.

Breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling.

The most typical breakfast consists of two slices of burek and a glass of ayran.

Breakfast also often consists of open sandwiches.

The sandwich is buttered (with margarine), with toppings such as prosciutto and yellow cheese.

In Croatia the base is a continental breakfast like with a variety of pastries with or without fillings (marmelade, chocolate, cheese, ham, nuts, poppy) and fermented milk products (yoghurt, soured milk, soured cream).

Cold cuts, such as prosciutto, ham, salami, kulen, bacon, and various cheeses, are also very liked.

Also, fried eggs or omelet and Vienna sausage with mayonnaise, mustard or ajvar are very often consumed.

In continental parts you can easily find traditional sir i vrhnje (cottage cheese with soured cream and some spices).

Coffee is much more preferred than tea (and it is mostly herbal tea).

In Turkey, breakfast consists of fresh white sourdough bread, white cheese (feta), yellow cheese (kasar), a wide variety of jam, fresh tomatoes, cucumbers, black and/or green olives, butter, honey, clotted water buffalo cream (kaymak) preserves, sujuk, salami and a boiled egg - all accompanied by hot black tea in small tulip-shaped glasses.

Breakfasts can be very elaborate for company or on weekends, and may include a variety of breads, pastries, and spreads, and several fresh fruits and vegetables in season, but the essential breakfast ingredients for almost every Turk on a daily basis are bread, cheese, jam, olives, and tea.

The traditional breakfast in Italy is simply Caffe latte (hot coffee with milk) with bread or rolls, butter, and jam - known as prima colazione or just colazione.

Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten.

Children drink hot chocolate, plain milk, or hot milk with very little coffee.

If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino e brioche (frothed hot milk with coffee, and a pastry).

Occasionally (rarely) Italians have a quick breakfast snack during the morning (typically a panino, or bread roll).

On the island of Malta, breakfast integrates both British and continental elements.

Usually the Maltese start their day with a bowl of cereal mixed with milk, or with a cup of coffee.

Bread, marmalade/jams or even nutella is also very common.

Today cereal bars are also becoming a common type of breakfast on the island.

The traditional English breakfast of eggs, sausages and fried bacon is also popular among the Maltese, especially on Sundays.

Hotels usually serve both a continental as well as a full English breakfast.

In Central Spain the traditional breakfast is chocolate con churros - hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile.

The chocolate drink is made very thick and sweet.

In Madrid, churros are somewhat smaller and shaped like a charity ribbon.

This meal is normally served in cafeterias.

At home people usually have coffee or Cola Cao, juice, and either toast, cereal or a pastry.

In the South and West it is more common to replace the "sandwich" toast with a slice of bigger bread and a topping of olive oil and salt, tomato and olive oil, butter, jam, pate, jamon serrano (cured ham), and other options like sobrasada (a raw cured spiced sausage that is easy to spread), and in Andalucia, pringa.

Coffee with milk is the most popular choice among the wide selection of coffee variants (usually the main variation is the proportion of milk and coffee, and the size of the cup).

Freshly squeezed orange juice is widely available in most places, either as an alternative to coffee or as a supplement.

Traditionally the breakfast was not larger than these two items, because usually in late morning there was a break known as almuerzo when people had a bocadillo (Spanish sandwich).

Nowadays the trend is towards a heavier breakfast - "almuerzo" being reserved only for people who do heavy physical work.

Sometimes, toast is replaced with galletas (a type of cookie made with flour, sugar, oil and vanilla flavour), magdalenas (a Spanish version of the French madeleine made with oil instead of butter), or buns.

A Portuguese pequeno-almoco comes in two varieties: one eaten running to work and another, more time-consuming one, more common on the weekends.

When rushed in the morning, a cup of yogurt, milk, coffee or both and some bread with butter, cheese or jam suffices.

Given the time, additions include orange juice, croissants, different kinds of pastry, and/or cereal.

Traditionally, people in the United Kingdom and Ireland have enjoyed a substantial hot meal for breakfast featuring eggs, bacon, and sausages, accompanied by toast and tea or coffee.

These items are sometimes eaten separately on morning rolls.

In Britain, this was traditionally known as an English breakfast, though there are also Scottish and Welsh variations (eg Scottish breakfasts often include haggis, black pudding and potato scones.

Many other items (for example kedgeree, grilled or fried tomatoes,grilled sheep kidneys, black pudding or white pudding, baked beans, fried sliced bread, various types of fried potatoes and mushrooms) may be included, depending on taste and location.

Today, this dish remains popular, but is not usually served at breakfast time during the week.

Many people instead reserve the full cooked breakfast for weekends, or go to a cafe or pub for it at the weekend.

A full breakfast is also a meal available any time at many cafes and greasy spoons.

It is also served at hotels, where it can be quite substantial in size and variety.

The author Somerset Maugham once quipped "the only way to eat well in England is to have breakfast three times a day.

" This is sometimes quoted as the origin of the term, and indeed meal, all-day breakfast.

Another popular breakfast food in Scotland is the kipper, a type of salted, smoked herring that is then grilled or fried.

A traditional Scottish Island breakfast are kippers or smoked haddock boiled in milk, and served hot.

In Northern Ireland they have their own take on the full cooked breakfast known as an Ulster Fry which includes sausages, bacon and eggs of an English breakfast but the hash browns beans and black pudding are replaced with a variety of fried breads including soda bread, potato bread and pancakes.

This traditional cooked breakfast has largely been replaced by simple, light foods mainly eaten cold: fruit, yogurt, packaged cereal with cold milk, and toast with a variety of spreads such as butter, jam, marmalade, lemon curd, Marmite, or peanut butter.

Boiled eggs with soldiers are also a popular breakfast meal in the UK, although like the full English breakfast, they are mainly eaten at the weekend.

In fact, eggs are quite popular as breakfast foods in general in the United Kingdom, and these may be eaten in a variety of ways - they may be eaten as boiled eggs, poached eggs, scrambled eggs or fried eggs.

They may even be cooked as pancakes at Shrove Tuesday.

Porridge is a traditional breakfast in Scotland as well as the rest of Britain in the winter months.

In most British hotels, this breakfast is included in the room rate.

In Scotland traditional dishes include porridge, oatcakes with marmalade, potato scones, and black pudding.

Potato scones are descended from Ireland and consist of mashed potato mixed with flour to create a type of scone.

Black pudding is made from animal meat and blood.

Latin American breakfasts feature many items seen in North American and continental European breakfasts in regional variations, according to their own culture.

In northern South America, maize-based breads, such as tortillas or arepas, may dominate or be augmented with wheat breads or pastries.

Caffe, caffe latte, chocolate, and tea are common beverages.

In Argentina and Uruguay, breakfast consists mainly of espresso coffee, cafe con leche (coffee with milk), tea (with or without milk) or yerba mate.

Other drinks include orange juice (specially in summer) and chocolate milk (mostly for childrens).

These are usually accompanied with croissants(sometimes they are filled with hot or fresh cheesse and ham), brioches, facturas (pastries of German origin), filled churros, French bread with jam or dulce de leche and butter, grilled sandwiches of ham and cheese known as tostados, cereals and sweet cookies or crackers.

Brazilians use the term cafe-da-manha (morning coffee) or, less often, desjejum (des-, un + jejum, fast, fasting) to refer to breakfast.

Black coffee, cow milk, yogurt and white cheese are quite popular, and so are fruit juices (especially orange, guava, mango, cashew and passion fruit).

The coffee or juice accompanies bread rolls or sliced bread with jam or butter, grilled sandwiches of ham and cheese called misto-quente, slices of cake such as corn cake, orange cake and carrot cake.

As for children, the most popular are sweet cookies or crackers with jam, toasts with fruit compote called tostadinha or torrada com geleia/compota accompanying chocolate milk or hot chocolate,"mingau", a hot porridge made with cow's milk, corn starch, sugar and vanilla with cinnamon sprinkled on top, as well as cornflakes or sucrilhos (frosted flakes) with milk.

Morning meals are different in the various regions of Brazil.

In the Northeastern states, it is common to find tapioca, a crepe made of manioc flour, usually served with butter, cheese, coconut, or other fillings.

It is also common to find cuscuz, a kind of bread made with corn flour and steam-cooked.

In the Southern states, adults use to drink a steaming yerba mate infusion in a typical gourd, called chimarrao.

The cold version is called terere.

In Chile, breakfast is a light meal consisting of milk, coffee or tea, juice (typically orange), and two types of bread: marraqueta and hallulla, or toasts.

They are accompanied with marmalade, manjar (dulce de leche), butter, cheese, ham, margerine, eggs, avocado, cream or jelly.

In Costa Rica breakfast is traditionally Gallo Pinto which includes black beans and rice.

Some people may add natilla (sour cream), Salsa Lizano (a sauce commonly used in Costa Rican cuisine) and a corn tortilla.

Black coffee or coffee with milk are the preferred beverages, although orange juice is also common.

Another traditional drink is "aguadulce", made from sugar cane panela which is boiled in water or milk.

Side dishes may include avocado, fried ripe plantain, ham or some type of cold meat like sausages or salchichon, cheese, bread, eggs, etc.

In Colombia there are various breakfast staples.

In the Cundinamarca region people eat changua: a soup of milk, scallions, and cheese.

In the Tolima region, a tamal tolimense is eaten in the company of hot chocolate and arepas.

Tamales tolimenses are made with rice, dry legumes, beef, chicken and pork, egg, potato, and seasonings, covered with a maize dough, cooked while wrapped in a banana leaf.

In Antioquia the usual fare includes arepa (arepa antioquena, a typically home-made corn bread), with either cheese, fried eggs, or fried meat as well as hot chocolate as drink.

Breakfast in urban areas traditionally consisted of cafe con leche that was sweetened and included a pinch of salt.

Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee.

In rural Cuba, farmers ate roasted pork, beans and white rice, cafe con leche and cuajada sweetened with caramel.

In the Dominican Republic, the main dish for breakfast is called mangu (mashing boiled plantains).

It is prepared with ground plantain mixed with butter and is usually eaten with salami, fried cheese, eggs (fried eggs or scrambled eggs).

This dish is usually accompanied by cafe con leche, hot chocolate, or juice.

Another main breakfast dish is the sandwich, prepared with cheese, ham, salami, or scrambled eggs.

This is often accompanied with coffee, hot chocolate or juice.

To make this particular sandwich the Dominican people use a bread called pan de agua (water bread - a simple bread made with water, flour, yeast, and salt).

Other kinds of bread are also used to make this simple meal.

In Ecuador breakfast depends on the region it is served.

Along the Pacific Coast (litoral), breakfast mainly consists of strong black coffee brewed in a special little aluminium pot (cafe de olla), fried plantain and white hard cheese made locally.

It can include also an omelette and fresh fruit juices.

In the highlands (Sierra), breakfast may include some black coffee or herbal teas (infusiones) with some fresh bread rolls, and scrambled eggs.

In Guatemala they eat scrambled eggs with frijoles (beans) and tortillas with some cheese, fried banana and sometimes chirmol (tomato sauce with condiments).

Also, depends of the region, the Guatemalan people eat Paches (like a "tamal" but made from potaoes, pork or chicken, hot chile), Tamales (made from corn dough, spicy red sause, pork or chicken.

Everybody likes drink coffee (boiled coffee), atol (hot beberage from oats, corn or dough).

In the past, when Mexico's population was predominantly rural and agricultural, breakfast tradition included hot beverages and breads at dawn, and a heavier mid-morning desayuno, consisting of an egg dish (such as huevos rancheros), chilaquiles, meats, beans, tortillas, pastries, and fruits.

Commercial cereals are widely consumed now.

Today, desayuno generally means "breakfast," and the Mexican breakfast may be the lighter or heavier version depending on personal taste or occasion.

Usually, workday breakfasts differ from weekend or leisure day breakfasts in the amount and types of foods.

Restaurants and hotels serve mainly buffet-style breakfasts with a variety of foods, oftentimes including "quesadillas" of various fillings, scrambled eggs, refried beans, chilaquiles, fruits and cereals.

Menudo, a tripe stew considered a folk remedy for a hangover, has become a breakfast dish as well as one eaten at other meals.

As with other large countries, breakfast in Mexico differs according to the region.

In the north it is common to have salchicha con huevo (scrambled eggs with sausage) or machaca con huevo (scrambled eggs with beef jerky, in some places also called machacado), and wheat tortillas.

In the central and southern regions of the country, corn tortillas are commonly consumed.

Most breakfast dishes in the state of Veracruz are called antojitos (this word can be used for other meals), which consist of pastries made with corn flour and tend to be quite fatty.

The most common antojitos are picadas (or pellizcadas, a tortilla with a sauce, onion and fresh cheese topping) and empanadas (tortillas filled with an ingredient like cheese, chicken or huitlacoche); in the northwest birria (beef or goat stew) and barbacoa (steamed beef or lamb) are also very popular.

A popular breakfast is huevo con chorizo (eggs with Mexican sausage).

Mexicans are also known to have a high milk:cereal ratio.

In Lima and other coastal cities of Peru, daily breakfast is a fast and simple meal: sourdough bread with jam, butter, ham or a little bit of cheese on it and sometimes scrambled or fried eggs on it, served with a cup of coffee, tea or oatmeal.

School-age kids used to have milk (plain or with cocoa powder) or thick oatmeal served in a bowl (with milk, coffee or cocoa powder) or a lighter oatmeal prepared with apple, quince, quinoa or kiwicha.

In working-class areas of Lima, emoliente is a common breakfast, which consists of boiled barley with linseed, alfalfa, boldo, horsetail, key lime juice and an infusion of assorted herbs or boiled quinoa, served with wheat bread or sourdough bread with fresh farmhouse cheese or fried eggs.

Sunday breakfasts are much bigger; they consist of tamales or a pan con chicharron.

Other common Sunday breakfasts are the salchicha huachana scrambled with eggs and served with bread, the lomo saltado, humitas with cheese on it, boiled choclo (corn) and many more dishes.

During Sunday breakfast in Arequipa (in the south of the country), they eat a dish known as abodo de chancho.

In the central mountain range area, it is typical to have breakfast very early in the morning, when they eat thick soups made out of mote (hominy) and some meat (eg tripe, chicken, sheep, etc).

It is also common in the andean area to have potatoes, hominy and boiled broad beans as a breakfast.

People in Venezuela welcome a hearty breakfast that is a variation of the traditional Venezuelan Pabellon criollo, without the rice and plantains.

A typical breakfast would have minced meat, perico, black beans, grated hard white cheese and the ubiquous arepa.

Fruit juices and coffee would surely be in the table as well.

The full breakfast is usually served on weekends, as it might require a siesta afterwards.

If there is only a short time, it is common to eat a cachito (baked dough roll filled with ham), an empanada or an arepa stuffed with fresh cheese, meat or any combination of a broad selection of fillings.

In Egypt the traditional breakfast is ful medames: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic, gebna kareesh (cottage cheese with tomatoes, dill or parsley, hot green pepper and olive oil), feta, edam, Parmesan cheeses, ta'ameya(falafel), sausage or pastirma with fried eggs, feteer, kahk and bosomaat (Egyptian pastries), eshta belasal (cream with honey), asal eswed we tehena (molasses with tahini), meraba belkeshta (jam with cream),mfta^a, shai belabn (tea with milk ).

In Iran, varieties of Iranian flatbreads (naan), Iranian feta cheese (panir-e irani) or Persian feta cheese, butter (kareh), a variety of traditional marmalades or jams (morabba), honey (angebin or asal), cream (sar sheer ) and hot tea are essential breakfast items.

Other items, such as heavy cream, walnuts, hard and soft boiled eggs, and omelettes are also popular for breakfast.

Traditionally, a choice of butter and cheese, butter and marmalade, heavy cream and honey, butter and honey, or cheese and walnuts are rubbed on fresh bread and folded into bite-sized sandwiches and are to be consumed with hot tea.

The tea is preferably sweetened with sugar.

Another breakfast food, which is usually consumed between the hours of three to five in the morning, in winter, is called halim.

Halim is a combination of wheat, cinnamon, butter and sugar cooked with either shredded turkey/chicken or shredded lamb in huge pots.

It is served hot or cold, but preferably hot.

Almost everywhere in the country, especially in colder regions, a lamb head stew (kale pache) is consumed, usually on the early hours of weekend (Friday mornings).

An Israeli breakfast typically consists of coffee, orange juice, fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs, and some small cookies or slices of cake.

For an even fuller breakfast it might include hard-boiled eggs, cottage cheese, quark cheese, and Israeli salad.

Another type of breakfast would be jachun or fried dough, malawach served with sweet fruits or something spicier.

Hotels with continental breakfasts, in addition to the aforementioned items, will usually serve many different kinds of fish and yogurts, as well as a dish of egg and spicy tomatoes known as shakshuka.

A Palestinian breakfast typically consists of orange juice, coffee, fresh bread, a variety of cheeses, fresh vegetable salad, "Why it's rise and shine for the Palestinian breakfast", fried or scrambled eggs and olives.

It might also include hard-boiled eggs, yoghurt and jam, and in some cases cured fish or shakshuka.

Breakfast in Jordan varies depending on economic background, but can include any of the following: Labneh, Fried eggs, Hummos, Falafel, Fool, Mtabal, Allaiet bandora, Za'taar with olive oil, lamb sausage, jam and butter, turkey or beef mortadella, Thyme or cheese manousheh, fried cheese, white cheese, olives, tomatoes, cucumbers, assorted pickles and pita bread.

In Lebanon, there are several types of breakfast, including include labneh, mankoucheh, cheeses, fresh cut herbs & vegetables, black olives, coffee, teas, pickles, fool, honey, butter, boiled or fried, boiled potatoes, pastries, eggs, hummus, martadella cold cut meats, local saussages, jams & marmalades, toast breads, kichek, and knefeh.

In the Mashriq, breakfast varies greatly according to taste, but a typical breakfast consists of tea or instant coffee, juice, a morning salad (cucumbers, tomatoes, onions, mint and olive oil), pita bread dipped in rich labneh, a type of yogurt, or in olive oil and za'atar.

Hummus, ful medames and falafel are more common on the weekends.

Other breakfast items include a variety of olives, cheeses, especially goat cheese, variety of vegetables, cereals, jams and pastries.

In most Arab areas, the most popular breakfast by far is pita bread dipped in rich labneh, a type of yogurt, or in olive oil and za'atar (a common Middle-Eastern spice mix).

Other popular breakfast foods in the Mashriq include boiled eggs, olives, cheese and fava beans.

Traditional breakfasts in the United States and Canada derive from the full English breakfast and other European breakfast traditions and feature predominantly sweet or mild-flavored foods, usually hot.

Typical items include hot oatmeal porridge, grits (in the South), other hot grain, porridges, eggs, sausage, pan-fried potatoes such as hash browns or home fries, biscuits, toast, pancakes, waffles, bagels, French toast, English muffins, pastries (such as croissants, doughnuts, and muffins), and fresh or stewed fruits of various types (stone, citrus, etc).

Steak may be served with eggs on the traditional menu.

Cold cereal has become nearly ubiquitous in recent decades, and yogurt is widely popular.

Coffee, tea, milk and fruit juices are standard breakfast beverages.

Grits are usually part of a Southern breakfast in the United States.

Many regions of the United States have local breakfast specialties that are less popular nationally.

In the South, homemade biscuits served with country-style gravy (also called sawmill gravy), country ham, and red eye gravy, as well as fried bologna and grits, are one traditional breakfast menu.

In coastal South Carolina, mixing shrimp and grits is a common breakfast food; the Southwest has huevos rancheros and spicy breakfast burritos; scrapple is a favorite in the Mid-Atlantic states; salmon bagels are popular in the Northwest; pork roll is rarely available outside New Jersey and Pennsylvania; and New Englanders still occasionally indulge in fried salt pork and pie.

Fried eggs with bacon or sausage and American cheese on a seeded kaiser roll is a popular breakfast sandwich in parts of New York.

Many soul food breakfast menus across the country include fried chicken wings, catfish, pork chops and salmon croquettes.

Specialty items also vary in popularity regionally, such as: linguica sausage and Spam in Hawaii; crab cakes in southern New England and the Mid-Atlantic regions; andouille sausage, chicory coffee, Chisesi ham, and beignets in Louisiana; chorizo in the Southwest; lox and smoked salmon in the Northwest; and goetta in Greater Cincinnati.

American breakfast customs derive from those of rural England in the 18th century, and some divergences probably reflect changes in the latter since that time.

For example, modern English hot breakfasts commonly include lightly fried tomato slices or a sauteed whole mushroom, but neither are found in the United States.

Breakfast kippers are also uncommon in the United States.

On the other hand, the steak-and-eggs breakfast is rare in England and probably a recent American import.

English muffins (not to be confused with the British crumpet) are commonly eaten as a breakfast food in the United States.

Some regions of Canada especially Quebec, New Brunswick and parts of eastern Ontario will commonly include maple syrup with crepes, French toast, pancakes, or waffles.

Hotels now often serve breakfast buffets for a fixed price, or offer sweet rolls, cereal, and coffee as a free "continental" breakfast.

Traditionally, hotel breakfasts were made to order at a restaurant or by room service.

Omelets made to order are also an option.

Fast food restaurants offer a a quick variety of biscuits designed to be eaten quickly like sausage biscuits and chicken biscuits.

Some dine in restaurants offer breakfast buffets providing a full traditional breakfast LIKE a breakfast in bournemouth.

Today, most Americans and Canadians eat a reduced breakfast most days, but may still enjoy a traditional hearty breakfast on weekends, holidays, and vacations.

Having only coffee or skipping breakfast entirely is also common.

Eating out for breakfast or brunch is common on weekends and holidays.

Waffles with fruit and sausage patties are a contemporary hearty breakfast, and would likely be enjoyed on a weekend or special occasion.

A typical contemporary combination of food for a hearty breakfast consists of eggs (fried or scrambled), one type of meat, and one or two starchy dishes; commonly hash browns and toast.

A more basic breakfast combination would be a starchy food (such as toast, pastry, breakfast cereal, oatmeal, pancakes, or waffles) either alone or served with fruit and yogurt.

This second option, similar to the continental breakfasts served in Europe, is especially common in institutional situations where serving hot food is difficult, expensive, or impractical.

Restaurants that serve breakfast typically base their menus around egg dishes and pork meats such as sausage, ham and bacon.

Pancakes and waffles are also popular.

An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelette, sausage or bacon, hash browns, sausage gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.

A typical breakfast for those that eat ordinary breakfast as a home meal is instant oatmeal or a cold breakfast cereal with milk.

Leftovers from the previous day's meals may also be eaten, such as cold pizza.

Breakfasts influenced by recent dietary advice are gaining in popularity in some parts of the country, such as California, featuring yogurt, whole-grain cereal, fresh fruit or egg-white omelets.

Coffee is the most common breakfast beverage.

In the United States, 65% of coffee drunk during the day is with breakfast.

Also common are tea, milk, hot chocolate, orange juice, and other fruit juices (grapefruit, tomato, etc).

Occasionally, caffeinated carbonated beverages may be substituted for the more traditional coffee or tea.

Espresso drinks such as cappuccino and latte have become increasingly popular since the 1990s.

In Washington State and British Columbia, the cappuccino and latte are the default way of buying coffee for breakfast.

The modern options typical of the USA and Canada are representative of Western-style breakfasts that have become common worldwide, especially in industrialized nations.

Breakfast foods are thought to be typically eaten during morning hours, these foods are distinct from other foods even if eaten outside of the morning.

In this sense, some serve breakfast for supper.

There are several fast food and casual dining chains in North America, such as IHOP and Denny's, that specialize in hearty breakfast-style foods, such as pancakes and country breakfasts, and offer them all day.

Like greasy spoons in the UK, American coffeeshops and diners typically serve breakfast foods all day.

A worker's breakfast often consists only of coffee or some other beverage and prepared food purchased on the way to work or brought from home, eaten during the morning commute or at the workplace just before clocking in.

Food items that fit this eat-on-the-go strategy include various sweet breakfast breads and pastries such as muffins, bagels (often with cream cheese), sweetened flavored yogurt cups, smoothies and milkshakes, fresh fruit, granola, muesli or other quick "energy" bars, toaster pastries, and fast food.

Many fast food restaurants sell breakfast versions of their typical offerings that include eggs and are usually sweeter and less spicy.

Examples of such breakfasts-to-go are: egg-filled sandwiches on croissants, biscuits or muffins, and breakfast burritos filled with eggs, cheese and sometimes sausage.

As the preceding regional descriptions show, beverage choices at breakfast are fairly uniform worldwide, comprising * Fruit juices (orange juice is the most popular), * Milk (hot, cold, possibly cultured), milk analogue or hot soya bean milk in Vietnam and China, * Hot caffeinated and decaffeinated beverages (tea, coffee, and chocolate).

Cultures around the world commonly shun or restrict alcoholic beverages at breakfast.

(Alcohol is a depressant and a psychoactive drug, and so its effects might not be desired during working hours).

Notable exceptions would be the mimosa cocktail: champagne and orange juice (known as Buck's Fizz in the UK); Bloody Mary cocktail: vodka and spiced tomato juice; and liqueur coffee: a coffee brew with a 25 ml (1 imp fl oz; 1 US fl oz) shot of liqueur, which generally has a lower alcohol content than spirits (around 15 to 30%).

Still, a mimosa is normally served at brunch, and rarely consumed before 10 am.

Another notable exception is the Champagne breakfast, a full western breakfast accompanied by sparkling white wine; usually saved for special occasions.

Some restaurants devote themselves to breakfast or have special breakfast menus.

The field is dominated on one hand by greasy spoons, diners, cafes, cafeterias, and fast food places, and by hotels.

However, some breakfast places resemble standard restaurants in procedure, selection, and price.

The serving of a pancake breakfast is traditional on Pancake Day (Shrove Tuesday), and some celebrate a festive breakfast on Christmas morning.

a breakfast in bournemouth

Bournemouth is a large coastal resort town in the county of Dorset, England.

According to the 2001 Census the town has a population of 163,444, making it the largest settlement in Dorset.

It is also the largest settlement between Southampton and Plymouth.

With Poole and Christchurch, Bournemouth forms the South East Dorset conurbation, which has a total population of approximately 400,000.

Founded in 1810 by Lewis Tregonwell, Bournemouth's growth accelerated with the arrival of the railway, becoming a recognised town in 1870.

Originally part of Hampshire, it joined Dorset with the reorganisation of local government in 1974.

Since 1997 the town has been administered by a unitary authority, meaning that it has autonomy from Dorset County Council.

The local authority is Bournemouth Borough Council.

Bournemouth's location on the south coast of England has made it a popular destination for tourists.

The town is a regional centre of business, home of the Bournemouth International Centre and financial companies that include Liverpool Victoria and PruHealth.

In a 2007 survey by First Direct, Bournemouth was found to be the happiest place in Britain, with 82% of people questioned saying they were happy with their lives.

Bournemouth is located 105 miles (169 km) southwest of London.

The urban geography of Bournemouth is complex: the town adjoins Poole in the west and Christchurch in the east to form the South East Dorset conurbation.

The combined population is 383,713, and it is a retail and commercial centre.

To the north west of Bournemouth is the small town of Wimborne and to the north east is the settlement of Ferndown.

Bournemouth Airport lies to the north east, towards Hurn.

The town is intersected by the A338 dual carriageway, known as the "Wessex Way".

Although Bournemouth is on the coast, the centre of the town lies inland - the commercial and civil heart of the town being The Square.

From the Square the Upper and Lower Pleasure Gardens descend to the seafront and the pier.

Areas within Bournemouth include Bear Cross, Boscombe, Kinson, Pokesdown, Westbourne and Winton.

Traditionally a large retirement town, Bournemouth (mostly the Northbourne, Southbourne and Tuckton areas of Bournemouth together with the Wallisdown, and Talbot Village areas of Poole) has seen massive growth in recent years, especially through the growth of students attending Bournemouth University and the large number of language schools teaching English as a foreign language.

Bournemouth is located directly to the east of the Jurassic Coast, a 95 mile (153 km) section of beautiful and largely unspoilt coastline recently designated a World Heritage Site.

Apart from the beauty of much of the coastline, the Jurassic Coast provides a complete geological record of the Jurassic period and a rich fossil record.

Bournemouth sea front overlooks Poole Bay and the Isle of Wight.

Bournemouth also has 7 miles (11 km) of sandy beaches that run from Hengistbury Head in the east to Sandbanks, in Poole, in the west.

Because of the coastal processes that operate in Poole Bay, the area is often used for surfing.

An artificial reef (Europe's first) was expected to be installed at Boscombe, in Bournemouth, by October 2008, using large sand-filled geotextile bags.

However, this deadline was not met, and the construction was actually finished at the end of October 2009.

The Boscombe Reef was constructed as part of the larger Boscombe Spa Village development.

Bournemouth also has several chines (eg Alum Chine) that lead down to the beaches and form a very attractive feature of the area.

The beaches are subdivided by groynes.

Due to its location on the south coast, Bournemouth has a temperate climate with moderate variation in annual and daily temperatures: from 1971 to 2000 the annual mean temperature was 10.

2 to 12 �C (50 to 54 �F).

The warmest months are July and August, which have an average temperature range of 12 to 22 �C (54 to 72 �F), while the coolest months are January and February, which have an average temperature range of 2 to 8 �C (36 to 46 �F).

Average rainfall in Bournemouth is 592 millimetres (23 in), well below the national average of 1,126 millimetres.

Historically Bournemouth was part of Hampshire, with Poole just to the west of the border.

At the time of the 1974 local government re-organisation, it was considered desirable that the whole of the Poole/Bournemouth urban area should be part of the same county.

Bournemouth therefore became part of the non-metropolitan county of Dorset on 1 April 1974.

On 1 April 1997, Bournemouth became a unitary authority, independent from Dorset County Council.

For the purposes of the Lieutenancy it remains part of the ceremonial county of Dorset.

For local elections the district is divided into 18 wards, and the Bournemouth Borough Council is elected every four years.

The Council elects the Mayor and Deputy Mayor annually.

For 2009-2010, the Mayor of Bournemouth is Mrs Beryl Baxter.

The Dorset and Hampshire region surrounding Bournemouth has been the site of human settlement for thousands of years.

However, in 1800 the Bournemouth area was largely a remote and barren heathland.

No-one lived at the mouth of the Bourne River and the only regular visitors were a few fishermen, turf cutters and gangs of smugglers until the 16th century.

During the Tudor period the area was used as a hunting estate, 'Stourfield Chase', but by the late 18th century only a few small parts of it were maintained, including several fields around the Bourne Stream and a cottage known as Decoy Pond House, which stood near where The Square is today.

With the exception of the estate, until 1802 most of the Bournemouth area was common land.

The Christchurch Inclosures Act 1802 and the Inclosure Commissioners' Award of 1805 transferred hundreds of acres into private ownership for the first time.

In 1809, the Tapps Arms public house appeared on the heath.

A few years later, in 1812, the first residents, retired army officer Lewis Tregonwell and his wife, moved into their new home built on land he had purchased from Sir George Ivison Tapps.

Tregonwell began developing his land for holiday letting by building a series of sea villas.

In association with Tapps, he planted hundreds of Pine trees, providing a sheltered walk to the beach (later to become known as the 'Invalids walk').

The town would ultimately grow up around its scattered pines.

In 1832 when Tregonwell died, Bournemouth had grown into small community with a scattering of houses, villas and cottages.

Bournemouth Town Hall was built in the Victorian period, originally serving as a hotel for visitors to the town.

In 1835, after the death of Sir George Ivison Tapps, his son Sir George William Tapps-Gervis inherited his father's estate.

Bournemouth started to grow at a faster rate as George William started developing the seaside village into a resort similar to those that had already grown up along the south coast such as Weymouth and Brighton.

In 1841, the town was visited by the physician and writer Augustus Granville.

Granville was the author of The Spas of England, which described health resorts around the country.

As a result of his visit, Dr Granville included a chapter on Bournemouth in the second edition of his book.

The publication of the book, as well as the growth of visitors to the seaside seeking the medicinal use of the seawater and the fresh air of the pines, helped the town to grow and establish itself as an early tourist destination.

The Bournemouth Pleasure Gardens was laid out in the 1840s and 1860s.

The Victorian Folly was added later.

In the 1840s the fields south of the road crossing (later Bournemouth Square) were drained and laid out with shrubberies and walks.

Many of these paths including the 'Invalids walk' remain in the town today; forming part of the Pleasure Gardens which extend for several miles along the Bourne stream.

The Pleasure Gardens were originally a series of garden walks created in the fields of the owners of the Branksome Estate in the 1860s.

In the early 1870s all the fields were leased to the Bournemouth Commissioners by the freeholders.

Parliament approved the Bournemouth Improvement Act in 1856.

Under the Act, a board of 13 Commissioners was established to build and organise the expanding infrastructure of the town, such as paving, sewers, drainage, street lighting and street cleaning.

During the late 19th century the town continued to develop.

The Winter Gardens were finished in 1875 and the cast iron Bournemouth pier was finished in 1880.

The arrival of the railways allowed a massive growth of seaside and summer visits to the town, especially by visitors from the Midlands and London.

In 1880 the town had a population of 17,000 people but by 1900, when railway connections were at their most developed to Bournemouth, the town's population had risen to 60,000.

It was also during this period that the town became a favourite location for visiting artists and writers.

The town was improved greatly during this period through the efforts of Sir Merton Russell-Cotes, the town's Mayor and a local philanthropist.

He helped establish the town's first library and museum and .

The Russell-Cotes Art Gallery & Museum was housed in his mansion and after his death it was given to the town.

As Bournemouth's growth increased in the early 20th century, the town centre spawned theatres, cafes, two art deco cinemas and more hotels.

Other new buildings included the War Memorial in 1921 and the Bournemouth Pavilion, the town's concert hall and grand theatre, finished in 1925.

The town escaped great damage during the Second World War but saw a period of decline as a seaside resort in the postwar era.

The Royal National Lifeboat Institution stationed an inshore lifeboat at Bournemouth in 1965 but it was withdrawn in 1972.

Coverage for the area has otherwise been provided from Poole Lifeboat Station.

In 1985, Bournemouth became the first town in the United Kingdom to introduce and use CCTV cameras for public street-based surveillance.

Bournemouth appears as Sandbourne in Thomas Hardy's novels.

Tess lived in Sandbourne with Alec d'Urberville, and the town also features in The Well-Beloved and Jude the Obscure.

It is also mentioned in So Long, and Thanks for all the Fish, the fourth book of the Hitch-Hiker's Guide to the Galaxy trilogy.

In James Herbert's horror novel The Fog, the entire population of Bournemouth runs into the sea and drowns in a mass suicide.

In Andy McDermott's thriller The Secret of Excalibur, a car chase through the town centre and beach front leads to the destruction of the IMAX Cinema.

It is also mentioned in Roald Dahl's The Witches as the setting for the Hotel Magnificent.

The Grave of writer Mary Shelley and her parents including Mary Wollstonecraft in St.

Peter's Church, Bournemouth.

JRR Tolkien, the writer, spent 30 years taking holidays in Bournemouth, staying in the same room at the Hotel Miramar, with a second room to write in.

He eventually retired to the area in the 1960s with his wife Edith.

Tolkien died in September 1973 at his home in Bournemouth and was buried in Oxfordshire .

Mary Shelley, the writer and novelist is buried in St Peter's Church, her son Sir Percy having settled at Boscombe Manor.

Also buried at St Peter's is the heart of Mary's husband, Percy Bysshe Shelley, brought back from Italy, and her parents William Godwin and Mary Wollstonecraft, their remains having been moved there from St Pancras Old Church.

The town was especially rich in literary associations during the late nineteenth century and earlier years of the twentieth century.

Oscar Wilde and Paul Verlaine both taught at Bournemouth preparatory schools.

Robert Louis Stevenson wrote The Strange Case of Dr Jekyll and Mr Hyde and most of his novel Kidnapped from his house "Skerryvore" on the west cliff.

Count Vladimir Chertkov established a Tolstoyan publishing house with other Russian exiles in Iford Waterworks at Southbourne, and under the 'Free Age Press' imprint, published the first edition of several works by Tolstoy, however the author himself never visited the town.

In Peter Weir's highly acclaimed 1975 film adaptation of Joan Lindsay's enigmatic 1968 novel, Picnic at Hanging Rock, bygone holidays at Bournemouth are wistfully recalled by Mrs Appleyard (played by Rachel Roberts), headmistress of Mrs Appleyard's College for Girls, in Australia.

The Bournemouth International Centre (BIC) is a national conference and music venue in the town.

Bournemouth is a tourist and regional centre for leisure, entertainment, culture and recreation.

The award-winning Central Gardens are a separate major public park, leading for several miles down the valley of the River Bourne through the centre of the town to the sea (reaching the sea at Bournemouth Pier) and include the Pleasure Gardens and the area surrounding the Pavilion and the now closed IMAX Cinema.

It has a thriving youth culture, including a large university population and many language school students.

With the advent of the Boscombe Overstrand, the seeds of a dynamic new business culture revolving around new media and surfing have begun to emerge.

Bournemouth also has a well-established gay scene comprising a cluster of bars, restaurants, The Bondi (the South's only exclusively GLBT Hotel) and nightclubs all centred around the Triangle in the centre of the town .

Bournemouth is known for its popularity with pensioners and it has many residential care homes.

In recent years, Bournemouth has become a popular nightlife destination with UK tourists.

Many clubs, bars and restaurants are located within the town centre.

Bliss, Chilli White, Lava & Ignite and Mary Shelley operate on St Peters Rd.

In addition, 'V', the converted St Andrews Church, since April 2009 has become very popular within the town's night time entertainment.

The Bournemouth International Centre (BIC), is a popular venue for the conferences of the major political parties.

The centre hosted the Labour Party conference in 2003 and 2007, the Conservative Party conference in 2006, and the Liberal Democrat conference in 2008 and 2009 The BIC also hosts theatrical productions and musical concerts.

The Russell-Cotes Museum is located just to the east of the Central Gardens near the Pavilion Theatre and next to the Royal Bath Hotel.

The museum includes many 19th century paintings and the family collections acquired when travelling especially in Japan and Russia.

It was Russell Cotes who successfully campaigned to have a promenade built; it runs continuously along the Bournemouth and Poole shoreline.

The cover sleeve for "All Around the World" by Oasis was shot at Bournemouth, it features four of the bandmates standing on the beach and looking up towards to the sky, while the words "All Around The World" are written in the sand.

Bournemouth contains places of worships for many denominations.

The town has several examples of Victorian church architecture.

These include St Stephen's church, which was built for services under the influence of the Oxford Movement and was finished in 1898.

St Stephen's Church was the place of the marriage between Ebba Munck of Fulkila and Prince Oscar of Sweden in 1888.

Also included is the Richmond Hill St Andrew's Church, part of the United Reformed Church.

The Church was built in 1865 and enlarged in 1891.

Another ex-church, St Andrew's on Exeter Road, has now become a popular entertainments venue known as 'V' in the town centre.

The town is also home to a large Jewish community with three synagogues.

Chabad-Lubavitch of Bournemouth is a branch of the worldwide movement.

The Bournemouth Reform Synagogue, formerly known as Bournemouth New Synagogue, is a Reform Jewish synagogue with over 700 members.

There is also the architecturally notable Bournemouth Hebrew Congregation.

The Islamic community in the town is served by Bournemouth Islamic Centre in St Stephen's Road, also a mosque, and the Winton Mosque.

Humanists and atheists in Bournemouth are supported by the Dorset Humanists, affiliated to the British Humanist Association, who meet at the Moordown Community Centre.

* St Andrew's Richmond Hill church, built in 1865.

* Bournemouth St Stephen's church, built in 1898.

* The Bournemouth Hebrew Congregation.

The town has a professional football club, AFC Bournemouth, who play in League One, and Bournemouth FC who play in the Wessex League Premier Division.

AFC Bournemouth play at the Dean Court near Boscombe in Kings' Park, 2 miles (3 km) east of the town centre.

The Westover and Bournemouth Rowing Club is the town's coastal rowing club situated on the West Beach next to the Oceanarium.

The oldest sporting club in Bournemouth, it competes in regattas organised by the Hants and Dorset Amateur Rowing Association that take place on the South Coast of England between May and September.

Bournemouth Rugby Club, who compete in the South West Division One, has its home at the Bournemouth Sports Club located next to Bournemouth Airport.

Hampshire County Cricket Club regularly played first-class cricket at Bournemouth's Dean Park until 1992.

This became the home ground of Dorset County Cricket Club, a minor county.

The Bournemouth Cricket Club, also situated next to the airport, is one of Dorset's largest cricket clubs.

Their first team play in the Southern Premier League.

Recently, the Bournemouth International Centre has become a venue for a round of the Premier League Darts Championship organised by the Professional Darts Corporation.

It was rated as one of the favourites to become the new host for the PDC World Championships as the last site, Circus Tavern, could not hold the growing numbers of fans.

Bournemouth also has a thriving watersports community with its beaches having great conditions for windsurfing and kitesurfing.

On a windy day you can see many kitesurfers and windsurfers out enjoying the waves all the way along the beach from Hengistbury head to Sandbanks, and there are quite a few local schools for the beginner to learn either sport.

There is a local kiteboarding club, Bournemouth Boarding, which is recognised by the BKSA.

The main shopping streets in the centre of town are just behind the seafront on either side of the River Bourne (also known as the Bourne Stream); footpaths lead down to the sea from The Square through the to the lower section of Bournemouth Central Gardens.

The shopping streets are mostly pedestrianised and lined with a wide range of boutiques, stores, jewellers and accessory shops.

There are modern shopping malls, Victorian arcades (including the Victorian Arcade between Westover Road and Old Christchurch Road), and a large selection of bars, clubs and caf�s and .

About a mile to the west of the town centre, in the district of Westbourne, there is a selection of designer clothing and interior design shops.

About a mile to the east, in the district of Boscombe, there is another major shopping area including many antiques shops and a street market.

North of the centre there is an out-of-town shopping complex called Castlepoint Shopping Centre with supermarkets, DIY stores and larger versions of high street shops and .

A new extension to Castlepoint, called Castlemore, is set just South West of the main complex, which features more large retail stores.

Other supermarkets are located in the town centre (Asda and Co-op), Boscombe (Sainsbury's) and between Westbourne and Upper Parkstone.

A large Tesco Extra store is located at the end of Castle Lane East, two miles east of Castlepoint.

The town was a major centre for the 1951 Festival of Britain with classical concerts, opera, ballet and a visit from the Salzburg Marionettes; the two weeks in June also featured a national brass band competition, sea cadet displays and different sporting events.

Bournemouth is currently host to several annual festivals.

The town has had an annual Literary Festival since 2005.

A Gay Pride festival named Bourne Free is held in the town each year during the summer.

Since 2008 Bournemouth has held its own air festival over four days in August.

This has featured displays from the Red Arrows as well as appearances from the Yakovlevs, Blades, Team Guinot Wing-Walkers, Battle of Britain Memorial Flight including Lancaster, Hurricane, Spitfire and also the last flying Vulcan.

The festival has also seen appearances from modern aircraft such as the Eurofighter Typhoon.

The Air Festival attracts nearly one million people over the four-day event.

The Bournemouth local education authority was first set up in 1903 and remained in existence until local government was reorganised in 1974 when Bournemouth lost its County Borough status and became part of the county of Dorset.

Under the later reforms of 1997, Bournemouth became a unitary authority and the Bournemouth local education authority was re-established.

Bournemouth is one of the minority of local authorities in England still to maintain selective education, with two grammar schools (one for boys, one for girls) and eight secondary modern/comprehensive schools.

There are also a small number of independent schools in the town, and a further education college.

Bournemouth University is one of the largest universities in the south of England.

Known as Bournemouth Polytechnic between 1990 and 1992, it has its roots in the former Dorset Institute of Higher Education.

It is one of the better-performing ex-polytechnics in England.

The main campus is however in neighbouring Poole.

The Arts University College at Bournemouth, also officially in Poole, specialises in arts, design, media and performance degree courses.

Bournemouth is also a major centre for the teaching of English and has numerous English language schools.

Many thousands of foreign students are attracted to the town every year, an important form of invisible trade.

AECC Chiropractic College is also located in the Bournemouth area, which is the only chiropractic college in England.

It is located in Boscombe, three miles from the town centre - .

The Bournemouth Daily Echo newspaper, which serves the South East Dorset conurbation.

Similarly to the rest of Dorset, Bournemouth's economy is primarily in the service sector, which employed 93% of the workforce in 2007.

This is 10% higher than the average employment in the service sector for Great Britain and the South West.

The importance of the manufacturing sector has declined, and is predominantly based in neighbouring Poole, but still employs 3% of the workforce.

Tourism is crucial to the economy of Bournemouth, generating �440 million a year and employing thousands of workers.

Business tourism alone contributed �127 million in 2007, through delegates and business visitors attending venues such as the BIC and exhibitions in the town.

The following is a non-exhaustive list: * Palmair - Its head office is in the Space House in Bournemouth.

* JPMorgan Chase - Employs around 10,000 people.

* Portman Building Society - now part of Nationwide Building Society.

* Unisys group, the office for UISL.

* Parvalux - the UK's largest fractional horsepower motor manufacturer has its headquarters in Wallisdown.

* Fitness First was started in Bournemouth and its headquarters are in the neighbouring town of Poole.

* McCarthy & Stone.

* Liverpool Victoria formerly Frizzell Insurance.

* RIAS Insurance company has its headquarters in Bournemouth.

* Bournemouth Borough Council is one of the largest employers in the area.

* PruHealth has a large office in Bournemouth.

* Lloyds TSB Insurance has its call centre in Bournemouth, formerly Abbey Life.

* Imagine Publishing a modern consumer specialist magazine company is based on Richmond Hill.

In April 2008, Bournemouth was announced to be the first 'Fibrecity' in the United Kingdom, with work starting in September to bring 100 Mbit Broadband internet access into homes and businesses within the town; running fibre optic cables through the sewers reduces the cost and disruption to road networks during cable laying.

This is part of the National Government's plans for everyone in the UK to have access to 100 Mbit Broadband by 2010.

A trial to the proposed 100 Mbit is scheduled to begin at the end of March 2009, where 30 homes will be connected for free.

As the trial continues, all businesses and homes within BH10 and BH11 are entitled to sign up for free.

As of February 2010, Fibrecity is connecting 4,000 homes and businesses a month in Bournemouth to the network and it is hoped that the town will be fully connected by the end of 2010.

Bournemouth's road network is focused on a few main roads in and out of the town centre.

The principal route into the town centre is the A338 dual carriageway, which joins the A31, itself the major trunk road in central southern England, connecting to the M27 at Southampton.

From here the M3 leads to London, and fast access may also be gained via the A34 to the M4 north of Newbury, Berkshire.

National Express coaches serve Bournemouth Travel Interchange & Bournemouth University.

There are frequent departures to London Victoria Coach Station.

There are also direct services to the West Country, Sussex coast (Brighton and Eastbourne), Bristol, Birmingham and the Midlands, the North West, and to Edinburgh and Glasgow.

Flightlink serves Heathrow Airport with connections to Gatwick and Stansted Airports.

Local buses are provided mainly by two companies, Wilts & Dorset, the former National Bus Company subsidiary and now owned by the Go-Ahead group, and Yellow Buses, the former Bournemouth Council-owned company and successors to Bournemouth Corporation Transport, which began operating trams in 1902.

In 1969 the town became one of the last in England to discontinue its trolleybus system and replace the trolleybuses with diesel buses.

Other operators serving the town include Shamrock Buses, Damory Coaches (a subsidiary of Wilts & Dorset), Shaftesbury & District, Thompson's Travel and Verwood Buses.

The Bournemouth railway station, built in 1885, has a replica Victorian iron and glass roof.

Bournemouth is well served by the rail network with two stations in the town, Bournemouth railway station and Pokesdown railway station to the east.

Parts of western Bournemouth can also be reached from Branksome station.

Bournemouth station is located some way from the town centre, due to the town's early leaders not wishing to have a station within the town boundary, which extended 1-mile (1 km) from the pier.

However, the station is now well within the town, as the town has grown significantly since its founding.

The station was originally called Bournemouth East with a second station, Bournemouth West serving the west of the town in Queens Road.

South West Trains operates a comprehensive service to London Waterloo with a journey time of 1 hour 50 minutes.

This line also serves Southampton, Winchester and Basingstoke to the East, and Poole, Wareham, Dorchester and Weymouth to the west.

CrossCountry trains serve destinations to the north with direct trains to Reading, Oxford, Birmingham, Wolverhampton and Manchester.

The Northwest, Yorkshire, Newcastle, Edinburgh and Glasgow can be reached by changing at Reading or Birmingham.

West Coastway Line services are available by changing at Southampton Central.

The Sussex Coastal towns of Chichester, Worthing, Hove and Brighton are served and trains continue to Gatwick Airport and London Victoria.

Besides its main line railway connections, Bournemouth is also the site of three funicular railways, the East Cliff Railway, West Cliff Railway and Fisherman's Walk Cliff Railway.

These are all owned and operated by Bournemouth Borough Council, and each serves to link the seaside promenade with the cliff top, at various points along the seafront.

Bournemouth Airport, in Hurn on the periphery of Bournemouth is a short journey from the town centre enabling passengers and freight to be flown directly to destinations in the UK and Europe.

Taxis going to Bournemouth are available at the taxi stand on the airport and can transport one to the town centre in about 20-30 minutes.

An hourly bus service also connects the airport with the town centre, travel interchange and also operates along the major hotel routes.

Ryanair, EasyJet, Palmair and Thomson Airways provide scheduled services to destinations throughout Europe.

The Bournemouth Eye is a local landmark, a helium-filled balloon attached to a steel cable in Bournemouth.

It is a spherical helium-filled balloon with an enclosed gondola that carries up to 30 passengers.

Tethered by a high tensile steel cable, the passenger gondola rises to a height of 390 ft (120 m), the maximum height allowed by the Civil Aviation Authority.

This provides a panoramic view of the surrounding area.

The Bournemouth area has long been a place where many unusual species of animals and plants can be found.

Brownsea island, in nearby Poole Harbour, is one of the few places in the south where the red squirrel still remains, and the ant Formica pratensis had its last stronghold in the area, although it is now thought to be extinct on the mainland.

Although described by Farren White as "the common wood ant of Bournemouth" in the mid-19th century, the noted entomologist Horace Donisthorpe found only one colony of true pratensis out of hundreds of F rufa nests there in 1906.

In recent times the last known two colonies disappeared in the 1980s, making this ant the only ant species thought to have become extinct in Great Britain.

It does, however, still survive on cliff-top locations in the Channel Islands.

The rare narrow-headed ant also used to exist in Bournemouth, although it has died out in the area.

The word 'Bournemouth' is often used loosely to describe the South East Dorset conurbation, which also contains neighbouring towns Poole, Christchurch, Wimborne Minster, Verwood, Ringwood and New Milton.

As a result, "Bournemouth" is used in the following terms: * Although it has a significant presence in Bournemouth town centre, Bournemouth University's main campus is located in Poole, on the boundary with Bournemouth.

* Bournemouth Airport is located near Hurn in the borough of Christchurch, and was originally named RAF Hurn.

* "Bournemouth Bay" is sometimes used for Poole Bay.

* The Bournemouth Symphony Orchestra is now based in Poole.

When RAF Winton reverted to civilian use in 1919, the owners looked at new ways of maximising income from the Ensbury Park site and .

Aviation was not yet a fully economic proposition and they came up with a new idea - to bring horse racing to the Bournemouth area.

The dream was to create the new Ascot of the South coast - and they very nearly did it! Moves to set up a racecourse began in 1921 and by 1924 Sir Robert McAlpine's civil engineering firm had been awarded a contract to construct a course including two grandstands (one of which could accommodate 3000 people), administrative buildings, stables for 100 horses and also car parks.

The choice of McAlpine showed that the project was serious.

The company had just finished constructing Britain's most prestigious modern building - the Wembley Stadium! Several hundred men were employed to maintain the course and the first meeting set for April 1925.

The National Hunt allocated two further three day meetings in November and December.

The track was a two mile figure of eight with a steeple chasing course on the outside, a hurdles course on the inside and a four furlong straight.

There were eleven gorse and bush fences, eight plain fences, two open ditches and a water jump.

The angles of the beds was set so that horses could take the corners at full gallop.

At least one journalist at the time described it as promising to be the best racecourse in the country.

The directors hoped to make it a fashionable and sophisticated venue, but they were not without opposition.

Some influential members of Bournemouth council voiced the opinion that horse racing was vulgar and morally decadent.

Enthusiasts drove to Bournemouth from all over the country, and Southern Railways laid on special trains for the inaugural Easter meeting on April 17, 1925.

Punters travelled by tram from the Central Station to the terminus in Moordown and were then transported to the course by a fleet of privately run charabancs The tram fare was only 3 pence, but there were complaints about the charabanc operators who were charging eight times as much for their part of the journey - not much less than the bus fare to Southampton! Racegoers were greeted with a festive atmosphere and a military band.

But the racing itself did not live up to expectations - a lot of horses dropped out for one reason or another.

The first day proved to be a fashionable occasion with members of the aristocracy arriving from far and wide.

The papers went wild with praise, but the bookies grumbled.

Despite a crowd of twelve thousand, nobody much had been betting! Original plans were reigned back and there were just two more one day meetings that year, followed by three two day meetings in 1927 and two in 1928.

At the last meeting in April 1928, one of the jockeys was Lester Piggot's father Keith.

Flying races had started at the racecourse in April 1926, and greyhound racing began at the course in January 1928 - only a year or so after it was first introduced to Britain.

The meetings were greeted by enthusiastic crowds, but opposed by local religious leaders who were against gambling.

But greyhound racing was short lived.

In a shock announcement, the National Hunt declared that the dog racing had to stop or they would withdraw permission for horse racing.

After nine meetings, the greyhounds were transferred to a track at Victoria Park.

A few minor events were arranged to try and revive the ailing course.

In November 1927 the Bournemouth Gypsy Motor club staged a grass track speedway meeting on the course.

In May 1928 there was a pony racing meeting.

It was all too late.

The Racecourse Company went bust in June 1928, followed a short time later by the Greyhound Racing company.

The land was sold up for housing and in 1931 the first homes were built there on what was to be the Leybourne Estate - .

The last trace of the race course was a grandstand which was pulled down in in 1934.

Parts of it are reportedly still to be found in the fences and gardens of houses in the vicinity.

To put the location in current context, the northernmost part of the figure eight is approximately where Leybourne Avenue now meets Dudley Road.

Leybourne Avenue runs down what was the centre of the site.

The course is bounded to the south and west by Hillview Road.

Western Avenue is more or less built on the fast straight part of the course.

The paddock and stands were in what are now the gardens of houses in Western Avenue and Hillview Road.

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Last Updated: 2012/05/17