BBC Breakfast, Lunch And Dinner 1 of 3 Breakfast 2012 torrent

http://www.bbc.co.uk/programmes/p00y89tp

Clarissa Dickson Wright's latest culinary adventure reveals the origins and
development of our three daily meals - breakfast, lunch and dinner. As a
nation, we take them for granted, assuming that they have always existed as
they are now. But unpick each of these eating rituals, trace their lineage back
through a thousand years of British history and you find fascinating and
surprising stories of social upheaval and shifting class structures, of
technological developments and gastronomic revolutions.

The origins of breakfast are the most mysterious of all. We all understand what
we mean by a 'proper breakfast', but the particulars of our first meal of the
day have changed dramatically over the centuries. From the earliest records of
choirboys at St Paul's breaking their night's fast with bread and ale, through
the heavily-laden morning tables of Jane Austen's era and the Edwardian age to
today's mass-produced packet cereals, our breakfasts have been profoundly
influenced by religious strictures, ideas of social status and, of course, the
opinions of those self-appointed experts who claim to know what is best for us.

Some of our historic breakfast specialities, like plover's eggs in aspic, deep
fried Dover sole or, Edward VII's favourite, a hollowed-out onion filled with
chicken livers, cream and brandy, are now long-forgotten. Other present-day
staples were accidental inventions. The combination of bacon and eggs came into
being as an unintended consequence of the medieval Church's rules on fasting
during Lent. Centuries later, Dr Kellogg discovered the secret to making
cornflakes only after he mistakenly left his recipe to go mouldy - and Clarissa
joins in on a recreation of the original experiment that produced the very
first breakfast flake.

As she charts the evolution of our morning meal across the centuries and the
origins of our best-known breakfast ingredients, Clarissa uncovers a story of
lost traditions, culinary discoveries and extraordinary excess.