Re: Pudding and pies

Stuart Chapman wrote:
Salvatore Volatile wrote:

Ah, that might explain why the mixing of sweet and savoury seems to
be near-taboo in present-day British culture, surprising from an American
perspective. This applies, for example, to the way the two peoples eat
Anglo-American breakfast food: you might see Coop at the Cracker Barrel
dipping his jam-covered toast in some runny egg yolk, while such a sight
would shock and disgust the British observer, who would be careful to eat
his toast only after he had already consumed his eggs 'n' bacon. I
understand that in Australia all this is taken a step further: one cannot
eat the eggs at the same time as the bacon.

Well, I'm not sure about that. I like bacon and eggs for
breakfast when I get it, and I like wiping up the remains of
the yolk / white mixture with a piece of bacon. Having said
that, I wouldn't actually compose a utensil-load of bacon
together with egg bits.

Traditionally, sweet foods, with the exception of honey,
jam, or marmalade, are not consumed for breakfast in
Australia. Even one of the more popular breakfast cereals,
Weet-Bix*, contains very low levels of sugar, and its
equivalent competitor, Vita-Brits, has no added sugar.

Recently, Kellog's had a marketing campaign in which
Coco-Pops were presented as being nutritionally virtuous.

It could be that the AmE preference for sweetness in breakfast food is of
*very* recent origin. The absurdly sugary breakfast cereals, marketed
shamelessly to children, was an early postwar phenomenon, was it not?

--
Salvatore Volatile
.

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