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Show FOCUS ON f BREAKFAST HOW CORN FLAKES BEGAN size of the morning js seen its ups and History has recorded at menus that sound like banquet fare, '4 a leisurely pace i ill the food that ?rad. Whether light 7, fried or baked, at foods have always in important part in -H valuable nutrients slthful diet. - the turn of the century, 'something si that would change at history. A ready-Mrishing ready-Mrishing cereal, the I i wheat flake, was developed by Will Keith Kellogg and his brother, Dr. John Harvey Har-vey Kellogg at the Battle Creek, Michigan Sanitarium. They were experimenting with boiled wheat when they accidentally came across the flaking process. It was later patented and used for making mak-ing corn flakes and other flaked cereals. Corn flakes have become a staple in American homes. When served in a bowl with milk, the cereal was a perfect alternative to heavier breakfast foods. Ever since the first cereal flake was eaten, the acceptance of rea-dy-to-eat cereals has been phenomenal. Today's fast pace of life is part of the reason why ready-to-eat cereals are part of today's breakfast tradition. tradi-tion. A cereal breakfast is quick to fix and easy to eat while being nutritious and good-tasting. |