As kids this is the kind of breakfast that we get to know. A day to school would not be complete without eating a warm bowl of cereal. I used to eat a lot of cereals as a child and I always ask my mom to scurry to the grocery every time we would ran out stock of my
favorite cereal.
Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a caryopsis) and cereal grains are grown in greater quantities worldwide than any other type of crop and provides
more food energy to the human race than any other crop. Cereal grains constitute practically the entire diet of common folk in some developing nations and cereal consumption is more moderate but still substantial. It got its name from the Roman goddess of grain, Ceres.
The oldest type of cereal is known as porridge or gruel and requires cooking in water or milk. The breakfast cereals we know today however are entirely precooked and eaten in cold milk. The first precooked cereal was probably invented in 1863 by James Jackson when he broke up hardened loaves of unleavened whole grain bread into little pieces and served it for breakfast after soaking the brittle chunks overnight in milk. In 1877, Doctor John Harvey Kellogg created a similar cereal called granola, but not until his invention of
corn flakes in 1902 did cereal become a commercial success. What began as pure, whole-grain foods started being marketed with additives such as sugar, flavorings, which include spices, vinegar, synthetic flavors, and, in the greatest abundance, sweeteners, and nutrients in the 1970s.
