TENzine.com.es: octubre 2012

“It was in the 19th century that the Great British breakfast began to come into its own," says Simon Majumdar, author of Eating for Britain: a Journey into the Heart (and Belly) of the Nation. Victorian cook Isabella Beeton wrote of a whole range of dishes which could be cooked for breakfast, from bacon and eggs to mutton chops, sheep's kidneys and potted fish. The fried breakfast we know today was popularised by the rise of tourism around Britain from the 1960s onwards, when it became the standard breakfast offered by B&Bs.

The meal is one of few dishes which can be found in every corner of Britain, but there are some regional variations. After sampling over 100 different fry-ups on a year-long trip round Britain to research his book, Majumdar decided the best is the Ulster fry-up, which boasts "the added glories of soda bread and potato cakes".

Fuente: Daily Telegragh: http://www.telegraph.co.uk/expat/expatpicturegalleries/8451879/A-gastronomic-history-of-Britain.html