The Kitchn: What is a continental breakfast, and what makes it continental?
Maybe you've stayed at a certain hotel specifically because you wanted the free continental breakfast. Maybe you visions of huge pancakes and fluffy egg dishes. And maybe you were disappointed when presented with your options: a small bowl of fruit, a tiny banana-nut muffin, and a mug of coffee.
To some, this might seem downright skimpy, especially if you're used to big, made-to-order options for your first meal of the day. To others, it might be just the right amount of food as they embark on their day.
Wherever you land on the divide, let's take a closer look at this popular option for travelers here in America and abroad, and see how this free meal came into fashion.
What is a continental breakfast?
The first known use of the term "continental breakfast" was in 1896 in "The Sanitarian," but the idea had been around for a few decades before then as American hotels made an effort to appeal to the changing tastes of both the emerging middle class and European travelers visiting America.
According to Merriam-Webster, a continental breakfast is defined as, "a light breakfast in a hotel, restaurant, etc., that usually includes baked goods, jam, fruit, and coffee." What do these items have in common? They're all shelf-stable items in portion sizes that are perfect for large groups of people.
Where does the term come from?
The term "continental breakfast" originated in Britain in the mid-19th century. To the British, "the continent" refers to the countries of mainland Europe. A "continental breakfast" describes the type of breakfast you'd encounter in places like France and the Mediterranean. It's a lighter, more delicate alternative to the full English breakfast -- a heaping plate of eggs, bacon, sausage, toast, beans and roasted mushrooms and tomatoes.
Continental breakfasts were also a stark contrast to American-style breakfasts, which boasted large helpings of eggs, breakfast meats, pancakes, potatoes, and toast. Europeans recoiled at the American-style breakfast, which they found too heavy and far too greasy. They preferred much more modest breakfast fare like fruit, bread, and pastries. So hotels aimed to please their more refined palates.
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