In the mid 19th century, if you asked Americans “what’s for breakfast?”, they’d have most likely answered “everything”. For every non American, the enormous and seemingly unending breakfast spread was a thing of wonder. Foreigners visiting America always commented on the enormous morning meals accessible at lodgings. They could pick between breads, baked goods, hotcakes, squanders, bubbled chickens, cold cuts, and meat steaks. However, that’s not how all Americans ate though. Only a select few could enjoy this luxury. Those that could, picked large, meaty items. “Hot beefsteak,” Abigail Carroll writes in Three Square Meals, was “a dish without which an appropriate nineteenth-century working class breakfast was progressively viewed as inadequate.” As Americans gorged on breakfast, they also started feeling the pangs of indigestion and gas. A nationwide interest in creating something light and easy to digest led to the research and discovery of America’s greatest contribution to the world of breakfast: cereals and the first breakfast cereals to appear in American homes, were corn flakes. Let’s find out more about the reason behind the invention of corn flakes, continue reading.