The term “continental breakfast” often conjures images of pastries, fruit, and maybe some cereal. But why is this relatively simple morning meal called “continental”? The answer lies in a fascinating blend of culinary and economic history, dating back to the late 19th and early 20th centuries.
From Hearty American Fare to Lighter European Options
The original “continental breakfast” was a direct response to the differing breakfast preferences between Americans and Europeans. Traditional American breakfasts were substantial affairs, featuring fried foods like pancakes, eggs, bacon, and sausage – reflections of an agrarian past that demanded energy-rich meals. European visitors, accustomed to lighter fare, found these breakfasts overly heavy. They preferred simpler options like fruit, bread, pastries, and coffee.
To cater to these European travelers and increasingly health-conscious Americans, hotels began offering a lighter breakfast option. This consisted of the aforementioned European-style foods and became known as the “continental breakfast,” referencing the European continent and its culinary traditions. This shift marked a significant departure from the traditional American breakfast and reflected a growing awareness of dietary preferences. The image below depicts a typical continental breakfast spread, highlighting its emphasis on lighter, often cold, items.
The “Continental” Payment Plan: A Hybrid Approach
The term “continental” extended beyond just the food itself. It also referred to a novel hotel payment system. Traditionally, American hotels operated on an “American Plan,” where room and board were bundled together. Guests were expected to dine at the hotel restaurant for all meals, with the cost included in their overall room rate.
However, a new “European Plan” emerged in the late 19th century, allowing guests to pay only for their room and dine elsewhere if they chose. This offered greater flexibility and affordability for the burgeoning middle class. A hybrid model soon followed, dubbed the “Continental Plan,” where breakfast was included in the room rate, but lunch and dinner were not. This approach offered a compromise between the two existing plans, providing a convenient breakfast option while allowing guests more dining freedom. It was seen as a sophisticated, European-inspired alternative, further solidifying the association between “continental” and a specific style of breakfast service.
The Evolution of “Continental”: From European Roots to American Variety
By the mid-20th century, the “continental” concept underwent a transformation. “Continental restaurants” began popping up, offering diverse menus featuring dishes like steak, spaghetti, and Caesar salad. These establishments used “continental” to signify variety rather than authentic European cuisine. The picture below demonstrates the evolution of the continental breakfast, often including more Americanized options.
A continental breakfast buffet with a variety of hot and cold items.
This broader interpretation of “continental” carried over to the hotel breakfast, leading to the diverse, often Americanized, offerings we see today. While the original European elegance may have faded, the core concept of a simple, included breakfast remains.
The Continental Breakfast Today: A Convenient and Affordable Start
The continental breakfast has become a staple of budget-friendly and mid-range hotels. While it may not always reflect its European origins in terms of cuisine, it continues to provide a convenient and cost-effective way for travelers to start their day. The term itself serves as a reminder of a time when breakfast preferences and hotel payment systems were undergoing a significant shift, ultimately shaping the modern hotel experience.
