I Have a Confession.

Hailing from a rich history of agriculture, the word “cereal” is defined as the particular grasses that produce foodstuff, such as wheat, rice, and oats. (Dictionary.com) It is further narrowed down by Oxford Dictionaries as a “food made from roasted grain, typically eaten with milk.” Though socially recognized as a meal to start the day, the simplicity of its preparation, variety in flavors, and its ability to be used in many different ways, has led it to be consumed at all hours of the day and night whether as a meal or as a snack.

Though a simple every day treat, cereal can trace its history back to the gods themselves. The root of the word “cereal” relates to its first definition in grains. According to Oxford Dictionaries, the word originates in the Latin cerealis, from Ceres, the name of the Roman goddess of agriculture.(Oxford) Ceres was a powerful being, as grain was the primary food source, and therefore people relied on her good graces for their success in the growing season. From such prestigious roots, it is apparent that cereal was already on the track to prominence and elect status among foods. The word was first used as an adjective to describe the main grains in the 19^th century, as in the use, “yields for cereal crops.” (Oxford) Since then, use has changed meaning from its first part of speech as an adjective to refer to all edible grains as a noun. When breakfast cereal was invented in the mid 19^th century, the word’s meaning expanded to include the delicious bites of carbohydrate that are so often enjoyed today.  

“Cereal” first referred to grasses that produce grains that are ground or treated in some way to make a foodstuff. Wheat, barley, oats, maize, rice, and sorghum are included in this category. (Dictionary.com) To be a breakfast cereal, a food must be made from one of the aforementioned grains or a mixture of them. It is generally broken up into pleasant bite-sized pieces usually accompanied by intense flavoring. Mixtures can include dried fruit pieces or nuts, but generally cereal is uniform. Cereals are always best with milk. Although a food may include a cereal grain, it does not necessarily follow that it will count as a breakfast cereal.  While similar, foods like oatmeal, grits, and mash are not cereal because they are not traditionally combined with cups of milk. They are not crunchy either, which is an important part of the texture of a genuine breakfast cereal.

Made generally of puffed grains enhanced with sugar and flavoring, breakfast cereal is quite simple. In a brightly colored box or bag, the bite-sized pieces should be poured into a clean bowl until it is almost overflowing. Because it is already prepackaged and ready for consumption, all that is required is one to two cups of milk to complete the meal. One then fills a spoon with cereal and proceeds to eat.

It is sometimes difficult to comprehend what breakfast cereal really is because there are a large amount of varying tastes that are all referred to by the same name. Under the vast umbrella of the word “cereal” are many subcategories of many styles, flavors, and producers of the treat. The primary manufacturers of cereal are Malt O’ Meal, General Mills, Kellogg’s and Post. They create hundreds of sorts of cereal flavorings, including (but not limited to): chocolate, peanut butter, sugar frost, artificial fruit flavors, and honey nut. From the various grains they create corn flakes, puffed rice, oat and honey clusters, etc.

One often uses the qualifier word “breakfast” when referring to cereal in order to distinguish it from the word’s other meanings, but contrary to what is found in many dictionaries, “cereal”, though often eaten as a breakfast food, is not synonymous with the word “breakfast.” “Breakfast” implies that it is a food to be eaten exclusively as a morning meal, typically between the hours of five and ten a.m. This is simply not the case with cereal. In the last twenty years, the consumption of cereal has expanded to be virtually without time constraint. It can be eaten as either breakfast or dinner, or simply a snack. Because of its ease of preparation and delicious flavor, cereal has been set apart to join the higher rank of food for all times of day, including toast, doughnuts, and fruit. In this way cereal is innovative.

Its creativity is also manifest in other snacks which are comprised of cereal as a main ingredient but are not  classified as strictly breakfast cereal. For example, the recent invention of cereal bars, molding the most popular cereal flavors in the style of a traditional granola bar. Often cereal bars include a white frosting reminiscent of milk to hold the pieces together. The famous Rice Krispy treats similarly mix marshmallow and cereal pieces into a sticky, crunchy treat. Other inventions, such as cereal straws and muddie buddies, also highlight the excellence of cereal.

Considering the versatility of items that stem from cereal, it goes greatly unnoticed as an aliment of high cultural significance. It is the first food of its kind to be so appreciated by the masses  and, as such, it has become a staple in the American diet. Photos of cereal or people eating cereal are often found on social media, and it is therefore generally assumed that almost everyone will eat it. Cereal is often associated with childhood. The bright colors and characters that often adorn the boxes are reminiscent of early morning cartoons and an easier life. College students are also heavy consumers of cereal, appreciating the quick, cheap, and satisfying meal. To be so widely known and to have almost completely positive feedback makes it a pioneer in the world of processed foods.  Perhaps its diversity is what makes it so addictive; perhaps it’s the sugar.

“Cereal” relates to both grains in the field and the delicious bits that they create. But it’s not just a breakfast food. A master of creativity of flavor, texture, and just-pour-milk simplicity, cereal has definitely earned its place at the top of manufactured foods.