The stubborn fact remains that, no matter how deeply we probe into the nature of bacon, eggs, oatmeal, and avocado toast—to say nothing of shakshuka, grits, bear claws, or dim sum—or the interactions between these fundamental building blocks and, say, orange juice or coffee and the morning paper, we simply have no convincing theory to explain how such disparate, seemingly inert components give rise to the phenomenon we subjectively experience as “breakfast.
I did not enjoy the article, but I did enjoy the footnotes with such gems as
If you like philosophy, I recommend checking out David Chapman’s book in progress, In the Cells of the Eggplant. He talks about breakfast sometimes.