Title

Cold Cereal: America's Favorite Breakfast Food

Presenter Information

Lillian Adams

Department

Chemistry

Major

Chemistry

Research Advisor

Dolan, Kathleen A.

Advisor's Department

English and Technical Communication

Funding Source

First Year Research Experience Program

Abstract

From the beginning of agriculture, humanity has engaged with the cultivation and cooking of grains. Until the 19th Century, people could only eat their cereals hot. Today, cold cereals have spread throughout the world, and they maintain their place as one of the United States’ top breakfast foods. This research project investigated the history and significance of one of today’s most popular breakfast foods. Sources ranging from compilations of the history of breakfast cereal to the actual invention patents were used to create an annotated bibliography for Dr. Dolan to write a book covering the history of cold cereals. Cold breakfast cereals began with Dr. James Jackson; improved upon by Dr. John Kellogg, influenced heavily by the Seventh Day Adventist Church; and popularized by Charles Post, Kellogg’s eventual rival. The rise of cold cereals helped shape American households and revolutionized the way companies marketed towards the public.

Biography

Lillian Adams is a freshman pursuing a Bachelor of Science degree in Chemistry with the intent of pursuing a Ph.D. in Chemistry and later working in chemical research. She is an active member of the W. T. Schrenk Society, the student chapter of the American Chemical Society. Lillian wanted to explore opportunities outside of her major by participating in research with Dr. Kathryn Dolan in the English department as a part of the First Year Research Experience program.

Research Category

Arts and Humanities

Presentation Type

Poster Presentation

Document Type

Poster

Location

Upper Atrium

Presentation Date

16 Apr 2019, 9:00 am - 3:00 pm

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Apr 16th, 9:00 AM Apr 16th, 3:00 PM

Cold Cereal: America's Favorite Breakfast Food

Upper Atrium

From the beginning of agriculture, humanity has engaged with the cultivation and cooking of grains. Until the 19th Century, people could only eat their cereals hot. Today, cold cereals have spread throughout the world, and they maintain their place as one of the United States’ top breakfast foods. This research project investigated the history and significance of one of today’s most popular breakfast foods. Sources ranging from compilations of the history of breakfast cereal to the actual invention patents were used to create an annotated bibliography for Dr. Dolan to write a book covering the history of cold cereals. Cold breakfast cereals began with Dr. James Jackson; improved upon by Dr. John Kellogg, influenced heavily by the Seventh Day Adventist Church; and popularized by Charles Post, Kellogg’s eventual rival. The rise of cold cereals helped shape American households and revolutionized the way companies marketed towards the public.