Wikipedia

Lunch

For the album, seeLunch(album).For the song, seeLunch (song).
"Lunchtime" redirects here. For other uses, seeLunchtime (disambiguation).
"Luncheon" redirects here. For the type of cured meat, seeLunch meat.

Lunchis amealeaten around the middle of the day.[1]It is commonly the second meal of the day, afterbreakfast,but beforedinner,and varies in size by culture and region.

Etymology

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A traditionalTurkishpicnic party
Luncheon of the Boating Partyby FrenchimpressionistPierre-Auguste Renoir,1881.
A Swedish outdoorpicnic

According to theOxford English Dictionary(OED), theetymologyoflunchis uncertain. It may have evolved fromlumpin a similar way tohunch,a derivative ofhump,andbunch,a derivative ofbump.Alternatively, it may have evolved from theSpanishlonja,meaning'slice of ham'.It was first recorded in 1591 with the meaning'thick piece, hunk'as in "lunch ofbacon".The modern definition was first recorded in 1829.[2]

The wordluncheon(/ˈlʌntʃən/) has a similarly uncertain origin according to theOED,being "related in some way" tolunch.It is possible thatluncheonis an extension oflunch,as withpunchtopuncheonandtrunchtotruncheon.[3]Originally interchangeable withlunch,it is now used in especially formal circumstances.[2]The Oxford Companion to Foodclaims thatluncheonis aNorthern England Englishword that is derived from theOld Englishwordnuncheonornunchinmeaning'noon drink'.[4]TheOEDrecords the words "nuncheon" and "nunchion" with the meaning "drink" or "snack" in various forms since the Middle English period.[5]

History

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Tastes in food, menu items, and meal periods have changed dramatically over time. During theMiddle Ages,the main meal of the day, then called dinner, for almost everyone, took place late in the morning after several hours of work, when there was no need for artificial lighting. In the early to mid-17th century, the meal could be any time between late morning and mid-afternoon.

During the late 17th and 18th centuries, this meal was gradually pushed back into the evening, creating a greater time gap between breakfast and dinner. A meal calledlunchcame to fill this gap.[6]The late evening meal, calledsupper,became squeezed out as dinner advanced into the evening, and often became a snack. But formal "supper parties", artificially lit by candles, sometimes with entertainment, persisted as late as theRegency era,and aballnormally included supper, often served very late.

Until the early 19th century,luncheonwas generally reserved for the ladies, who would often have lunch with one another when their husbands were out. The meal was often relatively light, and often included left-overs from the previous night's dinner, which were often plentiful. As late as 1945,Emily Postwrote in the magazineEtiquettethat luncheon is "generally given by and for women, but it is not unusual, especially in summer places or in town on Saturday or Sunday, to include an equal number of men" – hence the mildly disparaging phrase, "theladies who lunch".Lunch was a ladies' light meal; when thePrince of Walesstopped to eat a dainty luncheon with lady friends, he was laughed at for this effeminacy.[6]

Mrs Beeton's Book of Household Management,a guide to all aspects of running a household in Victorian Britain

Beginning in the 1840s,afternoon teasupplemented this luncheon at four o'clock.[6]Mrs Beeton's Book of Household Management(1861) – a guide to all aspects of running a household in Victorian Britain, edited byIsabella Beeton– had much less to explain about luncheon than about dinners or ball suppers:

The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry, or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, etc. If a substantial meal is desired,rump-steaksormutton chopsmay be served, as also veal cutlets, kidneys... In families where there is a nursery, the mistress of the house often partakes of the meal with the children and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, acompoteof fruit or fruit tart or pudding.[7]

Modern

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With the growth ofindustrialisationin the 19th century, male workers began to work long shifts at the factory, severely disrupting the age-old eating habits of rural life. Initially, workers were sent home for a quick dinner provided by their wives, but as the workplace was moved farther from home, working men took to giving themselves something portable to eat during a break in the middle of the day.

The lunch meal slowly became institutionalised in England when workers with long and fixed-hour jobs at the factory were eventually given an hour off work to eat lunch and thus gain strength for the afternoon shift. Stalls and laterchop housesnear the factories began to provide mass-produced food for the working class, and the meal soon became an established part of the daily routine, remaining so to this day.[8]

In many countries and regions, lunch is the dinner or main meal.[9]Prescribed lunchtimes allow workers to return to their homes to eat with their families. Consequently, businesses close during lunchtime when lunch is the customary main meal of the day. Lunch also becomes dinner on special days, such as holidays or special events, including, for example,Christmas dinnerand harvest dinners such asThanksgiving;on these special days, dinner is usually served in the early afternoon. The main meal on Sunday, whether at a restaurant or home, is called "Sunday dinner",and for Christians is served after morning church services.[citation needed]

Asia

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A traditional Bengali lunch is a seven-coursemeal.Bengali cuisineis a culinary style originating inBengal,a region in the eastern part of theIndian subcontinent,which is now divided betweenBangladeshandIndian statesofWest Bengal,Tripura,Assam'sBarak Valley.The first course isshukto,which is a mix of vegetables cooked with few spices and topped with acoconutsauce. The second course consists ofrice,dal,and a vegetablecurry.The third course consists of rice andfishcurry. The fourth course is that of rice andmeatcurry (generallychevon,mutton,chicken or lamb). The fifth course contains sweet preparations likerasgulla,pantua,rajbhog,sandesh,etc. The sixth course consists ofpayeshormishti doi(sweet yogurt). The seventh course is that ofpaan,which acts as a mouth freshener.

In Japan, lunch(Ngày thực,chūshoku)often consists of rice ornoodledishes such asramen,sobaandudonbowls. Many Japanese people will also take a boxed lunch, known as abentō,to class or to work with them. Sushi,donburiandteishokuare also common. Additionally, other Japanese lunch options include quick and convenient foods likeonigiri(rice balls),sandwiches,andinstant noodles,catering to busy individuals.

In China today, lunch is not nearly as complicated as it was before industrialisation. Rice,noodlesand other mixed hot foods are often eaten, either at arestaurantor brought in a container. Western cuisine is not uncommon. It is calledCơm trưaorCơm trưain most areas.

Australia

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In Australia, a light meal eaten in the period between 10:30am and noon is consideredmorning tea;an actual lunch will be consumed between 12 and 2 PM.[citation needed]While usually consisting of fruit or acerealproduct, a typical Australian brunch may include other foods as well such asburgers,sandwiches, other light food items, and hot dishes.[citation needed]Sometimes, a meal during the late afternoon is referred to as "afternoon tea",[citation needed]a meal in which food portions are usually significantly smaller than at lunch, sometimes consisting of nothing more than coffee or other beverages.[citation needed]

Europe

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Western

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A lunch on the Danish island ofBornholm
Anarroz de marisco(shellfish-rice) lunch dish in Portugal
Farmworkers taking alunch breakatNieuw-Scheemda,Oldambt,Groningen,Netherlands,c. 1955
A lunch menu at a restaurant inRiga,Latvia.

Lunch in Denmark, referred to asfrokost,[10]is a light meal. Often it includes rye bread with different toppings such as liverpâté,herring,and cheese.[11][12][13]Smørrebrødis a Danish lunch delicacy that is often used for business meetings or special events.

Lunch in Finland usually includes a small salad as a starter.
Many restaurants serve lunch from abuffetrather than fixed portions.

In Finland, lunch is a full hot meal,[a]served as one course, sometimes with small salads and desserts. Dishes are diverse, ranging from meat or fish courses to soups that are heavy enough to constitute a meal.[15]

In France, the midday meal is taken between noon and 2:00p.m.[16]

In Italy, lunch is taken around 12:30 in the north and at 2:00 p.m. in the center south; it is a full meal but is lighter than supper.

In Germany, lunch was traditionally the main meal of the day.[b]It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish consisting of protein (e.g., meat), starchy foods (e.g.,potatoes), and vegetables or salad.Casserolesandstewsare popular as well. There are a few sweet dishes likeGermknödelorrice puddingthat can serve as a main course, too. Lunch is calledMittagessen– literally, "midday's food".

In the Netherlands, Belgium, and Norway, it is common to eatsandwichesfor lunch: slices of bread that people usually carry to work or school and eat in thecanteen.The slices of bread are usually filled with sweet or savoury foodstuffs such as chocolate sprinkles (hagelslag),apple syrup,peanut butter,slices of meat,cheeseorkroket.The meal typically includescoffee,milkorjuice,and sometimesyogurt,some fruit or soup. It is eaten around noon, during a lunch break.

In Portugal, lunch (almoçoin Portuguese) consists of a full hot meal, similar to dinner, usually with soup, meat or fish course, and dessert. It is served between noon and 2:00p.m. It is the main meal of the day throughout the country. The Portuguese wordlanchesderives from the English word "lunch", but it refers to a lighter meal or snack taken during the afternoon (around 5pm) due to the fact that, traditionally, Portuguese dinner is served at a later hour than in English-speaking countries.

In Spain, the midday meal, "lunch" takes place between 1:00 and 3:00p.m. and is effectively dinner, (the main meal of the day); in contrast, supper usually begins between 8:30 and 10:00p.m. Being the main meal of the day everywhere, it usually consists of a three-course meal: the first course usually consists of an appetizer; the main course of a more elaborate dish, usually meat- or fish-based; the dessert of something sweet, often accompanied by a coffee or small amounts of spirits. Most places of work have a complete restaurant with a lunch break of at least an hour. Spanish schools also have a full restaurant, and students have a one-hour break. Three courses are standard practice at home, workplace, and schools. Most small shops close for between two and four hours – usually between 1:30 to 4:30p.m. – to allow to go home for a full lunch.

In Sweden, lunch is usually a full hot meal, much as in Finland.[a]

In the United Kingdom, lunch is often a small meal designed to stave off hunger until returning home from work and eating dinner. It is usually eaten early in the afternoon.[18]Lunch is often purveyed and consumed inpubs.[19]Pub lunch dishes includefish and chips,ploughman's lunchand others.[18]But on Sundays, it is usually the main meal, and typically the largest and most formal meal of the week, to which family or other guests may be invited. It traditionally centres on aSunday roastjoint of meat. It may be served rather later than a weekday lunch, or not.

Central

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In Hungary, lunch is traditionally the main meal of the day,[20]following aleves(soup).

In Poland, the main meal of the day (calledobiad) is traditionally eaten between 1:00pm and 5:00pm,[c]and consists of a soup and a main dish. Most Poles equate the English word "lunch" with "obiad" because it is the second of the three main meals of the day;śniadanie(breakfast),obiad(lunch/dinner) andkolacja(dinner/supper). There is another meal eaten by some calleddrugie śniadanie,which means "second breakfast".Drugie śniadanieis eaten around 10:00am and is a light snack, usually consisting of sandwiches, salad, or a thin soup.

InRomania,lunch (prânzinRomanian) is the main hot meal of the day.[22]Lunch normally consists of two dishes: usually, the first course is a soup and the second course, the main course, often consists of meat accompanied by potato, rice or pasta(garnitură).[citation needed]Traditionally, people used to bake and eat desserts, but nowadays it is less common. On Sundays, the lunch is more consistent and is usually accompanied by an appetiser or salad.

Eastern

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In Russia, the midday meal is taken in the afternoon. Usually, lunch is the biggest meal[d]and consists of a first course, usually a soup, and a second course which would be meat and a garnish. Tea is standard.

InBosnia and Herzegovina,lunch is the day's main meal. It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish, consisting of protein (such as meat), starchy foods (such as potatoes), and a vegetable or salad. It is usually eaten around 2:00pm.

InBulgarialunch is usually eaten between 12:00 PM and 2:00 PM. In the capital ofSofia,people usually order takeaway because lunch breaks are too short to go in place. In other areas, Bulgarians often have salad as first meal and a dish from thenational cuisineas second one.[24]

Middle East

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Arabport workersaboard acargo shipduring their common lunch, 1958

In West Asia (Middle East) and in most Arab countries, lunch is eaten after 12:00pm, usually between 1:00pm and 4:00pm and is the main meal of the day. It usually consists of meat, rice, vegetables and sauces and is sometimes but not always followed by dessert. Lunch is also eaten as a light meal at times in the Middle East, such as when children arrive at home from school while the parents are still out working.[25]Water is commonly served, which may be iced, and other beverages such as soft drinks or yogurt (solid or liquid), other drinks are also consumed.[25]

North America

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In the United States and Canada, lunch is usually a moderately sized meal generally eaten between 11 and 1. During thework week,North Americans generally eat a quick lunch that often includes some type ofsandwich,soup,orleftoversfrom the previous night's dinner (e.g.,riceorpasta). Children often bringpacked lunchesto school, which might consist of a sandwich such as bologna (or othercold cut) and cheese, tuna, chicken, or peanut butter and jelly, as well as in Canada,savoury pie,as well as some fruit,chips,dessertand a drink such as juice, milk, or water. They may also buy meals as provided by their school. Adults may leave work to go out for a quick lunch, which might include some type of hot or cold sandwich such as ahamburgeror"sub" sandwich.Salads and soups are also common, as well as asoup and sandwich,tacos,burritos,sushi,bentoboxes, andpizza.Lunch may be consumed at various types of restaurants, such asformal,fast casualandfast foodrestaurants. Canadians and Americans generally do not go home for lunch, and lunch rarely lasts more than an hour except for business lunches, which may last longer. In the United States thethree-martini lunch– so called because the meal extends to the amount of time it takes to drink three martinis – has been making a comeback since 2010.[26]In the United States, businesses could deduct 80% of the cost of these extended lunches until the Tax Cuts and Jobs Act of 2017. Children generally are given a break in the middle of the school day to eat lunch. Public schools often have a cafeteria where children can buy lunch or eat a packed lunch.Boarding schoolsandprivate schools,including universities, often have acafeteriawhere lunch is served.

InMexico,lunch (almuerzo) is usually the main meal of the day and normally takes place between 2:00pm and 4:00pm. It usually includes three or four courses: the first is anentréeof rice, noodles or pasta, but also may include a soup or salad. The second consists of a main dish, called aguisado,served with one or two side dishes such asrefried beans,cooked vegetables, rice or salad. The main dish is accompanied bytortillasor a bread calledbolillo.The third course is a combination of a traditional dessert or sweet,café de olla,and adigestif.During the meal, it is usual to drinkaguas frescas,although soft drinks have gained ground in recent years.

South America

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InArgentina,lunch is usually the main meal of the day, and normally takes place between noon and 2:00 p.m. People usually eat a wide variety of foods,[27][e]such as chicken, beef, pasta, salads, and a drink like water, soda or wine, and some dessert. Although at work, people usually take a fast meal which can consist of a sandwich brought from home or bought asfast food.

InBrazil,lunch is the main meal of the day,[f]taking place between 11:30 a.m. and 2:00 p.m. Brazilians usually eat rice with beans, salad, french fries, some kind of meat or pasta dishes, with juice or soft drinks. The kind of food may vary from region to region. Fast and simpler meals (sandwich, etc.) are common during weekdays. After the meal, some kind of dessert or coffee are also common.

Workdays

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Since lunch typically falls in the early-middle of theworking day,it can either be eaten on a break from work, or as part of the workday. The difference between those who work through lunch and those who take it off could be a matter of cultural, social class, bargaining power, or the nature of the work. Also, to simplify matters, some cultures refer to meal breaks at work as "lunch" no matter when they occur – even in the middle of the night. This is especially true for jobs that have employees that rotate shifts.

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See also

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Notes

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  1. ^ab"In Norway and Denmark the common lunch is based on sandwiches, whereas in Finland and Sweden the hot lunch is the norm."[14]
  2. ^"Traditionally, lunch would be the main meal of the day. In the domestic arena, modern working practices have changed this considerably, although many restaurants still tout lunchtime dishes or a fixed lunch menuGedeckorTagesmenü."[17]
  3. ^"Obiadis closer to a Western dinner, but the timing is more like lunch. You could say it's a dinner at lunchtime. "[21]
  4. ^"Lunch, according to an earlier Russian tradition, was the main meal of the day. A light lunch is usually taken at work."[23]
  5. ^"Lunch and dinner are both hearty and for prosperous urban families may include a soup, an order of cold meat, a main course of meat with potatoes and green vegetables, a salad, and a dessert."[28]
  6. ^"In most of Brazil, the big meal of the day is served at noon."[29]

References

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  1. ^Alan Davidson (21 August 2014).The Oxford Companion to Food.OUP Oxford. p. 478.ISBN978-0-19-104072-6.
  2. ^ab"lunch, n.2".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
  3. ^"luncheon, n.".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
  4. ^Alan Davidson (2014).The Oxford Companion to Food.Oxford University Press. p. 478.ISBN9780191040726.
  5. ^ "nuncheon".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
  6. ^abcMcMillan, Sherry (2001)."What Time is Dinner?".history-magazine.Archived fromthe originalon 8 December 2017.Retrieved11 August2007.
  7. ^The Book of Household Management.Farrar, Straus, and Giroux. 1861. p. 959.
  8. ^"Breakfast, lunch and dinner: Have we always eaten them?".BBC News.15 November 2012.Retrieved15 March2016.
  9. ^Crotty, Jim (1997).How to Talk American: A Guide to Our Native Tongues.Houghton Mifflin Harcourt. pp.190–.ISBN0-395-78032-2.Retrieved13 March2016.
  10. ^Hansen, Anders Oreby (2005).Denmark in International Tax Planning.IBFD Publications. p. 27.ISBN978-90-76078-73-1.Retrieved15 March2016.
  11. ^Ken Albala (2011).Food Cultures of the World Encyclopedia.ABC-CLIO. p. 98.ISBN978-0-313-37626-9.Retrieved15 March2016.
  12. ^Richard Sale (February 2007).Copenhagen and Denmark.New Holland Publishers. p. 29.ISBN978-1-84537-634-5.
  13. ^R. W. Apple Jr. (7 December 2010).Far Flung and Well Fed: The Food Writing of R.W. Apple, Jr.St. Martin's Press. p. 347.ISBN978-1-4299-2902-8.
  14. ^Fogelholm, M. (2001).Physical Activity: a Part of Healthy Eating?: Report from a Nordic Seminar, Lahti, Finland, February 2000.TemaNord: Food. Nordic Council of Ministers. p. 52.ISBN978-92-893-0658-4.Retrieved15 March2016.
  15. ^Carole Lisa Albyn (January 1993).The Multicultural Cookbook for Students.ABC-CLIO. p. 142.ISBN978-0-89774-735-6.
  16. ^Julia Abramson (2007).Food Culture in France.Greenwood Publishing Group. p. 108.ISBN978-0-313-32797-1.Retrieved15 March2016.
  17. ^Schulte-Peevers, A.; Gray, J. (2007).Germany.Country Guides. Lonely Planet. p. 84.ISBN978-1-74059-988-7.Retrieved15 March2016.
  18. ^abHolly R. Carter (1 January 2004).The Essential Guide for Study Abroad in the United Kingdom.University Press of America. p. 45.ISBN978-0-7618-2846-4.
  19. ^Carter, H.R. (2004).The Essential Guide for Study Abroad in the United Kingdom.G – Reference, Information and Interdisciplinary Subjects Series. University Press of America. p. 45.ISBN978-0-7618-2846-4.Retrieved15 March2016.
  20. ^Long, L.M. (2015).Ethnic American Food Today: A Cultural Encyclopedia.Rowman & Littlefield Publishers. p. 279.ISBN978-1-4422-2731-6.Retrieved15 March2016.
  21. ^Bedford, N. (2008).Poland. Ediz. Inglese.Country Guides (in Turkish). Lonely Planet. p. 65.ISBN978-1-74104-479-9.Retrieved15 March2016.
  22. ^Oprea, T. (2003).Romania.Countries of the World (in Polish). Gareth Stevens Pub. p. 40.ISBN978-0-8368-2367-7.Retrieved15 March2016.
  23. ^Albala, K. (2011).Food Cultures of the World Encyclopedia.Greenwood. p. 310.ISBN978-0-313-37626-9.Retrieved15 March2016.
  24. ^Oprea, T. (2017).What the Locals Eat: A Typical Day's Food in Bulgaria.Culture trip.
  25. ^abHeine, P. (2004).Food Culture in the Near East, Middle East, and North Africa.Food culture around the world. Greenwood Press. pp. 105–106.ISBN978-0-313-32956-2.Retrieved15 March2016.
  26. ^Staff writer (30 September 2010)."The Return of the Three-Martini Lunch".Bloomberg.Retrieved14 March2016.
  27. ^Whittle, J. (1998).Argentina Business: The Portable Encyclopedia for Doing Business with Argentina.Country Business Guide Series. World Trade Press. p. 162.ISBN978-1-885073-75-4.
  28. ^Weil, T.E.; Munson, F.P. (1974).Area handbook for Argentina.Pamphlet. Supt. of Docs., U.S. Govt. Print. Off. p. 135.
  29. ^Klepper, N.; Edmonds, A.C. (1992).Our Global Village – Brazil: Brazil.Milliken Publishing Company. p. 14.ISBN978-1-55863-265-3.
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