MEALTIMES

INFO SOURCED FROM WIKIPEDIA, WORK IN PROGRESS *******************************************************
BREAKFAST ??.00 AM TO 7 AM

Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. Some believe it to be the most important meal of the day.

[1] Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, porridge and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night. It has its origin in the Christian custom of fasting from food between the supper meal of one day and receiving Holy Communion the following morning (such a Eucharistic fast is still observed by Orthodox Christians, but is shortened to one hour before Mass for Roman Catholics).

[2] Foregoing the natural craving to eat was seen as an act of self-denial that honors God, while strengthening the religious resolve and faith of the believer.

[3] Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruit, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally

Breakfast is commonly referred to as "the most important meal of the day." Indeed, current research has shown that people who skip breakfast are disproportionately likely to have problems with metabolism, weight, and cardiac health

.[5][6][7] While current professional opinions are largely in favor of eating breakfast, some contest its "most important" status. Nutritionist Monica Reinagel argues that the metabolic benefits have been exaggerated, noting that while improvement in cognition has been found among children, it is much less significant among adults.

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SECOND BREAKFAST 7.AM TO 9 AM UP TO 10:30 AM

Second breakfast (or zweites Frühstück, drugie śniadanie, tízórai) is a meal eaten after breakfast, but before lunch. It is a traditional meal in Bavaria, Poland, and Hungary. In Bavaria and Poland, special dishes are made exclusively to be eaten during second breakfast. In Vienna and most other parts of Austria the second breakfast is referred to as Jause

.[1] It is typical to eat four to five meals a day in these locations. The second breakfast is typically a lighter meal or snack eaten around 10:30 in the morning (its Hungarian name, tízórai, actually means "[snack] at 10"). It consists of coffee and pastries or some sausages. The typical sausage is a white sausage, Weißwurst, which is considered the specialty of Munich. The sausage is prepared during the early morning to serve during the second breakfast. It is served with pretzels, sweet mustard, and wheat beer. The meal is roughly similar in concept to the British elevenses, though elevenses is little more than a colloquial term for a mid-morning snack.

In Poland second breakfast usually consists of some snacks like sandwiches, or pastries, but may consist of light dessert-type dishes like chocolate pudding or kisiel.

First and second breakfast is also a common custom in farm areas of North America. Farmers who need to rise early to tend to animals or perform other chores may eat a small "first breakfast", such as toast and coffee, just after rising, followed by a heartier second breakfast after the first round of chores is done.
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ELEVENSES Elevenses (pronunciation: /ᵻˈlɛvənzᵻz/) is a short break taken at around 11 A.M. to consume a drink and/or snack of some sort. The name and details vary between countries.


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BRUNCH BREAKFAST/LUNCH

Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3pm.[1]

[2] The word is a portmanteau of breakfast and lunch

.[3] Brunch originated in England in the late 19th century and became popular in the United States in the 1930s

.[4] The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch: A Plea"[5] in Hunter's Weekly'

[6] Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. "Brunch is cheerful, sociable and inciting." Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week." — William Grimes, "At Brunch, The More Bizarre The Better" New York Times, 1998[7] It is sometimes credited to reporter Frank Ward O'Malley who wrote for the New York newspaper The Sun from 1906 until 1919,[8] allegedly based on the typical mid-day eating habits of a newspaper reporter.[9]

[10] At colleges and hostels[edit] Some colleges and hostels serve brunch, especially on Sundays and holidays. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, and the like.

Military[edit] The United States military often serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09:00-13:00 (though times vary).

In many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room. The typical brunch can last a few hours and go late into the afternoon. Montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Often, champagne or wine will be served and following the meal tea or coffee is usually consumed.[citation needed] Many restaurants offer brunch service as well, and the Leslieville neighbourhood of Toronto is sometimes called the brunch capital of Toronto[16] as many renowned establishments serve brunch in that neighbourhood.

In Canada, brunch is served in private homes using homemade foods and in restaurants. In both cases, brunch typically consists of coffee,[17] tea, fruit juices,[18] breakfast foods including pancakes,[19] waffles,[20] and french toast;[21] meats such as ham,[22] bacon[23] and sausages;[24] egg dishes such as scrambled eggs,[25] omelettes[26] and Eggs Benedict;[27] bread products such as toast,[28] bagels[29] or croissants;[30] pastries[31] or cakes such as cinnamon rolls or coffee cake;[32] and fresh, cut fruit pieces [33] or fruit salad. Brunches may also include foods not typically associated with breakfast, such as roasted meats,[34] quiche,[35] soup,[36] smoked salmon[37] and salads[38] such as Cobb salad.

When served in a private home or a restaurant, a brunch may be served buffet style,[39] in which trays of foods and beverages are available and guests can serve themselves and select the items they want, often in an "all-you-can-eat" fashion.[40

] Restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.

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LUNCH

Lunch, the abbreviation for luncheon, is a light meal typically eaten at midday.[1] The origin of the words lunch and luncheon relate to a small snack originally eaten at any time of the day or night. During the 20th century the meaning gradually narrowed to a small or mid-sized meal eaten at midday.

Lunch is the second meal of the day after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world. The abbreviation lunch is taken from the more formal Northern English word luncheon, which is derived from the word nuncheon, meaning light snack.

[2] The term has been in use since 1823.[3][a] The Oxford English Dictionary (OED) reports usage of the words beginning in 1580 to describe a meal that was eaten between more substantial meals. It may also mean a piece of cheese or bread.

[3] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In medieval Germany, there are references to similariar, a sir lunchentach according to the OED, a noon draught – of ale, with bread – an extra meal between midday dinner and supper, especially during the long hours of hard labour during haying or early harvesting

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


In Finland, lunch is a full hot meal,[b] 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 2:00 pm.[16] In Germany lunch is the main meal of the day.[c] 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. Casseroles and stews are popular as well. There are a few sweet dishes like Germknödel or rice pudding that can serve as a main course, too. Lunch is called Mittagessen – literally, "midday's food".

In the Netherlands, Belgium and Norway, it is common to eat sandwiches for lunch: slices of bread that people usually carry to work or school and eat in the canteen. The slices of bread are usually filled with sweet or savoury foodstuffs such as chocolate sprinkles (vlokken), apple syrup, peanut butter, slices of meat, cheese or kroket. The meal typically includes coffee, milk or juice, and sometimes yogurt, some fruit or soup. It is eaten around noon, during a lunch break.

In Portugal, lunch (almoço in Portuguese) consists of a full hot meal, similar to dinner, normally with soup, a meat or fish course, and dessert. It is served between noon and 2:00 pm. It is the main meal of the day throughout the country with the exceptions of the Metropolitan areas of Lisbon and Porto, where lighter meals or snacks are not uncommon. The Portuguese word lanche derives from the English word "lunch", but it refers to a lighter meal or snack taken during the afternoon (around 5 pm) due to the fact that, traditionally, Portuguese dinner is served at a later hour than in English-speaking countries.

In Spain, lunch takes place between 1:00 pm and 3:00 pm; in contrast, supper does not usually begin until between 8:30 pm and 10:00 pm. It is nonetheless the main meal of the day everywhere, and usually consists of a three-course meal similar to a dinner.

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 a least an hour. Spanish schools have a complete restaurant as well, and students have a one-hour break.
Three courses are common practice at home, workplace and schools. Most small shops close for between two to four hours – usually between 1:30 pm to 4:30 pm – to allow to go home for a full lunch.

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

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 in pubs.[19] Pub lunch dishes include fish and chips, ploughman's lunch and others.

[18] MODERN LUNCH With the onset of industrialization in 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 brief dinner provided by their wives, but as the workplace was removed farther from the home, working men took to providing themselves with something portable to eat during a break in the middle of the day. The lunch meal slowly became institutionalized in England when workers with long and fixed hour jobs at the factory were eventually given an hour off of work to eat lunch and thus gain strength for the afternoon shift. Stalls and later chop houses near 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, where lunch is the customary main meal of the day, businesses close during lunchtime. Lunch also becomes dinner on special days, such as holidays or special events, including, for example, Christmas dinner and harvest dinners such as Thanksgiving; on these special days, dinner is usually served in early afternoon.

Among Christians, the main meal on Sunday, whether at a restaurant or at home, is called "Sunday dinner", and is served after morning church services

.[citation needed Up until the early 19th century, luncheon was generally reserved for the ladies, who would often have lunch with one another when their husbands were out. As late as 1945, Emily Post wrote in the magazine Etiquette that 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, "the ladies who lunch". Lunch was a ladies' light meal; when the Prince of Wales stopped to eat a dainty luncheon with lady friends, he was laughed at for this effeminacy

.[6] Meals have become ingrained in each society as being natural and logical. What one society eats may seem extraordinary to another. The same is true of what was eaten long ago in history as food tastes, menu items and meal periods have changed greatly over time.

The word supper means bread and soup[4] (from the German word sop- soup or stew over bread[5]). Dinner comes from the French word disner which originates from the Latin word disjejeunare which meant to break fast and was a meal eaten in the morning, not the end of the day.[4] In general, during the Middle Ages the main meal for almost everyone took place at midday when there was no need for artificial lighting.

During the 17th and 18th century this meal, called dinner, was gradually pushed back into the evening, creating a greater time gap between breakfast and dinner; a meal called lunch came to fill the gap.

[6] A formal evening meal, artificially lit by candles, sometimes with entertainment, was a supper party as late as the Regency era. Mrs Beeton's Book of Household Management, a guide to all aspects of running a household in Victorian Britain Beginning in the 1840s, afternoon tea supplemented 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 by Isabella 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-steaks or mutton chops may 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, a compote of fruit or fruit tart, or pudding
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TEA

Tea (meal) From Wikipedia, the free encyclopedia Jump to: navigation, search This article is about meals referred to as "Tea".

For the beverage, see tea. "Tea time" redirects here. For the Cantonese Chinese practice of "drinking tea", see Yum cha. Part of a series on Meals Floris Claesz. van Dyck 001.jpg Meals Breakfast · Second breakfast · Brunch · Elevenses · Lunch · Tea · Dinner · Supper · Snack Components and courses Amuse-bouche · Full course dinner · Hors d'oeuvre · Dessert · Entrée · Entremet · Main course · Meal preparation · Side dish Related concepts À la carte · Banquet · Buffet · Cuisine (list) · Drink · Eating · Food · History of breakfast · Snacking · Table d'hôte · Table manners v · t · e

Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. Isabella Beeton, whose books on home economics were widely read in the 19th century, describes afternoon teas of various kinds, and provides menus for the old-fashioned tea, the at-home tea, the family tea and the high tea.

[1] Teatime is the time at which the tea meal is usually eaten, which is late afternoon to early evening.
[2] Tea as a meal is associated with Britain, Ireland, and some Commonwealth countries. Contents [hide]
1 Afternoon tea
2 Cream tea
3 High tea
4 Evening meal
5 Tea break 6 See also 7 References 8 External links Afternoon tea[edit] Afternoon tea with bread and butter, jam and little cakes at the Rittenhouse Hotel, Philadelphia.

Afternoon tea is a light meal typically eaten between 4 pm and 6 pm. Observance of the custom originated amongst the wealthy classes in England in the 1840s.[3

][4] Anna Maria Russell, Duchess of Bedford, is widely credited as transforming afternoon tea in England into a late-afternoon meal whilst visiting Belvoir Castle, though Charles II's wife Catherine of Braganza is said to have introduced tea to the English court upon her arrival from Portugal in 1662
.[5][6][7][8] By the end of the nineteenth century, afternoon tea developed to its current form and was observed by both the upper and middle classes.

It had become ubiquitous, even in the isolated village in the fictionalised memoir Lark Rise to Candleford, where a cottager lays out what she calls a "visitor's tea" for their landlady: "the table was laid… there were the best tea things with a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning.
"[9] Traditionally, loose tea is brewed in a teapot and served with milk and sugar. The sugar and caffeine of the concoction provided fortification against afternoon doldrums for the working poor of 19th and early 20th century England, who had a significantly lower energy intake and more physically demanding occupation than most westerners today.

For labourers, the tea was sometimes accompanied by a small sandwich or baked snack (such as scones) that had been packed for them in the morning. American afternoon tea finger foods.

For the more privileged, afternoon tea was accompanied by delicate savouries (customarily cucumber sandwiches or egg and cress sandwiches), bread and butter[disambiguation needed], possibly scones (with clotted cream and jam, as for cream tea), and usually cakes and pastries (such as Battenberg cake or Victoria sponge). The sandwiches usually have the crusts removed, and are cut into small segments, either as triangles or fingers (also known as tea sandwiches). Biscuits are not usually served.

Nowadays, a formal afternoon tea is often taken as a treat in a hotel or tea shop.[10] The food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread, or toast, muffins or crumpets.[11][12][13]

Afternoon tea as a treat may be supplemented with a glass of Champagne or a similar alcoholic drink. A tea party is a social gathering around this meal – not to be confused with the Boston Tea Party, an incident at the beginning of the American Revolution, or the modern political party named after it.
Cream tea[edit] Cornish cream tea, comprising tea taken with scones, clotted cream and jam, in Boscastle. Main article: Cream tea This snack is associated with the West Country, i.e. Cornwall and Devon. It usually consists of scones, clotted cream, strawberry jam, plus of course tea to drink. Some venues will provide butter instead of clotted cream.
High tea[edit] High tea (also known as meat tea) usually refers to the evening meal of the working class, typically eaten between 5 pm and 7 pm.[14][15] "Dinner" refers to the main meal, which they would take in the middle of the day.

High tea typically consists of a hot dish, followed by cakes and bread, butter and jam. Occasionally there would be cold cuts of meat, such as ham salad. The term was first used around 1825, and "high" is used in the sense of well-advanced (like high noon, for example) to signify that it was taken later in the day[16] than afternoon tea; it was used predominantly by the working class and in certain British dialects of the north of England and Scotland.[17][18]

In Australia any short break for tea in the afternoon is referred to as "afternoon tea". As a result, the term "high tea" is used to describe the more formal affair that the English would call "afternoon tea".

[19] Evening meal[edit] In the North of England, North and South Wales, the English Midlands, Scotland and in rural and working class areas of Ireland, people traditionally call their midday meal dinner and their evening meal tea (served around 6 pm),

whereas the upper social classes would call the midday meal lunch or luncheon and the evening meal (served after 7 pm) dinner (if formal) or supper (often eaten later in the evening).

[20] In Australia, the evening meal is still often called tea whereas the midday meal is now always called lunch.

Tea break[edit] Main article: Break (work) Not a meal as such, but a chance to "down tools" (or get away from the computer) and relax from work for 10-15 minutes. This may occur mid-morning (see elevenses) or mid-afternoon. It may equally involve coffee, and almost inevitably, biscuits. Once upon a time, the drinks were served by the workplace's tea lady, a position that is now almost defunct. The British habit of dunking biscuits in tea has been exported around the globe.[21]

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DINNER
From Wikipedia, the free encyclopedia For other uses, see Dinner (disambiguation). Not to be confused with Diner. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2015)
A formal American dinner setting A restaurant dinner, including cooked flavoured rice and quesedillas. Part of a series on Meals Floris Claesz. van Dyck 001.jpg Meals Breakfast · Second breakfast · Brunch ·
Dinner usually refers to the most significant and important meal of the day, which can be the noon or the evening meal.
However, the term "dinner" can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day.[1]

[2] Historically, it referred to the first meal of the day, eaten around noon, and is still sometimes used for a noontime meal, particularly if it is a large or main meal.

The meaning as the evening meal, generally the largest of the day, is becoming standard in many parts of the English-speaking world. Etymology[edit] The word is from the Old French (c. 1300) disner, meaning "dine", from the stem of Gallo-Romance desjunare ("to break one's fast"), from Latin dis- (which indicates the opposite of an action) + Late Latin ieiunare ("to fast"), from Latin ieiunus ("fasting, hungry").[3][4] The Romanian word dejun and the French déjeuner retain this etymology and to some extent the meaning (whereas the Spanish word desayuno and Portuguese desjejum are related but are exclusively used for breakfast).

Eventually, the term shifted to referring to the heavy main meal of the day, even if it had been preceded by a breakfast meal (or even both breakfast and lunch). History[edit] In Europe, the fashionable hour for dinner began to be incrementally postponed during the 18th century, to two and three in the afternoon, until at the time of the First French Empire an English traveler to Paris remarked upon the "abominable habit of dining as late as seven in the evening"

.[5] Time of day[edit] In many modern usages, the term dinner refers to the evening meal, which is now often the most significant meal of the day in English-speaking cultures. When this meaning is used, the preceding meals are usually referred to as breakfast, lunch and tea.

In some areas, the tradition of using dinner to mean the most important meal of the day regardless of time of day leads to a variable name for meals depending on the combination of their size and the time of day, while in others meal names are fixed based on the time they are consumed. The divide between different meanings of "dinner" is not cut-and-dried based on either geography or socioeconomic class.

However, the use of the term dinner for the midday meal is strongest among working-class people, especially in the English Midlands, North of England and the central belt of Scotland.

[6] Even in systems in which dinner is the meal usually eaten at the end of the day, an individual dinner may still refer to a main or more sophisticated meal at any time in the day, such as a banquet, feast, or a special meal eaten on a Sunday or holiday, such as Christmas dinner or Thanksgiving dinner. At such a dinner the people who dine together may be formally dressed and consume food with an array of utensils. These dinners are often divided into three or more courses.

Appetizers consisting of options such as soup, salad etc., precede the main course, which is followed by the dessert.

A survey by Jacob's Creek, an Australian winemaker, found the average evening meal time in the U.K. to be 7:47pm.[7]

Dinner parties[edit] See also: Party § Dinner party Oxford College women in formal dress at dinner, date unknown A dinner party is a social gathering at which people congregate to eat dinner. Ancient Rome[edit] During the times of Ancient Rome, a dinner party was referred to as a convivia, and was a significant event for Roman emperors and senators to congregate and discuss their relations.[8] The Romans often ate and were also very fond of fish sauce called liquamen (also known as Garum) during said parties.[citation needed] England[edit] In greater London, England (c. 1875–c. 1900), dinner parties were sometimes formal occasions that included printed invitations and formal RSVPs. [9] The food served at these parties ranged from large, extravagant food displays and several meal courses to more simple fare and food service.[9] Activities sometimes included singing and poetry reciting, among others.[9]
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SUPPER

SUPPER From Wikipedia, the free encyclopedia Jump to: navigation, search Part of a series on Meals Floris Claesz. van Dyck 001.jpg ********************************************** Components and courses Amuse-bouche · Full course dinner · Hors d'oeuvre · Dessert · Entrée · Entremet · Main course · Meal preparation · Side dish Snacking · Table d'hôte · Table manners Not to be confused with Supper-time (disambiguation) or Dinner. For the Smog album, see Supper (album). This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2007)

Supper is the main evening meal or can be used to describe a light snack later in the evening, predominantly in the north of England.

Etymology[edit] The term is derived from the French souper, which is used for this meal in Canadian French, Swiss French, and sometimes in Belgian French. It is related to soup. It is also related to the Danish word for soup, Suppe.

The Oxford English Dictionary, however, suggests that the root, sup, remains obscure in origin.[1] Usage[edit] Wedding Supper by Martin van Meytens depicts the moment when the dessert is served, at the wedding of Princess Isabella of Parma and Joseph II, Holy Roman Emperor, on 5th October, 1760, at Hofburg Palace

.[2] The distinction between dinner and supper was common in United States farming communities into the twentieth century.


In most parts of the United States and Canada today, "supper" and "dinner" are considered synonyms


. In Saskatchewan, and much of Atlantic Canada, "supper" means the main meal of the day, usually served in the late afternoon, while "dinner" is served around noon.
"Dinner" is used in some areas, such as Newfoundland and Labrador, to describe the noon meal as well as special meals, such as "Thanksgiving dinner" or "Christmas dinner," the evening meal being "supper."

The word "supper" is also regionally reserved for harvest meals put on by churches and other community organizations: "fowl suppers" or "fall suppers" (featuring turkey) are common in Canada; "pancake suppers" given by church groups are common in the United States; and "bean suppers" (featuring baked beans) are common in New England and especially the state of Maine.


[3] In addition, the term "supper" is most frequently used in Atlantic Canada.[citation needed]

Supper may refer to, on largely class-based distinctions,
either a late-evening snack (working and middle class usage)

or else to make a distinction between "supper" as an informal family meal
(which would be eaten in the kitchen or family dining room)

as opposed to "dinner", a generally grander affair (either or both in terms of the meal and the courses within the meal itself), which would be eaten in the best dining room, could well have guests from outside the household, and for which there might be a dress code

.[4] It is common for social interest and hobby clubs that meet in the evening after normal dinner hours to announce that "a light supper" will be served after the main business of the meeting.

Supper can also refer to the largest meal of the day.[citation needed]

In England and much of Canada, whereas “dinner,” when used for the evening meal, is fairly formal, “supper” is used to describe a less formal, simpler family meal.

In some areas of the United Kingdom, "supper" is used to describe an evening meal when dinner has been eaten around noon.

In some northern British and some Australian homes, as in New Zealand and Ireland, "tea" is used for the evening meal.

In parts of the United Kingdom, supper is a term for a snack eaten after the evening meal and before bed, usually consisting of a warm, milky drink and British biscuits or cereal, but can include sandwiches.[citation needed]

In the United Kingdom, in traditional fast food take-away fish and chip shops, it is common to refer to an item served with a side (or more usually on top of) chips as a "supper", regardless of when it is served. For example, fish served with chips would be a "fish supper", or a sausage served with chips would be a "sausage supper". The term is in such common usage that it is necessary to qualify items ordered without chips as a "single", for example a "sausage single".

In New Zealand it is similar – generally cake and tea/coffee served later in the evening, particularly when people have visitors.[citation needed]
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SNACKS A snack is a portion of food, smaller than a regular meal, generally eaten between meals.[1] Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from ingredients commonly available in the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, and the like are used as snacks.

The Dagwood sandwich was originally the humorous result of a cartoon character's desire for large snacks. With the spread of convenience stores, packaged snack foods became a significant business. Snack foods are typically designed to be portable, quick, and satisfying.

Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially-designed flavors (such as flavored potato chips)

. Beverages, such as coffee, are not generally considered snacks though they may be consumed along with or in lieu of snack foods.

[2] A snack eaten shortly before going to bed or during the night may be called a midnight snack.

See also: List of snack foods Almonds Apple slices Bagel with cream cheese Bitterballen Bread/toast with butter, honey, jam, or other spread Candy bar Carrot Chips Cashews Cheese puffs/Cheese curls Cheese, a larger cold prepared snack Chocolate-coated marshmallow treats Corn chips and Tortilla chips Cocktail sausages Crackers Cookies/Biscuits Deviled eggs Doughnuts Dried fruits Drinkable yogurt Edamame, fresh or dried Granola bars Falafel Flour tortilla with a filling Frozen berries Sliced fruit Fruit cocktail Fruit salad Ice cream Instant noodles Jell-O Jerky Kaassoufflé Milkshake Pound cake, in slices Lunchables Mixed nuts Muffins Nachos Papadum Parsnip bits Peanuts Pita bread, straight from the packet or toasted Pizza Popcorn Pork pie Pork rinds Potato chips Pakoda Pretzels, hard or Soft pretzels Raisins Ratatouille, served cold, a larger cold prepared snack Rice cake Rice crackers, distinguished from the above Saltines Sandwich, a larger cold prepared snack Samosa Seeds (sunflower or seed mix) Shortbread Smoked salmon Smoothie Teacake Toast Trail mix Vegetables (e.g. carrots, celery, cherry tomatoes) Whole fruit Yogurt

Components and courses Amuse-bouche ·
Full course dinner · Hors d'oeuvre · Dessert · Entrée · Entremet · Main course · Meal preparation · Side dish

Related concepts À la carte · Banquet · Buffet · Cuisine (list) · Drink · Eating · Food · History of breakfast · Snacking · Table d'hôte · Table manners EVANGELISM OPPORTUNITIES: CHRISTMAS DINNER ( NOON TO AFTERNOON) E.G. HARVEST SUPPERS (EVENING EVENTS)