Lunch: A History
Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions—where, with whom, and what we eat—often mark our place in the world.
Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists.
Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources:
Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.
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Chapter 1 THE HISTORY OF LUNCH
Chapter 2 CLASSIC LUNCH FARE AND CULTURAL IMPORTANCE IN THE UNITED STATES AND AROUND THE WORLD
Chapter 3 LUNCH AT H
Chapter 4 LUNCH AWAY FROM HOME
Chapter 5 LUNCH IN THE ARTS AND POPULAR MEDIA
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African American baked Battiscombe beans beef beer bento breakfast British business butter cafeterias cake cheese sandwich chicken chickpeas children city clubs coffee cookbook writer cooked cream cuisine culinary culture customers dabbawalas déjeuner dessert dining dinner dishes eaten Edible Schoolyards elite England family fast food fesenjan fish flatbreads flavors food trucks foodways French fried grilled cheese grilled cheese sandwich guests Holberg included Japanese kind kitchen labor ladies lunch at home lunch counter lunch party lunchbox lunchers lunchroom lunchtime Madhur Jaffrey mayonnaise McDonald’s mealtimes meat menu midday meal middle-class Nigel Slater nineteenth century noon number offered onion paratha pickles picnic popular potatoes Pret a Manger provided pudding recipes restaurants rice roast salad sauce school lunch seems served slices snack soup stew students suggested Sunday lunch supper sweet table tiffin toasted tomato tradition Turkish Cuisine typically urban usually vegetable Walter Scheib wine women workers world York