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According to the Oxford English Dictionary (OED), the etymology of lunch is uncertain. It may have evolved from lump in a similar way to hunch, a derivative of hump, and bunch, a derivative of bump. Alternatively, it may have evolved from the Spanish lonja, meaning 'slice of ham'. It was first recorded in 1591 with the meaning 'thick piece, hunk' as in "lunch of bacon". The modern definition was first recorded in 1829.[2]

Luncheon (US: /lntn/ or UK: /lntn/) has a similarly uncertain origin according to the OED, which they claim is "related in some way" to lunch. It is possible that luncheon is an extension of lunch, as with punch to puncheon and trunch to truncheon.[3] Originally interchangeable with lunch, it is now used in especially formal circumstances.[2] The Oxford Companion to Food claims that luncheon is a Northern England English word that is derived from the Old English word nuncheon or nunchin meaning 'noon drink'.[4]

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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 called lunch came to fill the gap.[5] The late evening meal, called supper, 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 the Regency era, and a ball normally included supper, often served very late.

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.[6]

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 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.[7]

In many countries and regions, lunch is the dinner or main meal.[8] 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 dinner and harvest dinners such as Thanksgiving; 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]

A traditional Bengali lunch is a seven-course meal. Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and Indian states of West Bengal, Tripura, Assam's Barak Valley. The first course is shukto, which is a mix of vegetables cooked with few spices and topped with a coconut sauce. The second course consists of rice, dal, and a vegetable curry. The third course consists of rice and fish curry. The fourth course is that of rice and meat curry (generally chevon, mutton, chicken or lamb). The fifth course contains sweet preparations like rasgulla, pantua, rajbhog, sandesh, etc. The sixth course consists of payesh or mishti doi (sweet yogurt). The seventh course is that of paan, which acts as a mouth freshener.

In China today, lunch is not nearly as complicated as it was before industrialisation. Rice, noodles and other mixed hot foods are often eaten, either at a restaurant or brought in a container. Western cuisine is not uncommon. It is called tag_hash_129 or tag_hash_130 in most areas.

In Australia, a light meal eaten in the period between 10:30 am and noon is considered morning tea; an actual lunch will be consumed between 12 and 2 PM.[citation needed] While usually consisting of fruit or a cereal product, a typical Australian brunch may include other foods as well such as burgers, 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]

Lunch in Denmark, referred to as frokost,[9] is a light meal. Often it includes rye bread with different toppings such as liver pt, herring, and cheese.[10][11][12] Smrrebrd is a Danish lunch delicacy that is often used for business meetings or special events.

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.[14]

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 (hagelslag), 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 (almoo in 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 2:00 p.m. It is the main meal of the day throughout the country. The Portuguese word lanches 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 the United Kingdom, except on Sundays, 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.[17] Lunch is often purveyed and consumed in pubs.[18] Pub lunch dishes include fish and chips, ploughman's lunch and others.[17] 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 a Sunday roast joint of meat. It may be served rather later than a weekday lunch, or not.

In Poland, the main meal of the day (called obiad) is traditionally eaten between 1:00 pm and 5:00 pm,[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; niadanie (breakfast), obiad (lunch/dinner) and kolacja (dinner/supper). There is another meal eaten by some called drugie niadanie, which means "second breakfast". Drugie niadanie is eaten around 10:00 am and is a light snack, usually consisting of sandwiches, salad, or a thin soup.

In Romania, lunch (prnz in Romanian) is the main hot meal of the day.[21] 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 (garnitur).[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.

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.

In Bosnia 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 2:00 pm.

In West Asia (Middle East) and in most Arab countries, lunch is eaten before 12:00 pm, usually between 9am and 12:00 pm 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.[24] Water is commonly served, which may be iced, and other beverages such as soft drinks or yogurt drinks are also consumed.[24]

In Mexico, lunch (almuerzo) is usually the main meal of the day and normally takes place between 2:00 pm and 4:00 pm. It usually includes three or four courses: the first is an entre of rice, noodles or pasta, but also may include a soup or salad. The second consists of a main dish, called a guisado, served with one or two side dishes such as refried beans, cooked vegetables, rice or salad. The main dish is accompanied by tortillas or a bread called bolillo. The third course is a combination of a traditional dessert or sweet, caf de olla, and a digestif. During the meal, it is usual to drink aguas frescas, although soft drinks have gained ground in recent years.

In Argentina, 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 as fast food. 2351a5e196