Incubator escapee wiki

Outline of meals

Article Discussion

Template:Short description The following outline is provided as an overview of and topical guide to meals:

Meal – eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion.<ref>meal noun (FOOD) - definition in the British English Dictionary & Thesaurus - Cambridge Dictionaries Online</ref><ref>meal – Definition from Longman English Dictionary Online</ref> The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal. Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. A meal is different from a snack in that meals are generally larger, more varied, and more filling than snacks.<ref>Template:Cite journal</ref> Meals are composed of one or more courses,<ref name="Smith2007">Template:Cite book</ref> which in turn are composed of one or more dishes.

Types of mealsEdit

3 main meals of the dayEdit

  • Breakfast – eaten within an hour or two after a person wakes in the morning.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}Template:Dead linkTemplate:Cbignore</ref> (Index)

  • Lunch – eaten around mid-day, usually between 11 am and 3 pm. In some areas, the name for this meal depends on its content.<ref>{{#invoke:citation/CS1|citation

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    • Box lunch – Lunch that is packed in a box (in the United Kingdom and Commonwealth nations, this is known as a Packed Lunch, especially when in reference to a lunch taken to the workplace or place of education)
  • Tea – Consumed in the evening. In some areas, the name for this meal depends on its content, but many English-speakers use "supper" or "Dinner" for this meal, regardless of size.<ref>{{#invoke:citation/CS1|citation

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    • Dinner party –
    • Full course dinner – in its simplest form, it can consist of three or four courses, such as soup, salad, main course and dessert. In formal dining, a full course dinner can consist of many courses, and in some instances the courses are carefully planned to complement each other gastronomically.

Types of meals, in the order served throughout the dayEdit

File:Mumbai Dabbawala or Tiffin Wallahs- 200,000 Tiffin Boxes Delivered Per Day.jpg
A dabbawala in Mumbai with meals packed in tiffin carriers
  • Breakfast – meal eaten in the morning, usually before 10:00 am. Later meals can involve breakfast food but are usually not considered breakfast.<ref>{{#invoke:citation/CS1|citation

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  • Second breakfast – small meal eaten after breakfast, but before lunch. It is traditional in Bavaria, in Poland, and in Hungary. In Bavaria or 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.<ref>Template:In lang Database of Austrian German. Retrieved 2010-03-19.</ref>

|CitationClass=web }}</ref> most commonly in India. "Tiffin" can also refer to boxed or packaged lunches eaten outside the home, such as those that are delivered by dabbawalas in Mumbai to workers in the city.<ref>Template:Cite book</ref>

  • Brunch – combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3 pm.<ref>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> The word is a portmanteau of breakfast and lunch.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is usually larger than a breakfast and usually replacing both breakfast and lunch; it is most common on Sundays. Brunch originated in England in the late 1800s, and in the 1930s became popular in the United States.<ref>Template:Cite book</ref>

  • Elevenses (also called "morning tea") – light snack<ref>Template:Cite book</ref> and drink taken in the late morning after breakfast and before lunch.
  • Lunch – midday meal<ref name="ety">Online Etymology Dictionary</ref> of varying size depending on the culture. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after breakfast. Luncheon is now considered a formal lunch.<ref>{{#invoke:citation/CS1|citation

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  • Afternoon tea – mid-afternoon meal, typically taken at 4 pm, consisting of light fare such as small sandwiches, individual cakes and scones with tea.<ref name="Tea">{{#invoke:citation/CS1|citation

|CitationClass=web }}Template:Dead linkTemplate:Cbignore</ref>

File:WLA ima Ming burial figurine table.jpg
Ceramic meal in a Ming Dynasty burial figurine table
  • High tea – British meal usually eaten in the early evening.<ref name="Tea"/>
  • Linner/Lupper/Dunch/Dinch –- Not in general use. Linner is a late lunch or almost dinner meal. The name comes in reference to brunch, being a combination of the words "lunch" and "dinner" or "supper."<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Dunch comes in reference to brunch, being a combination of "dinner and "lunch." An alternate historical term is Russin.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

  • Dinner – Usually the largest and most elaborate meal of the day, which can replace either lunch, high tea, or supper. 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.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Historically, in British culture, dinner was taken at midday for children and manual workers; in the early evening for office workers; and in the late evening by the wealthier elements of society. During the latter half of the 20th century there has been a cultural shift towards everyone having the main meal in the late evening. The meaning as the evening meal, now generally the largest of the day, is becoming standard in most parts of the English-speaking world.

  • Supper – light meal eaten in the late evening; as early as 7pm or as late as midnight. Usually eaten when the main meal of the day is taken at lunchtime or high tea.
  • High Tea - a light meal consisting of tea, bread, vegetables, cheese and occasionally meat. Variations on high tea could include the addition of pies, potatoes and crackers. High tea is generally eaten late in the evening from around 8pm<ref>{{#invoke:citation/CS1|citation

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  • Siu yeh – late-night or overnight meal usually after dinner, may start anywhere from 9 pm onwards to 4 am. It is popular in Hong Kong, Taiwan, some parts of southern mainland China and amongst students in India.
  • Midnight snack – late-night or early morning meal popular among people with pre-sleep hunger pangs, late-night revelers, and insomniacs. Sometimes called 'fourth meal', a name introduced by Taco Bell aimed towards gamers and stoners who are often afflicted by late hour cravings or 'the munchies.'

Styles of mealEdit

Styles of meal, by formatEdit

  • Airline meal – A meal served on an airplane.
  • Banquet – large, formal, elaborate meal, with many guests and dishes.<ref>"Banquet." (definition). Merriam-webster.com. Accessed August 2011.</ref>
  • Barbecue – meal at which food (often meat or fish) is cooked out-of-doors on an open fire or portable grill.<ref>Template:Citation</ref>
  • Blue-plate special – term used in the United States by restaurants that refers to a specially low-priced meal, usually changing daily.
  • Buffet / Smörgåsbord – typically involves patrons serving themselves from foods placed in a public area. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, such as business conventions or large parties. Some restaurants also offer buffets such as; lunch buffets, different cultural buffets, Simple Buffet, Station-type buffet, Modified deluxe buffet, Deluxe buffet, and other specific buffet restaurants.
  • Collation –
  • Family meal –
  • Field ration –
  • Haute cuisine –
  • Kaiseki –
  • Kids' meal –
  • Meals on Wheels – meals delivered as a service to the homes of people who are unable to prepare their own.<ref>Template:Citation</ref>
  • Multicourse meal – meal of multiple dishes served in sequence.
    • Full course dinner – in its simplest form, it can consist of three or four courses, such as soup, salad, meat and dessert. In formal dining, a full course dinner can consist of many courses, and in some instances the courses are carefully planned to complement each other gastronomically.
    • Main course – featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. In the United States it may in fact be called "entree."
  • Picnic – outdoor meal where one brings one's food, such as a sandwich or a prepared meal (sometimes in a picnic basket). It often takes place in a natural or recreational area, such as a park, forest, beach, or lawn. On long drives a picnic may take place at a roadside stop such as a rest area. Picnics are often consumed on a picnic table.
  • Platter –
  • Potluck – gathering of people where each person or group of people may contribute a dish of food prepared by the person or the group of people, to be shared among the group.
  • School meal –
  • "TV dinner" –
  • Value meal –
  • Yum cha – Cantonese morning or afternoon meal where dim sum dishes<ref>Template:Cite book</ref> and tea are served. In the U.S. and U.K., the word dim sum is often used in place of yum cha.

Styles of meal, by cuisineEdit

Styles of meal, by cuisine – some examples of meals by cooking style, such as ethnic or regional meals include:

Meals for religious occasionsEdit

ChristianityEdit

IslamEdit

SikhismEdit

  • Langar – communal vegetarian meal of which anyone may eat.

Meals for special occasionsEdit

History of mealsEdit

Components of a mealEdit

  • Drink –
  • Food –
    • Cuisine – food prepared in a particular way. A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.<ref>"Cuisine." Thefreedictionary.com. Accessed June 2011.</ref><ref>Cuisine [def. 1]. (2014). Oxford English Dictionary Online. Retrieved 11 March 2015, from http://www.oed.com/view/Entry/45611</ref><ref name="cuisine">"The American Food Revolutions: Cuisines in America." Eldrbarry.net. Accessed June 2011.</ref>
    • Course – specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with fries would be considered a single course, and most likely the entire meal. See also full course dinner.
      • Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery).<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating.

      • Entrée – dish served before the main course, or between two principal courses of a meal.<ref name="Oxford Dictionaries">Oxford Dictionaries</ref><ref name="American Heritage Dictionary">American Heritage Dictionary Template:Webarchive</ref><ref name="Grand dictionnaire de cuisine">According to Alexandre Dumas' Grand dictionnaire de cuisine Template:Webarchive (1871), an entrée is a "Préparation chaude qui accompagne ou suit le potage," a "hot preparation that accompanies or follows the soup."</ref>
      • Main course – featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. In the United States and parts of Canada, it may be called "entrée."
      • Dessert – typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items. In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.
    • Dishes – specific food preparation, a "distinct article or variety of food",<ref>OED</ref> with cooking finished, and ready to eat, or be served. A "dish" may be served on tableware, or may be eaten out of hand; but breads are generally not called "dishes."
      • Types of dishes
        • Entrée – dish served before the main course, or between two principal courses of a meal.<ref name="Oxford Dictionaries"/><ref name="American Heritage Dictionary"/><ref name="Grand dictionnaire de cuisine"/>
        • Side dish – food item that accompanies the entrée or main course at a meal.<ref>"Side dish." (definition.) Merriam-webster.com. Accessed August 2011.</ref>
      • Styles of dishes
        • National dish – culinary dish that is strongly associated with a particular country.,<ref name=Natg>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> and are part of a nation's identity and self-image.<ref name=Janer2008>Template:Cite book</ref> A dish can be considered a national dish for a variety of reasons:

    • Bread – staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. See List of breads.
    • Garnishes – items or substances used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.<ref>Template:Cite encyclopedia</ref>
    • Condiments – spice, sauce or other food preparation that is added to foods to impart a particular flavor, enhance its flavor,<ref>Merriam-Webster: Definition of condiment</ref> or in some cultures, to complement the dish. See List of condiments.
    • Leftovers –
    • Fast food – a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.

Meal-related activitiesEdit

Meal venuesEdit

Meal implementsEdit

Aspects of a mealEdit

Meal structure, by type of cuisineEdit

  • Albert Anker - Stillleben - Unmässigkeit.jpg

    Simple meals often consist of bread or meat or as here, both together Albert Anker, Still life Excess (1896)

  • Peninsula Afternoon tea.jpg

    Afternoon tea

  • Sveas brunch (cropped).jpg

    Brunch foods

  • Toronto Picnic.jpg

    People enjoying a picnic

See alsoEdit

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ReferencesEdit

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Further readingEdit

External linksEdit

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