Entertaining Luncheons

Snoozecast

Health & Fitness, Stories For Kids, Kids & Family

4.4 • 1.5K Ratings

🗓️ 22 November 2021

⏱️ 8 minutes

🔗️ Recording | iTunes | RSS

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Summary

Tonight, we’ll read from “For Luncheon and Supper Guests” written by Alice Bradley published in 1923. “Luncheon” is the formal word for lunch, a light mid-day meal. In the Middle Ages, before electric lighting and industrialization, the mid-day meal was large and considered dinner. There was no lunch, so later in the evening a lighter meal was had called “supper”. But by the 1800s, the large meal of dinner was pushed into the evening and thus, not only was supper squeezed out, but there was a need for something to eat in between breakfast and dinner. Up until the early 1800s, luncheon was generally reserved for ladies, who would often have lunch with one another when their husbands were out. The meal was often made up of left-overs from the previous night's plentiful dinner. Beginning in the Victorian era, afternoon tea supplemented this luncheon at four o'clock. — read by 'V' — Listen Ad-Free on Patreon See acast.com/privacy for privacy and opt-out information.

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2:23.5	subscribe to the snoozeletter at snoozecast.com. This episode is brought to you by fruit cups with
2:31.2	maraschino cherries. Tonight, we'll read from For Lunchin and Supper Guests,
2:38.5	written by Alice Bradley, published in 1923. Lunchin is the formal word for lunch, a light midday meal.
2:50.6	In the middle ages, before electric lighting and industrialization, the midday meal was large
2:57.5	and considered dinner. There was no lunch, so later in the evening, a lighter meal was had called
3:05.1	Supper. But by the 1800s, the large meal of dinner was pushed into the evening, and thus
3:15.1	not only was Supper squeezed out, but there was a need for something to eat in between breakfast
3:22.4	and dinner. Up until the early 1800s, lunchin was generally reserved for ladies who would often
	...

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