Brunch
| Part of the Protocol and Meals series |
|---|
| Formal meals |
| Brunch * High Tea * Dinner |
| Common meals |
| Breakfast * Brunch * Lunch * Dinner * Supper |
| Components & courses |
| Amuse-bouche * Appetizer * Cheese * Dessert * Drink * Entrée * Entremet * Fruit * Main course * Nuts * Salad * Side dish |
| Related concepts |
| Banquet * Buffet * Cuisine * Eating * Etiquette * Food * Formal Four * High Tea |
'Brunch is a category of meal that is usually eaten between 10:30 a.m. and 1:30 p.m. The meal occasionally has some form of alcoholic drink (typically champagne or a cocktail) as an accompaniment. The word brunch is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
Origin of the word
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" in Hunter's Weekly.
- Instead of England's early Sunday dinner, a post-church ordeal of heavy meats and savory pies, the author wrote, 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
Brunch would make Saturday-night carousers' lives brighter by eliminating the need to get up early on Sunday. It would also promote human happiness in other ways.
- "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
- — William Grimes, "At Brunch, the More Bizarre the Better" New York Times, 1998
It is sometimes credited to reporter Frank Ward O'Malley, who wrote for the newspaper reporter
- Wikipedia article: Brunch
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