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Lunch
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology 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 language, Spanish , 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. Luncheon ( or ) 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'' in a similarly way with '':wikt:punch, punch'' to '':wikt:puncheon, puncheon'' and '':wikt:trunch, trunch'' to '':wikt:truncheon, truncheon''. Originally inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ladies Who Lunch
Ladies who lunch is a phrase often used to describe well-off, well-dressed women who meet for social luncheons, usually during the working week. Typically, the women involved are married and non-working. Normally the lunch is in a high-class restaurant, but could also take place in a department store during a shopping trip. Sometimes the lunch takes place under the pretext of raising money for charity. History The origins of the phrase are disputed. Some claim it was coined by Women's Wear Daily publisher John Fairchild in the 1960s, others that it was first introduced in the January 19, 1970, issue of '' New York'' magazine by the writer Merle Rubine, "Anyone with a fair figure, ready cash, fashion savvy and a safecracker's nerve can buy the best that Fifth Avenue has to offer on Seventh Avenue at half the price. The girls at Condé Nast and Harper's Bazaar have known this for years. Likewise the ''ladies who lunch'' at Restaurant X, although they'd rather be banished from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food." Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regency Era
The Regency era of British history officially spanned the years 1811 to 1820, though the term is commonly applied to the longer period between and 1837. George III of the United Kingdom, King George III succumbed to mental illness in late 1810 and, by the Regency Act 1811, his eldest son George IV of the United Kingdom, George, Prince of Wales, was appointed prince regent to discharge royal functions. When George III died in 1820, the Prince Regent succeeded him as George IV. In terms of periodisation, the longer timespan is roughly the final third of the Georgian era (1714–1837), encompassing the last 25 years or so of George III's reign, including the official Regency, and the complete reigns of both George IV and his brother William IV of the United Kingdom, William IV. It ends with the accession of Queen Victoria in June 1837 and is followed by the Victorian era (1837–1901). Although the Regency era is remembered as a time of refinement and culture, that was the prese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steakhouse
A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood. History Chophouses started in London in the 1690s and served individual portions of meat, known as chops. The traditional nature of the food served was zealously maintained through the later 19th century despite the new cooking styles from the Continent, which were becoming fashionable. The houses were normally only open for men. The steakhouse started in the United States in the mid-19th century as a development from traditional inns and bars. Steakhouses can be casual or formal fine dining restaurants. The oldest chophouse in London Simpson's Tavern is regarded as an institution of London and retains its 19th century decor. The oldest continuously operating steakhouse in the United States is the Old Homestead St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Industrialisation
Industrialisation ( alternatively spelled industrialization) is the period of social and economic change that transforms a human group from an agrarian society into an industrial society. This involves an extensive re-organisation of an economy for the purpose of manufacturing. Historically industrialization is associated with increase of polluting industries heavily dependent on fossil fuels. With the increasing focus on sustainable development and green industrial policy practices, industrialization increasingly includes technological leapfrogging, with direct investment in more advanced, cleaner technologies. The reorganization of the economy has many unintended consequences both economically and socially. As industrial workers' incomes rise, markets for consumer goods and services of all kinds tend to expand and provide a further stimulus to industrial investment and economic growth. Moreover, family structures tend to shift as extended families tend to no longer live ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compote
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. Because it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton Chop (meat)
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet. Butchery Chops are generally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick. In United States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower and fattier, while the loin chops are broader and leaner. Lamb chops are sometimes cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rump Steak
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: * A steak from the top half of an American-cut round steak primal * A British- or Australian-cut from the rump primal, largely equivalent to the American ''sirloin'' American and British equivalencies The British and Commonwealth English "rump steak" is commonly called "sirloin" in American English. On the other hand, British "sirloin" is called short loin or "porterhouse" by Americans. French usage Rump steak corresponds roughly to the French cut ''culotte'' (literally 'britches'). The ''pointe de culotte'', the rump cap is highly recommended for braising as ''bœuf à la mode''. In the 20th century the English term ''rump steak'' was adopted, although with modified orthography ''romsteak'' or ''romsteck''. The spelling ''rumsteak'' is also attested.''Le Petit Larousse'', Larouss, Paris, 1994 See also * Steak A steak is a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isabella Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household Management''. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, ''The Englishwoman's Domestic Magazine''. She translated French fiction and wrote the cookery column, though all the recipes were plagiarised from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to ''The Englishwoman's Domestic Magazine''; the 24 instalments were published in one volume as ''Mrs Beeton's Book of Household Management'' in October 1861, which sold 60,000 copies in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton's Book Of Household Management
''Mrs. Beeton's Book of Household Management'', also published as ''Mrs. Beeton's Cookery Book'', is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title ''Beeton's Book of Household Management'', as one of the series of guide-books published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates. Although Mrs Beeton died in 1865, the book continued to be a best-seller. The first editions after her death contained an obituary notice, but later editions did not, allowing readers to imagine that every word was written by an experienced Mrs Beeton personally. Many of the recipes were copied from the most successful cookery books of the day, including Eliza Acton's ''Modern Cookery for Private Families'' (first published in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afternoon Tea
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea". ''Teatime'' is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom, the Republic of Ireland, and some Commonwealth countries. Some people in Britain and Australia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack. A ''tea break'' is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. The most common elements of the tea meal are the drink itself, with cakes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isabella Beeton - Mrs Beeton's Book Of Household Management - Title Page
Isabella may refer to: People and fictional characters * Isabella (given name), including a list of people and fictional characters * Isabella (surname), including a list of people Places United States * Isabella, Alabama, an unincorporated community * Isabella, California, a former settlement * Lake Isabella, California, a man-made reservoir * Isabella, Georgia, an unincorporated community * Isabella County, Michigan * Isabella, an unincorporated community in Isabella Township, Michigan * Isabella, Minnesota, an unincorporated community * Isabella, Missouri, an unincorporated community * Isabella River (Minnesota) * Isabella, Oklahoma, a census-designated place and unincorporated community * Isabella, Pennsylvania (other) * Isabella Furnace, a cold-blast charcoal iron furnace, Pennsylvania Elsewhere * Isabella River (New South Wales), Australia * Isabella Island, Tasmania, Australia * Isabela Island (Galápagos) * Isabella, Manitoba, Canada, a settlement * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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