Dinner Time: How Our Main Meal Moved From Lunch to Supper
Dinner Time: How Our Main Meal Moved From Lunch to Supper
By: Elisabeth Allie | June 15 2018
"What's for dinner?" has been a daily refrain for centuries, and what we eat for dinner is constantly evolving: from the organ meats and pottage of Medieval times and the frozen TV dinners of the 1950s to today's focus on freshness and nutrition. But while one thing remains the same--dinner is defined as the principal meal of the day--one very big thing has changed: until fairly recently, dinner was eaten in the middle of the day (what we now call lunch), while the evening meal was a quick, light repast known as supper.
This was due in large part to cultural norms, but also to the circumstances of an earlier age: in an agricultural society without electric lighting, people got up earlier and needed to eat a large meal at midday to have the energy to keep working in the fields. Supper, if eaten at all (the Romans believed it was healthier to only eat once a day), was an informal meal eaten quickly before dark. In fact, it was often soup: the word supper comes from the French word souper, and is also related to the German and Scandinavian words for soup, suppe and suppa. Our modern concept of lunch didn't even exist until the 19th century, and was for a long time considered the province of women.
Things began to change for the European upper class in the 1700s. As the wars of the 1600s drew to a close and power was consolidated through kings and central governments, the nobility suddenly had a lot of free time, as well as more money to enjoy it. As they could more easily afford both entertainment and the expensive artificial lights that would allow them to party until dawn, dinner was pushed back to 5:00 or 6:00 in the evening, and late-night suppers became fashionable.
A similar phenomenon happened in 1800s England for the middle and lower classes. With the advent of the industrial revolution, more people worked outside the home and were unable to come home and cook a large midday meal. Also, gas and oil lighting became more accessible for the average person.
In America, the industrial revolution was slower to catch on. Especially in the Southern and Midwestern states, which remained largely agricultural, dinner was still served at noon and supper in the evenings until the middle of the 20th century. However, by the 1950s, dinner moved to the evening. After the privations of World War II--and with women returning to the home after working during wartime--dinnertime became a more formal event focused on the family, while lunch was a lighter midday meal eaten at school or work. As you can see in the very entertaining 1950s short film A Date With Your Family, in the ideal happy nuclear family, the women dressed for dinner, the men relaxed and enjoyed the fruits of the patriarchy, and the dinner table was "no place for discontent," as "pleasant, emotionless conversation aids digestion." Today, the only traces of the midday dinner are traditional Thanksgiving and Christmas dinners, which are often enjoyed in the afternoon.
According to The Six o'Clock Scramble, the creators of the Family Dinner Challenge, today's typical family dinner lasts 15-30 minutes, compared to 90 minutes 60 years ago. And while 89.9% of the people they polled believe it's very important for the family to eat dinner together, 59% of Americans say they have fewer dinners together as a family today than they did a generation ago. But there are multiple benefits to eating at home together: studies indicate that family dinners can lead to stronger family relationships, healthier food choices (according to a 2000 survey by Stanford University), and even better grades, all while saving money!
Looking for a little dinner inspiration? We've picked 15 of our favorite recipes, below. Check out our best Quick & Easy, Slow Cooker, Soup (bring back supper!), Dinner Party, and Breakfast for Dinner picks!
This Easy Enchilada Casserole features everything we love about the classic Mexican dish--tangy sauce, corn tortillas, and cheese--but you can get it on the table in less than an hour, without having to fry and roll the tortillas! (Gluten Free, Vegetarian)
Asian flavors like ginger, garlic, and rice wine vinegar burst forth from this simple, savory Millet Stir Fry. Add sauteed chicken, shrimp, or tofu to increase the protein, or swap out the honey for maple syrup to make it vegan. (Dairy Free, Gluten Free, High Fiber, Vegetarian)
Slow Cooker Recipes
A little night-before prep work will be richly rewarded with this spicy, impressive recipe for Slow Cooked Harissa Lentils and Chicken. It's a fantastic one-bowl meal that provides an incredible amount of protein, fiber, and flavor. (Gluten Free, High Fiber)
Pop the ingredients for this White Chicken and Quinoa Chili in your slow cooker in the morning and come home to a steaming bowl of satisfying comfort food that's also zingy and fresh, thanks to the addition of lime juice, avocado, garlic, and jalapeno. (Dairy Free, Gluten Free)
These Easy Pork Tamales from My Man's Belly are irresistible: rich, slow cooked pork over savory, buttery grits? Yes please! You can substitute boneless chicken breasts or thighs--or even halved, seeded poblano chiles--for the pork for a little variation. (Gluten Free)
Soup Recipes
The spice level of this vegetable and protein-packed Sopa de Quinoa can easily be adjusted to taste--remove the ribs and seeds of the serrano chile for a milder "hot," or only add half if you're particular sensitive to heat. (Dairy Free, Gluten Free, High Fiber, Vegan, Vegetarian)
Our Lemony Chicken Barley Soup looks--and tastes--like a bowl of sunshine. Simmering lemon halves in the soup and then squeezing the remaining juice into the pot infuses everything with an intense, tart flavor that is a brilliant counterpoint to the meaty chicken thighs, rich chicken broth, and fresh parsley. Make a double batch and freeze half as insurance against any future colds! (Dairy Free)
I love tortilla soup year-round, and this Black Bean Tortilla Soup is simple yet flavorful. Put out avocado, lime, cilantro, sour cream, hot sauce, and--of course--tortilla chips to let everyone customize their bowls to suit their personal preferences! (Gluten Free, Vegan Variation)
Dinner Party Recipes
This Coconut-Hazelnut Shrimp with Grilled Peach Salsa is fairly simple to make, but it looks--and tastes--so sophisticated. The coconut and hazelnut-crusted shrimp pair delightfully with the spicy-sweet grilled peach salsa; serve it over arugula or your favorite bitter greens. (Dairy Free, Gluten Free, Grain Free, High Fiber, Paleo)
This creamy, delectable Spring Farrotto with Mushrooms, Rapini, and Peas combines farro, pancetta, mushrooms, and fresh spring vegetables to create a mouthwatering take on the classic Italian risotto.
Bookmark this Savory Galette with Pesto and Heirloom Tomatoes recipe from Savory Tooth for late summer, when local tomatoes are at their peak! Fill this free-form pie with pesto, Parmesan cheese, and the best heirloom tomatoes you can buy (or grow!). Serve with a salad for a light yet filling summer dinner. (Vegetarian)
This Sage, Gruyere and Sausage Buttermilk Biscuits and Gravy recipe from Girl Versus Dough is described as a "flavor explosion," and you can see why: these gluten free biscuits have tangy gruyere cheese and pork sausage mixed in before they're baked and topped with a creamy gravy made from the sausage drippings. You could use veggie sausage and butter (to replace the drippings) for a vegetarian version. (Gluten Free)
Blueberry pancakes are a classic, but these Blueberry-Lemon Whole Wheat Pancakes from Weelicious have the added benefit of nutritious whole wheat flour and zippy lemon! (High Fiber, Vegetarian)
Does anyone remember eating dinner at noon? Do you eat at the table or the kitchen sink (be honest, no judgment here)? Do you have any favorite go-to dinners? Let us know in the comments!
I'm 86, had a family of 4, we always ate SUPPER at 6pm as a family at a table.
Today it's just me and I eat alone in front of TV, my how times change with ages. I cook a little but mostly pre-prepared meals.
"What's for dinner?" has been a daily refrain for centuries, and what we eat for dinner is constantly evolving: from the organ meats and pottage of Medieval times and the frozen TV dinners of the 1950s to today's focus on freshness and nutrition. But while one thing remains the same--dinner is defined as the principal meal of the day--one very big thing has changed: until fairly recently, dinner was eaten in the middle of the day (what we now call lunch), while the evening meal was a quick, light repast known as supper.
This was due in large part to cultural norms, but also to the circumstances of an earlier age: in an agricultural society without electric lighting, people got up earlier and needed to eat a large meal at midday to have the energy to keep working in the fields. Supper, if eaten at all (the Romans believed it was healthier to only eat once a day), was an informal meal eaten quickly before dark. In fact, it was often soup: the word supper comes from the French word souper, and is also related to the German and Scandinavian words for soup, suppe and suppa. Our modern concept of lunch didn't even exist until the 19th century, and was for a long time considered the province of women.
Things began to change for the European upper class in the 1700s. As the wars of the 1600s drew to a close and power was consolidated through kings and central governments, the nobility suddenly had a lot of free time, as well as more money to enjoy it. As they could more easily afford both entertainment and the expensive artificial lights that would allow them to party until dawn, dinner was pushed back to 5:00 or 6:00 in the evening, and late-night suppers became fashionable.
A similar phenomenon happened in 1800s England for the middle and lower classes. With the advent of the industrial revolution, more people worked outside the home and were unable to come home and cook a large midday meal. Also, gas and oil lighting became more accessible for the average person.
In America, the industrial revolution was slower to catch on. Especially in the Southern and Midwestern states, which remained largely agricultural, dinner was still served at noon and supper in the evenings until the middle of the 20th century. However, by the 1950s, dinner moved to the evening. After the privations of World War II--and with women returning to the home after working during wartime--dinnertime became a more formal event focused on the family, while lunch was a lighter midday meal eaten at school or work. As you can see in the very entertaining 1950s short film A Date With Your Family, in the ideal happy nuclear family, the women dressed for dinner, the men relaxed and enjoyed the fruits of the patriarchy, and the dinner table was "no place for discontent," as "pleasant, emotionless conversation aids digestion." Today, the only traces of the midday dinner are traditional Thanksgiving and Christmas dinners, which are often enjoyed in the afternoon.
According to The Six o'Clock Scramble, the creators of the Family Dinner Challenge, today's typical family dinner lasts 15-30 minutes, compared to 90 minutes 60 years ago. And while 89.9% of the people they polled believe it's very important for the family to eat dinner together, 59% of Americans say they have fewer dinners together as a family today than they did a generation ago. But there are multiple benefits to eating at home together: studies indicate that family dinners can lead to stronger family relationships, healthier food choices (according to a 2000 survey by Stanford University), and even better grades, all while saving money!
Looking for a little dinner inspiration? We've picked 15 of our favorite recipes, below. Check out our best Quick & Easy, Slow Cooker, Soup (bring back supper!), Dinner Party, and Breakfast for Dinner picks!
Quick & Easy Dinner Recipes
Quick & Easy Dinner Recipes
Slow Cooker Recipes
Soup Recipes
Dinner Party Recipes
Breakfast for Dinner Recipes
Today it's just me and I eat alone in front of TV, my how times change with ages. I cook a little but mostly pre-prepared meals.