Hello there
The modern western tradition of three meals a day came from the
Byzantine Empire.
"The three meals a day is a tradition which we inherited from the
Byzantines. The breakfast table included especially olive and white
cheese and also a kind of ham, stew, honey, saucisson, pickles and
artichoke... In the midday, the lunch was eaten and after the sunset
in the evening the dinner was served. The dinner was rather light
compared to the lunch. First the soup was served during the lunch and
the dinner. There were various kinds of soups boiled a long time on
the fire; these soups were the soup of dried curds, tripe, fish and
vegetables liked very much. They were followed by the meat meal. The
fish, indispensable ingredient of the Byzantine table, was prepared
with special sauces and the same process was also applied to the other
marine products. Of course, there is no need to remind you again the
abundance and the variety of the marine products. Even if the fish was
missing in the menu, the other white and red meats were absolutely
served. The fried pork first, various poultries and animals of prey
(especially duck) were fried and boiled and served with sauces. The
salad was absolutely included in the meal."
Quote from TURSAB News -
http://www.tursab.org.tr/english/haber/226/bizans.htm
The fact that the three meal a day tradition originated with the
Byzantines had to do with food production and availability. The
Byzantine table was much "leaner" than that of the Western Empire
where the concept of a single daily "feast" remained in vogue.
You will find the full story on the webpage.
In the West, the concept of the "feast" remained for some time. -
"However, the next time a wave of sentimentality threatens, it may
help to remember that the typical bill of fare at a Medieval banquet
could consist of 80 oxen, 6 wild bulls, 1,004 sheep, 300 calves, 2,000
pigs, 400 harts, bucks and does, 2,300 capons, 3,000 geese and
assorted wild game including herons, egrets, bitterns and swans. Hold
the mustard.
Of course in smaller households, the concept of the large meal at noon
and a very light one in the evening held sway as well.
In Tudor times, only the dessert was ever referred to as a "banquet."
A banquet hall was for the serving of desserts only. Special
"Banqueting Halls" were built where diners went after the main meal
for their various sweet treats. You will find more on dining history
here:
http://www.romantictimes.com/g_writer/g7a_19.html - website of the
Romantic Times Book club.
Search - google
Terms - history +of three meals +a day, dining history
If I may clarify anything, please ask.
Cheers
Digsalot |
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