A picnic is a meal taken outdoors (al fresco) as part of an excursion, especially in scenic surroundings, such as a park, lakeside, or other place affording an interesting view, or else in conjunction with a public event such as preceding an open-air theater performance, [1] and usually in summer or spring. It is different from other meals because it requires free time to leave home. [2]
Historically, in Europe, the idea of a meal that was jointly contributed to and enjoyed out-of-doors was essential to picnic from the early 19th century. [3]
Picnickers like to sit on the ground on a rug or blanket. [2] Picnics can be informal with throwaway plates or formal with silver cutlery and crystal wine glasses. Tables and chairs may be used, but this is less common. [2]
Outdoor games or other forms of entertainment are common at large picnics. In public parks, a picnic area generally includes picnic tables and possibly built-in barbecue grills, water faucets (taps), garbage (rubbish) containers, restrooms (toilets) and gazebos (shelters).
Some picnics are a potluck, where each person contributes a dish for all to share. The food eaten is rarely hot, instead taking the form of sandwiches, finger food, fresh fruit, salad and cold meats. It can be accompanied by chilled wine, champagne or soft drinks.
The word comes from the French pique-nique. [4] However, it may also have been borrowed from the German word Picknick, [5] which was itself borrowed from French. [6]
The earliest English citation is in 1748, from Lord Chesterfield (Philip Stanhope, 4th Earl of Chesterfield) who associates a "pic-nic" with card-playing, drinking, and conversation; around 1800, Cornelia Knight spelled the word as "pique-nique" in describing her travels in France. [5]
According to some dictionaries, the French word pique-nique is based on the verb piquer, which means 'pick', 'peck', or 'nab', and the rhyming addition nique, which means 'thing of little importance', 'bagatelle', 'trifle'. [7] [8] [9] It first appears in 1649 in an anonymous broadside of burlesque verse called Les Charmans effects des barricades: ou l'Amitié durable de la compagnie des Frères bachiques de pique-nique : en vers burlesque (The Lasting Friendship of the Band of Brothers of the Bacchic Picnic). The satire describes Brother Pique-Nique who, during the civil war known as the Fronde, [2] attacks his food with gusto instead of his enemies; Bacchus was the Roman god of wine, a reference to the drunken antics of the gourmand musketeers. By 1694 the word was listed in Gilles Ménage's Dictionnaire étymologique, ou Origines de la langue françoise [10] with the meaning of a shared meal, with each guest paying for himself, but with no reference to eating outdoors. [2] It reached the Dictionnaire de l'Académie française in 1840 with the same meaning. In English, "picnic" only began to refer to an outdoor meal at the beginning of the 19th century. [2]
The practice of an elegant meal eaten out-of-doors, rather than an agricultural worker's mid-day meal in a field, was connected with respite from hunting from the Middle Ages; the excuse for the pleasurable outing of 1723 in François Lemoyne's painting (illustration) is still offered in the context of a hunt. In it, a white cloth can be seen, and, on it, wine, bread, and roast chicken. [2]
While these outdoors meals could be called picnics, there are, according to Levy, reasons not to do so. 'The English', he claims, 'left the hunter's meal unnamed until after 1806, when they began calling almost any alfresco meal a picnic'. [2] The French, Levy goes on to say, 'refrained from calling anything outdoors a pique-nique until the English virtually made the word their own, and only afterwards did they acknowledge that a picnic might be enjoyed outdoors instead of indoors'. [2]
The French Revolution popularized the picnic across the world. French aristocrats fled to other Western countries, bringing their picnicking traditions with them. [11]
In 1802, a fashionable group of over 200 aristocratic Londoners formed the Pic Nic Society. The members were Francophiles, or may have been French, [12] who flaunted their love for all things French when the wars with France lulled between 1801 and 1830. [2] Food historian Polly Russell, however, suggests that the Pic Nic Society lasted until 1850. [12] The group's intent was to offer theatrical entertainments and lavish meals followed by gambling. [2] Members met in hired rooms in Tottenham Street. There was no kitchen, so all food had to be made elsewhere. Each member was expected to provide a share of the entertainment and of the refreshments, with no one particular host. [2]
Mrs Beeton's picnic menus (in her Book of Household Management of 1861) are 'lavish and extravagant', according to Claudia Roden. She lists Beeton's bill of fare for forty persons in her own book Picnics and Other Outdoor Feasts:
The image of picnics as a peaceful social activity can be used for political protest. In this context, a picnic functions as a temporary occupation of significant public territory. A famous example is the Pan-European Picnic held on both sides of the Hungarian/Austrian border on 19 August 1989 as part of the struggle towards German reunification; this mass meal led indirectly to the collapse of the Soviet Union.
On Bastille Day 2000, as a Millennium celebration, France created "l'incroyable pique-nique" (the incredible picnic), which stretched 1000 km from the English Channel to the Mediterranean, along the Méridienne verte . [14] [15]
Various religious denominations host annual church picnics for their congregation and local community. These picnics traditionally take place from August to mid-October when church members and the community socialize over food, conversation and games. [16] In 1937, the Congregational Church of New York hosted 2,000 for its 41st annual event. [17] American psychologist and newspaper columnist Dr. George W. Crane once wrote that Christ held the first church picnic when he asked his disciples to feed the 5,000 who gathered to hear him speak. [18]
Contemporary picnics for many people involve simple food. In The Oxford Companion to Food , Alan Davidson offers hard-boiled eggs, sandwiches and pieces of cold chicken as good examples. [19] In America, food writer Walter Levy suggests that 'a picnic menu might include cold fried chicken, devilled eggs, sandwiches, cakes and sweets, cold sodas, and hot coffee'. [2]
Picnics are traditionally eaten at Glyndebourne Opera during the interval and Roden proposes a Champagne Menu, as made by the Argentinian pianist Alberto Portugheis: Mousse de Caviare, Chaudfroid de Canard, Tomatoes Farcies and Pêches aux fraises (caviare mousse, cold duck, stuffed tomatoes and peaches and strawberries). [13]
In the mid 19th century, picnic games were organized by charities in the US to raise funds. In the 1880s, companies started to sponsor such picnic events for publicity and to gain the favor of their employees. [20] The black community was segregated at this time, but to gain respectability, games such as baseball were organized by black politicians at picnics in municipal parks and fairgrounds. [21]
Games played at a picnic may use the food which has been brought. Heavy food such as a watermelon may be used in a relay race which also serves the purpose of transporting the food to the eating area. After it is consumed, the seed or stones of fruit like cherries may be used for a spitting-contest game or marbles. [22]
If a large crowd is expected for picnic because it is a community event, then some organization will be required. A schedule of events will be drawn up, and events will be organized for different levels of ability and types of participants: men, women, adults and children. Handbills, notices and tickets may be used to publicize and administer the events. [23]
From the 1830s, Romantic American landscape paintings of spectacular scenery often included a group of picnickers in the foreground. An early American illustration of the picnic is Thomas Cole's The Pic-Nic of 1846 (Brooklyn Museum of Art). [25] In it, a guitarist serenades the genteel social group in the Hudson River Valley with the Catskills visible in the distance. Cole's well-dressed young picnickers having finished their repast, served from splint baskets on blue-and-white china, stroll about in the woodland and boat on the lake.
A book of verse beneath the bough,
A loaf of bread, a jug of wine, and thou
Beside me singing in the Wilderness –
Ah, wilderness were paradise enow!
There, on a slope of orchard, Francis laidA damask napkin wrought with horse and hound,Brought out a dusky loaf that smelt of home,And, half-cut-down, a pasty costly-made,Where quail and pigeon, lark and leveret lay,Like fossils of the rock, with golden yolksImbedded and injellied; last, with these,A flask of cider from his father's vats,Prime, which I knew; and so we sat and ateAnd talked old matters over; who was dead,Who married, who was like to be, and how. [30]
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
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. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
The following outline is provided as an overview of and topical guide to meals:
A sandwich is a dish typically consisting of meat, cheese or vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type, and allows it to be a finger food. The sandwich began as a portable, convenient food in the Western world, though over time it has become prevalent worldwide.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
A picnic basket or picnic hamper is a basket intended to hold food and tableware for a picnic meal. Picnic baskets are standard equipment at many picnics. A traditional picnic hamper is made of woven wicker.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
Sara's Secrets was a Food Network show hosted by Sara Moulton who was the executive chef of Gourmet magazine. Sara’s Secrets aired from 2002 until 2007. Sara's Secrets offers the viewer recipes and techniques specifically focused to fit the viewer's busy lifestyle.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, however now bears influences from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian, and other influences have played their part. The most typical foods in Estonia have been fish, rye bread, barley, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs to the Nordic cuisine area.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, but before dinner, and varies in size by culture and region.
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
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