Supper is used commonly as the term for the main evening meal, although its use varies considerably. Supper may be used to describe a snack or light meal in the evening, either after or instead of dinner.
Dinner usually refers to what is in many Western cultures the biggest and most formal meal of the day. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen.
The following outline is provided as an overview of and topical guide to meals:
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.
Service à la française is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to service à la russe in which dishes are brought to the table sequentially and served individually, portioned by servants.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
A supper club is a traditional dining establishment that also functions as a social club. The term may describe different establishments depending on the region, but in general, supper clubs tend to present themselves as having a high-class image, even if the price is affordable to all. In the 2010s, a newer usage of the term supper club emerged, referring to underground restaurants.
The centerpiece of contemporary Thanksgiving in the United States is Thanksgiving dinner, a large meal generally centered on a large roasted turkey. Thanksgiving is the largest eating event in the United States as measured by retail sales of food and beverages and by estimates of individual food intake.
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.
Table manners are the rules of etiquette used while eating and drinking together, which may also include the use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be followed.
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.
The Feast of the Seven Fishes is an Italian American celebration of Christmas Eve with dishes of fish and other seafood. It is not a "feast" in the sense of "holiday", but rather a grand meal. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself.
Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes.
Come Dine with Me Australia is an Australian reality television series based on the format of the UK show, Come Dine with Me. The show premiered on 18 January 2010 on The Lifestyle Channel. The show is narrated by Aimee Reid and James Valentine.
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China. Traditional Han customs have spread throughout East Asia to varying degrees, with some regions sharing a few aspects of formal dining, which has ranged from guest seating to paying the bill.
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (colazione), lunch (pranzo), and supper (cena). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called merenda, are also often eaten.
The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America.
Mala xiang guo, roughly translated into English as "spicy stir-fry hot pot", is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir-frying and adding seasoning. In restaurants, customers usually choose the ingredients by themselves before the chef prepares the dish.
Outstanding in the Field is a recurring outdoor dining event. Founded in 1999 by Jim Denevan in the United States, it has been held in 17 countries. Local chefs create a four- or five-course menu for each event no more than a few weeks before it is held, designing the menu based on local ingredients and the event venue, and attendees do not learn what they will be served until after they arrive. Diners sit at a communal table at which meals are served family style, with one platter for every eight people. Each event lasts approximately five hours and hosts between 130 and 200 people on average.