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A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2] As its name suggests, it is most commonly eaten at lunchtime.
A cheese and pickle sandwich (sometimes known as a cheese and chutney sandwich or a ploughman's sandwich from its resemblance to a ploughman's lunch) is a British sandwich. As its name suggests, it consists of sliced or grated cheese (typically Cheddar ) and pickled chutney (a sweet, vinegary chutney , the most popular brand being Branston ...
The article on "Ploughman's lunch" states flatly that the term is "a late 1970's invention of the UK catering industry." If this is so, why can I find US newspaper cites dating from 1964, talking about "ploughman's lunch" and describing the meal. It was almost certainly a pub meal.
In The New York Times, Vincent Canby praised the film: "James Penfield, the journalist who glowers at the center of the fine new English film The Ploughman's Lunch, is a fascinating variation on all of the angry, low-born young men who populated British novels and plays in the late 1950s and 60s. Although he denies it, he is angry.
The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after breakfast. Luncheon is now considered a formal lunch. [18]
The terms “supper” and “dinner” can be used pretty interchangeably, but “dinner” is typically used more often. Regardless, if someone says one or the other, most people will know they ...
Pub lunch dishes include fish and chips, ploughman's lunch and others. [18] On Sundays, it is usually the main meal, and typically the largest and most formal meal of the week, to which family or other guests may be invited. It traditionally centres on a Sunday roast joint of meat. It may be served rather later than a weekday lunch, or not.
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