Brunch

Brunch () is a meal eaten in the late morning as a combination of a late breakfast and early lunch. In practice commercial establishments often offer brunch style foods outside of this period. The word brunch is a portmanteau of breakfast and lunch. The term "brunch" was first used by British writer Guy Beringer in his 1895 essay "Brunch: A Plea," published in Hunter's Weekly, where he proposed it as a leisurely and more sociable alternative to traditional Sunday meals. Brunch was popularized in the early 20th century in the United States, where it first appeared in New Orleans in the late 1890s, and became a staple of upper-class dining culture in New York City in the early 1920s. While the term is Anglo-American, similar traditions exist around the world, such as Cantonese dim sum. Brunch menus vary by location and culture. In the United States, brunch is seen as an especially indulgent meal; rich dishes such as eggs benedict and chicken and waffles are common, as well as juice-based cocktails, like the Bloody Mary and mimosa.