Br/eak/fast [noun] – early 19th century, the first meal of the day, a hardy fare to fuel the appetites of farm workers and labourers. Some aristocrats where know to have breakfast but only if they got out of bed before noon.
L/un/ch [noun] – mid 19th century, a light meal served mid-day to busy factory and office workers. Children quite often ate their lunches with nannies, stay-at-home Moms or in boarding schools with nuns and other holy persons.
Br/un/ch [noun] – late 20th century, a weekend meal served late morning or early afternoon featuring dishes made from eggs, eggs, eggs and pork, toast, pastries and vast amounts of fancy and unusual coffees. Served exclusively on Sundays but now being enjoyed on Saturdays too in some parts of he world.
B’/Lun/ch [noun] – early 21st century, a delightful repast served Monday to Fridays offering dishes inspired by brunch and lunch. Enjoyed mostly by poets, bon vivants, and the occasional office worker.