Definition: meal

Meals, being a repetitive and even mundane activity for a large part of the population, are perceived as a natural act rather than a complex set of physiological, social, relational and symbolic components.

As a vital necessity responding to chemical and biological imperatives that enable survival and the regeneration of biological tissue, it is the subject of study in dietetics.

As an act of commensality, it belongs to culture and is the subject of anthropology, ethnography, sociology, psychology, education, teaching and technology.

The choice of food composition, the repetition of the act at the same times each day, and the duration of the action distinguish meals from other eating activities, such as Snacking while watching television, picking wild fruit in the woods, nibbling on canapés at a reception, or eating a sandwich while driving a car, for example, do not constitute a meal, even if these actions can satisfy hunger and contribute to sustaining life.

The vast majority of cultures distinguish between several types of meals, depending on the time of day and the amount of food they contain, with the most important ones corresponding to the most intense moments of conviviality and having a strong symbolic or religious significance.

The amount of food varies depending on the meal, and nutritionists recommend calorie, vitamin, protein, fat, carbohydrate and fibre intakes that correspond to the physical and intellectual activity that one will need to perform before the next meal. On average, the first meal of the day should provide 25% of the necessary amounts, the midday meal should provide almost half, and the last meal can be lighter to aid digestion during sleep.

The names of the meals set the rhythm of the day. But depending on the era, meals have not always been eaten at the same times. In the Middle Ages, for example, dinner, the first meal of the day, was eaten in the morning, as the aphorism reminds us:

"Up at five, dinner at nine

Supper at five, bed at nine

Will keep you alive to ninety-nine."

Morning

The first meal of the day is usually eaten shortly after waking up; it is therefore the meal that breaks the fast. This is where the name "déjeuner" (breakfast) comes from, which is commonly used in Belgium, Switzerland, Canada within the family and in certain regions of France. Elsewhere, it is called "petit déjeuner" (small breakfast). The importance of this meal is tending to decline, which reinforces the role of the other two main meals.

In the West, there are traditionally two main types of morning meal: continental and Anglo-Saxon. The continental meal is rather sweet and usually consists of a hot drink (milk, coffee, tea or hot chocolate) accompanied by toast. Especially on public holidays, it may be accompanied by pastries (croissants, pain au chocolat, brioche, etc.), orange juice, yoghurt or sweet cereals (muesli).

The Anglo-Saxon-style meal is more substantial and usually includes eggs and cold meats. It can take the form of a mid-morning brunch, which serves as both breakfast and lunch.

However, this distinction remains conventional. In Germany, for example, the traditional morning meal is also hearty and may include boiled eggs, cold meats and hard cheeses.

Lunch

In regions where the term "lunch" is reserved for the morning meal, the midday meal is called "dinner"; elsewhere, it is simply called "lunch".

It is generally eaten between noon and 1 p.m. in many European countries.

However, in Spain, this meal is not eaten before 2 p.m.

In France, even though it is the meal most often eaten outside the family home, it still often retains a traditional structure with a starter, a main course and cheese and/or dessert. Only the main course is mandatory, with the other courses depending on individual appetite and budget. From appetisers to cheese, most French people will eat bread. This meal is traditionally accompanied by wine(s) or beer, depending on the location, although this daily consumption of alcoholic beverages is increasingly being replaced by water.

In Korea, meals often consist of soup and a single dish that is accompanied by a variable number of banchan. White rice is the only dish that etiquette dictates must be finished.

Evening

Regions that reserve the term "dinner" for the midday meal refer to the evening meal as "supper"; this term, derived from the Latin sub vesperas (after vespers), indicates that the meal was eaten shortly after 5 p.m.

This is still the case in many parts of Europe and North America, in hospitals and nursing homes. However, women working outside the home has led to this meal being postponed, and it is now increasingly eaten after 6 p.m.

In France, for example, this meal is often eaten around 8 p.m.

With the same shift as for lunch, in Spain, dinner is not eaten before 10 p.m.

In Germany, where lunch is much more often eaten at home, the evening meal is more frugal (cold meats and salads).

In France, the evening meal (called dîner) is often similar in composition to lunch, although it is often simpler. It is an opportunity for the family to gather around the table. In this country, supper is a light meal eaten late in the evening, but this custom has fallen into disuse.

Other meals

croustille, casse-croûte: The meal can be very modest, sometimes consisting simply of bread crusts. This is where the term croustille, synonymous with a small meal, and the expression Passer à la croustille, applied to those who receive food aid, come from. The meal of bread crusts gave rise to the casse-croûte.

brunch: Brunch is a type of meal eaten between late morning and early afternoon (between 11 a.m. and 3 p.m. approximately) that combines dishes and drinks typically served for breakfast and lunch. In France, it is mainly eaten at weekends by young urbanites.

Snack: In Belgium and northern France, the term collation is used to refer to a light meal eaten around 4.30-5pm. In Canada, a snack is more likely to be taken in the middle of the afternoon, halfway between lunch and dinner, i.e. between 2pm and 4pm. In France, it is also referred to as an en-cas.

Afternoon tea: In the afternoon, afternoon tea (or four o'clock tea) is a sweet snack usually offered to children. Eating pastries with tea or coffee in the middle of the day is also common among many adults when their schedules allow. These snacks are becoming more common, and urban lifestyles sometimes do not follow traditional meal times at all.

Places

Meals can be eaten at home or outside the home. When eaten at home, meals take place either in a specialised room, the dining room, or, increasingly, in the place where they are prepared, the kitchen.

Outside the home, meals may be taken in specialised establishments, such as restaurants, or consist of special preparations intended to be eaten on the go. There are also collective catering establishments for people who frequently eat outside their homes, such as school or company canteens and university restaurants.

Meals can also be eaten outside the home in the form of a picnic.

Utensils

The main utensils (cutlery) used to handle food are forks, or chopsticks in Asia, for solid foods, and spoons for liquids. In many African countries, it is customary to eat together from a shared dish. Each guest can scoop food with their right hand, as the other hand is considered impure because it is reserved for personal hygiene, for example.

At the most sophisticated tables, the table setting can be very complex, with each guest having to manage more than twenty different accessories: water or wine glasses, flat or soup plates for starters, meat or fish knives, flat or soup plates for main courses, three- or four-pronged forks, soup spoons, coffee spoons or dessert spoons, napkins and even specific utensils (crab claws, snail tongs, oyster knives, etc.).

Rituals

Not only the seating plan, but also the order of service and many other aspects could be extremely formalised depending on the hierarchy of the guests. Meals thus occupied a prominent place in 19th-century etiquette guides, a pivotal period during which Russian-style service replaced French-style service, allowing for table service and requiring guests to eat the same dish at the same time. Today, customs have become significantly more liberal, but meals remain one of the most codified daily activities.

For example, in some countries it is customary to wish each other bon appétit at the beginning of the meal or not to leave the table without a specific reason. Similarly, body language at the table is codified: depending on the country, it is customary to place your hands on the table (France) or under the table (United Kingdom) between courses.

There are also religious rituals associated with meals. For example, Christians have two prayers reserved for meals: grace before the meal and thanksgiving at the end. In addition, meals play an important role in Christian symbolism to express sharing and communion, with symbols such as the Eucharist, the multiplication of the loaves, the wedding at Cana, the Last Supper, and others.

Festive meals

In France, inviting friends or family members to a more or less festive meal is a common social activity. Like everyday meals, these meals are structured around several well-defined courses, of which only the main course is mandatory. The other courses can be eliminated or substituted depending on appetite, time available, and the desired level of refinement. A wedding banquet, for example, will include many courses, possibly interspersed with entertainment.