Tonight, we’ll read from “For Luncheon and Supper Guests” written by Alice Bradley published in 1923.
“Luncheon” is the formal word for lunch, a light mid-day meal.
In the Middle Ages, before electric lighting and industrialization, the mid-day meal was large and considered dinner. There was no lunch, so later in the evening a lighter meal was had called “supper”.
But by the 1800s, the large meal of dinner was pushed into the evening and thus, not only was supper squeezed out, but there was a need for something to eat in between breakfast and dinner.
Up until the early 1800s, luncheon was generally reserved for ladies, who would often have lunch with one another when their husbands were out. The meal was often made up of left-overs from the previous night's plentiful dinner. Beginning in the Victorian era, afternoon tea supplemented this luncheon at four o'clock.