Ploughman's lunch 29 April 1958 refer to a ploughman's lunch consisting of bread, cheese and pickle. The meal's rise in popularity during the 1970s has been argued to be at least partially based on a British cultural "revulsion from technology and modernity and a renewed love-affair with an idealised national past". The meal was, however, primarily favoured by caterers because it was simple to prepare, required no cooking, was not labour-intensive and involved no meat, meaning there was the potential of high profit margins. The 1983 film "The Ploughman's Lunch", from a screenplay by Ian McEwan, has a subtext that is "the
Nordic bread culture until dry and crispy. Such bread is called kavring or tvebak, meaning ‘baked twice’, and can be stored for a long time. These days, we are travelling more and experiencing globalisation, new immigrants are bringing their cuisines, classic national and regional products are being revitalised, high-end restaurants for the business elite are springing up, and we are seeing a growing interest in healthy organic food. A research report from 2008 shows that eight out of ten respondents reported eating bread for breakfast and lunch regularly. However, few of them reported eating bread for their evening meal. The report also shows