Ploughman's lunch term "ploughman's lunch" is believed to date no further back than the 1950s, when the Cheese Bureau (a marketing body affiliated with the J. Walter Thompson advertising agency) began promoting the ploughman's lunch in pubs as a way to increase the sales of cheese, which had recently ceased to be rationed. Its popularity increased as the Milk Marketing Board promoted the meal nationally throughout the 1960s. Pierce the Ploughman's Crede (c.1394) mentions the traditional ploughman's meal of bread, cheese and beer. Bread and cheese formed the basis of the diet of English rural labourers for centuries, with skimmed-milk cheese, supplemented
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