Ploughman's lunch many pubs served little else: in 1932 Martin Armstrong described stopping at village inns for a lunch of bread, cheese and beer, noting that "On these occasions in country inns when bread, cheese and beer seem so extraordinarily good, the alternative is generally nothing; and compared with nothing bread, cheese, and beer are beyond compare". By the 1950s the meal was certainly being referred to by forms of the name later used to promote it. In 1956, author Adrian Bell reported: "There's a pub quite close to where I live where ... all you need say is, 'Ploughboy's Lunch, Harry,
Serbs and Mediterranean influences. Despite this, it has evolved and achieved its own culinary identity. Food is very important in Serbian social life, particularly during religious holidays such as Christmas, Easter and feast days, i.e., "slava". Staples of the Serbian diet include bread, meat, fruits, vegetables, and dairy products. Traditionally, three meals are consumed per day. Breakfast generally consists of eggs, meat and bread. Lunch is considered the main meal, and is normally eaten in the afternoon. Traditionally, Turkish coffee is prepared after a meal, and is served in small cups. Bread is the basis of all Serbian meals, and it