Lunch Often it includes rye bread with different toppings such as liver pâté, herring, and cheese. Smørrebrød is a Danish lunch delicacy that is often used for business meetings or special events. In Finland, lunch is a full hot meal, served as one course, sometimes with small salads and desserts. Dishes are diverse, ranging from meat or fish courses to soups that are heavy enough to constitute a meal. In France, the midday meal is taken between noon and 2:00pm. In Germany lunch is the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses
Lunch history as food tastes, menu items and meal periods have changed greatly over time. For example, the word "supper" means bread and soup (from the German word "sop"- soup or stew over bread). In general, during the Middle Ages the main meal for almost everyone took place late in the morning, after several hours of work, when there was no need for artificial lighting. During the 17th and 18th centuries, this meal, called dinner, was gradually pushed back into the evening, creating a greater time gap between breakfast and dinner. A meal called "lunch" came to fill the gap. A