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,
Somalis alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Breakfast ("quraac") is an important meal for Somalis, some drink tea ("shahie or shaah)" others coffee ("qaxwa or bun"). The tea is often in the form of "haleeb shai" (Yemeni milk tea) in the north. The main dish is typically a pancake-like bread ("canjeero" or "canjeelo") similar to Ethiopian injera, but smaller and thinner, or "muufo" a Somali flat bread traditionally baked on a clay oven. These breads might also be eaten with a stew ("maraqe") or soup at lunch or dinner. "Qado"