Ploughman's lunch a character comment that "A rural labourer who sits on the ditch-side with his bread and cheese and an onion has more enjoyment out of it than any Lucullus". The "Oxford English Dictionary" notes the first recorded use of the phrase "ploughman's lunch" as 1837, from the book "Memoirs of the life of Sir Walter Scott" by John G. Lockhart, but this stray early use may have meant merely the sum of its parts, "a lunch for a ploughman". While farm labourers usually carried their food with them to eat in the fields, similar food was for a long time
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