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Mahlzeit (German: [ˈmaːlˌt͡saɪ̯t] ⓘ) is a German salutation.It is the short form of a more formal salutation, "Gesegnete Mahlzeit" (archaic term, de: Blessed mealtime). [1]
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Lunch Petit déjeuner: See also dîner, souper. Qc. usage same as in Belgium, Switzerland and Occitania (Occitan dejunar [dedʒu'na]). Déniaiser (pronounced [denjɛɪ̯ze]) To get one's act together, sexually to loosen up Dîner (pronounced [d͡zine]) Lunch Dinner Déjeuner: Qc. usage same as in Belgium, Switzerland, and Occitania (Occitan ...
This is a break between breakfast and lunch, when it is time for a light meal or snack. In schools the early lunch break is called "tízórai". Parallel to the word elevenses, tízórai is often called Tenses "Tenzeez" by Hungarian-Americans and Hungarian-Britons.
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after breakfast. Luncheon is now considered a formal lunch. [18]
Lunch in Denmark, referred to as frokost, [10] is a light meal. It often includes rye bread with different toppings such as liver pâté, herring, and cheese. [11] [12] [13] Smørrebrød is a Danish lunch delicacy that is typically used for business meetings or special events. Lunch in Finland usually includes a small salad as a starter.
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