Elevenses
"Elevenses" is a light meal eaten at 11 a.m. It is typical of the United Kingdom and Ireland.
How It's Used
"The jug of lemon barley isn't our tea—it's our elevenses, waiting with two biscuits each on a tray his mother has brought us out from the house and set down on the red brick path beside us." —Michael Frayn, Spies: A Novel, (New York: Metropolitan Books, 2002), p. 34. “Already a modern classic, and it’s only been open since May. Part bakery, part wine bar, it serves food all day, with a daily changing menu. Breakfasts might be ginger loaf with crème fraîche or honey (made in Hackney) and toast or a bacon sarnie, followed by elevenses (seed cake and a glass of Madeira, for example). At lunch and dinner, chef Karl Goward puts the bread ovens to another purpose, to make slow braises such as the very St John-sounding ox heart.” —no author, “London on a plate: The rest of the nation may be catching up fast, but London still offers great eating and drinking experiences. Here are the 50 best reasons for chowing down in town,” Time Out London, September 24—October 1, 2003, p. 38 in a review of the restaurant St John Bread & Wine. "As W.J. Rorabaugh tells the story in The Alcoholic Republic, we drank the hard stuff at breakfast, lunch and dinner, before work and after and very often during. Employers were expected to supply spirits over the course of the workday; in fact, the modern coffee break began as a late-morning whiskey break called 'the elevenses.' (Just to pronounce it makes you sound tipsy.)” —Michael Pollan, “The (Agri)Cultural Contradictions of Obesity,” The New York Times, October 12, 2003. Links Related on eAlmanac
The Three Meals
The Food Pyramid
Square Meals
Beyond eAlmanac
Wikipedia article on Elevenses
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File under:
Eleven
Numbers
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Daily Routine
Food
Ireland
Meals
Nutrition
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