Thalias Hospitality

How Brunch Saved the Weekend!

Brunch has become a traditional time to go out and enjoy a full meal in the late morning or early afternoon with friends and booze. But how did brunch become part of our weekly treat?

One of the most interesting parts of brunch is its origin. Although first published in England, the concept of brunch has become part of our cuisine’s history. This meal will forever be embedded in history as the meal that helped the weekends with bacon, eggs, movement in the women’s workforce, and recovering debauchery.

Everyone knows that the word “brunch” is a mixture of the words “breakfast” and “lunch, which most likely originated in the 16th century in Vienna. During this, people enjoyed a midmorning meal called “Gabelfruhstuck”, meaning ”fork breakfast. But the concept was first published in an 1895 Hunter’s Weekly article. In “Brunch: A Plea,” British author Guy Beringer encouraged a midday meal in contrast to the traditional heavy, after church Sunday meals.

Weekend’s Social Necessity

The idea began as a way to sleep in and share a relaxing time with friends. According to Beringer, people who drink heavily on Saturday nights should never right away eat when they wake up. Instead, they should skip breakfast and feast on a big midday meal. Beringer also promoted tea and pastries for after brunch as well as the ideal of sharing the meal and hangover tales with your friends.

The main purpose of a brunch meal was to heal hangovers by filling your stomach with something solid. Since then, carbs and vitamin-packed cocktails have been a part of brunch.

The Meal That Took Over America

Brunch became a hit big in America in the 1930s when actors started making their way across the country by train and stopped in a city for a midday meal. The temptation of waking late was the main selling point.

As church attendance floundered after World War II, people searched for a new social outlet. The trend caught on to hotels and restaurants which were closed on Sundays. Restaurants soon began offering a large selection of food, introducing such signature morning cocktails as Bloody Marys, Bellinis and Mimosas.

A big push for brunch came from the historic progress for women in America. Women in the workforce needed a break from cooking and wanted to take out their families to dine out rather than eat at home on Sunday. Brunch gained steady popularity because it was economicly freindly by combining two meals into one while still being a treat to look forward to on weekends.

The success of brunch, pushed restaurants to began offering it on Saturdays, in addition to Sundays. Going out for brunch became far more popular than staying in. Since then, the notion of brunch has expanded to Chinese dim sum, fancy pastries, and loaded bagels. It has become part of weekend activity to enjoy their favorite brunch hotspots, keeping its core value of over 100 years as a social activity.

The Real Brunch Menu

Khéma is offering a new brunch experience every Saturday and Sunday. Discover the new brunch menu every Saturday and Sunday from 11am to 3pm. Celebrate like the days of old with a family meal or dine with friends hungover from the night before with Khéma and their wide selection of breakfast and lunch dishes.

Feast on the eggs Florentine with baby spinach and signature hollandaise sauce, indulge in the tasty traditional pork and prawn kuy teav noodle soup. This special also offers French classics like quiche lorraine with bacon or cheese and eggs baked in a pie crust. A highlight of the brunch menu is the selection of delicious desserts. The crème brulée, a rich vanilla custard with a caramelized crunchy shell of burnt sugar and the classic crème caramel, du chef, is a popular treat on the menu.

Written by: Sotheavy Nou

Facebook Comments

You May Also Like

A Celebration of Camembert

“For the most part, I try to be healthy and eat good things, but if you give me a baguette and some Camembert, I’m gonna eat it.” Gwyneth Paltrow. While every day is Cheese Day as far as we’re concerned, it is nonetheless International Cheese Day this March 27, so we thought it would be a great time to talk about one of France’s most iconic, and, of course, most delicious cheeses, the mighty Camembert. It’s also one of France’s most easily recognised cheeses. With its distinctive talcum-white rind shot through with tawny hints of the deliciousness beneath. The squat…

Bringing Back the Business Lunch!

Business is back in business in Cambodia, which means that the business lunch is back too. But with everyone still keeping an eye on budgets, that doesn’t mean that the kind of breakthroughs that business lunches inspire have to break the bank… Business is coming back to Cambodia, and that means one very important thing (as far as we’re concerned anyway): business Lunches are coming back too. At Topaz and Khéma, we’ve made it our business to make sure that you have everything you need to get through your agenda with colleagues, associates and clients in a refined and serious…

Valentine’s Day ~ Love Bites…

As many as half of all couples are planning to do something special this Valentine’s Day. Most of them are going out for a romantic dinner (don’t forget to book your table at Topaz, Malis or Khéma now, before they fill up), but almost as many will give their loved one a gift of chocolates as an emblem of whatever emotions underpin their bond, be it fresh young love, or hard-earned affection, companionship, understanding, compassion and tenderness. Chocolate’s relationship with love and ritual goes all the way back to mankind’s first discovery of this delicious bean. Chocolate comes from cocoa…

We’re Flipping out for Chandeleur

To celebrate Chandelure this February 2, Khéma is offering a licence to indulge in one of France’s iconic culinary offerings, the heavenly Crêpe, with a delicious range of sweet and savoury fillings. You’ll find them on Khéma’s exceptional-value Free-Flow Business Lunch Menu for the whole week of Chandelure, so you’ll be able to try out a different flavour every day if you wanted. And even better than that, Khéma has prepared a dedicated Free-Flow Crêpe Menu for this coming weekend: a perfect accompaniment to any get-together with friends and family. The humble, delicious and eternally adaptable pancake must be one…

A Wine for the Devil’s Throat

“The ancient Egyptians believed the god Anubis met each of us on the other side, and that he stood before a great scale on which our hearts were set. There each was weighed, tested for its worth. Was this the heart I wanted measured? “ Victor LaValle Anubis Anubis was an important deity to the Egyptians, depicted as a canine or a man with a canine’s head: he was the god of death and all pertaining to it, mummification, embalming, the afterlife, cemeteries, tombs, and the underworld. Anubis was the protector of graves, the one who would guide your soul…

The Eternal Lunch

“The sweetness of food does not last long, but the sweetness of good words do.” Thai Proverb Whilst I lived in Thailand some time ago, I became very fond of a local saying taught to me by my Thai friends; I cherished it, mostly because I could observe it in action almost every day. The saying went something like this: ‘Thais eat five meals a day with snacks in between and when we are not eating, we are thinking about our next meal’, this often preceded the additional comment; ‘it’s only funny because it’s true!’ Few could blame them, Thai…