page_title: Outline of cuisines
section_title: Meal structure in cuisines
hierarchical_section_title: Outline of cuisines / Components of a cuisine / Meal structure in cuisines
caption_attribution_description: English: Traditional english breakfast. Norsk bokmål: Tradisjonell engelsk frokost.
context_page_description: The following outline is provided as an overview of and topical guide to cuisines:
  Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is frequently named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on culinary practices.
context_section_description: Meal structure varies by culture.  Here are some examples:
  Meal structure in Arab cuisine – includes breakfast, lunch, and dinner (including dessert). However, during Ramadan (9th month), fasting is paramount, and lasts from dawn to sunset.  Each day during Ramadan, before dawn, many Muslims observe a pre-fast meal called the suhoor. After stopping a short time before dawn, Muslims begin the first prayer of the day, Fajr. At sunset, families hasten for the fast-breaking meal known as iftar.
  Meal structure in Bolivian cuisine – lunch (almuerzo) is the most important meal of the Bolivian day. Bolivians observe an afternoon tea time (té) similar to those in England. Dinner (la cena) is a lighter, much more informal affair than lunch.
  Meal structure in Danish cuisine – usually consists of a cold breakfast with coffee or tea, a cold lunch at work and a hot dinner at home with the family. Some also have a snack in the middle of the afternoon or in the late evening.
  Meal structure in Dutch cuisine – the Dutch eat at breakfast and lunch (which differ little from each other), tea time, and dinner (including dessert)
  Meal structure in English cuisine – Breakfast is traditional throughout England. Lower-middle-class and working-class people, especially from the North of England, the English Midlands, and Scotland, traditionally call their midday meal dinner and their evening meal (served around 6 pm) tea, whereas the upper social classes call the midday meal lunch (or luncheon), and the evening meal (served after 7 pm) dinner (if formal) or supper (often eaten later in the evening), with afternoon tea as a light meal typically eaten between 4 pm and 6 pm.
  Meal structure in French cuisine – breakfast (le petit déjeuner), lunch (le déjeuner), dinner (le dîner) and dessert. Beverages that precede a meal are called apéritifs (literally: that opens the appetite), and can be served with amuse-bouches (literally: mouth amuser). Those that end it are called digestifs.
  Meal structure in German cuisine – traditionally,the day starts with breakfast (frühstück), lunch (mittagessen) is the main meal, followed by a smaller dinner (abendessen or abendbrot) with dessert.
  Meal structure in Iranian cuisine – breakfast is called sobhāneh. Lunch and dinner (naahaar va shaam) are not distinguished in Persian. You can usually find tea brewing throughout the day in most Iranian homes.
  Meal structure in Italian cuisine – breakfast (colazione), lunch (pranzo), mid-afternoon snack (merenda), and dinner (cena)
  Meal structure in Moroccan cuisine
caption: A full English breakfast with fried egg, sausage, white and black pudding, bacon, mushrooms, baked beans, hash browns, toast, and half a tomato
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