1 00:00:08,640 --> 00:00:12,639 Speaker 1: Hello, and welcome to food Stuff. I'm Lauren Vogba and 2 00:00:12,800 --> 00:00:16,920 Speaker 1: I'm any and today. Uh. We figured that since our 3 00:00:17,000 --> 00:00:19,760 Speaker 1: last episode was about Bloody Mary's, we might as well 4 00:00:19,840 --> 00:00:23,439 Speaker 1: do an episode about French. Yeah. It was one of 5 00:00:23,480 --> 00:00:26,800 Speaker 1: the first topics we kind of discussed that wasn't straight 6 00:00:26,880 --> 00:00:29,240 Speaker 1: up just a food. Yeah, because it's a very specific 7 00:00:29,320 --> 00:00:34,880 Speaker 1: cultural phenomenon and a very like specifically Bougee one. There's 8 00:00:34,960 --> 00:00:39,320 Speaker 1: a lot of weird like class and culture kind of things, 9 00:00:40,440 --> 00:00:43,159 Speaker 1: gross ichy things like kind of wrapped up into the 10 00:00:43,159 --> 00:00:46,800 Speaker 1: concept of Brench. But it's also this joyous celebratory occasion 11 00:00:47,200 --> 00:00:52,560 Speaker 1: of having lived through Saturday night. So essentially, do you 12 00:00:52,680 --> 00:00:56,760 Speaker 1: do Do you like Brenches? Annie? Uh? I do. I 13 00:00:56,880 --> 00:00:59,280 Speaker 1: sometimes question myself when I do it because I do 14 00:00:59,520 --> 00:01:03,680 Speaker 1: feel be fuji about the whole thing. Um. And I 15 00:01:03,720 --> 00:01:07,160 Speaker 1: went on a like a brunch bender a couple of 16 00:01:07,680 --> 00:01:09,800 Speaker 1: years ago. Laura knows this about me, but I like 17 00:01:10,240 --> 00:01:14,440 Speaker 1: obsess about maps and cities and doing all the best 18 00:01:14,480 --> 00:01:18,959 Speaker 1: things in that city. Maximizing, Yes, we call it maximizing. Uh. 19 00:01:19,000 --> 00:01:21,440 Speaker 1: And I did it for Atlanta brunch. So I was 20 00:01:21,480 --> 00:01:26,120 Speaker 1: like every weekend getting a new different place. Yeah. So 21 00:01:26,200 --> 00:01:28,680 Speaker 1: I was big into it for like a very brief period, 22 00:01:29,200 --> 00:01:32,039 Speaker 1: and now I just wake up so early. I don't 23 00:01:32,400 --> 00:01:36,160 Speaker 1: like I can't wait around for brunch. You've had three 24 00:01:36,160 --> 00:01:38,959 Speaker 1: breakfasts already by the time of brunch rolls around exactly. 25 00:01:39,000 --> 00:01:41,240 Speaker 1: How about you? Do you like brunch? Um? I am 26 00:01:41,280 --> 00:01:44,160 Speaker 1: really bad at brunch because I shouldn't really eat whole eggs. 27 00:01:44,240 --> 00:01:47,520 Speaker 1: It's one of many things that I shouldn't really consume 28 00:01:47,640 --> 00:01:50,080 Speaker 1: for my good health. My body gets so mad at 29 00:01:50,120 --> 00:01:52,000 Speaker 1: me about various things, and whole eggs are one of them. 30 00:01:52,000 --> 00:01:54,840 Speaker 1: And so it's kind of like, well, yeah, well there 31 00:01:54,840 --> 00:01:57,560 Speaker 1: you go. Most of the menu. Probably, Yeah, I do 32 00:01:57,680 --> 00:02:00,320 Speaker 1: love I do love a like an egg, a dickt 33 00:02:00,400 --> 00:02:02,480 Speaker 1: or something like that. But I'm willing to order that 34 00:02:02,520 --> 00:02:04,080 Speaker 1: at any time. I mean, if a kitchen serve that 35 00:02:04,120 --> 00:02:06,760 Speaker 1: to me, like seven pm, I would definitely order it. 36 00:02:06,800 --> 00:02:09,000 Speaker 1: That runch is not as widespread as I thought it was, 37 00:02:09,440 --> 00:02:13,280 Speaker 1: and we will get back to that. But it is 38 00:02:13,760 --> 00:02:16,440 Speaker 1: a combination of breakfast and lunch. The word itself, as 39 00:02:16,520 --> 00:02:19,760 Speaker 1: a portmanteau is dictionary dot COM's word of the Day 40 00:02:19,800 --> 00:02:23,639 Speaker 1: a couple of days ago. Of those two things. Yes, 41 00:02:23,720 --> 00:02:26,240 Speaker 1: that's right, I get the word of the day emails. 42 00:02:26,560 --> 00:02:29,760 Speaker 1: And this is a meal that's relegated to the weekend, 43 00:02:30,360 --> 00:02:34,120 Speaker 1: typically between tennish and three pmsh, but can go as 44 00:02:34,120 --> 00:02:36,519 Speaker 1: early as eight and then it can go as late 45 00:02:36,560 --> 00:02:40,520 Speaker 1: as four, which what a night you must have had? 46 00:02:44,000 --> 00:02:45,840 Speaker 1: Are are you could just be hungry at for And 47 00:02:45,880 --> 00:02:49,240 Speaker 1: it's a socially acceptable ish time to drink in the 48 00:02:49,280 --> 00:02:53,480 Speaker 1: mornings and spend eighteen dollars on eggs. Yeah, and we're 49 00:02:53,480 --> 00:02:57,040 Speaker 1: all super excited to do that. It's kind of seen 50 00:02:57,200 --> 00:03:02,040 Speaker 1: is this more social relaxed meal? Um, Like, breakfast is 51 00:03:02,080 --> 00:03:04,839 Speaker 1: something I feel. You get in, you eat your food 52 00:03:04,880 --> 00:03:07,960 Speaker 1: and get out. But brunches like we're just gonna chill 53 00:03:09,040 --> 00:03:12,280 Speaker 1: a possibly ours and catch up on everything that we 54 00:03:12,280 --> 00:03:14,600 Speaker 1: could possibly need to catch up on, right, I mean 55 00:03:14,600 --> 00:03:19,160 Speaker 1: most people are going to brunch somebody wants yeah, a 56 00:03:19,200 --> 00:03:20,919 Speaker 1: lot of Otherwise you might just go to a diner 57 00:03:21,000 --> 00:03:22,920 Speaker 1: or something like that. Yeah, there's somebody in the group 58 00:03:22,919 --> 00:03:27,280 Speaker 1: that's like, do they serve mimosas? Are they bottomless? Exactly? 59 00:03:27,280 --> 00:03:30,280 Speaker 1: They sat person? Sometimes it's me and then sometimes if 60 00:03:30,320 --> 00:03:32,520 Speaker 1: that person is me, you forget that. In Atlanta, we 61 00:03:32,600 --> 00:03:34,760 Speaker 1: have liquor laws. We still have these blue laws that 62 00:03:34,800 --> 00:03:38,600 Speaker 1: are held over from from not all that long ago. Um, 63 00:03:38,680 --> 00:03:40,400 Speaker 1: and we've gotten rid of some of them. But you 64 00:03:40,440 --> 00:03:45,680 Speaker 1: still can't serve alcohol before twelve thirty pm on a Sunday, right, 65 00:03:45,840 --> 00:03:49,040 Speaker 1: which means that if you're going to brunch, and most 66 00:03:49,040 --> 00:03:53,880 Speaker 1: places in Atlanta don't take reservations for brunch, there's a 67 00:03:54,000 --> 00:03:59,560 Speaker 1: surge of people arriving right at twet so like minutes 68 00:03:59,600 --> 00:04:01,920 Speaker 1: of four a half hour before the weight could be 69 00:04:02,200 --> 00:04:06,760 Speaker 1: ten minutes twelve thirty two hours. Like another thing about 70 00:04:06,760 --> 00:04:11,240 Speaker 1: brunches that usually the foods are in quotes more experimental 71 00:04:11,920 --> 00:04:15,320 Speaker 1: kind of fusion ee ish. Sure people like to get 72 00:04:15,320 --> 00:04:18,200 Speaker 1: creative with their bunch options, so it's not just so 73 00:04:18,200 --> 00:04:21,120 Speaker 1: many omelets. You know you can get creative with omelets now, 74 00:04:21,160 --> 00:04:23,000 Speaker 1: you certainly can. And the Internet tells me there are 75 00:04:23,040 --> 00:04:25,880 Speaker 1: a lot of strong opinions about when qualifies as brunch. Yes, 76 00:04:25,920 --> 00:04:27,840 Speaker 1: I never I've never been fussed by it. I'm like, 77 00:04:27,880 --> 00:04:29,919 Speaker 1: I'm like, brunch is really more of a state of mind. 78 00:04:31,560 --> 00:04:34,320 Speaker 1: So yeah, which actually brings brings us back to the 79 00:04:34,400 --> 00:04:38,520 Speaker 1: point of of of brunch having this well deserved reputation 80 00:04:38,600 --> 00:04:45,520 Speaker 1: of being a completely like, lavish, unnecessary, bougie kind of thing. Yeah. Uh, 81 00:04:45,560 --> 00:04:48,960 Speaker 1: And it also has this kind of also deserved perception 82 00:04:49,000 --> 00:04:52,640 Speaker 1: as a rich white person. In particular, one of the 83 00:04:52,960 --> 00:04:55,400 Speaker 1: quotes I kept saying popping up when I was researching 84 00:04:55,440 --> 00:04:59,200 Speaker 1: brunches from the lead singer of The Strokes, who moved 85 00:04:59,200 --> 00:05:01,680 Speaker 1: out of New York to get away from brunch, saying 86 00:05:01,680 --> 00:05:05,320 Speaker 1: in a g Q article, quote, I don't know how 87 00:05:05,320 --> 00:05:07,680 Speaker 1: many like white people having brunch I can deal with 88 00:05:07,680 --> 00:05:12,080 Speaker 1: on a Saturday afternoon. Yeah, no, fair enough, though. That's 89 00:05:13,480 --> 00:05:17,240 Speaker 1: and it's also apparently gendered feminine, which is also apparently 90 00:05:17,279 --> 00:05:22,040 Speaker 1: a running sitcom joke. We're on that later two. Now 91 00:05:22,120 --> 00:05:25,640 Speaker 1: that we're talking about it, I've never had this in 92 00:05:25,720 --> 00:05:28,000 Speaker 1: my head that it was like a lady's meal, But 93 00:05:28,080 --> 00:05:30,240 Speaker 1: now that we're talking about it, I kind of, I guess, 94 00:05:30,600 --> 00:05:32,479 Speaker 1: I guess I've seen the I guess I've seen that 95 00:05:32,520 --> 00:05:35,120 Speaker 1: in pop culture, like like a lady brunch kind of thing, 96 00:05:35,279 --> 00:05:39,400 Speaker 1: like I've seen, sure, totally, But but in my personal 97 00:05:39,440 --> 00:05:42,560 Speaker 1: experience it's usually been you have friends of mine who 98 00:05:42,600 --> 00:05:45,400 Speaker 1: have been super excited about brunch. So I don't know. Yeah, 99 00:05:45,720 --> 00:05:49,200 Speaker 1: I've never been at a restaurant and thought to myself, wow, 100 00:05:49,760 --> 00:05:51,800 Speaker 1: it's all ladies in here. I did used to have 101 00:05:51,880 --> 00:05:55,520 Speaker 1: lady brunches with with with A Tracy V. Wilson and 102 00:05:55,560 --> 00:05:58,320 Speaker 1: our friend abey Man Labis. But she used to make 103 00:05:58,360 --> 00:06:01,520 Speaker 1: great brunch recommendations. She did. Oh yeah, oh yeah, she 104 00:06:01,600 --> 00:06:04,479 Speaker 1: knew about She knew about that stuff. I'm sure she 105 00:06:04,600 --> 00:06:08,000 Speaker 1: still does. She's not dead. Nothing has happened to Tracy 106 00:06:08,400 --> 00:06:12,640 Speaker 1: speaking of brunch recommendations, like, what are the kind of 107 00:06:12,720 --> 00:06:16,760 Speaker 1: general ish things you'll find on a brunch menu aside 108 00:06:16,800 --> 00:06:22,000 Speaker 1: from the aforementioned mimosas and Bloody Mary's. Um. Here in Atlanta, 109 00:06:23,400 --> 00:06:26,200 Speaker 1: we got things like chicken and waffles. I do like 110 00:06:26,279 --> 00:06:28,920 Speaker 1: chicken waffles. It's like a lot, it's heavy, So a 111 00:06:29,000 --> 00:06:31,919 Speaker 1: couple of bites in I usually ever regrets, but those 112 00:06:31,960 --> 00:06:38,120 Speaker 1: first couple of bites ceremonies other other than that, um, 113 00:06:38,279 --> 00:06:42,840 Speaker 1: you know, eggs, benedict, fritatos, gaos, round arrows, achiles. That's 114 00:06:42,880 --> 00:06:44,800 Speaker 1: one of my favorites, ChIL achiles. I don't even know 115 00:06:44,839 --> 00:06:47,080 Speaker 1: what that is. Oh, you probably couldn't need it. That's 116 00:06:47,120 --> 00:06:53,320 Speaker 1: probably true. It's delicious, sad trombone, fancy waffles and bacon, 117 00:06:53,520 --> 00:06:56,680 Speaker 1: bagels and locks, pancakes, biscuit sandwiches, home fries or otherwise 118 00:06:56,720 --> 00:07:00,120 Speaker 1: pan fried potatoes, breakfast tacos, salads and light sandw just 119 00:07:00,440 --> 00:07:03,400 Speaker 1: steaking eggs tofus skillets, eggy pasta skillets. Those are the 120 00:07:03,440 --> 00:07:05,680 Speaker 1: things that I feel like I see most places that 121 00:07:05,839 --> 00:07:10,200 Speaker 1: have a big old brunch menu. Yeah. Um. And I 122 00:07:10,280 --> 00:07:12,520 Speaker 1: added a note to do a future episode on why 123 00:07:12,600 --> 00:07:17,280 Speaker 1: are certain foods breakfast foods? Definitely some good stories in there. 124 00:07:18,200 --> 00:07:22,160 Speaker 1: Bake bacon is a fun one that involves propaganda and 125 00:07:23,120 --> 00:07:28,280 Speaker 1: the nephew of Sigmund Freud. Oh man, what a teaser 126 00:07:28,480 --> 00:07:31,960 Speaker 1: we are coming back to that. So historically speaking, where 127 00:07:32,200 --> 00:07:35,080 Speaker 1: where did brunch come from? And And actually this part 128 00:07:35,200 --> 00:07:37,840 Speaker 1: is why I wanted to do this episode because it's 129 00:07:39,000 --> 00:07:42,520 Speaker 1: a very short history. Actually, probably people who have had 130 00:07:42,640 --> 00:07:47,520 Speaker 1: leisure time and leisure money have been eating lavish late boarding, 131 00:07:47,640 --> 00:07:52,520 Speaker 1: early afternoon break fast break fast meals like like breaking 132 00:07:52,600 --> 00:07:56,000 Speaker 1: your fast meals for basically ever, especially in cultures of 133 00:07:56,520 --> 00:08:00,880 Speaker 1: conspicuous consumption like royalty class, Renaissance and medieval Europe and 134 00:08:01,080 --> 00:08:05,040 Speaker 1: during the Roman Empire. But the word brunch itself in 135 00:08:05,120 --> 00:08:08,440 Speaker 1: the Western traditions associated with it are so much more recent. 136 00:08:08,520 --> 00:08:11,480 Speaker 1: They're like circle Victorian kind of era. Brunch is thought 137 00:08:11,560 --> 00:08:16,680 Speaker 1: to have roots in England's hunt breakfast is um, which 138 00:08:16,720 --> 00:08:20,080 Speaker 1: were these larger and later than usual meals servants would 139 00:08:20,080 --> 00:08:22,240 Speaker 1: cook up right after a hunting party returned with their 140 00:08:22,280 --> 00:08:25,800 Speaker 1: catch and foods included at this sort of thing. According 141 00:08:25,880 --> 00:08:28,280 Speaker 1: to food timeline dot org, which is really a very 142 00:08:28,280 --> 00:08:33,680 Speaker 1: amazing website, UM include cold cuts, entire legs of ham, tongue, 143 00:08:33,960 --> 00:08:39,000 Speaker 1: pickled pork, fried potatoes, pork chops, veal cutlets, anchovies, ham toast. 144 00:08:40,040 --> 00:08:43,559 Speaker 1: Not positive what that is, but I want it. Croquettes 145 00:08:43,600 --> 00:08:48,000 Speaker 1: Is that croquettes are croquets. I think it's croquettes. Cool 146 00:08:48,200 --> 00:08:51,959 Speaker 1: that one savory pudding, savory pies, meat and jelly like 147 00:08:52,080 --> 00:08:57,840 Speaker 1: aspect kind of situations. Uh, kidneys, roast larks, royaled ducklings, 148 00:08:58,000 --> 00:09:03,440 Speaker 1: deviled turkey, calves had served cold of course, Well are 149 00:09:03,440 --> 00:09:07,079 Speaker 1: you gonna eat your cap hit fried fish, oysters, lobster 150 00:09:07,320 --> 00:09:13,640 Speaker 1: or partridge salad? Snap, that'd be crazy smoked fish or 151 00:09:13,720 --> 00:09:17,800 Speaker 1: meat or sausages for gra omelets and so on and 152 00:09:17,920 --> 00:09:20,959 Speaker 1: so forth. This is a very fancy assortment. Yeah. And 153 00:09:21,080 --> 00:09:25,120 Speaker 1: a lot of meat, yeah, really real, real protein heavy. 154 00:09:25,160 --> 00:09:27,679 Speaker 1: I'm sure that I'm sure that like pastry and stuff 155 00:09:27,760 --> 00:09:29,880 Speaker 1: was involved, but like these these are all of the 156 00:09:30,000 --> 00:09:33,320 Speaker 1: things that stood out right, And it makes sense if 157 00:09:33,360 --> 00:09:35,719 Speaker 1: the hunting party is not returning with like bread, we 158 00:09:35,800 --> 00:09:38,440 Speaker 1: have co cut the bread. We went to the bakery. 159 00:09:38,760 --> 00:09:42,240 Speaker 1: We returned victorious from a bread hunt. Actually, I've definitely 160 00:09:42,320 --> 00:09:44,480 Speaker 1: come back from bakery's feeling like that. Oh yeah, me too. 161 00:09:44,600 --> 00:09:48,720 Speaker 1: According to the Smithsonian's website, the word brunch first popped 162 00:09:48,760 --> 00:09:53,600 Speaker 1: up in an article from Hunter's Weekly titled quote Brunch. 163 00:09:55,440 --> 00:09:58,719 Speaker 1: The article's author, Guy Baringer, was making a case that 164 00:09:58,920 --> 00:10:03,160 Speaker 1: in the place of heavy post church lunches, uh, folks 165 00:10:03,200 --> 00:10:05,480 Speaker 1: should partake in some lighter foods and have a more 166 00:10:05,679 --> 00:10:09,080 Speaker 1: sociable meal, and doing so would be good for your temper, 167 00:10:09,400 --> 00:10:12,840 Speaker 1: your fellow humans, and for getting ready the week. He said, 168 00:10:12,960 --> 00:10:17,800 Speaker 1: quote branches cheerful, sociable, and inciting. It is talk compelling. 169 00:10:18,000 --> 00:10:19,640 Speaker 1: It puts you in a good temper. It makes you 170 00:10:19,679 --> 00:10:22,280 Speaker 1: satisfied with yourself and your fellow beings. It sweeps away 171 00:10:22,320 --> 00:10:26,040 Speaker 1: the worries and cobwebs of the week. It sounds lovely. Yeah, 172 00:10:26,280 --> 00:10:28,800 Speaker 1: put that way right. He was really pushing for it. 173 00:10:29,160 --> 00:10:33,679 Speaker 1: It's like a persuasive essay hero And there there was 174 00:10:33,760 --> 00:10:36,400 Speaker 1: a part in there that was kind of like, look 175 00:10:36,480 --> 00:10:38,719 Speaker 1: we know you've probably got up to some trouble. You're 176 00:10:38,760 --> 00:10:42,880 Speaker 1: gonna need something to stop up all that trap um. 177 00:10:43,160 --> 00:10:47,480 Speaker 1: A year later, in eight Pennsylvania paper The New Oxford 178 00:10:47,520 --> 00:10:50,280 Speaker 1: published the first known written instance of brunch in the 179 00:10:50,440 --> 00:10:54,240 Speaker 1: US UM, and that same year in English magazine Needs 180 00:10:54,360 --> 00:10:57,880 Speaker 1: Punch advised that this meal should be called runch when 181 00:10:57,920 --> 00:11:01,360 Speaker 1: closer to breakfast and blunch when class of the line. 182 00:11:01,640 --> 00:11:05,280 Speaker 1: I'm really glad that that's not a thing. This might 183 00:11:05,320 --> 00:11:07,199 Speaker 1: be one of those words I just adopt, like I 184 00:11:07,280 --> 00:11:10,000 Speaker 1: adopted doodles, So I don't say dude, I say doodle. 185 00:11:10,160 --> 00:11:14,640 Speaker 1: That's what I originally was. You guys like Yankee, doodle, dandy, 186 00:11:15,679 --> 00:11:18,880 Speaker 1: he's a dude, And yeah he's a doodle, so I say, hey, doodles. 187 00:11:19,640 --> 00:11:22,880 Speaker 1: At this point in England it was considered highly fashionable, 188 00:11:22,960 --> 00:11:26,120 Speaker 1: like almost a necessity for the elite to to brunch, 189 00:11:27,800 --> 00:11:33,640 Speaker 1: and in nineteen hundred the London publication The Academy UH 190 00:11:34,040 --> 00:11:37,319 Speaker 1: printed this just amazingly cheeky letter to the editor that 191 00:11:37,480 --> 00:11:43,920 Speaker 1: lists similar Portmanteo's um, including brupper, which was described as 192 00:11:44,000 --> 00:11:46,760 Speaker 1: the joyous meal you have after a very late dance, 193 00:11:47,440 --> 00:11:52,520 Speaker 1: for instance, and consists of supper which might almost be breakfast. 194 00:11:53,920 --> 00:11:59,199 Speaker 1: That is such a British word. It also goes on 195 00:11:59,320 --> 00:12:02,199 Speaker 1: to say, and I quote, but of course brunch is 196 00:12:02,320 --> 00:12:05,600 Speaker 1: undoubtedly far the best of all of them, and is, indeed, 197 00:12:05,679 --> 00:12:10,520 Speaker 1: as you remark, the resource of the indolent. I am wow. 198 00:12:11,200 --> 00:12:14,839 Speaker 1: I was like, goodness, my gracious, I just love I 199 00:12:14,960 --> 00:12:17,559 Speaker 1: just love that cheek in there. That's great indolent, the 200 00:12:17,600 --> 00:12:23,360 Speaker 1: resource of the indolent cool. Soon after this, brunch made 201 00:12:23,400 --> 00:12:27,240 Speaker 1: it to one particular demographic in the US, white male 202 00:12:27,440 --> 00:12:30,840 Speaker 1: college students um. And this is mostly because there weren't 203 00:12:30,840 --> 00:12:33,760 Speaker 1: a lot of women or minorities attending college at the time, 204 00:12:33,800 --> 00:12:37,160 Speaker 1: because they weren't allowed to. Yeah, and since it was 205 00:12:37,200 --> 00:12:41,760 Speaker 1: primarily enjoyed by hungover college kids, brunch was more commonly 206 00:12:41,840 --> 00:12:47,800 Speaker 1: known as varsity meal. Yeah. Shoving Ahead to the nineteen thirties, 207 00:12:47,920 --> 00:12:50,839 Speaker 1: a culmination of stuff came together to help brunch along, 208 00:12:51,040 --> 00:12:55,040 Speaker 1: and one of these things was Hollywood celebrities. They helped 209 00:12:55,080 --> 00:12:59,280 Speaker 1: popularize the meal by stopping midway through their transcontinental flights 210 00:12:59,640 --> 00:13:04,280 Speaker 1: typical in Chicago to have a late morning meal. Yep. 211 00:13:04,960 --> 00:13:07,559 Speaker 1: And like with most things, the rich and famous set 212 00:13:07,600 --> 00:13:10,079 Speaker 1: the trend, brunch was starting to take off. Towards the 213 00:13:10,240 --> 00:13:14,319 Speaker 1: end of prohibition see the Bloody Mirror episode, and was 214 00:13:14,400 --> 00:13:17,600 Speaker 1: seen by wealthy, powerful folk. I read this as they 215 00:13:17,600 --> 00:13:21,120 Speaker 1: wouldn't get punished for breaking the law, um as a 216 00:13:21,240 --> 00:13:24,640 Speaker 1: chance to start their day with an alcoholic beverage or several, 217 00:13:25,000 --> 00:13:27,480 Speaker 1: but in a mixed drink all sneaky like. So it 218 00:13:27,640 --> 00:13:31,200 Speaker 1: was like they wanted to drink with their late luxury meal. 219 00:13:31,960 --> 00:13:37,240 Speaker 1: They couldn't really unless they hit it in juice basically 220 00:13:37,440 --> 00:13:41,280 Speaker 1: a tomato juice or orange juice typically yeah. Uh In 221 00:13:42,640 --> 00:13:45,760 Speaker 1: the l A Times hosted a demonstration of this new 222 00:13:45,960 --> 00:13:50,679 Speaker 1: vogue uh quote, every woman reader of the Times is 223 00:13:50,720 --> 00:13:56,880 Speaker 1: cordially invited to attempt my goodness. Apparently. The menus they 224 00:13:56,920 --> 00:14:01,600 Speaker 1: demonstrated included such items as tomato juice, popovers, corned beef, 225 00:14:01,640 --> 00:14:06,160 Speaker 1: hash with eggs, fruit salad, baked stuffed, baked stuffed squab, 226 00:14:06,400 --> 00:14:11,360 Speaker 1: and two things I'm very confused about balloon potatoes, balloon 227 00:14:12,200 --> 00:14:19,240 Speaker 1: potatoes and grat billade Okay, I've got a theory on 228 00:14:19,320 --> 00:14:22,920 Speaker 1: the potatoes. I've got a I've got a theory on 229 00:14:22,960 --> 00:14:27,080 Speaker 1: the great billade um. Also in seven, a cookbook called Corn, 230 00:14:27,200 --> 00:14:29,880 Speaker 1: Beef and Caviare included. A many for a branch of 231 00:14:30,160 --> 00:14:35,240 Speaker 1: anchovy and chutney rolls, black bean soup, sauteed kidneys, Indian rice, 232 00:14:35,320 --> 00:14:39,119 Speaker 1: and minced celery, and a tomato and clam juice mocktail. 233 00:14:39,800 --> 00:14:43,120 Speaker 1: Now why a mocktail? The book said, because this is 234 00:14:43,160 --> 00:14:46,040 Speaker 1: one of those cookbooks for women from history that also 235 00:14:46,080 --> 00:14:48,880 Speaker 1: included really amazing life advice. And they're really amazing, I mean, 236 00:14:48,920 --> 00:14:53,600 Speaker 1: incredibly sexist and condescending. And so the book said that 237 00:14:53,640 --> 00:14:56,080 Speaker 1: it was only appropriate for a man to be seen 238 00:14:56,200 --> 00:14:59,440 Speaker 1: drinking during the day, and that if the cook, who 239 00:14:59,440 --> 00:15:02,680 Speaker 1: would be the hostess of a household obviously um had 240 00:15:02,800 --> 00:15:05,360 Speaker 1: something by herself in the kitchen, people would think she 241 00:15:05,520 --> 00:15:08,640 Speaker 1: was quote depraved, and that they quote wouldn't be wrong. 242 00:15:09,360 --> 00:15:15,840 Speaker 1: Whoa snap cookbook so you could enjoy your tomato and 243 00:15:15,880 --> 00:15:19,840 Speaker 1: clam juice mocktail. Man, I've I don't know. I've got 244 00:15:19,840 --> 00:15:24,360 Speaker 1: a lot of women. There's no way to know. It's 245 00:15:24,400 --> 00:15:27,360 Speaker 1: the whole point, I guess, yeah, oh man, quick questions 246 00:15:27,520 --> 00:15:32,160 Speaker 1: questions to ask to ask my grandmother. So a hotel 247 00:15:32,360 --> 00:15:34,920 Speaker 1: seized on this idea of brunch since a lot of 248 00:15:35,000 --> 00:15:39,040 Speaker 1: restaurants were closed on Sundays and um, a post World 249 00:15:39,080 --> 00:15:41,920 Speaker 1: War two dip in church attendance meant that more people 250 00:15:41,960 --> 00:15:43,920 Speaker 1: were looking for something to do with friends and family 251 00:15:44,080 --> 00:15:47,560 Speaker 1: after sleeping in on Sundays. But restaurants didn't wait long 252 00:15:47,640 --> 00:15:51,320 Speaker 1: before joining the hotels and offering New York Cities Tavern 253 00:15:51,400 --> 00:15:55,120 Speaker 1: on the Green, pretty famous place, began serving brunch in 254 00:15:55,160 --> 00:15:58,640 Speaker 1: the forties, and New York thinks in part perhaps to 255 00:15:58,720 --> 00:16:01,760 Speaker 1: that sex in the City thing was named best brunch 256 00:16:01,880 --> 00:16:05,600 Speaker 1: city in America by Food and Wine magazine couldn't find 257 00:16:05,600 --> 00:16:09,800 Speaker 1: a date on it. Believe it was then much to 258 00:16:09,920 --> 00:16:12,480 Speaker 1: the lead singer of the Stroke Sugar and another contributing 259 00:16:12,520 --> 00:16:14,560 Speaker 1: factor to brunches rise in the United States was due 260 00:16:14,600 --> 00:16:17,360 Speaker 1: to the fact that more married women were entering the 261 00:16:17,400 --> 00:16:20,080 Speaker 1: workforce after World War Two. That meant that they needed 262 00:16:20,160 --> 00:16:22,800 Speaker 1: to rest up on Sunday night, to which meant that 263 00:16:22,880 --> 00:16:25,960 Speaker 1: they needed to not cook and plan and prepare this 264 00:16:26,280 --> 00:16:31,840 Speaker 1: at the time customary huge Sunday dinner meal. This meal 265 00:16:32,320 --> 00:16:36,200 Speaker 1: was a big deal, like this is why Thanksgiving is 266 00:16:36,320 --> 00:16:40,160 Speaker 1: on a Thursday level of big deal because we can't 267 00:16:40,880 --> 00:16:43,400 Speaker 1: we can't plan those two big meals too close to 268 00:16:43,480 --> 00:16:46,720 Speaker 1: one another. Yes, so Thursday was the closest you could 269 00:16:46,760 --> 00:16:50,520 Speaker 1: get to Sunday, and it being weakened, like The New 270 00:16:50,600 --> 00:16:52,880 Speaker 1: York Times wrote that Sunday had become a two meal 271 00:16:53,040 --> 00:16:57,360 Speaker 1: day in nine and brunch was scene is a way 272 00:16:57,400 --> 00:17:01,880 Speaker 1: to save time and money. Huh uh, And the Washington 273 00:17:02,080 --> 00:17:06,159 Speaker 1: Post writer Ruth Chambers went as far to label brunch 274 00:17:06,359 --> 00:17:11,280 Speaker 1: as quote meal for professional women, another amount of those 275 00:17:11,280 --> 00:17:15,440 Speaker 1: status things. Yeah, yeah, yeah. Apparently before this, women eating 276 00:17:15,480 --> 00:17:20,600 Speaker 1: out in public and heaven forbid without a man was 277 00:17:20,720 --> 00:17:28,120 Speaker 1: perceived as scandalous and it was heavily, heavily frowned. Okay, sure, yeah, 278 00:17:28,720 --> 00:17:33,639 Speaker 1: of course there were lawsuits about women, yeah, being allowed 279 00:17:33,680 --> 00:17:36,280 Speaker 1: to eat in public without a chaperone, bought about by 280 00:17:36,400 --> 00:17:41,239 Speaker 1: women some involved in the Voting Rights Act. Yeah, and uh, 281 00:17:41,440 --> 00:17:44,320 Speaker 1: this had changed once women started getting factory jobs in 282 00:17:44,359 --> 00:17:48,480 Speaker 1: cities and they didn't have the time or desire to 283 00:17:48,520 --> 00:17:50,639 Speaker 1: pack a lunch, and they didn't really have a lot 284 00:17:50,680 --> 00:17:54,800 Speaker 1: of affordable options that wouldn't possibly put them next to 285 00:17:54,920 --> 00:18:00,879 Speaker 1: a strange man at like a lunch counter. Um so, 286 00:18:01,240 --> 00:18:03,720 Speaker 1: even at fine restaurants, a lady was supposed to have 287 00:18:03,760 --> 00:18:09,080 Speaker 1: a chaperone. And Elizabeth Katie Stanton's daughter Harriet Stanton Blatch 288 00:18:09,920 --> 00:18:12,640 Speaker 1: and her friend Hetty Wright Graham suit a restaurant after 289 00:18:12,680 --> 00:18:17,000 Speaker 1: it refused to seat them. Even though they lost, the 290 00:18:17,080 --> 00:18:20,800 Speaker 1: tide slowly began to change. Eating out in public alone 291 00:18:21,720 --> 00:18:25,840 Speaker 1: was seen as a visible indicator of women's liberation, and 292 00:18:26,160 --> 00:18:28,720 Speaker 1: runch became a big part of this, so and and 293 00:18:28,760 --> 00:18:30,960 Speaker 1: and also of course that's part of the other tie 294 00:18:31,119 --> 00:18:36,920 Speaker 1: to this, being like like a white, wealthy meal. Yeah, 295 00:18:37,640 --> 00:18:42,920 Speaker 1: this is like white women's liberation tied to that. Yeah, absolutely, 296 00:18:43,080 --> 00:18:46,280 Speaker 1: that's that's yeah, civil rights not coming along for another 297 00:18:46,640 --> 00:18:52,560 Speaker 1: few decades. Ye. Man, Even brunch is depressing. It's it's 298 00:18:52,640 --> 00:18:55,520 Speaker 1: got some funny bits to it. It does it does something. 299 00:18:55,560 --> 00:18:57,840 Speaker 1: I mean, okay that this next one is entertaining. Yes. 300 00:18:58,119 --> 00:19:03,400 Speaker 1: In the sixties, Cosmo edit or Helen and actually Helen 301 00:19:03,480 --> 00:19:06,800 Speaker 1: Gurley Brown has written some of those things you read 302 00:19:06,920 --> 00:19:10,480 Speaker 1: that you're like, it's hilarious but also sad because people 303 00:19:10,560 --> 00:19:14,520 Speaker 1: believe what she was writing at the time. Yeah, anyway, 304 00:19:14,640 --> 00:19:19,280 Speaker 1: Cosmo editor Helen Curley Brown's The Single Girls Cookbook advised 305 00:19:19,320 --> 00:19:21,560 Speaker 1: women to make brunch for any guests staying the night, 306 00:19:22,160 --> 00:19:25,040 Speaker 1: which at the time flouted the social norm that women 307 00:19:25,080 --> 00:19:28,919 Speaker 1: didn't have any gentlemen callers. They did, They definitely did 308 00:19:29,000 --> 00:19:33,760 Speaker 1: not like broadcast it, though don't worry and any possible 309 00:19:34,560 --> 00:19:39,800 Speaker 1: uh like hint that it was okay or even partially 310 00:19:39,840 --> 00:19:42,440 Speaker 1: the norm to have a gentleman caller who might spend 311 00:19:42,480 --> 00:19:46,800 Speaker 1: the night. Despite that, the emphasis here was on getting 312 00:19:47,040 --> 00:19:50,400 Speaker 1: a gentleman caller to become your husband right. Um. For example, 313 00:19:50,480 --> 00:19:52,680 Speaker 1: in this book there was an entire chapter on what 314 00:19:52,800 --> 00:19:54,679 Speaker 1: to cook if you find out your man has been 315 00:19:54,760 --> 00:19:59,040 Speaker 1: cheating on you when you want him back. See that's 316 00:19:59,040 --> 00:20:02,720 Speaker 1: one of these terrible hell and girly brown man. What 317 00:20:02,880 --> 00:20:06,800 Speaker 1: what would you cook? Oh? Well, for for that specifically, 318 00:20:06,880 --> 00:20:09,560 Speaker 1: I'm not sure, but a sample of brunch menu um 319 00:20:09,960 --> 00:20:14,000 Speaker 1: involved in this cookbook was bloody mary eggs in ham cups, 320 00:20:14,720 --> 00:20:19,960 Speaker 1: fried apples, and a fruit jello mold. Because of course, yeah, 321 00:20:20,520 --> 00:20:22,840 Speaker 1: it was the nineteen sixties and why not. In June 322 00:20:22,880 --> 00:20:26,480 Speaker 1: of the New York Times published an article by one 323 00:20:26,520 --> 00:20:30,600 Speaker 1: Angela Taylor called and so to brunch bagels and locks 324 00:20:30,680 --> 00:20:35,440 Speaker 1: or strawberry strawberry omelets or dot dot dot um and 325 00:20:35,800 --> 00:20:38,560 Speaker 1: and it also I've got kind of an extended quote 326 00:20:38,640 --> 00:20:42,639 Speaker 1: that just really cements the concept of branches being this 327 00:20:42,920 --> 00:20:46,320 Speaker 1: this upper class or at the very least this this 328 00:20:46,440 --> 00:20:49,520 Speaker 1: like rising middle class kind of thing. So and I 329 00:20:49,640 --> 00:20:52,800 Speaker 1: quote it's very status ey to go out to brunch 330 00:20:52,880 --> 00:20:55,000 Speaker 1: on Sunday set a young single woman who lives on 331 00:20:55,000 --> 00:20:57,399 Speaker 1: the Upper East Side. But even for the bagels and 332 00:20:57,480 --> 00:21:00,720 Speaker 1: locks crowd who haven't heard from status unching out is 333 00:21:00,760 --> 00:21:03,480 Speaker 1: a pleasant way to console oneself for not being away 334 00:21:03,560 --> 00:21:06,520 Speaker 1: for the weekend. Brunch is a lot of different things 335 00:21:06,600 --> 00:21:09,240 Speaker 1: to New Yorkers. It can be the special at the 336 00:21:09,280 --> 00:21:12,000 Speaker 1: cafeteria in the Central Park Zoo are the nine dollar 337 00:21:12,040 --> 00:21:14,560 Speaker 1: and fifty cent menu, and the plaza's palm court, where 338 00:21:14,760 --> 00:21:17,159 Speaker 1: lesser folks stare at the well healed tourists and the 339 00:21:17,200 --> 00:21:20,920 Speaker 1: clink of good china punctuates a polite hubbub. Brench is 340 00:21:20,960 --> 00:21:23,920 Speaker 1: also the polyglot racket of a Chinatown dumpling house, where 341 00:21:23,960 --> 00:21:26,639 Speaker 1: you gorge on exotic tidbits and the check is figured 342 00:21:26,720 --> 00:21:29,159 Speaker 1: by the number of empty plates on your table. It's 343 00:21:29,240 --> 00:21:33,240 Speaker 1: champagne cocktails by candle light in Gretwich Village, or even McDonald's, 344 00:21:33,280 --> 00:21:37,639 Speaker 1: where single women sometimes hunt for divorced fathers entertaining their offspring. WHOA. 345 00:21:38,680 --> 00:21:41,960 Speaker 1: I did not see that coming. I was like, what 346 00:21:42,040 --> 00:21:45,560 Speaker 1: a twist. Some time I wanted to read that whole chunk. 347 00:21:45,640 --> 00:21:49,520 Speaker 1: I was like, okay, all right, Angela Taylor, thanks okay, 348 00:21:49,920 --> 00:21:53,040 Speaker 1: thanks for that look into the man, and it seems 349 00:21:53,080 --> 00:21:55,440 Speaker 1: that common menu items at the time were the kind 350 00:21:55,480 --> 00:21:58,760 Speaker 1: of things that we sort of expect today. The expnedict 351 00:21:58,800 --> 00:22:02,920 Speaker 1: bloody Mary's bagels and law um interesting omelets like like 352 00:22:03,040 --> 00:22:07,399 Speaker 1: a caviar and sour cream. Way, maybe that is very fancy. 353 00:22:07,480 --> 00:22:09,760 Speaker 1: I would totally eat that, like right now, despite the 354 00:22:09,800 --> 00:22:13,520 Speaker 1: fact that I shouldn't have eggs. I guess what I 355 00:22:13,560 --> 00:22:16,320 Speaker 1: mean is, I would just eat caviar and sour cream. 356 00:22:16,880 --> 00:22:19,800 Speaker 1: I'll take the car and sour cream, mamlet. Hold the eggs. 357 00:22:20,960 --> 00:22:24,800 Speaker 1: Brunch crystallized into its final form during the eighties, when Americans, 358 00:22:24,880 --> 00:22:28,040 Speaker 1: who now had more disposable income, welcomed with open arms 359 00:22:28,440 --> 00:22:32,679 Speaker 1: the hotel brunch buffet, and its spread from cities to towns, 360 00:22:32,760 --> 00:22:36,720 Speaker 1: from upscale restaurants to places like I Hup and A 361 00:22:36,840 --> 00:22:41,320 Speaker 1: sample menu from a contemporary nineteen eighties cookbook, Sunset Brunch. 362 00:22:42,080 --> 00:22:47,160 Speaker 1: Creamy scrambled eggs and baked potato boats, Oh looks really great, 363 00:22:47,680 --> 00:22:51,840 Speaker 1: fruit salad and a pineapple shell. Champagne and coffee and 364 00:22:52,280 --> 00:22:55,440 Speaker 1: also dudes were featured cooking and photos in the book 365 00:22:55,960 --> 00:23:03,920 Speaker 1: What What I don't even know. Yeah. Wow. Around this 366 00:23:04,040 --> 00:23:07,520 Speaker 1: time in the eighties is when breakfast started to decline. 367 00:23:08,560 --> 00:23:13,200 Speaker 1: UM data from the International Food Information Council Foundation shows 368 00:23:13,240 --> 00:23:17,840 Speaker 1: that in n of Americans ate breakfast, but by two 369 00:23:17,920 --> 00:23:20,879 Speaker 1: thousand and two that number I dropped to, which is 370 00:23:20,960 --> 00:23:22,800 Speaker 1: actually higher than I thought it would be. Yeah, I 371 00:23:22,840 --> 00:23:24,800 Speaker 1: eat breakfast time I wake up. The reason I wake 372 00:23:24,880 --> 00:23:28,119 Speaker 1: up is usually I'm hungry. Oh no, I put it 373 00:23:28,160 --> 00:23:30,960 Speaker 1: off as far as long as possible. I'll have like 374 00:23:31,040 --> 00:23:35,600 Speaker 1: a yogurt like around like eleven or noon. Oh my gosh. 375 00:23:36,080 --> 00:23:39,920 Speaker 1: Until then, it's just coffee and pure vim. I'm like 376 00:23:40,640 --> 00:23:43,320 Speaker 1: at six am, I'm I'm awakened, Like, when can I 377 00:23:43,400 --> 00:23:47,760 Speaker 1: eat right now? I've got to find something immediately. I 378 00:23:48,000 --> 00:23:50,520 Speaker 1: usually don't like up hungry. I usually have no desire 379 00:23:50,560 --> 00:23:52,159 Speaker 1: to eat for a few hours. I used to be 380 00:23:52,240 --> 00:23:55,040 Speaker 1: like that in high school, but things have changed. In 381 00:23:55,240 --> 00:24:00,160 Speaker 1: the nineteen nineties, brunch spread to Saturday, which brings us 382 00:24:00,240 --> 00:24:04,960 Speaker 1: to pretty much modern day brunch. But first, let's stop 383 00:24:05,000 --> 00:24:13,400 Speaker 1: for a quick word from our sponsor, and we're back. 384 00:24:13,560 --> 00:24:17,280 Speaker 1: Thank you sponsor. Yes. Yes. According to an article I 385 00:24:17,440 --> 00:24:21,520 Speaker 1: read from the Washington Post, Google searches for brunch have 386 00:24:21,640 --> 00:24:24,480 Speaker 1: gone up since two thousand four, and they pretty consistently 387 00:24:24,560 --> 00:24:29,800 Speaker 1: spiked what days are They're pretty close to each other. 388 00:24:30,080 --> 00:24:33,120 Speaker 1: They well, yeah, well it's it's it's another. It's it's 389 00:24:33,119 --> 00:24:36,240 Speaker 1: another too, like like, let's give the lady who's clearly 390 00:24:36,320 --> 00:24:39,800 Speaker 1: the cook a break from cooking. And so those days 391 00:24:39,920 --> 00:24:45,160 Speaker 1: are Mother's Day and Easter. Mother's Day I guessed immediately, 392 00:24:45,280 --> 00:24:47,200 Speaker 1: But Easter, yeah, I mean, I don't know what else 393 00:24:47,240 --> 00:24:49,879 Speaker 1: I would have guessed, but I wouldn't have. It's not 394 00:24:49,920 --> 00:24:52,600 Speaker 1: like Halloween. I mean, that's for those for for Mother's Day. 395 00:24:52,600 --> 00:24:57,080 Speaker 1: Brunches started popping up in newspapers around the nineties. Yeah. 396 00:24:57,359 --> 00:25:02,320 Speaker 1: And when brunch first started gaining momentum outside of celebrities 397 00:25:02,359 --> 00:25:05,680 Speaker 1: in the US, uh, that whole cooking and cleaning thing 398 00:25:06,119 --> 00:25:08,520 Speaker 1: took up two hours a day of a married woman's time. 399 00:25:08,640 --> 00:25:12,600 Speaker 1: But now that numbers are around five hours a week. Yeah. Um, 400 00:25:12,760 --> 00:25:15,880 Speaker 1: and outside of brunch, Mother's Day is still the most 401 00:25:15,960 --> 00:25:18,760 Speaker 1: popular day a year to eat out. And it is 402 00:25:19,119 --> 00:25:21,720 Speaker 1: like we said that. I mean, even in my family, 403 00:25:21,800 --> 00:25:23,760 Speaker 1: might dad would be like, let's give your mama day off. 404 00:25:23,840 --> 00:25:29,320 Speaker 1: We'll take her out somewhere, okay, which is which is sweet? 405 00:25:30,480 --> 00:25:34,840 Speaker 1: It is it's just steeped in institutionalized sexism. But I 406 00:25:34,920 --> 00:25:38,600 Speaker 1: mean it's weird. It's a weird thing because in my family, Um, 407 00:25:40,240 --> 00:25:42,000 Speaker 1: I feel like my mom and I would rather not 408 00:25:42,200 --> 00:25:45,320 Speaker 1: go eat out, go out to eat. Yeah, it's it's 409 00:25:45,560 --> 00:25:48,200 Speaker 1: but it's seen as like, well, we've got it. Yeah, 410 00:25:48,280 --> 00:25:51,119 Speaker 1: brunch on Mother's Day is a vaguely miserable experience like that. 411 00:25:51,680 --> 00:25:54,480 Speaker 1: It's just so, it's so, it's so much. It's complete 412 00:25:54,520 --> 00:25:57,000 Speaker 1: sensory overload. For me. I kind of can't handle being 413 00:25:57,000 --> 00:26:01,000 Speaker 1: in a restaurant with that many children. Yeah, I mean 414 00:26:01,080 --> 00:26:06,200 Speaker 1: kids are great. Just I've never I've never risked Mother's 415 00:26:06,280 --> 00:26:09,400 Speaker 1: Day frunch. We always go like a lunch dinner thing. 416 00:26:09,920 --> 00:26:14,159 Speaker 1: I've never tried for the mons day brunch. It sounds 417 00:26:14,320 --> 00:26:19,639 Speaker 1: very intimidating the reservation process. No, thank you. Other than you. 418 00:26:20,040 --> 00:26:22,879 Speaker 1: People who tend to not be very fond of of 419 00:26:23,040 --> 00:26:27,040 Speaker 1: brunch include basically the entire restaurant industry because it means 420 00:26:27,320 --> 00:26:31,000 Speaker 1: like working late Saturday night and getting up early Sunday 421 00:26:31,560 --> 00:26:34,359 Speaker 1: and figuring out a menu that has breakfast foods and 422 00:26:34,640 --> 00:26:38,760 Speaker 1: lunch foods and specialized runch fusion foods that you can 423 00:26:38,840 --> 00:26:41,000 Speaker 1: only get it runch. Yeah, all of which are right, 424 00:26:41,080 --> 00:26:44,560 Speaker 1: are are different and probably using entirely different ingredients than 425 00:26:44,720 --> 00:26:47,440 Speaker 1: you use on your normal lunch and dinner menus. And 426 00:26:47,920 --> 00:26:50,680 Speaker 1: on top of that, most restaurants don't get deliveries on 427 00:26:50,760 --> 00:26:54,440 Speaker 1: the weekend, so you're probably eating the not so fresh 428 00:26:54,640 --> 00:26:59,880 Speaker 1: leftovers of the week and paying so much for it. Uh. 429 00:27:00,040 --> 00:27:03,200 Speaker 1: And the staff working brunch is usually the newer which 430 00:27:03,280 --> 00:27:06,240 Speaker 1: doesn't have to be bad, but you know, they're less 431 00:27:06,240 --> 00:27:10,680 Speaker 1: season staff since it's the quote less busy shift and 432 00:27:10,840 --> 00:27:13,879 Speaker 1: at least like so it's like the last pick. And 433 00:27:14,000 --> 00:27:16,840 Speaker 1: even though it's expensive, it's not as much as dinner, 434 00:27:16,880 --> 00:27:20,520 Speaker 1: so waiters are not making as much in tips. It's 435 00:27:20,560 --> 00:27:22,960 Speaker 1: not particularly fun food to make. I read a lot 436 00:27:23,000 --> 00:27:25,840 Speaker 1: of the quoture a pain in the butt to cook 437 00:27:26,160 --> 00:27:30,480 Speaker 1: to temperature, especially when people are very picky about egg temperature, which, 438 00:27:30,560 --> 00:27:33,159 Speaker 1: to be fair, is the thing I've complained about before. Yeah, no, 439 00:27:33,600 --> 00:27:36,720 Speaker 1: it's more in the way you complain. I feel like 440 00:27:36,760 --> 00:27:42,480 Speaker 1: French crowds feel a little bit entitled because they're bouge 441 00:27:42,600 --> 00:27:47,800 Speaker 1: and your bottom was drank. They're probably almost definitely using 442 00:27:47,840 --> 00:27:51,200 Speaker 1: the cheap stuff, so yeah, I mean, I guess that's obvious, 443 00:27:51,320 --> 00:27:54,640 Speaker 1: but most chefs recommends just going to a breakfast place. 444 00:27:55,400 --> 00:27:59,040 Speaker 1: And first of all, note most of my favorite brunch 445 00:27:59,440 --> 00:28:02,399 Speaker 1: places in Atlanta are more like breakfast places that are 446 00:28:02,480 --> 00:28:05,399 Speaker 1: just open yeah during brunch times, I guess must a 447 00:28:05,480 --> 00:28:08,720 Speaker 1: minor as well. Um. So, apart from apart from the 448 00:28:08,760 --> 00:28:11,480 Speaker 1: price tag which we've been talking about and the entire 449 00:28:11,640 --> 00:28:16,280 Speaker 1: restaurant industry hating brunch, what is let's let's let's talk 450 00:28:16,280 --> 00:28:18,680 Speaker 1: about this problem, this problem that is brunch that we've 451 00:28:18,760 --> 00:28:22,359 Speaker 1: been not even tiptoeing, just bulldozing right through for this 452 00:28:22,600 --> 00:28:27,160 Speaker 1: entire episode. Um, this is a meal, that's the whole 453 00:28:27,200 --> 00:28:32,520 Speaker 1: existence is thanks to excess. It's like excess food, excess money, 454 00:28:32,880 --> 00:28:35,920 Speaker 1: excess time, and it's always been a meal for people 455 00:28:35,960 --> 00:28:40,160 Speaker 1: who are well off. You're not gonna do this leisurely 456 00:28:40,280 --> 00:28:45,400 Speaker 1: our plus long meal, h an expensive meal, a social 457 00:28:45,520 --> 00:28:48,600 Speaker 1: meal on the weekend unless you've got the money and 458 00:28:48,760 --> 00:28:51,720 Speaker 1: that time to do so. A lot of things I 459 00:28:51,840 --> 00:28:55,120 Speaker 1: read try and compared it to like a public culinary 460 00:28:55,200 --> 00:29:00,800 Speaker 1: display of money and privilege. Movements like hash by Black 461 00:29:00,880 --> 00:29:03,720 Speaker 1: Brunch have stage protests at brunch for this reason, and 462 00:29:03,920 --> 00:29:08,959 Speaker 1: recently brunch has also become associated with gentrification. Uh, it's 463 00:29:09,000 --> 00:29:11,520 Speaker 1: a meal that can be enjoyed by young professionals with 464 00:29:11,680 --> 00:29:13,760 Speaker 1: extra time and money who don't have kids to worry 465 00:29:13,800 --> 00:29:17,000 Speaker 1: about and to find affordable housing for also time to 466 00:29:17,080 --> 00:29:21,800 Speaker 1: waste regarding waiting when there aren't reservations. Like I said, Um, 467 00:29:22,160 --> 00:29:24,840 Speaker 1: a lot of brunch places don't take them. Yeah. I 468 00:29:24,920 --> 00:29:27,520 Speaker 1: tried to find out why. That was all I could 469 00:29:27,520 --> 00:29:31,960 Speaker 1: find is why generally restaurants don't take reservations. Um. And 470 00:29:32,080 --> 00:29:34,920 Speaker 1: this is also something I had never really thought about, 471 00:29:35,560 --> 00:29:40,000 Speaker 1: the kids thing, like all the other stuff I had considered, um, 472 00:29:40,800 --> 00:29:45,040 Speaker 1: but I never really thought about, like, uh, just the 473 00:29:45,200 --> 00:29:48,920 Speaker 1: time you don't have time if you've got kids. Ye, yes, 474 00:29:49,080 --> 00:29:51,480 Speaker 1: because yeah, I mean I still I still see people 475 00:29:51,520 --> 00:29:54,160 Speaker 1: with kids. They're sure. Sure, I see families out, but yeah, 476 00:29:54,160 --> 00:29:55,480 Speaker 1: but it's a whole I mean, it's definitely wre a 477 00:29:55,520 --> 00:29:58,240 Speaker 1: deal to to get especially more than one child, like 478 00:29:58,440 --> 00:30:00,920 Speaker 1: like dressed and out of the house and to this restaurant. 479 00:30:01,000 --> 00:30:02,920 Speaker 1: And is I mean, depending on the age of the child, 480 00:30:03,040 --> 00:30:05,600 Speaker 1: like is it is it going to be around their 481 00:30:05,640 --> 00:30:07,440 Speaker 1: meal time? Like is there going to be something the 482 00:30:07,520 --> 00:30:09,520 Speaker 1: kid's gonna want to eat? Like is it gonna like 483 00:30:09,920 --> 00:30:12,800 Speaker 1: is it gonna lead to a meltdown? Is it going 484 00:30:12,880 --> 00:30:15,800 Speaker 1: to be way less fun than just staying home would 485 00:30:15,800 --> 00:30:20,880 Speaker 1: have been for you to begin with. Yeah, yep, all 486 00:30:20,960 --> 00:30:25,160 Speaker 1: that stuff. So the data I mentioned earlier from the 487 00:30:25,200 --> 00:30:29,760 Speaker 1: Google trends UM actually did not find this correlation of 488 00:30:30,640 --> 00:30:35,080 Speaker 1: like gentrification UM on a state level, But it did 489 00:30:35,200 --> 00:30:39,880 Speaker 1: find a small correlation between brunch and income and the 490 00:30:39,960 --> 00:30:42,920 Speaker 1: percentage of the population living in urban areas those two 491 00:30:42,960 --> 00:30:45,760 Speaker 1: things share. That makes sense, Yeah, it was pretty small though. 492 00:30:46,320 --> 00:30:49,400 Speaker 1: The largest correlation was between brunch and the percentage of 493 00:30:49,400 --> 00:30:54,600 Speaker 1: the population made up of Jewish people. Biligatory disclaimer the episode. Remember, 494 00:30:54,680 --> 00:31:00,240 Speaker 1: correlation does not equal of course. Yes, um. Brunch didn't 495 00:31:00,240 --> 00:31:03,560 Speaker 1: show a correlation with any of the other religions looked at, 496 00:31:03,600 --> 00:31:05,160 Speaker 1: and that surprised me because I always kind of thought 497 00:31:05,160 --> 00:31:07,479 Speaker 1: it was like people getting out after church, We're going 498 00:31:07,520 --> 00:31:09,720 Speaker 1: to brunch. But I guess um a lot of churches 499 00:31:09,760 --> 00:31:13,120 Speaker 1: do like potlux. This is one explanation offered up for 500 00:31:13,200 --> 00:31:17,720 Speaker 1: why brunch may may be more popular among Jewish communities 501 00:31:17,760 --> 00:31:21,200 Speaker 1: because it's presented as an alternative to church on Sundays. 502 00:31:21,720 --> 00:31:27,680 Speaker 1: So what's the future of brunch? After the twenty sixteen 503 00:31:27,680 --> 00:31:32,760 Speaker 1: American election, some analysts thought the consumerism that brunch can 504 00:31:32,960 --> 00:31:37,720 Speaker 1: represent would be like the death of brunch. And I've 505 00:31:37,760 --> 00:31:40,200 Speaker 1: heard a lot of people say protest is the new brunch, 506 00:31:41,240 --> 00:31:44,640 Speaker 1: but so far that hasn't really been the case. And 507 00:31:44,840 --> 00:31:50,040 Speaker 1: there's even dog of brunch DJs. Now why is there 508 00:31:50,080 --> 00:31:54,840 Speaker 1: ever a DJ in a restaurant? I don't know. Um, So, 509 00:31:55,600 --> 00:31:58,920 Speaker 1: so this this is all, this is all very Western 510 00:31:59,000 --> 00:32:01,920 Speaker 1: and specifically very amy Can culture that we've been talking about, 511 00:32:01,960 --> 00:32:06,200 Speaker 1: and we do have a few notes about brunch brunch 512 00:32:06,320 --> 00:32:10,680 Speaker 1: type meals enjoyed in other cultures. But first we're going 513 00:32:10,760 --> 00:32:13,160 Speaker 1: to take another quick break for a word from our sponsor, 514 00:32:20,280 --> 00:32:24,800 Speaker 1: and we're back. Thank you sponsor. So uh Brench Brench 515 00:32:24,840 --> 00:32:26,880 Speaker 1: around the world. One of the first things that I 516 00:32:27,080 --> 00:32:28,840 Speaker 1: think of when I think of brunch is dim sum, 517 00:32:28,960 --> 00:32:31,040 Speaker 1: because we're very lucky here in Atlanta to have a 518 00:32:31,400 --> 00:32:35,560 Speaker 1: wonderful uh international population and some really good, really good 519 00:32:35,640 --> 00:32:39,600 Speaker 1: damn sum. Yeah. I love me some dim sum. When 520 00:32:39,640 --> 00:32:42,760 Speaker 1: I was kind of looking into I didn't want to 521 00:32:42,880 --> 00:32:45,040 Speaker 1: research dym sum too much because we're going to do 522 00:32:45,560 --> 00:32:48,000 Speaker 1: it's definitely a whole other episode. Yeah, it deserves its 523 00:32:48,040 --> 00:32:51,000 Speaker 1: whole this whole thing. But um, when I was looking 524 00:32:51,080 --> 00:32:54,520 Speaker 1: up like brunch around the world. Dim Sum is often 525 00:32:54,600 --> 00:32:58,520 Speaker 1: called the original brunch um, and the name dmn sum 526 00:32:58,560 --> 00:33:02,320 Speaker 1: referns to bite sized foods that usually come in steamer 527 00:33:02,360 --> 00:33:05,800 Speaker 1: baskets are small plates that are passed around on food 528 00:33:05,840 --> 00:33:10,400 Speaker 1: carts typically. Um. Yes, we will come back to that, absolutely, definitely. 529 00:33:11,160 --> 00:33:13,520 Speaker 1: There's also and I had never heard of this one, um, 530 00:33:13,600 --> 00:33:17,800 Speaker 1: but there's there's apparently a thing in Dubai called Friday brunch. Yes, 531 00:33:19,200 --> 00:33:26,360 Speaker 1: it sounds like American brunch, but on steroids. The work 532 00:33:26,400 --> 00:33:30,720 Speaker 1: weekend Dubai is Sunday to Thursday, and so Friday is 533 00:33:30,800 --> 00:33:34,280 Speaker 1: like when the weekend starts and you start your weekend 534 00:33:34,680 --> 00:33:40,240 Speaker 1: with this lavish, over the top brunch. Um. Like, for instance, 535 00:33:40,320 --> 00:33:44,680 Speaker 1: you need a map, a map to navigate the thirty 536 00:33:44,760 --> 00:33:48,760 Speaker 1: seven stations for all that dominates an entire floor of 537 00:33:48,920 --> 00:33:53,640 Speaker 1: this Like I think it's an office building, um, And 538 00:33:53,720 --> 00:33:59,200 Speaker 1: I looked up pictures and it it's not seven station map. 539 00:33:59,360 --> 00:34:03,040 Speaker 1: I can't imagine entering a restaurant and oh I can 540 00:34:03,160 --> 00:34:07,440 Speaker 1: and it's delightful. Um. Caviar and champagne are pretty common 541 00:34:07,480 --> 00:34:12,319 Speaker 1: at all of these Friday brunches. If anyone's experienced that, yeah, 542 00:34:12,480 --> 00:34:15,200 Speaker 1: let us know. Send us pictures that sounds that sounds wonderful. 543 00:34:15,320 --> 00:34:19,800 Speaker 1: So that's kind of brunch. Yeah, that's that's kind of 544 00:34:19,880 --> 00:34:21,600 Speaker 1: that's kind of what we have to say about brunch. 545 00:34:21,719 --> 00:34:24,560 Speaker 1: And you may be noticing that there's still a few 546 00:34:24,800 --> 00:34:28,160 Speaker 1: minutes of the podcast left, and that's because that's because 547 00:34:28,200 --> 00:34:31,320 Speaker 1: we've got we've got a fancy new listener mail segment 548 00:34:31,440 --> 00:34:36,120 Speaker 1: for you. Okay, So listener Bella wrote in with a 549 00:34:36,280 --> 00:34:40,600 Speaker 1: yogurt tale of her own. She said, story time. In 550 00:34:40,719 --> 00:34:43,640 Speaker 1: my house, three of us eat yogurt every morning for breakfast, 551 00:34:43,719 --> 00:34:46,160 Speaker 1: and we were going through approximately a court of two 552 00:34:47,239 --> 00:34:50,359 Speaker 1: yogurt a day to keep up with the demand. Um. 553 00:34:50,480 --> 00:34:53,120 Speaker 1: Since it's so expensive, especially the Greek variety, my parents 554 00:34:53,160 --> 00:34:54,880 Speaker 1: and I decided to invest in a Queens and Our 555 00:34:55,040 --> 00:34:57,400 Speaker 1: yogurt maker. It's a bit time consuming, but I've got 556 00:34:57,440 --> 00:35:01,239 Speaker 1: it down to a system relay. Now. Every evening I 557 00:35:01,280 --> 00:35:04,560 Speaker 1: assemble the ingredients and start the sixteen hour fermentation process. 558 00:35:04,640 --> 00:35:07,040 Speaker 1: It ferments overnight and is finished at about nine the 559 00:35:07,120 --> 00:35:10,040 Speaker 1: next morning, in time for someone typically my mother, to 560 00:35:10,160 --> 00:35:12,200 Speaker 1: turn it off and put the full container in the 561 00:35:12,239 --> 00:35:14,719 Speaker 1: fridge to cool and thicken. Then when I arrived home 562 00:35:14,800 --> 00:35:17,520 Speaker 1: from school, I immediately transfer the yogurt into a strainer 563 00:35:17,560 --> 00:35:21,680 Speaker 1: specifically for turning regular yogurt into Greek. About three hours later, 564 00:35:22,000 --> 00:35:24,120 Speaker 1: I take it out and scoop the now greek yogurt 565 00:35:24,239 --> 00:35:27,120 Speaker 1: into one cup portions in mason jars. I also set 566 00:35:27,160 --> 00:35:30,600 Speaker 1: aside three quarters cup for starting the next batch. I 567 00:35:30,760 --> 00:35:33,200 Speaker 1: drained the removed way into bottles that I later take 568 00:35:33,280 --> 00:35:35,359 Speaker 1: to school. In my lunch to drink to the jars 569 00:35:35,400 --> 00:35:38,080 Speaker 1: of yogurt, I sprinkle one tablespoon of cheese seeds on 570 00:35:38,200 --> 00:35:41,440 Speaker 1: top to eliminate any additional way that separates. Sometimes I 571 00:35:41,480 --> 00:35:43,160 Speaker 1: had frode fruit on top of seeds as well, so 572 00:35:43,280 --> 00:35:46,279 Speaker 1: it can thaw and the melted juice can gel the 573 00:35:46,360 --> 00:35:50,560 Speaker 1: seeds as well. I love that. That is so beautiful. 574 00:35:50,719 --> 00:35:53,799 Speaker 1: She's got a system down. She doesn't waste anything right. 575 00:35:54,320 --> 00:35:57,719 Speaker 1: That's also man way more motivated than I am. So 576 00:35:58,160 --> 00:36:04,080 Speaker 1: so high fives, like, yeah, Internet, so many Internet. You 577 00:36:04,200 --> 00:36:07,160 Speaker 1: are an inspiration. Yes, I want to try that with 578 00:36:07,200 --> 00:36:10,600 Speaker 1: the cheese seats though. Yeah, that sounds really good. Um. 579 00:36:10,800 --> 00:36:14,520 Speaker 1: Listener Rissa threw her hat into the food Sadness ruining 580 00:36:14,560 --> 00:36:20,360 Speaker 1: arena with this note. Oh. She wrote, Hey, Lauren and Annie, 581 00:36:20,400 --> 00:36:23,000 Speaker 1: I heard about your podcast from stuff He in history class, 582 00:36:23,040 --> 00:36:25,600 Speaker 1: and I have enjoyed every episode, especially while I'm cooking. 583 00:36:27,520 --> 00:36:29,680 Speaker 1: I am a teacher and a cake decorator, so you 584 00:36:29,760 --> 00:36:33,520 Speaker 1: two feed my educational and natural hugger. I'm writing to 585 00:36:33,600 --> 00:36:36,200 Speaker 1: you with a suggestion for a podcast on food coloring. 586 00:36:36,760 --> 00:36:39,320 Speaker 1: If I had to describe my cake decorating job badly, 587 00:36:40,000 --> 00:36:43,120 Speaker 1: I would say I cover sweetbread with fat, sugar, and 588 00:36:43,200 --> 00:36:47,120 Speaker 1: food coloring, all of which can kill you in large quantities. Well, 589 00:36:47,280 --> 00:36:49,640 Speaker 1: we all know that fat and sugar aren't great for 590 00:36:49,719 --> 00:36:52,080 Speaker 1: you in the long run, both of which you discussed 591 00:36:52,239 --> 00:36:56,400 Speaker 1: on the Sugar podcast. Likes all caps, but most Americans 592 00:36:56,440 --> 00:37:00,239 Speaker 1: do not realize that many color additives in our food 593 00:37:00,320 --> 00:37:04,160 Speaker 1: are considered toxic in Europe, the most common being red 594 00:37:04,360 --> 00:37:07,600 Speaker 1: number forty. If only they could see how much food 595 00:37:07,680 --> 00:37:10,839 Speaker 1: coloring gel is required to make red velvet cake, they 596 00:37:10,880 --> 00:37:14,480 Speaker 1: may never touch it again. I certainly don't keep up 597 00:37:14,520 --> 00:37:16,680 Speaker 1: the word. The good work ladies, and I look forward 598 00:37:16,719 --> 00:37:19,320 Speaker 1: to listening next week. Ah. That's that's the thing that 599 00:37:19,480 --> 00:37:21,120 Speaker 1: I made a red velvet cake for a friend a 600 00:37:21,200 --> 00:37:24,440 Speaker 1: few years back, and I was just like what, No, 601 00:37:25,960 --> 00:37:28,000 Speaker 1: I was so grossed out by it. It was really 602 00:37:28,680 --> 00:37:31,480 Speaker 1: it was really upsetting. Yeah, I've only made it from 603 00:37:31,520 --> 00:37:35,080 Speaker 1: the mix, so I've never had to like actually see, 604 00:37:35,880 --> 00:37:38,640 Speaker 1: like cope with the sheer amount of yeah it is. 605 00:37:39,400 --> 00:37:41,960 Speaker 1: Isn't it just chocolate cake? Or die? It's like it's 606 00:37:41,960 --> 00:37:43,960 Speaker 1: like light chocolate. It's like a it's like a mid 607 00:37:44,040 --> 00:37:48,520 Speaker 1: chocolate cake. I wouldn't I wouldn't call it full on chocolate. Okay, Okay, 608 00:37:48,640 --> 00:37:55,879 Speaker 1: Well thanks for that. So that's it for this episode. Yeah, 609 00:37:56,040 --> 00:37:58,200 Speaker 1: if you would like to get in touch with us, 610 00:37:58,400 --> 00:38:03,120 Speaker 1: as these lovely human have done. Um our Twitter account 611 00:38:03,440 --> 00:38:08,120 Speaker 1: is at food stuff. Hs W stands for how Stuff Works. Um. 612 00:38:08,560 --> 00:38:12,120 Speaker 1: Our Instagram account is at food stuff and our email 613 00:38:12,560 --> 00:38:16,200 Speaker 1: is food stuff at how stuff works dot com. Yes, 614 00:38:16,560 --> 00:38:18,480 Speaker 1: please write us. We'd love so much to hear from 615 00:38:18,520 --> 00:38:21,080 Speaker 1: you if you have any suggestions, any topics you'd like 616 00:38:21,160 --> 00:38:24,239 Speaker 1: to hear us cover, Yeah, absolutely, um or any any 617 00:38:24,360 --> 00:38:28,440 Speaker 1: corrections or just just any other interesting cultural notes about 618 00:38:28,640 --> 00:38:31,839 Speaker 1: food stuff we've talked about from from your own little 619 00:38:31,880 --> 00:38:35,200 Speaker 1: neck of the woods. Uh. Also, oh hey, thank thank 620 00:38:35,280 --> 00:38:38,839 Speaker 1: you to Noel Brown, our audio producer who is hanging 621 00:38:38,880 --> 00:38:40,880 Speaker 1: out in here with us today. Thank you all for listening. 622 00:38:41,120 --> 00:38:44,279 Speaker 1: Um we hope that you'll tune in again, and that 623 00:38:44,560 --> 00:38:46,440 Speaker 1: many more good things are coming your way.