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Dinner

Dinner is the main meal of the day, typically the largest and most formal one, often eaten in the evening and consisting of multiple courses such as appetizers, entrees, side dishes, and desserts.^[1] Historically, dinner referred to a midday meal for laborers and families in agrarian societies, where it served as the primary sustenance after morning work, while a lighter evening meal was known as supper.^[2] With the Industrial Revolution in the 19th century, work schedules shifted, allowing families to gather later in the day, which moved dinner to the evening as the central communal event when electric lighting and urban lifestyles made prolonged evening activities feasible.^[3] This evolution reflected broader socioeconomic changes, including the rise of the middle class and the emphasis on family bonding around the table.^[4] In contemporary culture, dinner holds significant social and psychological importance, fostering family connections, identity formation, and community building through shared eating practices known as commensality.^[5] Regular family dinners are linked to improved mental health outcomes, including reduced rates of depression, anxiety, substance abuse, and eating disorders among children and adolescents.^[6] Across societies, dinner rituals vary—ranging from elaborate multi-course feasts in formal settings to casual home-cooked meals—but universally reinforce cultural traditions, nutritional habits, and interpersonal relationships.^[7] These practices highlight dinner's role not just as nourishment, but as a cornerstone of daily life and social cohesion.

Etymology and Origins

Etymology

The word "dinner" entered English in the late 13th century from Old French disner, a verb meaning "to dine" or "to break a fast," originally denoting the first major meal of the day after fasting overnight.^[8] This Old French term derives from Gallo-Romance desjunare, which traces to Vulgar Latin disjejunare, combining the prefix dis- ("apart" or "undo") with Late Latin jejunare ("to fast"), itself from Latin jejunus ("fasting" or "hungry").^[9]^[1] The semantic focus on ending a fast highlights the meal's role as a substantive break in daily abstinence, a concept echoed in related Romance languages like modern French dîner (to dine) and Spanish desayunar (to breakfast).^[9] In Middle English, dinner primarily referred to the main meal, typically consumed around midday when it served as the day's largest and most nourishing repast.^[8] By the 19th century, however, socioeconomic changes driven by the Industrial Revolution—such as extended work hours away from home—prompted a shift, repositioning dinner as an evening affair for many, especially in urban and middle-class settings.^[3] This temporal evolution distinguished it from earlier usages, transforming "dinner" from a noon-centric term to one associated with post-work relaxation and formality. Comparisons to related terms reveal phonetic and semantic divergences; for instance, "supper" stems from Old French souper ("to sup" or "sip"), linked to soupe ("soup"), implying a lighter, broth-based evening meal in contrast to dinner's heartier profile.^[10] In Latin, cena denoted the principal daily meal, often held in the late afternoon or evening as a social centerpiece, deriving from Proto-Indo-European *kers- ("to cut" or "portion"), reflecting its structured courses rather than a fasting break.^[11] These shifts underscore how meal nomenclature adapted to cultural priorities, with dinner emphasizing satiation over supper's simplicity. The Norman Conquest of 1066 profoundly influenced English culinary lexicon, introducing Anglo-Norman French words like disner amid a broader influx of over 10,000 terms in domains such as food and dining, supplanting or coexisting with native Anglo-Saxon vocabulary.^[12] This linguistic borrowing enriched English with Romance elements, embedding "dinner" as a marker of refined, post-conquest meal practices.^[8]

Historical Origins

The concept of dinner as a structured evening meal traces its roots to prehistoric communal eating practices, where early humans gathered around controlled fires for cooking and sharing food. Archaeological evidence from the site of Gesher Benot Ya'aqov in Israel, dated to approximately 780,000 years ago, reveals the earliest known use of fire to cook fish and other foods, indicating that hominins prepared meals collectively in a social setting that likely occurred in the evenings when fire provided light and warmth after daylight foraging. These gatherings fostered social bonds and nutritional efficiency, as cooking improved digestibility and allowed for larger group consumption, laying the groundwork for ritualized evening meals that evolved over millennia.^[13] In ancient civilizations such as Mesopotamia and Egypt around 3000 BCE, evening feasts emerged as primary meals, supported by archaeological findings of banquet residues and depictions. Mesopotamian texts and reliefs from the Early Dynastic period illustrate elaborate evening banquets featuring stews, bread, and beer, with two daily meals structured as a light morning gruel followed by a more substantial evening repast to accommodate the day's labor.^[14] Similarly, in ancient Egypt, tomb paintings and residue analyses from sites like Saqqara show evening-oriented feasts with roasted meats, bread, and beer as central to social and ritual life, where archaeological evidence of animal bones and pottery shards confirms large-scale communal dining after sunset.^[15] These practices highlighted dinner's role in reinforcing community and hierarchy through shared evening consumption. During the medieval period in Europe, dinner transitioned from an early morning or midday event to a more substantial evening affair, influenced by agricultural rhythms that demanded extended daylight labor. In early medieval agrarian societies, the main meal—known as dinner—initially occurred around 9 a.m. or noon to fuel fieldwork, but as farming schedules intensified with the three-field system and seasonal demands, it shifted later to allow uninterrupted morning and afternoon tasks, culminating in an evening meal upon returning home.^[3] This evolution aligned with broader daily patterns, where supper supplemented but dinner became the day's caloric anchor. Religious fasting traditions, particularly Christian Lenten observances, further shaped dinner's timing and composition in medieval Europe by enforcing restrictions that contrasted with non-fast days. From the 5th to 13th centuries, Lent mandated a single daily meal often after 3 p.m. or at sunset on most days, excluding meat, dairy, and eggs to promote penance, with "black fasts" on Ash Wednesday and Good Friday allowing only bread, water, and herbs in the evening.^[16] These rules, rooted in early Church councils like the Council of Nicaea (325 CE), influenced everyday dinner by elevating vegetable, fish, and grain-based evening meals during the 40-day period, while reinforcing dinner's role as a post-labor, spiritually reflective event outside fasting seasons.^[17]

Timing and Scheduling

Ancient Practices

In ancient civilizations, dinner typically marked the principal meal of the day, often consumed in the evening and serving as a focal point for social interaction, ritual, and display of status among the elite. Timing was frequently aligned with natural light cycles, such as sunset, and the meal's structure reflected cultural norms of hospitality and hierarchy. These practices varied across regions but commonly involved extended durations, multiple courses, and communal seating arrangements that emphasized conversation and entertainment.^[18] In ancient Rome, the cena represented the main evening meal, commencing around sunset and frequently extending for several hours among the upper classes. It was structured in multiple phases: the gustus or appetizers to stimulate the appetite, the prima mensa featuring the primary courses of meats, vegetables, and grains, and the secunda mensa concluding with desserts, fruits, and nuts, often accompanied by entertainment like music or recitations. This elaborate format underscored cena's role in fostering social bonds and political alliances, with diners reclining on couches in the triclinium for up to nine participants.^[19]^[18] Among the ancient Greeks from the 5th century BCE onward, dinner—known as the deipnon—was the heaviest meal of the day, eaten in the late afternoon or early evening, but it was frequently followed by the symposion, an intellectual and convivial gathering centered on wine libations and philosophical discourse. The symposion occurred after the main meal had concluded, with participants reclining on couches around a central krater for mixing wine with water, engaging in games, poetry, and debates that reinforced male aristocratic networks and cultural ideals. This postprandial ritual, depicted in vase paintings, highlighted moderation and intellectual pursuit over mere consumption.^[20]^[21] In ancient Egypt during the New Kingdom around 1500 BCE, evening meals were a luxurious affair primarily for nobility, as evidenced by tomb paintings in Theban necropolises like that of Rekhmire, showing elite diners reclining on beds or chairs while attendants served roasted meats, fowl, bread, fruits, and beer. These depictions emphasize abundance and divine favor, with the meal serving to honor the deceased in the afterlife and reflect the host's wealth through hierarchical service and opulent spreads.^[22] Mesopotamian societies, particularly in Sumer and Akkad, scheduled evening banquets in alignment with lunar cycles, as festivals and royal meals were often timed to full moons or new moon rites documented in cuneiform tablets from sites like Mari and Nippur. These records detail preparations for multi-course feasts including barley breads, dates, lamb, and beer, held in temple courtyards or palaces to commemorate deities like Sin the moon god, blending religious observance with elite socialization through music and offerings. Such practices, spanning the 3rd and 2nd millennia BCE, integrated astronomy into daily rhythms, making dinner a conduit for cosmic and communal harmony.^[23]^[24]

Modern Variations

In the 19th century, industrialization and urbanization in Europe and America prompted a significant shift in dinner timing from traditional midday meals to evening hours, typically between 6 and 8 PM, to align with extended workdays and commutes. In Britain, the Industrial Revolution regularized factory hours starting early in the morning, pushing the main meal to after work in the evening for laborers returning home.^[2] Similarly, in the United States, urban work and school schedules gradually relocated dinner from noon to the end of the workday, often around 7 PM, allowing time for men to travel home from jobs in growing cities.^[25] Global variations in modern dinner timing persist, influenced by cultural, climatic, and socioeconomic factors, as documented in 20th-century sociological research. In Spain, dinners commonly occur late, around 9 to 10 PM, reflecting a Mediterranean pattern of later main meals tied to siestas, hot afternoons, and evening social life.^[26] In contrast, the United States favors earlier dinners, typically between 5 and 6 PM, accommodating standard 9-to-5 work hours and family routines, a norm established in mid-20th-century studies of meal frequency and cultural habits. World War II rationing disrupted traditional food access but reinforced home-based family meals, while the subsequent post-war economic boom in the mid-20th century standardized evening dinner times around 6 PM in many Western households. Rationing systems in the U.S. and Europe encouraged planned, collective cooking at home, often aligning meals with family members' return from wartime shifts or essential work, fostering a routine of shared evening dinners despite shortages.^[27] The 1950s economic expansion, with rising suburbanization and women's return to domestic roles after wartime employment, elevated the family dinner as a symbol of stability, solidifying it as a punctual evening event to promote togetherness.^[28] Contemporary trends in Nordic countries reflect adaptations to extreme daylight variations, with dinner times typically earlier around 4 to 6 PM, allowing communities in northern regions like Norway and Sweden to maximize outdoor activities during the midnight sun in summer, when continuous light blurs traditional day-night boundaries. This practice contrasts with darker winter routines and highlights geography's role in modern meal timing.^[29]

Family and Everyday Dinners

Family dinners typically follow a structured format consisting of an appetizer, main course, and dessert, with preparation often occurring at home and involving shared responsibilities among family members. This routine meal emphasizes simplicity and accessibility, where appetizers might include light salads or soups, the main course centers on a protein such as meat, fish, or plant-based alternatives accompanied by vegetables and grains, and dessert is a modest sweet like fruit or yogurt. Family meals promote balanced intake and encourage collective involvement in meal planning and cooking, fostering a sense of routine in household dynamics.^[30] Health organizations provide guidelines for balanced evening meals to support overall nutrition, recommending inclusion of proteins, vegetables, whole grains, and healthy fats while limiting processed sugars and excessive sodium. The World Health Organization (WHO) advises prioritizing nutrient-dense foods like lean proteins (e.g., poultry, legumes) and at least two servings of vegetables to meet micronutrient needs and aid digestion before sleep. Similarly, the United States Department of Agriculture (USDA) MyPlate model suggests filling half the plate with fruits and vegetables during dinner to align with dietary patterns that reduce chronic disease risk. Regular family dinners offer psychological benefits, particularly in promoting bonding and emotional well-being, with studies indicating they can reduce adolescent risk behaviors such as substance use and depression. Research from the National Center on Addiction and Substance Abuse at Columbia University found that teens who eat dinner with their families five or more times per week are approximately 60% less likely to smoke cigarettes and 50% less likely to use alcohol compared to those who dine alone or irregularly.^[31] Additionally, a longitudinal study published in the Journal of Adolescent Health linked frequent family meals to improved mental health outcomes, including lower rates of disordered eating and higher self-esteem among youth.^[32] In the 20th century, the evolution of family dinners adapted to societal shifts like increasing dual-income households through the rise of convenience foods, such as frozen meals and pre-packaged ingredients, which streamlined preparation without sacrificing communal aspects. The introduction of commercially frozen dinners in the 1950s, pioneered by companies like Swanson, allowed busy families to heat and serve balanced meals quickly, reflecting post-World War II economic changes and women's growing workforce participation. By the late 20th century, these innovations helped maintain the frequency of home-cooked family dinners despite time constraints, with microwaveable options becoming staples in over 80% of U.S. households by the 1990s.^[33]

Formal and Celebratory Dinners

Formal and celebratory dinners represent structured social gatherings that emphasize ritual, hierarchy, and communal bonding, often diverging from everyday family meals by incorporating elaborate protocols and symbolic elements. In 19th-century Europe, particularly during the Victorian era, white-tie dinner parties exemplified peak formality among the upper classes, requiring male guests to wear evening tailcoats with white bow ties and waistcoats, while women donned full-length gowns.^[34] These events adhered to strict seating arrangements, with the hostess positioned at the head of the table and the host at the foot, guests ordered by social precedence—married women before unmarried ones, and elders before the young—to reinforce class and gender norms.^[34] Place settings featured multiple courses served sequentially in the French style (service à la française), with silverware arranged precisely to the right and left of china plates, and protocols dictated that diners begin eating immediately upon service without waiting for all to be served.^[34] Toasts, typically proposed by the host after the main courses, involved standing with glasses raised to honor guests or occasions, followed by ladies retiring to the drawing room while gentlemen lingered for port, cigars, and political discourse, symbolizing gendered spheres of Victorian society.^[34] In contemporary settings, corporate dinners serve as key networking venues, frequently hosted in upscale restaurants to facilitate professional connections through relaxed yet purposeful interactions. These events often feature multi-course menus—such as appetizers, entrees, and desserts paired with wines—to extend conversation time and showcase hospitality, with costs ranging from $100 to $400 per person depending on the venue's prestige.^[35] Etiquette emphasizes punctuality, attentive listening, and avoiding divisive topics like politics, allowing executives to build alliances; for instance, firms like Google and McKinsey host such dinners annually for emerging leaders, blending business discussions with shared meals to foster long-term collaborations.^[36] Unlike informal family gatherings, these dinners prioritize strategic mingling, with seating charts designed to pair diverse professionals for optimal idea exchange.^[36] Holiday-specific dinners elevate celebratory aspects through cultural rituals tied to national or religious calendars. In the United States, Thanksgiving dinner occurs on the fourth Thursday of November, a federal holiday established by law in 1941 to unify harvest thanksgiving practices, centering on a communal feast of turkey, stuffing, cranberry sauce, and pumpkin pie to symbolize gratitude and abundance.^[37] This meal, often spanning multiple courses with family toasts, traces to 19th-century traditions but formalized nationally under President Franklin D. Roosevelt, drawing over 46 million turkeys annually into homes for shared reflection.^[38] Similarly, in Italy, the Christmas Eve feast known as cena della vigilia adheres to Catholic abstinence from meat, featuring seafood dishes like baccalà (salted cod) and eel in regional variations, such as agnolotti stuffed pasta in Piemonte or malloreddus in Sardegna, to honor the vigil before Christmas Mass.^[39] This meatless tradition, rooted in medieval fasting customs, promotes family unity through 7 to 13 courses symbolizing biblical miracles, culminating in sweets like panettone before midnight services.^[39] Wedding banquets function as pinnacle celebratory dinners, integrating meals with milestones to mark marital unions across cultures. These events typically unfold as multi-course receptions following ceremonies, with the cake-cutting ritual serving as a choreographed highlight where the couple jointly slices the first tier, hands over hands, to signify their partnership and first shared duty.^[40] Originating in ancient Roman fertility rites of breaking wheat cakes over the bride, the practice evolved in the Victorian era to the bride alone distributing slices for prosperity, now a universal photo-op in 77% of U.S. weddings per recent surveys.^[40] The tradition feeds into the dinner flow, often signaling dessert service amid toasts and dances, with tiered cakes adorned in white frosting representing purity and abundance, though modern adaptations include groom's cakes for personalization.^[40]

Cuisine and Preparation

Common Dishes and Ingredients

Dinner typically revolves around a balanced combination of proteins, starches, and vegetables, forming the foundational elements of meals across diverse global traditions. Proteins often serve as the centerpiece, including animal-based options like poultry, beef, pork, and fish, as well as plant-based alternatives such as legumes, tofu, and nuts, which provide essential amino acids and satiety. For instance, roast chicken is a ubiquitous protein dish prepared by seasoning and oven-baking a whole bird, while stir-fries commonly feature quick-cooked proteins like shrimp or beef alongside vegetables for a fast, flavorful meal. Starches such as rice, potatoes, and pasta act as reliable energy sources, often boiled, mashed, or fried to complement the main elements; rice, for example, is a staple food for more than half of the world's population due to its versatility and nutritional profile. Vegetables contribute vitamins, fiber, and color, typically steamed, roasted, or sautéed to retain nutrients, with common inclusions like leafy greens, carrots, and broccoli enhancing both taste and health benefits. Preparation techniques for dinner emphasize safety, efficiency, and flavor enhancement, with methods like baking, grilling, and slow-cooking being prevalent. Baking involves enclosing food in dry heat, ideal for meats and casseroles, while grilling exposes proteins to direct heat for a charred exterior, often reaching internal temperatures that ensure pathogen elimination. Slow-cooking, using low heat over extended periods, tenderizes tougher cuts like brisket and infuses flavors, commonly employed in electric appliances for modern convenience. Critical food safety guidelines recommend cooking poultry to an internal temperature of 165°F (74°C), ground meats to 160°F (71°C), and fish to 145°F (63°C) to prevent foodborne illnesses like salmonellosis, as established by health authorities. These temperatures are measured using a food thermometer inserted into the thickest part of the food, avoiding bone for accuracy. Seasonal ingredients significantly influence dinner compositions, promoting freshness and sustainability by aligning menus with availability. In winter, root vegetables such as potatoes, carrots, and turnips dominate due to their storage longevity and hearty texture, often incorporated into stews or roasts for warming meals. Summer dinners, conversely, favor lighter options like tomatoes, zucchini, and corn, which are grilled or added raw to salads to highlight their peak ripeness and nutritional peak. This approach reduces environmental impact by minimizing transportation of out-of-season produce, supporting local agriculture. The 21st century has seen a surge in fusion dishes for dinner, merging global techniques to create innovative meals that appeal to diverse palates. Examples include Italian pasta integrated with Asian-inspired flavors, such as spaghetti stir-fried with soy sauce and vegetables, reflecting increased cross-cultural culinary exchange driven by globalization and migration. This trend, popularized since the early 2000s, emphasizes hybrid preparations that combine baking with stir-frying, broadening traditional dinner repertoires while maintaining core nutritional balances.

Regional Variations

In Asia, dinner customs vary widely, reflecting diverse culinary philosophies and social norms. In India, the thali is a traditional meal consisting of a large platter accompanied by small bowls filled with a variety of dishes such as rice, dal, vegetables, yogurt, and pickles, designed to offer a balanced meal with complementary flavors and textures. This shared or individual presentation emphasizes portion control and nutritional harmony. In Japan, kaiseki represents an elaborate multi-course meal rooted in seasonal ingredients and aesthetic presentation, originating from tea ceremony traditions but evolving into a formal dining experience that engages all senses through carefully sequenced dishes like sashimi, simmered vegetables, and rice. These courses highlight simplicity and harmony.^[41] Latin American dinner practices often emphasize family unity and late-evening timing, adapting to warm climates and work schedules. In Mexico, cena, the primary dinner, is commonly eaten after 8:00 p.m., featuring lighter yet flavorful fare incorporating staples like corn tortillas and chilies, shared among family members to foster conversation and bonding. This meal contrasts with the heavier midday comida, focusing on simple preparations that reflect indigenous and colonial influences.^[42] Such gatherings underscore the cultural value placed on communal eating, where dishes are passed around the table to strengthen familial ties. African dinner traditions in regions like the Horn of Africa prioritize communal sharing and hands-on interaction. In Ethiopia, dinner centers on injera, a spongy fermented flatbread made from teff, which forms the base for a large shared platter of stews (wot) including lentils, vegetables, and meats, eaten without utensils by tearing pieces of injera to scoop up portions.^[43] This family-style arrangement promotes social interaction, with diners sitting closely around the platter to eat from the same surface, embodying values of hospitality and equality during evening meals. The practice reinforces community bonds, as food is portioned collectively rather than individually. In the Middle East, dinner often begins with mezze, an array of small shared dishes such as hummus, tabbouleh, stuffed grape leaves, and olives, served as appetizers to precede heartier mains like grilled meats or rice pilafs, extending meals into leisurely social events.^[44] This style is particularly prominent during iftar, the evening meal breaking the daily fast in Ramadan, where mezze platters provide a gradual reintroduction to food after sunset, influenced by Islamic traditions that emphasize generosity and moderation post-abstinence. The continuous serving of these bites fosters prolonged gatherings, typically in the late evening, highlighting regional hospitality customs.^[45] In Europe, dinner varies by country but often features hearty dishes like pasta in Italy or roast meats with potatoes in the United Kingdom, emphasizing local ingredients and family recipes. In North America, particularly the United States, dinner commonly includes a main protein such as grilled steak or baked chicken accompanied by sides like mashed potatoes and salads, reflecting diverse immigrant influences and convenience in preparation.^[46]^[47]

Customs and Etiquette

Dining Rituals

Dining rituals encompass a variety of traditional practices that frame the act of consuming dinner, emphasizing gratitude, cleanliness, and social harmony across cultures. In many Christian households, particularly in Western traditions, saying grace before the meal is a longstanding pre-meal ritual, where participants offer a prayer of thanksgiving for the food and blessings provided, often invoking God's provision as seen in mealtime prayers from Jesuit practices.^[48] Similarly, in Islamic traditions, hand-washing before eating is a key ritual rooted in principles of cleanliness and purity, ensuring the hands are free from impurities to honor the sanctity of the meal, as outlined in Islamic dietary guidelines.^[49] Conversation during dinner also follows culturally specific norms that foster connection while maintaining decorum. In Western settings, etiquette often advises avoiding discussions of politics or religion to prevent discord and keep the atmosphere light, focusing instead on neutral topics like hobbies or daily experiences.^[50] By contrast, in Indigenous Australian communities, dinners and communal meals serve as occasions for storytelling, where elders share oral histories, Dreamtime narratives, and cultural knowledge to strengthen community bonds and transmit traditions across generations.^[51] Portion control customs further highlight mindful consumption, with research showing that focusing on the pleasure of eating promotes savoring smaller portions to appreciate flavors and avoid overindulgence.^[52] Post-dinner activities often extend the ritual's social dimension; in Italian culture, the digestivo—a small glass of liqueur like grappa or limoncello—is traditionally served to aid digestion and prolong conviviality after the main meal.^[53] Likewise, in Chinese evenings, sharing tea after dinner is a customary practice to promote relaxation and digestion, reflecting tea's integral role in daily hospitality and well-being.^[54] These rituals, while enduring, occasionally intersect with modern etiquette shifts toward inclusivity.

Modern Adaptations

In the 21st century, the rise of food delivery applications has significantly altered dinner practices by diminishing the frequency of home cooking. Launched in 2014, Uber Eats and similar platforms like DoorDash have facilitated convenient access to restaurant meals, leading to a notable reduction in time spent on meal preparation at home.^[55] Research indicates that the availability of online food delivery services results in a significant decrease in household meal preparation time, as consumers opt for quick deliveries over cooking, particularly for evening meals.^[56] This shift is evident in usage statistics, with approximately two-thirds of U.S. consumers having used food-ordering apps for takeout or delivery at least once, contributing to a broader trend of convenience-driven dining that prioritizes speed over traditional preparation.^[57] Sustainability concerns have prompted adaptations in dinner menus toward plant-based options, reflecting growing environmental awareness and health preferences. U.S. retail sales of plant-based foods reached $8.1 billion in 2024, more than double the figure from seven years earlier and representing a substantial expansion from around $1.2 billion in 2014, equating to roughly a 575% increase over the decade; early 2025 data shows continued category growth with projections reaching approximately $9.9 billion for the full year.^[58] This growth underscores the integration of vegan and plant-based dinners into mainstream routines, driven by innovations in meat alternatives and dairy substitutes that align with sustainable eating goals.^[59] The COVID-19 pandemic and subsequent rise in remote work have further reshaped dinner timing, introducing greater flexibility and earlier meal schedules for many households. With reduced commutes, remote workers reported increased opportunities for family dinners, often shifting them earlier in the evening to accommodate fragmented workdays that extend into later hours.^[60] Studies show that working from home correlated with more frequent shared evening meals, enhancing family interactions while allowing adaptable timing post-pandemic.^[61] Technological integrations, such as smart kitchen devices, have streamlined dinner preparation by enabling timed and automated meal prep. The global smart kitchen appliances market, valued at $18.75 billion in 2023, is projected to grow to $60.20 billion by 2030, fueled by adoption of IoT-enabled tools like smart ovens and multi-cookers that handle precise timing and recipe execution.^[62] Consumer interest in AI-enabled devices for meal customization is growing, reducing manual oversight and supporting efficient, scheduled cooking for busy lifestyles.^[63]

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The principle of Thali is to provide nutritionally balanced meals in a variety of textures and flavors with portion control by using small bowls for each food.
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A typical Middle Eastern meal starts with a variety of cold and hot mezze ... 45 Isis fighters die in 'Iftar Poisoning'; 100 more ill after eating Ramadan meals ...<|control11|><|separator|>
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Lord God and giver of all good gifts, we are grateful as we pause before this meal, for all the blessings of life that you give to us. Daily, we are fed ...
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Dec 31, 2024 · Dolce—dessert. Caffe—usually an espresso. Digestivo—something like limoncello or grappa, which is said to aid in digestion.
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The global smart kitchen appliances market size was estimated at USD 18.75 billion in 2023 and is projected to reach USD 60.20 billion by 2030, growing at a ...
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Rating 5.0 (200) 80% of surveyed consumers prefer AI-enabled cooking devices for meal customization. South Korea aims to increase smart kitchen appliance penetration to 60% by ...