I don’t begrudge you if cooking up elaborate meals soothes your isolation anxiety. Personally, I’m eating all the string cheese.
? In it, Choire Sicha ruminated on a fundamental experience of anyone who has worked from home, rummaging through one’s fridge and cabinets to cobble together a plate that’ll tide you over without too much effort. A few things presented themselves to him as lunch: leftover Raisin Bran, a handful of Maltesers, some cornichon. It was all lunch. Because what even is lunch?
We already knew that, as adults, we could eat whatever we wanted, whenever we wanted. Having to commute into an office never necessitated cereal and fruit as solely a breakfast food, and ice cream for dinner without anyone yelling at you certainly makes up for having to pay rent. But something about orders to avoid human contact, to spend maybe more time than you ever have in your own home, has further broken down these mental barriers about what a meal should be.
Personally, I have also begun to reject the notion of “meals” altogether. Right now, I could make myself a hearty lunch out of the eggs or frozen dumplings in my fridge. I could easily throw together Marcella Hazan’s tomato butter sauce, or another batch of dal and roti. I could consult my Instagram, or this very website, for tips on making a sourdough starter, or shaping cinnamon rolls, or making a dutch baby .
It’s not like mealtimes, or meals themselves, were ever uniformly rigid. In plenty of ancient cultures people ate one huge meal in the middle of the day, and in many countries, lunch is still the biggest, longest meal, and breakfast essentially a snack of a cookie and coffee. The, with workers needing a meal to sustain them at work. And growing up, my Southern grandma would make Sunday supper at 4 p.m. Meals are defined by the needs of the societies they exist in.
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