Categories: News

Breakfast, lunch, and dinner: An idea of the past?

The pandemic has changed almost everything, including how often we eat. The potentially perpetual snacking cycle, unending home cooking, and less money for food—all factors in why the practice of eating three meals a day has been profoundly disrupted for many people. But as Amanda Mull wrote for The Atlantic, there’s no nutritional reason that requires we space our food intake this way. In fact, the idea of “three hots” is tied to the development of the modern workday, in which people labor outside the home and eat convenience foods—like many cereals—that aren’t as hearty as the two meals a day common in agrarian America. Now, with the pandemic obliterating time as we know it (and the separation between home and workplace), Americans may need to divest from the deeply ingrained ritual of noshing morning, noon, and night. As a New York dietitian put it, “We’re really not taught that we can trust our body’s cues. … It can feel so destabilizing to have to think about them for maybe the first time ever.”

Related Post
The Counter and The Counter
Share
Published by
The Counter and The Counter

Recent Posts

Grist acquires The Counter and launches food and agriculture vertical

Grist, an award-winning, nonprofit media organization dedicated to highlighting climate solutions and uncovering environmental injustices,…

6 months ago

Is California giving its methane digesters too much credit?

Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…

2 years ago

Your car is killing coho salmon

Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…

2 years ago

The pandemic has transformed America’s dining landscape into an oligopoly dominated by chains 

One of the greatest pleasures I had as a child growing up in the Chicago…

2 years ago

California is moving toward food assistance for all populations—including undocumented immigrants

Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…

2 years ago

Babka, borscht … and pumpkin spice? Two writers talk about Jewish identity through contemporary cookbooks.

Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…

3 years ago