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Random information on the term “TEA”:
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. Isabella Beeton, whose books on home economics were widely read in the 19th century, describes afternoon teas of various kinds, and provides menus for the old-fashioned tea, the at-home tea, the family tea, and the high tea. Teatime is the time at which the tea meal is usually eaten, which is late afternoon to early evening, being the equivalent of merienda. Tea as a meal is associated with Great Britain, Ireland, and some Commonwealth countries.
Afternoon tea is a light meal typically eaten between 3.30 pm and 5 pm. Observance of the custom originated amongst the wealthy social classes in England in the 1840s. Her Grace Anna Maria, Duchess of Bedford, is widely credited as transforming afternoon tea in England into a late-afternoon meal whilst visiting Belvoir Castle in Leicestershire. By the end of the nineteenth century, afternoon tea developed to its current form and was observed by both the upper and middle classes. It had become ubiquitous, even in the isolated village in the fictionalised memoir Lark Rise to Candleford, where a cottager lays out what she calls a “visitor’s tea” for their landlady: “the table was laid… there were the best tea things with a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning.”