The Origin of Brunch: A Hangover Cure from 1895

In the annals of culinary history, the invention of brunch holds a special place. This beloved weekend meal, a delightful hybrid of breakfast and lunch, was created in 1895 by an ingenious English writer named Frank Beringer.

Beringer, a keen observer of society and its habits, noticed a growing trend among Londoners: the Saturday-night carousal. These revelers would indulge in excessive drinking on Saturday evenings, leaving them with pounding headaches and queasy stomachs on Sunday mornings.

To address this widespread discomfort, Beringer proposed a novel solution: a meal that combined the hearty sustenance of breakfast with the lighter fare of lunch. This meal, he suggested, would provide both nourishment and a gentle cure for the dreaded hangover.

The term “brunch” was coined by Beringer, a clever combination of the words “breakfast” and “lunch.” The meal quickly gained popularity among London’s elite, who embraced it as a sophisticated way to recover from their weekend revelry.

Brunch soon spread to other parts of the world, becoming a staple of weekend dining in cities and towns alike. Today, brunch is enjoyed by people from all walks of life, regardless of their drinking habits. It has evolved into a social occasion, a time for friends and family to gather and enjoy a leisurely meal.

From its humble beginnings as a hangover cure, brunch has become a beloved culinary tradition. It is a testament to the ingenuity of Frank Beringer, who recognized a need and created a solution that has brought joy and comfort to countless people around the world.