Then during the 18th century, dinner was served at a gradually later and later time until by the early 1800s, the normal time was between 7:00 and 8:30 p.m.
Dinner is generally followed by tea or coffee, sometimes served with mint chocolates or other sweets, or with brandy or a digestif.
When dinner consists of many courses, these tend to be smaller and to be served over a longer time period than a dinner with only two or three courses.
Their dinner was more than a meal; it was an ostentatious display, a statement of wealth and power, with dozens of servants attending in a ritualized performance.
Nuntion was eaten between dinner and supper, and peasants were sometimes guaranteed nuntions of ale and bread on those days they worked harvesting the fields in the lengthy days of late summer and autumn, when sunset and supper came many hours after noon and dinner.
By the 1840s dinner had been pushed back to as late as eight or nine for the wealthy, with many of them spending days shopping or working in a city, then spending hours taking the trains to their homes, that were now being built in distant suburbs.
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