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Origin of the word 
The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch:A Plea" in Hunter's Weekly'
- Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. "Brunch is cheerful, sociable and inciting." Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."
- - William Grimes, "At Brunch, The More Bizarre The Better" New York Times, 1998
It is sometimes credited to reporter Frank Ward O'Malley who wrote for the New York newspaper The Sun from 1906 until 1919, allegedly based on the typical mid-day eating habits of a newspaper reporter.
Time of day 
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Brunch is eaten in the late morning.
At colleges and hostels 
Some colleges and hostels serve brunch, especially on Sundays and holidays. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, and the like. However, it can include almost any other type of food served throughout the day. Buffets may have quiche, large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups, vegetable dishes, many types of breadstuffs, and desserts of all sorts. Mimosas, Ramos gin fizzes, brandy milk punches, Bellinis, and Bloody Marys are popular brunch cocktails. Often, however, the term brunch is headed more towards breakfast than lunch.
Dim sum brunch 
The dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.
Special occasions 
In other languages 
The Office québécois de la langue française accepts "brunch" as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (without the qualifying adjective petit) means "breakfast". In Quebec, the word—when Francized--is pronounced [bʁɔ̃ʃ].
In Dubai 
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'Friday Brunch' is considered[by whom?] something of an institution in Dubai. Many large hotels offer an all inclusive drinks and food buffet during early afternoons, and large groups of ex-pats and tourists make this the highlight of their weekend, with parties going on well into the night. Prices vary, starting at around AED 100 ($28) up to AED 550 ($150). The cheaper brunches sometimes have limits on the number of alcoholic drinks that are included in the price. The latter usually involves gourmet food and limitless champagne.
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In many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room. The typical brunch can last a few hours and go late into the afternoon. Montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Oftentimes, champagne or wine will be served and following the meal tea or coffee is usually consumed.
Many restaurants offer brunch service as well, and the Leslieville neighbourhood of Toronto is sometimes called the brunch capital of Toronto as many renowned establishments serve brunch in that neighbourhood.
See also 
- http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,667,00.html foodnetwork
- Gold, David L. (2009). Studies in etymology and etiology. Universidad de Alicante. p. 99. ISBN 978-84-7908-517-9.
- Merriam-Webster's, Inc. (1994). Merriam-Webster's dictionary of English usage. Merrriam Webster. p. 203. ISBN 978-0-87779-132-4.
- http://www.nytimes.com/1998/07/08/dining/at-brunch-the-more-bizarre-the-better.html?sec=travel&pagewanted=1 Grimes, William. "At Brunch, The More Bizarre The Better." The New York Times. July 8, 1998.
- "The Press: O'Malley of the Sun". Time Magazine. 31 Oct 1932. Retrieved 9 September 2011.
- "As to who coined the word brunch, that, too, is unclear. According to an American Dialect Society site, Frank Ward O'Malley, an old style reporter with the New York Morning Sun (1906–1919), was the first to use "brunch" to describe the morning newspaper man's breakfast-luncheon combination." Mother's Day and the history of "Brunch" – Thousands of Ontarians take their mothers to brunch on Mother's Day Travel TV
- Pietrusza, David Rothstein: The Life, Times, and Murder of the Criminal Genius Google Books link 2007
- "brunch (meal)". Memidex/WordNet Dictionary. Retrieved 2011-07-25.
- Dim Sum – History, Pictures, Recipes of Chinese Dim Sum
- Office de la langue française, 1999, 'Le Grand Dictionnaire, entry "Brunch": "Repas combinant le petit déjeuner et le repas du midi, et habituellement constitué d'un buffet". (A meal that combines the breakfast and lunch and usually consists of a buffet.)
- La Petite Larousse (2009), p. 140
- de:Brunch Deutsch Wiki entry on "brunch"