Last night I was with my writing group, The Oracles, some of the most amazingly talented writers I have ever known. I am so thrilled to be included in their number. I’m always grateful for the helpful feedback they give me. They’re all playwrights. I am too, only now I’m finishing up a novel. The novel has so much dialogue in it that they graciously let me cast it with fabulous actors so that it can be read at the group for feedback. Last night we finished reading one of my chapters from JULIANA and someone in the group asked if they had “brunch” in New York City in 1943. An excellent question and one I had not considered. (They often send me back to the drawing board to check my facts.) This set me on a course of late night researching until I came up with the answer to that question.
Here is the answer:
There actually was a guy who started the whole thing. In England in 1895, Guy Beringer thought there should be an alternative to the “postchurch ordeal of heavy meats and savory pies” (Grimes, 1998). He thought there should be a meal served at noon that consisted of tea or coffee, and marmalade. He considered this later, lighter meal would make it easier for the Saturday late night “carousers.” Well, the idea took off.
Brunch didn’t come to the U.S. until after World War I, but they definitely had it in 1943. In the forties, the Fifth Avenue Hotel and Ninth Street had what they called the “Sunday Strollers’ Brunch.” They served sauerkraut juice, clam cocktails, chicken liver omelets in Madeira and calf’s liver with hash browns (Grimes, 1998).
Finding out about the Fifth Avenue Hotel brunch caused me to change the location of my characters’ brunch from the general “nice little cafe around the corner” to the more specific Fifth Avenue Hotel. This change had significance for me since I lived with two roommates in a one bedroom apartment in the Fifth Avenue Hotel when I first came to the city.
Thank you, Oracles!
References: Grimes, W. (July, 08, 1998). At brunch, the more bizarre the better. New York Times.