question: How come we have and crave different types of food for breakfast, lunch, and dinner?
comment: Some of it is also societal conditioning depending on culture. Part of a Full English breakfast is beans, but that's not very common in the US. Pho is a breakfast food in Vietnam, but the US eats it for lunch and dinner. It really boils down to how you were raised and what was advertised to you as the proper time to eat a certain meal.
passages: Anthropologist Mary Douglas, explains: “A very modest life of subsistence contrasts with our own use of goods, in for example, the use of food. How would we be able to say all of the things we want to say, even just to the members of our families, about different kinds of events and occasions and possibilities if we did not make any difference between breakfast and lunch and dinner and if we made no difference between Sunday and weekends, and never had a different kind of meal when friends came in, and if Christmas Day had also to be celebrated with the same kind of food?” 
   Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants. French fries, Mexican dishes such as burritos and tacos, and pasta dishes freely adapted from Italian sources are widely consumed. Americans drink three times as much coffee as tea. Marketing by U.S. industries is largely responsible for making orange juice and milk ubiquitous breakfast beverages.
   In 2010, for the first time, the Dietary Guidelines for Americans (DGA) highlighted the role of the food environment in American food choices and recommended changes in the food environment to support individual behavior modification. The influence of environmental cues and other subtle factors have increased interest in using the principles of behavioral economics to change food behaviors.
  
  Section::::Social influences.
  
  Section::::Social influences.:Presence and behavior of others.
  
  There is a substantial amount of research indicating that the presence of others influences food intake (discussed below). In reviewing this literature, Herman, Roth, and Polivy have outlined three distinct effects:
   BULLET::::- Meal structure in Iranian cuisine – breakfast is called "sobhāneh." Lunch and dinner "(naahaar va shaam)" are not distinguished in Persian. You can usually find tea brewing throughout the day in most Iranian homes.
  
  BULLET::::- Meal structure in Italian cuisine – breakfast (colazione), lunch "(pranzo)", mid-afternoon snack "(merenda)", and dinner "(cena)"
  
  BULLET::::- Meal structure in Moroccan cuisine
  
  Section::::History of cuisine.
  
  List of historical cuisines
  
  BULLET::::- History of cooking – no known clear archeological evidence for the first cooking of food has survived. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing.
   Plate color has also been shown to influence perception and liking; in one study individuals perceived a dessert to be significantly more likable, sweet, and intense when it was served on a white versus a black plate.
  
  Section::::Environmental influences.:Food variety.
   Even the "perceived" variety of food can increase consumption; individuals consumed more M&M candies when they came in ten versus seven colors, despite identical taste. Furthermore, simply making a food assortment appear more disorganized versus organized can increase intake.
  
  It has been suggested that this variety effect may be evolutionarily adaptive, as complete nutrition cannot be found in a single food, and increased dietary variety increases the likelihood of meeting nutritional requirements for various vitamins and minerals.
  
  Section::::Environmental influences.:Ambient characteristics.
  
  Section::::Environmental influences.:Ambient characteristics.:Salience.
   We travelled and ate our way across so many places when I was growing up and that sense of adventure translates into the food I cook now. The way we cook and the way we eat tell us so much about who we are and where we’ve been.
  
  Section::::Journalist.
   Meals have become ingrained in each society as being natural and logical. What one society eats may seem extraordinary to another. The same is true of what was eaten long ago in history as food tastes, menu items and meal periods have changed greatly over time. During the Middle Ages the main meal of the day, then called dinner, for almost everyone took place late in the morning after several hours of work, when there was no need for artificial lighting. In the early to mid 17th century the meal could be any time between late morning and mid afternoon. 
   Section::::Cuisine.:Full English Breakfast.
   Additionally, Foodpairing is able to provide a scientific, modern basis for the success of traditionally settled food combinations. It is not a coincidence that the vast majority of the traditional top hit combinations like bacon and cheese, and asparagus and butter have many flavor components in common.
  
  Section::::History.
   BULLET::::- Breakfast ("unuakutaq") is eaten within an hour or two after a person wakes in the morning.
  
  BULLET::::- Lunch or dinner ("apiataq" from Russian обе́д "obéd") is eaten around mid-day.
  
  BULLET::::- Supper or dinner ("atakutaq") is eaten in the evening.
   Different regions of the United States have their own cuisine and styles of cooking. The states of Louisiana and Mississippi, for example, is known for their Cajun and Creole cooking. Cajun and Creole cooking are influenced by French, Acadian, and Haitian cooking, although the dishes themselves are original and unique. Examples include Crawfish Etouffee, Red Beans and Rice, Seafood or Chicken Gumbo, Jambalaya, and Boudin. Italian, German, Hungarian and Chinese influences, traditional Native American, Caribbean, Mexican and Greek dishes have also diffused into the general American repertoire. It is not uncommon for a "middle-class" family from "middle America" to eat, for example, restaurant pizza, home-made pizza, enchiladas con carne, chicken paprikas, beef stroganof and bratwurst with sauerkraut for dinner throughout a single week.
   Andrew Barr argued that Americans' haste while eating was based on the abundance of food available, which led to their failing to appreciate their meals.
   Soul food, mostly the same as food eaten by white southerners, developed by southern African slaves, and their free descendants, is popular around the South and among many African-Americans elsewhere. Syncretic cuisines such as Louisiana creole, Cajun, Pennsylvania Dutch, and Tex-Mex are regionally important. Iconic American dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants and domestic innovations. French fries, Mexican dishes such as burritos and tacos, and pasta dishes freely adapted from Italian sources are consumed.
   Section::::North America.:Cuba.
  
  Breakfast in urban areas traditionally consists of café con leche that is sweetened and includes a pinch of salt. Toasted buttered Cuban bread, cut into lengths, is dunked in the coffee. In rural Cuba, farmers eat roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.
  
  Section::::North America.:Dominican Republic.
  
  In the Dominican Republic, breakfast varies depending on the region. In the interior of the island it is accustomed to have breakfast with a side
   Section::::Components of a cuisine.:Meal structure in cuisines.
  
  Meal structure varies by culture. Here are some examples:
  
  BULLET::::- Meal structure in Arab cuisine – includes breakfast, lunch, and dinner (including dessert). However, during Ramadan (9th month), fasting is paramount, and lasts from dawn to sunset. Each day during Ramadan, before dawn, many Muslims observe a pre-fast meal called the suhoor. After stopping a short time before dawn, Muslims begin the first prayer of the day, Fajr. At sunset, families hasten for the fast-breaking meal known as iftar.
   Americans generally prefer coffee to tea, and more than half the adult population drinks at least one cup a day. Marketing by U.S. industries is largely responsible for making orange juice and milk (now often fat-reduced) ubiquitous breakfast beverages. During the 1980s and 1990s, Americans' caloric intake rose 24%; frequent dining at fast food outlets is associated with what health officials call the American "obesity epidemic." Highly sweetened soft drinks are popular; sugared beverages account for 9% of the average American's daily caloric intake.
  
  Hamburgers, fries, and doughnuts are considered American foods.
  
  Some representative American foods
  
  Section::::Family structure.
   Western Europe: Since the year 1066 English royalty ate lavishly. During the Victorian era, formal meals consisted of twelve or thirteen courses; informal meals of five or six courses. A single breakfast might have consisted of soup, roast turkey or pork with potatoes or rice, two vegetable side dishes, citrus ice, fresh rolls with butter, jams or jellies and sweet pickles, fancy cake and preserved fruit, coffee, hot punch and water. The regular food system was large breakfasts, small lunches followed by afternoon tea, and late suppers.
   Houses at particular housing quality levels require a certain variety of foods before they can evolve to the next level. However, houses are not fastidious about which specific foods are supplied. The only exception is "Zeus" and its expansion, in which food is a universal commodity, making it possible to feed and evolve housing with a single food source, but variations are recommended as contingency or if they're a trading opportunity. In general, food variety affects overall city health.
  
  Section::::Series concepts and mechanics.:Trade and industry.
   BULLET::::- grilled smoked mackerel/kippers
  
  BULLET::::- cockles (in Wales)
  
  BULLET::::- hog's pudding (in Cornwall and Devon)
  
  BULLET::::- grilled Halloumi (in Cyprus)
  
  BULLET::::- corned beef hash (in the United States)
  
  BULLET::::- grits (in the US)
  
  BULLET::::- scrapple (in the US)
  
  BULLET::::- English muffins or biscuits (in the US)
  
  Section::::See also.
  
  BULLET::::- Builder's tea
  
  BULLET::::- Cafe (British)
  
  BULLET::::- English breakfast tea
  
  BULLET::::- Irish breakfast tea
  
  BULLET::::- List of breakfast topics
  
  BULLET::::- List of Irish dishes
  
  BULLET::::- Mixed grill
  
  BULLET::::- Northern Irish cuisine
  
  BULLET::::- Welsh cuisine
  
  Section::::External links.
  
  BULLET::::- The English Breakfast Society
  
  BULLET::::- Stress-free full English breakfast
  
  BULLET::::- Ulster Fry and Eggs recipe
   It seems to me our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it ... and then the warmth and richness and fine reality of hunger satisfied ... and it is all one.
   Breakfast foods vary widely from place to place, but often include carbohydrates such as grains or cereals, fruit, vegetables, protein foods like eggs, meat or fish, and beverages such as tea, coffee, milk, or fruit juice, juices often taken first of all. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, , fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.
  
  Section::::Breakfast.:Variations of breakfast.
  
  Section::::Breakfast.:Variations of breakfast.:Full breakfast.
   There is also great regional variety. Oatmeal, made with rolled oats, is commonly served at breakfast in much of Canada and New England, but it is generally replaced by grits in the Southeast, where the climate is too warm for growing oats and eating oatmeal for breakfast has become more popular in that region only in the past 50 years. Biscuits leavened with baking powder or baking soda are a staple of the South and a component of biscuits and gravy. Country ham is very popular in every Southeastern state other than Florida and replaces Canadian bacon in recipes. Scrapple and pork roll are breakfast meats common to Pennsylvania, Delaware, and New Jersey, and the sausages eaten in South Texas and Florida are sometimes a type of chorizo. Country fried steak is a dish that originated in Texas and steak and eggs are popular in much of the Midwest.
   Different regions of the United States have their own cuisine and styles of cooking. The state of Louisiana, for example, is known for its Cajun and Creole cooking. Cajun and Creole cooking are influenced by French, Acadian, and Haitian cooking, although the dishes themselves are original and unique. Examples include Crawfish Etouffee, Red Beans and Rice, Seafood or Chicken Gumbo, Jambalaya, and Boudin. Italian, German, Hungarian and Chinese influences, traditional Native American, Caribbean, Mexican and Greek dishes have also diffused into the general American repertoire. It is not uncommon for a 'middle-class' family from 'middle-America' to eat, for example, restaurant pizza, home-made pizza, enchiladas con carne, chicken paprikas, beef stroganof and bratwurst with sauerkraut for dinner throughout a single week.
   Section::::Africa.:Morocco.
  
  For breakfast, many Moroccans eat bread, harsha (semolina griddle cakes), or msemen (oiled pancakes) with olive oil, tea, and different kinds of Moroccan crepes.
  
  Section::::Africa.:Nigeria.
  
raw_presuppositions: You crave certain foods at certain times.
raw_corrections: That is a result of advertising and how you were raised. 