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Plate lunch varies by culture, but typically includes meat, rice, and vegetables. Originating from Hawaii, it is a syncretic menu drawing on elements from different cultures. Southern plate lunch includes one green vegetable and one starch, while Midwestern plate lunch has no restrictions. Plate lunch variations are influenced by local customs and dietary preferences. It is a popular and affordable option in many restaurants.
While the usages for the term plate lunch can vary by place and culture, there are some very specific examples of what people mean when a meal is referred to as plate lunch. Here are a few examples of how this simple but often well-rounded meal looks in different contexts.
The origins for describing a meal as a plate lunch appear to come from Hawaii. More properly known as pa mea ‘ai, plate lunches in this setting generally refer to three components. A plate lunch of Hawaiian food will consist of a helping of macaroni salad, white rice, and some sort of meat entree, usually grilled or baked.
This form of plate dining is often referred to as an example of a syncretic menu, meaning it draws on elements from more than one culture or geographic region. Certainly rice is a staple in many cultures and helps give the dish a pan-Asian flair. Macaroni or pasta is sure to be a favorite around the world. Meat selections can range from anything from ground beef to lamb to chicken to ham. The result is a tasty meal that draws on a beautiful cross section of what the world has to offer.
In the southern region of the United States, the plate lunch is usually paired with an arrangement of meat and three vegetables. Southern culture dictates that a proper plate lunch include at least one green vegetable and never more than one starch per meal. Thus, the Southerner who wishes to honor tradition may choose a green vegetable and rice or a potato, but never rice and potatoes at the same time. Some people will refer to go with a starchy, green vegetable and choose carrots or something similar to complete the picture.
A plate lunch in the Midwestern United States is similar to the Southern version, but without any restrictions on vegetable choices. Thus, a Midwestern plate lunch could easily consist of a meat, potato, rice, and macaroni. In fact, there is often an array of starches found on buffets in many Midwestern restaurants.
Plate lunch variations are often influenced by local customs and also dietary preferences or requirements. For example, the so-called California plate lunch might be a vegetarian treat that might include an entree made with soy or tofu, a raw garden salad, and pickled legumes.
Plate lunch is a favorite offering in many restaurants, as it allows the kitchen to prepare large quantities of selected foods that can be quickly churn out when patrons place an order. For the hungry customer, a plated lunch menu offers the chance to make some quick and easy choices that will result in a tasty meal at a relatively low price. The end result is lots of happy people all around.
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