Snack in between

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An afternoon snack in Tyrol

A snack is a small meal between the main meals of breakfast , lunch or dinner . There are many different expressions for such a meal in the German-speaking world. In German, the term imbiss and the English word snack are also used.

Alemannic language area (Switzerland, Liechtenstein, Vorarlberg, southern Germany, Alsace)


In German-speaking Switzerland , Vorarlberg and in the Alemannic - South German- speaking area, mid-morning snack is called the morning snack and the lunch break that is consumed at this time. The term literally means "nine o'clock" and the number nine (in Alemannic : nüün ) derived as the break mostly against (too) made nine. Similarly, the Zvieri is derived from the four . The term mid-morning snack is also used when the break is taken at a different time, for example at ten o'clock.

For Znüni just a little thing is usually eaten, and then the Valais by a Schpiis (cheese, bread, sausage) talks. For example an apple , a sandwich or just a coffee with cream and sugar or a tea. The “ Weggli und Schoggistängeli”, a kind of milk roll into which a chocolate stick is pressed, is also typical in German-speaking Switzerland . Croissants (also called croissants ) are also popular . Sometimes bread, cold cuts and cheese are also eaten (often as a sandwich ). A custom associated with the mid-morning snack is the mid-morning lotto , a simple marketing tool used by cafés, tea rooms, restaurants, etc. in German-speaking Switzerland: the guests receive a number when they order their breakfast; if this is later pulled by the landlady, then the lucky one does not have to pay for his or her breakfast.

In the Black Forest traditional hearty dishes such as Black Forest bacon, smoked Black Forest blood sausage and rye bread are eaten with mid-morning snack, accompanied by kirsch or another fruit brandy.

The afternoon brother of Znünis is the afternoon snack , the snack at four. The Valais call this snack Zabund .

In western Austria ( Tyrol , partly Salzburg ) the term “Neinerln” corresponds to the above (also here from the number “Neini”, 9). The afternoon snack is called “Marend” in Tyrol (cf. Spanish “merienda”), in Salzburg's Pinzgau it is called “Unteressen” (dialect for “between meals”).


In the Lower and High Alemannic Alsace (France), like in Switzerland, the snack before Z'Nachtesse is called Z'Owetesse : bread, cheese and fruit are eaten and wine is served with it.


The word Vesper is widespread in southern Germany. There is also the verb vespern and vespern ; this means taking small snacks as often as you like.

In the Lower Alemannic Alsace (now France) the verb veschpere is used , but in contrast to Swabian the noun Vaschper or Veschper only denotes the Catholic afternoon service. The term "Veschperbrod" is used for a snack at 4 p.m.

Vesper in Switzerland refers to the little Znacht ( dinner ) in front of the stable (milking and manure). Before going to bed (dinner) there were in Switzerland traditionally have an easily digestible muesli complet (also about Bettmümpfeli called) with butter bread and milk coffee.

In Saxony, “Vesper” is an afternoon meal consisting of coffee and cake.


In the Swiss Army , snacks between meals are unofficially referred to as Zwipf. Zwipf gets the team during the breaks and is according to taste the chef most of tea or lemon water, cereal bars, Military Chocolate , Biscuit, trail mix or fruit.

Bavarian language area (Austria, Bavaria, South Tyrol)



In the Bavarian-speaking area as well as in Franconia and parts of Thuringia, hearty snacks and main meals that are not cooked warm ( lunch or dinner ) are called snacks. A snack usually consists of a few slices of bread , usually spicy natural sourdough bread or pretzels , various cheese - and hearty sausages , brawn , ham , cold ribs , cheese spread , potato cheese (raw) vegetables such as radish and radish or pickles etc. In many In beer gardens it is a tradition to bring your own snack with you.

Fork breakfast

The fork breakfast is a second breakfast consisting of cold or warm dishes. The word is a loan translation from French: déjeuner à la fourchette . It is so called because one took individual bites with a fork while standing. In his poem Der Phäake , the poet Josef Weinheber created a memorial to the forked breakfast: I treat myself to a forked breakfast - a plate of meat , a mug of beer, and now and then I slip in a gollasch Jean-Paul Aron reports that a Madame Hardy is in the Rue Lafitte ran an initially insignificant pub in Paris in the 19th century, but then came up with the lucrative idea of ​​having a wide variety of dishes ready under a large glass bell in the mornings from ten to twelve, especially meat that the head waiter spears on a large fork and then opens a silver (grill) grate. “With Madame Hardy, the brunch is launched, which is called 'fork breakfast', so much surprised and amused is the device with which the waiter fishes for the desired food.”


Carinthian snack

A snack (also snack bread , from the Slovenian južina for lunch or mala južina for Snack ) in means Austria a snack - similar to the snacks in Bavaria, the Vespers in Swabia and Franconia ( the Vesper (liturgy) usually referred to an evening church service) the Marende in South Tyrol and the Swiss mid-morning snack. But restaurants also offer small meals under this title. In Upper Austria and western Lower Austria, “snack” is often used synonymously for “dinner” with rather cold dishes.

“Snack time” is the associated time span , but it can also be a time between around 9 a.m. and 3 p.m. - depending on the region.

The provisions brought to school or work are also called snacks and, for the sake of order, belong in a “snack bag”. In eastern Austria, fork breakfast is also used in the morning instead of the term snack .

The snack is usually a salty and savory snack between meals; however, there are also sweet variations, for example an afternoon cake snack.

The Jausenstation is a restaurant for refreshment . In the mountains it is sometimes called the “Jausenhütte”. A restaurant that is located in an excursion area or on a frequently used path leading there and is geared towards the needs of excursion traffic is characteristic of the name Jausenstation. Among other things, the Brettljause is offered there - a hearty bread meal with various hearty types of meat and sausage such as pressed sausage (in Austria: Sulz ), blood and liver sausage, bacon, smoked meat, snack sausage , ham and cold pork sausage (= fried pork, possibly cured (gesurt)) with side dishes such as horseradish (= horseradish are served), mustard, cheese, pickles, riding salad on a wooden plate. The Brettljause is also available as a “ Speckjause ” - mostly supplemented by a “ Schnapserl ” or a mug (½ liter) of beer.


The Marende is the South Tyrolean version of the snack. Typically Schüttelbrot , bacon , chimney sausage , pickles and red wine are served with it. The term "Marende" is derived from the Middle Latin term merenda for the afternoon snack . The vormittägliche Snack will nines or half lunch mentioned.

Due to the linguistic relationship between Middle Latin and the Romance Eastern French dialects, the word moronde or petite moronde is used in the Vosges language, i.e. no longer in the German-speaking area but on the periphery, and is popular in regional French. The Hochvogeser, who incidentally have borrowed many German-Alsatian words, take a first moronde at 10 a.m. and a second at 4 p.m. Here Marende and Moronde agree in their basic meaning. On the other hand, when a Hochvoser speaks of a frichstik (or frihhstik ), he doesn't mean breakfast, but a very rich meal, regardless of which one.

Other language areas in Germany


The North German name Fofftein is derived from a numerical word for a morning snack, but it can also mean a non-consuming break. The Low German number "fifteen" refers to the 15-minute breakfast break provided for in the former working time regulations.


In Rheinhessen , the provisions brought to the vineyard are called Imbs. Like Imbiss, the term is etymologically derived from the Old High German imbizan - “to bite” or “to eat ”. The Imbs was an uncomplicated rustic snack on the fist, which was usually taken around noon ( Rheinhessischer dialect : im Unnere = under noon) between 11 a.m. and 1 p.m. or in the evening after the grape harvest. The Imbs is mostly occupied crouching on the floor, on inverted wine boxes or on the upturned reading bucket and consists of Hausmacherwurst (liver sausage, blood sausage, brawn), potatoes (swelled, source men) with soft Käs and Weck, Worscht un Woi , on a tablecloth lying on the ground are spread out.

Winemaker platter

The winemakers plate is used in all German wine regions of the Moselle to Saxony and is characterized by regional cheeses (often with red cultures) as Limburger , wine cheese , Handkäs , Spundekäs , Odenwälder breakfast cheese , Muenster or Romadur from. Spicy bread, butter, pickles and often also lard are served with it. A special variant of the wine-growing regions Pfalz, Rheinhessen, Hessische Bergstrasse and Rheingau is Weck, Worscht un Woi , a traditional snack during the grape harvest.

Lunch break

The lunch break is a prepared snack , usually made from a sandwich with, if necessary, other snacks , which especially schoolchildren or workers take with them to school / work in order to have it as a snack during a break.

Kindergarten breakfast

The kindergarten breakfast is a special form of the so-called second breakfast in kindergarten, which has a permanent place in the educational concept of a day care center. There is the common breakfast and the sliding breakfast (or regional: sliding snack, snack, snack, etc.). The advantage of having breakfast together, to experience community and to be able to incorporate fixed rituals to orient the children , is offset by the disadvantage that, in the opinion of critics , the free play has to be ended abruptly. Conversely, children who are friends can have breakfast together over a sliding breakfast and targeted, individual intervention by the specialist staff is possible in small groups, even in parallel with guided offers for individuals or small groups. In some establishments, both forms are combined in that the otherwise sliding breakfast is supplemented by a weekly meal together. Special concepts such as a healthy breakfast (wholesome or organic) or a meal prepared together in a group can also be combined as a joint meal with the sliding concept. While the fixed breakfast prevailed until the 1980s, the gliding breakfast is an individual form, which is now mostly implemented as part of a cross-group open concept .


Coffee and cake or coffee or regional Vespers is a traditional meal between lunch and dinner in Germany and other countries (e.g. Austria, Finland, Luxembourg), but not in Switzerland. In the Bergisches Land , this afternoon meal islavishly celebratedas a Bergisch coffee table .

Today this meal is often an event reserved for Sundays due to frequent work and lack of time, with a traditionally carefully laid table (coffee table with coffee set) and guests (coffee chat). In Germany, cakes , tarts and / or pastries are usually served with Sunday coffee.

Tea break

Tea time

High tea in Sri Lanka based on the British model

Tea time , in German "Teezeit" or "Teepause", is a tradition in the United Kingdom , Ireland and East Frisia. In general, tea is consumed almost around the clock in the British Isles .

A tea break is in German-speaking generally a casual affair, which usually consists of a cup of tea (a tea bag prepared black tea with milk and sugar) as well as biscuits , scones , sandwiches , candy bars there, or the like; The tea served can therefore be combined with both sweet and salty baked goods .

In addition, a formal afternoon tea ( e.g. as high tea or cream tea ) can be taken on special occasions . The expression of five o'clock tea ("five o'clock tea"), popular among other things in the German-speaking area, is unknown in the English- speaking area.


In East Friesland , the black, tart, strong East Frisian tea is drunk at eleven o'clock in the morning (“Elführungsje”) and in the afternoon mostly between three and four o'clock . The tea is poured into the cup on rock candy (so-called "Kluntjes"), then a teaspoon full of cream is added. However, the tea is not stirred, so that it tastes bitter at the beginning and sweetish towards the end. Afternoon tea is often used as an occasion to receive visitors.

United Kingdom

In the UK, Plowman's Plate / Plowman's Lunch is a cold, hearty snack in country pubs popular with walkers. The classic Plowman's Lunch includes regional cheese ( Stilton , Wensleydale , Cheddar ), sausage, ham or roast beef, boiled or sole eggs, pickles (pickled (pearl) onions or relish or chutney), raw apples as well as bread and butter. An optional component is meat or vegetable pie (pasty).

Web links

Wiktionary: Snack  - explanations of meanings, word origins, synonyms, translations
Commons : Snack  - Collection of images, videos and audio files

Individual evidence

  1. ↑ In the case of snack , the Duden refers to the German equivalent of snack and defines it as a “small, mostly cold meal”.
  2. Valais dictionary volume I or Woort Chischta Wallissertitschi Weerter , Rotten Verlag, 1999 Visp, page 282.
  3. See article in the Alsatian online dictionary of the University of Trier [1]
  4. See article in the Alsatian online dictionary of the University of Trier [2]
  5. “The child's appetite is spoiled by 'snacking around', so that when the actual meal comes, it does not want to and cannot eat.” Eugenie von Soden (Ed.): Das Frauenbuch. A generally understandable introduction to all areas of contemporary women's life. Volume 2: The woman as wife, housewife and mother. Franckh'sche Verlagsbuchhandlung Stuttgart 1913 S. 155th .
  6. See article in the Alsatian online dictionary of the University of Trier [3]
  7. Directory: Soldier Language of the Swiss Army in the Wiktionary .
  8. Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .
  9. ^ Language in Austria .
  10. ^ Lexicon of Austrian Hospitality (accessed October 10, 2009).
  11. Gerhard Tötschinger : "Desire to dine?" A culinary expedition through the countries of the Austrian monarchy. Stories and dishes. Amathea, Vienna et al. 1996, ISBN 3-85002-384-2 , pp. 85-86.
  12. ^ Jean-Paul Aron : The club of the bellies. A gastronomic guide to 19th century Paris. Klett-Cotta, Stuttgart 1993, ISBN 3-608-93370-0 , p. 27 f.
  13. ^ Atlas German language (= digital library. 112). Digital edition. Directmedia Publishing, Berlin 2004, ISBN 3-89853-512-6 , p. 430.
  14. .
  15. For all Vogesian words one can refer to the online dictionaries on this website: [4]
  16. Definition of terms ( memento from September 1, 2013 in the Internet Archive ) on the website of a Don Bosco kindergarten .
  17. Example from a pedagogical specialist forum on the advantages and disadvantages of the two types of breakfast ( Memento from December 10, 2009 in the Internet Archive ).
  18. Online Portal of Märkischen newspaper publisher : parents for breakfast together in the kindergarten of 18 March 2010 (accessed 12 December 2010).
  19. See Peter Albrecht: Coffee drinking as a symbol of social change in Europe in the 17th and 18th centuries. In: Roman Sandgruber , Harry Kühnel (Ed.): Enjoyment & Art. Coffee, tea, chocolate, tobacco, cola. Innsbruck 1994, pp. 28-39.