That oh-so-stylish, late-Sunday-morning institution is not some natural expression of human need that evolved over the centuries like, say, dinner. It was the brainchild of an Englishman named Guy Beringer. As described in his 1895 treatise “Brunch: A Plea,” Beringer felt that brunch would help resolve the conflict between two age-old enemies: hangovers and the English breakfast. In England at the time, a typical breakfast menu included fried bacon, fried mushrooms, fried sausages, fried potatoes, fried oatcakes, along with the occasional meat pie or black pudding, just to round things out. All of this could land pretty hard on a stomach soured by last night’s revels. The solution Beringer proposed was a hybrid meal, where you could start with lighter, lunch-time fare before gradually working your way to heartier food as your body returns to normal. And of course, some hair-of-the-dog-that-bit-you would have some medicinal value, as well. In spite of the fact that Beringer’s article may have been intended as a joke, seeing as how it was published in the satirical magazine Punch and was addressed to the needs of “Saturday-night carousers”, it didn’t take long for people to see the genius in his idea, making brunch the best thing to happen in the morning since sleeping in late.