Category Archives: Food/Kitchen/Farm/Agriculture

🌻 Standards Kansas 🌻

Newman University hosts its Heritage Month in February to celebrates the English heritage of the university’s namesake, St. John Henry Newman. It typically takes place in the Dugan-Gorges Conference Center following the St. Newman Mass and features meticulously prepared finger foods, English breakfast or Earl Grey tea, and elegant tea sets, fostering a sense of community among students, alumni, faculty, and staff.

Thank you to our amazing chorale and troubadours for last night’s Pilgrims of Hope fall concert! 🎹 It was a beauty to behold.#NUExcellence #NewmanU #fall #concert pic.twitter.com/ij1GkQkYli

— Newman University (@NewmanU) November 24, 2025

Why and How High Tea Originated as a Working-Class Custom: High tea, despite its modern association with elegance and afternoon tea, began as a practical, working-class custom in 19th-century Britain. Its origins lie in the Industrial Revolution, when factory workers, miners, and laborers, typically from the lower classes, returned home after long, physically demanding shifts. Unlike the leisurely afternoon tea enjoyed by the upper classes, high tea was a hearty, substantial meal served around 5–7 p.m., designed to sustain workers after a grueling day.

Why It Was Working-Class:Timing and Necessity: Workers couldn’t afford mid-afternoon breaks for tea, as their schedules revolved around factory or manual labor. High tea was served after work hours, replacing or supplementing dinner with affordable, filling foods like meat pies, bread, cheese, and tea, which provided energy and comfort.

Economic Constraints: The working class lacked the resources for the delicate sandwiches and pastries of upper-class afternoon tea. High tea used simple, inexpensive ingredients, reflecting the economic realities of laborers.
Cultural Context: Tea was a cheap, widely available beverage by the 19th century, thanks to Britain’s colonial trade. It became a staple for workers, offering warmth and stimulation, while the meal addressed their hunger.

How It Developed: High tea was served at a high dining table (unlike the low tables of aristocratic tea settings), where families gathered for a practical meal. The term “high” referred to the table height, distinguishing it from the refined “low tea” of the elite.
Food and Function:

The meal included robust dishes like stews, cold meats, or potatoes, paired with strong tea. It was less about social ritual and more about nourishment, often the main meal of the day for working families.
Social Evolution:

As tea became a British cultural staple, high tea spread across classes, but its working-class roots remained evident in its heartier fare and evening timing, contrasting with the lighter, earlier afternoon tea of the wealthy.

By the late 19th century, high tea’s association with the working class faded as middle and upper classes adopted and refined it, leading to its modern, more elegant connotations.

Afternoon tea this weekend pic.twitter.com/2UAZkGUXOj

— kat-astrophe! (@omwtfybkat) November 3, 2025