The Poldark novels contain some pretty good descriptions of meals the upper crust of the 18th century would have eaten. Judging from all the research Winston Graham obviously did on different aspects of period life, I assume they’re accurate.
I expect other good descriptions can be found in works actually from the 18th and 19th centuries, though I’m not qualified to recommend any.
In the Western World, and I suppose all over the world- perhaps an early morning, “breaking of the fast” or later day feast, were also closely correlated with the hours of your local bakery, or butchershop, and restaurants. An early morning warm patesserie, at their best was when the bakers were finishing up before daybreak, all the actual baking for the day is usually done by six. Put the potage in the slowly cooling communal bread ovens for midday large meal, more substantial. Hence the continental Breakfast, pastry or bread, fresh baked, optimal, with charcuterie (bacon), fruit, and dairy (skir), flavored hot broth or drink for the temperate climes of europe.
So, actual ancient agrarian, and diurnal timeclocks, may have influenced food choices.
It’s not just communal bakeries that offer their ovens for customers to use. In one food show (I don’t remember which) the host handed over a pot of meat to stew in the furnace of a North African laundry.
Similarly, when you have hot geothermal sand in Iceland, people bake a Vulkan Ry
This Time X, plus food variable X. Can also be realized and seen perhaps more longterm, seasonally, as well. I like to call it, temporally, “Feast, Fast, and Fest”. Temporal, daily foods, or weekly special foods, or those marked by a Moon or Sun fest and commeration, bordering on famous and holy delikatessen.