Download food on the rails the golden era of railroad dining food on the go in pdf or read food on the rails the golden era of railroad dining food on the go in pdf online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get food on the rails the golden era of railroad dining food on the go in pdf book now. This site is like a library, Use search box in the widget to get ebook that you want.



Food On The Rails

Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Size: 65.88 MB
Format: PDF
View: 6956
Download and Read
Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

Dining By Rail

Author: James D. Porterfield
Publisher: Macmillan
ISBN: 9780312187118
Size: 75.72 MB
Format: PDF, Docs
View: 1441
Download and Read
A culinary look back at America's great passenger trains offers a history of their era and more than 250 authentic recipes for meals regularly served in the dining cars of the past

Dining On The B O

Author: Thomas J. Greco
Publisher: Johns Hopkins Univ Pr
ISBN: 9780801893230
Size: 22.92 MB
Format: PDF, Docs
View: 1443
Download and Read
Passengers who dined on the Baltimore and Ohio during the heyday of American railroading received five-star service: white tablecloths, china, and silver; food cooked from scratch; and the undivided attention of skilled waiters. The B&O's cuisine won wide acclaim as the finest railway food in the country. Passengers enjoyed it as the slightly swaying dining car clicked along over the rails. Captivated by the romance of the subject, Thomas J. Greco and Karl D. Spence combine many of the B&O's best recipes with historical photos to capture the elegance and charm of the dining car experience. Greco and Spence made a quest of uncovering the original sources of these recipes, revisiting America's first institutional cookbook, The Culinary Handbook, by Charles Fellows, and researching the B&O's own specialty collections of the 1940s and 1950s, the Old Standard B&O Recipes, What's Cooking on the B&O? and B&O Chef's Notes. Along with the original recipes and modern interpretations, they supply captivating photographs of the dining cars, patrons, and staff; commentary describing the technical aspects of cooking on a moving train; examples of "service notes" used by chefs, stewards, and waiters; and a glossary of cooking terms. With Dining on the B&O, Greco and Spence preserve for future generations the singular experience of dining in high style on this iconic railway. The recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!

Dining On The Shore Line Route

Author: Marc Frattasio
Publisher: TLC Publishing
ISBN:
Size: 37.53 MB
Format: PDF, ePub
View: 7604
Download and Read
History and recipes of New Haven Railroad's fabulous Dining Car Department from its earliest years until 1969. The people, trains, cars, china, silverware, menus, advertising, and recipes of this fine service are detailed in this fascinating and well researched work. New Haven was justifiably famous for its fine food on its great fleet of trains. Included are many actual recipes that show the variety of the line's food, served for so many years to so many travelers in the Northeastern U.S.

Food At Sea

Author: Simon Spalding
Publisher: Rowman & Littlefield
ISBN: 1442227370
Size: 19.62 MB
Format: PDF, ePub
View: 5257
Download and Read
In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.

All Aboard

Author: Lynn Johnson
Publisher: Chronicle Books
ISBN: 9780811817479
Size: 50.93 MB
Format: PDF, Kindle
View: 6984
Download and Read
A study of the graphic images used to advertise and market rail travel in the twentieth century.

Food On Foot

Author: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
Size: 48.78 MB
Format: PDF, Kindle
View: 4310
Download and Read
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.

Food In The Air And Space

Author: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Size: 75.16 MB
Format: PDF, Mobi
View: 4625
Download and Read
This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural barriers; and the effect of altitude on our senses of taste and smell.

The Golden Age Of Train Travel

Author: Steve Barry
Publisher: Bloomsbury Publishing
ISBN: 0747814937
Size: 21.11 MB
Format: PDF
View: 5457
Download and Read
For the century after 1865 all the largest railroad companies had flagship luxury trains, spectacularly appointed steamliners offering unrivaled standards of service and thoughtful amenities including ladies' perfume and carnations for gentlemen. These luxury trains transported well-heeled passengers in grand style across spectacular American landscapes in an atmosphere of privilege and elegance. Including the iconic Super Chief of the Sante Fe Railway and New York Central System's fabled 20th Century Limited, they became legends in their day and for decades after their last runs. This beautifully illustrated book allows readers to experience the exhilarating journeys, the exquisitely designed train cars and the vintage advertisements and posters that together made up the passenger's experience during this golden age of train travel – an age still remembered and celebrated today.

Food On The Move

Author: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 9781789140071
Size: 34.60 MB
Format: PDF
View: 6940
Download and Read
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century--from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the "romance of the rails." A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada's vast interior and Australia's dusty Outback; grab an infamous "British railway sandwich" to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan's bullet train, the Shinkansen; and sip South African wines in a Blue Train--a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.