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Food On The Rails

Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Size: 43.83 MB
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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 On The B O

Author: Thomas J. Greco
Publisher: Johns Hopkins Univ Pr
ISBN: 9780801893230
Size: 30.93 MB
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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 By Rail

Author: James D. Porterfield
Publisher: Macmillan
ISBN: 9780312187118
Size: 73.16 MB
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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

Food At Sea

Author: Simon Spalding
Publisher: Rowman & Littlefield
ISBN: 1442227370
Size: 21.30 MB
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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.

Food In The Air And Space

Author: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Size: 24.93 MB
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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.

Food On Foot

Author: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
Size: 27.45 MB
Format: PDF, Kindle
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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.

All Aboard

Author: Lynn Johnson
Publisher: Chronicle Books
ISBN: 9780811817479
Size: 69.94 MB
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A study of the graphic images used to advertise and market rail travel in the twentieth century.

Dining By Rail

Author: James D. Porterfield
Publisher: Macmillan
ISBN: 9780312187118
Size: 75.87 MB
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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 Car

Author: Eric Peterson
Publisher: Huckleberry House
ISBN: 9780982486009
Size: 20.37 MB
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In his second novel, author Eric Peterson dishes up a riotous spectacle of self-absorbed chefs, backstabbing politicians, and devious publishing magnates, set against a backdrop of haute cuisine, presidential politics, and an endless supply of top-shelf liquor and wine. Fresh from a public humiliation and in search of his true calling, former college football star Jack Marshall enlists as bartender and steward aboard Horace Button's vintage private railroad car, the "Pioneer Mother," which is transporting the legendary food writer and social critic across the country in opulent style. Decked out in a white jacket, mixing perfect cocktails, Jack is immersed in a style of living --and dining-- he'd assumed was extinct. While striving to appease the eccentric, finicky Horace, and Wanda, the "Pioneer Mother's" enigmatic chef, Jack falls under the spell of Giselle Lebeau, a gorgeous celebrity chef whose designs on him test his self-control and his loyalty. But when tragedy rocks Horace's insulated white-linen world, Jack must take charge of a simmering stew of quirky yet powerful personalities -- all while staying in Wanda's good graces and keeping an eye on their newest passenger. A story of service, serendipity, and second chances, "The Dining Car" is more than a delectable read -- it's a marvelous, exuberant work of fiction.