Food on the Rails: The Golden Era of Railroad Dining
Language: English
Published by Rowman & Littlefield, 2014
Series: Book 1 of 4 - Food on the Go
- Hardcover
- New
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
AbeBooks seller since February 27, 2001
Condition: New
£ 114.91
Quantity: Over 20 available
Add to basketItem description from seller
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. Series: Food on the Go. Num Pages: 194 pages, 37 black & white halftones. BIC Classification: HBTB; JFCV; WGF. Category: (G) General (US: Trade). Dimension: 238 x 160 x 18. Weight in Grams: 452. . 2014. Hardcover. . . . .
Seller Inventory # V9781442227323
- Title
- Food on the Rails: The Golden Era of Railroad Dining
- Author
- Jeri Quinzio
- Publisher
- Rowman & Littlefield
- Publication year
- 2014
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 144222732X
- ISBN 13
- 9781442227323
- Series
- Book 1 of 4: Food on the Go
The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining.
Seeing the business possibilities in offering long-distance passengers comforts such as beds, toilets, and meals, George Pullman and other pioneering railroaders like Georges Nagelmackers of Orient Express fame, transformed rail travel. Fine dining and wines became the norm for elite railroad travelers by the turn of the twentieth century. The foods served on railroads – from consommé to turbot to soufflé, always accompanied by champagne - equaled that of the finest restaurants, hotels, and steamships.
After World War II, as airline travel and automobiles became the preferred modes of travel, elegance gave way to economy. Canned and frozen foods, self-service, and quick meals and snacks became the norm. By the 1970s, the golden era of railroad dining had come grinding to a halt.
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, they dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
Kennys Bookshop and Art Galleries Ltd.
Galway, GY, Ireland
AbeBooks seller since February 27, 2001
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