Food on the Rails

Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Category : Cooking
Languages : en
Pages : 195

Book Description
In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. 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.

Food on the Move

Author: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140072
Category : Cooking
Languages : en
Pages : 257

Book Description
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 spectacular and colorful 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.

Food in the Air and Space

Author: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Category : Cooking
Languages : en
Pages : 249

Book Description
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.

Rudy Rides the Rails

Author: Dandi Daley Mackall
Publisher: Sleeping Bear Press
ISBN: 1627531556
Category : Juvenile Fiction
Languages : en
Pages : 42

Book Description
In 1932, Akron, Ohio was no better off than other parts of the country. Since Black Tuesday in '29, companies are closed, men all over the state are out of work, and families are running out of hope. Thirteen-year-old Rudy wants to help but doesn't know where to turn. His father, sullen and withdrawn, spends his time sulking on their front porch. His mother is desperate, not knowing how she will feed and care for her family. When Rudy learns of other boys leaving town and heading west to seek their fortunes, he hops a train figuring at least there will be one less mouth to feed at home. As Rudy lives the hobo life while he "rides the rails" to California, young readers are given a snapshot view and testament of Depression-era America.Writer Dandi Daley Mackall met the real "Ramblin' Rudy" in 2000 and was inspired to capture his story and the spirit of adventure shown by many during the Great Depression. She conducts writing workshops across the United States and speaks at numerous conferences. Dandi lives in West Salem, Ohio. Rudy Rides the Rails is Chris Ellison's second book with Sleeping Bear Press. He also illustrated Let Them Play, which was named to the 2006 Notable Social Studies Trade Books for Young People list. Chris is presently working on another Tales of Young Americans story about the Oklahoma Land Run. He lives in Hattiesburg, Mississippi.

Rails

Author: Barry Taylor
Publisher: A&C Black
ISBN: 140813537X
Category : Nature
Languages : en
Pages : 601

Book Description
This is a guide to rails, a relatively homogeneous family of birds spread throughout the world. Barry Taylor and Ber van Perlo have described and illustrated 145 species of rails, including two that are newly described, and also ten that are recently extinct and two that are almost certainly extinct. The book, based on up-to-date references and on new observations, is the first to give comprehensive information on field identification (including voice), covering all species and races for which details are known. It is also the first to provide descriptions of the immature and juvenile plumages of many species. The authors provide a detailed summary of current knowledge of all aspects of rail biology and their often complex behaviour, social structure, and family life. They explain how such apparently poorly flying birds can undertake intercontinental migrations and are such widespread and successful colonists of remote oceanic islands. They also discuss the remarkable ease and speed with which species on such islands have evolved into flightless forms in the absence of predators, a fact that has led to the rapid extinction of numerous island taxa following the arrival of man. Rail habitats are fast disappearing, say the authors, and many rails become endangered before enough is known about them to plan effective conservation measures. The book provides information on distribution, status, habitat requirements, and current threats, and it gives conservation priorities for threatened species.

Dining By Rail

Author: James D. Porterfield
Publisher: Macmillan
ISBN: 9780312187118
Category : Cooking
Languages : en
Pages : 404

Book Description
"Dining by Rail" recaptures the history and spirit of an era and offers absorbing details and sumptuous recipes to readers with an interest in railroads and Americana. 150 photos.

Food on Foot

Author: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
Category : Cooking
Languages : en
Pages : 213

Book Description
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 at Sea

Author: Simon Spalding
Publisher: Rowman & Littlefield
ISBN: 1442227370
Category : Cooking
Languages : en
Pages : 281

Book Description
Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world’s seas and oceans. Following a largely chronological format, Simon Spalding shows how the raw materials, cooking and eating equipments, and methods of preparation of seafarers have both reflected the shoreside practices of their cultures, and differed from them. The economies of whole countries have developed around foods that could survive long trips by sea, and new technologies have evolved to expand the available food choices at sea. Changes in ship construction and propulsion have compelled changes in food at sea, and Spalding’s book explores these changes in cargo ships, passenger ships, warships, and other types over the centuries in fascinating depth of detail. Selected passages from songs and poems, quotes from seafarers famous and obscure, and new insights into culinary history all add spice to the tale.

Feeding Britain

Author: Tim Lang
Publisher: Penguin UK
ISBN: 0241404819
Category : Social Science
Languages : en
Pages : 608

Book Description
How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times

Pudding

Author: Jeri Quinzio
Publisher: Reaktion Books
ISBN: 1780230656
Category : Cooking
Languages : en
Pages : 152

Book Description
Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed from their early savory, sausage-like mixtures into the sweet and sticky confections we are now familiar with, and he describes how advances in kitchen equipment have changed puddings over time. Tackling blood, bread, rice, batter, and vegetable puddings, Jeri Quinzio describes the diverse ways cooks around the world make their puddings and how versions from different countries vary—England’s rice pudding, for instance, is flavored with vanilla, nutmeg, or cinnamon, whereas in India it is made with nuts or raisins. In addition to investigating the history of puddings on the dining table, Quinzio also looks at the prominent place puddings have had in novels, poems, songs, and cartoons. He shows how authors and artists like Anthony Trollope, Robert Burns, and George Cruikshank have used puddings to illustrate their characters’ sorrows, joys, and even political leanings. Bursting with choice morsels about puddings past and present, this is a book for fans of blood pudding and plum pudding alike.