Food on the Rails: The Golden Era of Railroad Dining
About the Book
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.
Order directly through Rowman & Littlefield at https://rowman.com/ISBN/9781442227323 for a 30% discount on Food on the Rails. Use promotion code 4F14QUIN at checkout for 30% off – this promotion is valid until August 15, 2015. This offer cannot be combined with any other promo or discount offers.
Praise for the Book
“Jeri Quinzio has done it again! Food on the Rails is well researched, insightful, and a delight to read.” — Andrew F. Smith, author of Eating History: Thirty Turning Points in the Making of American History
“Drawing on numerous and varied sources, Quinzio provides a thorough, refreshing, and entertaining account of the rise and fall of the rail dining experience in North America and Europe, illustrated with occasional recipes to highlight the story.”
— James D. Porterfield, director of the Center for Railway Tourism, Davis & Elkins College; author of Dining by Rail: The History and Recipes of America's Golden Age of Railroad Cuisine
“In this lively social and cultural history, Jeri Quinzio evokes the glory days of rail travel in Europe and the United States, when dining cars served up multicourse meals on tables elegantly set with fine china, linens, and silver.”
— Darra Goldstein, author of A Taste of Russia, founding editor, Gastronomica
“In Food on the Rails, Jeri Quinzio presents a lively history of the evolution of U.S. rail travels by describing food service, illustrated with menus and recipes that reflect different eras. How wonderful to be reminded of the golden age of railroad dining when travelers were served civilized meals in dining cars.”
— Barbara Haber, food historian; author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals