Choice Magazine has recommended Food on the Rails:The Golden Era of Railroad Dining.
Food on the Rails is the first book in the 'Food on the Go' series, part of a larger Rowman and Littlefield series, 'Studies in Food and Gastronomy.' The aim of the former is to publish books exploring the history of foods eaten while traveling.
The book is a good introduction to the history and development of dining on trains,beginning with early train travel and the disappointing food experiences of travelers in the 19th century and the development of the Pullman dining car (the first of its kind) to the 'golden age' of railroad dining in the early decades of the 20th century in the US and Europe.
Freelance author/journalist Quinzio details the decline not only of fine dining on trains but also train travel itself with some brief discussions on the small renaissance of high-end train travel today. Readers will be intrigued to learn the details of how dining cars were constructed and staffed and the types of foods served throughout the 19th and 20th centuries. Each chapter ends with a representative recipe.
Summing Up: Recommended. General and undergraduate food history collections. (CHOICE)
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