Food On The Rails
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Food on the Rails
Author: Jeri Quinzio
language: en
Publisher: Bloomsbury Publishing PLC
Release Date: 2014-10-10
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
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.
Rails
Author: Barry Taylor
language: en
Publisher: Bloomsbury Publishing
Release Date: 2010-08-30
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.