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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.
About the Author
Sharon Hudgins is an award-winning author whose books include The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East (2003) and T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East (2018).
With contributions by Adam Balic, Arjan den Boer, Judy Corser, Sharon Hudgins, Aparajita Mukhopadhyay, Diana Noyce, Merry White and Karl Zimmermann and a forword by James D. Porterfield.
"Food and trains, my twin passions, are brought together brilliantly in this guided tour of the symbiotic relationship between railways and eating. Whether it is a simple aloo dum enjoyed in the hill town of Darjeeling, caviar on the Trans-Siberian or a feast on Orient Express, this book makes you want to go on every journey and eat every meal described in it." - Christian Wolmar, author of Engines of the Raj: How the Steam Age Transformed India
ISBN: 9781789140071 ISBN-10: 1789140072 Audience:
Number Of Pages: 256 Published: 1st March 2019 Country of Publication: GB Dimensions (cm): 25.0 x 19.0
Weight (kg): 1.0