Food on the Rails

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.

Food on the Rails

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.

More Books:

Food on the Rails
Language: en
Pages: 194
Authors: Jeri Quinzio
Categories: Cooking
Type: BOOK - Published: 2014-10-10 - Publisher: Rowman & Littlefield

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
Food on the Move
Language: en
Pages: 256
Authors: Sharon Hudgins
Categories: Cooking
Type: BOOK - Published: 2018-10-15 - Publisher: Reaktion Books

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
Legislative Hearing on the Committee Print
Language: en
Pages: 242
Authors: United States. Congress. House. Committee on Transportation and Infrastructure
Categories: Competition
Type: BOOK - Published: 2012 - Publisher:

Books about Legislative Hearing on the Committee Print "Competition for Intercity Passenger Rail in America"
Riding the Rails
Language: en
Pages: 336
Authors: Errol Lincoln Uys
Categories: History
Type: BOOK - Published: 2004-06-01 - Publisher: Routledge

"There is no feeling in the world like sitting in a side-door Pullman and watching the world go by, listening to the clickety-clack of the wheels, hearing that old steam whistle blowing for crossings and towns." -George Phillips in Riding the Rails At the height of the Great Depression, 250,000
Britain from the Rails
Language: en
Pages: 336
Authors: Vay Le, Julian, Benedict Le Vay
Categories: Great Britain
Type: BOOK - Published: 2014-12-01 - Publisher: Bradt Travel Guides

Britain from the Rails Guide - Travel tips on British rail travel including Wales and Scotland, transportation, local history, Slow travel, regional holidays. This guide also features practical advice on fares and rail lines, secret railways, London, Great Western, local food and restaurants, hotels and B&Bs, culture and festivals, tours.