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Cover: 9781442227323 | Food on the Rails | The Golden Era of Railroad Dining | Jeri Quinzio
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Food on the Rails
The Golden Era of Railroad Dining
Buch von Jeri Quinzio
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor
Jeri Quinzio is a freelance writer specializing in food history. She is the author of Pudding: A Global History and Of Sugar and Snow: A History of Ice Cream Making, which won the 2010 International Association of Culinary Professionals (IACP) Culinary History award. A contributor to books including The Oxford Encyclopedia of American Food and Drink and Culinary Biographies, she has written for magazines ranging from The Ladies' Home Journal to Gastronomica.
Inhaltsverzeichnis
Foreword
Acknowledgments
Introduction
Chapter One: Dining Before the Dining Car
Chapter Two: The Dining Car Debuts
Chapter Three: Fine Dining on European Railroads
Chapter Four: Transporting Restaurants
Chapter Five: Streamlined Dining
Chapter Six: The Golden-and Not So Golden-Era
Chapter Seven: Endings and Beginnings
Afterword: Take the Train
Notes
Bibliography
Index
About the Author
Details
Erscheinungsjahr: 2014
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Seiten: 194
Reihe: Food on the Go
ISBN-13: 9781442227323
ISBN-10: 144222732X
Sprache: Englisch
Ausstattung / Beilage: HC gerader Rücken kaschiert
Einband: Gebunden
Autor: Quinzio, Jeri
Hersteller: Rowman & Littlefield Publishers
Food on the Go
Maße: 235 x 157 x 15 mm
Von/Mit: Jeri Quinzio
Erscheinungsdatum: 01.10.2014
Gewicht: 0,442 kg
preigu-id: 105351811
Über den Autor
Jeri Quinzio is a freelance writer specializing in food history. She is the author of Pudding: A Global History and Of Sugar and Snow: A History of Ice Cream Making, which won the 2010 International Association of Culinary Professionals (IACP) Culinary History award. A contributor to books including The Oxford Encyclopedia of American Food and Drink and Culinary Biographies, she has written for magazines ranging from The Ladies' Home Journal to Gastronomica.
Inhaltsverzeichnis
Foreword
Acknowledgments
Introduction
Chapter One: Dining Before the Dining Car
Chapter Two: The Dining Car Debuts
Chapter Three: Fine Dining on European Railroads
Chapter Four: Transporting Restaurants
Chapter Five: Streamlined Dining
Chapter Six: The Golden-and Not So Golden-Era
Chapter Seven: Endings and Beginnings
Afterword: Take the Train
Notes
Bibliography
Index
About the Author
Details
Erscheinungsjahr: 2014
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Seiten: 194
Reihe: Food on the Go
ISBN-13: 9781442227323
ISBN-10: 144222732X
Sprache: Englisch
Ausstattung / Beilage: HC gerader Rücken kaschiert
Einband: Gebunden
Autor: Quinzio, Jeri
Hersteller: Rowman & Littlefield Publishers
Food on the Go
Maße: 235 x 157 x 15 mm
Von/Mit: Jeri Quinzio
Erscheinungsdatum: 01.10.2014
Gewicht: 0,442 kg
preigu-id: 105351811
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