Food on the Rails: The Golden Era of Railroad Dining - Hardcover
by Jeri Quinzio
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Languages:EnglishPublisher:Rowman & Littlefield PublishersISBN-13:9781442227323ISBN-10:144222732XUPC:9781442227323Book Category:Cooking, Social ScienceBook Subcategory:History, Agriculture & Food (see also Political Science, AnthropologyBook Topic:Public Policy, Cultural & SocialSize:9.67 x 5.77 x 0.74 inchesWeight:0.91Product ID:SCG9FVDXM7
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.
Languages:EnglishPublisher:Rowman & Littlefield PublishersISBN-13:9781442227323ISBN-10:144222732XUPC:9781442227323Book Category:Cooking, Social ScienceBook Subcategory:History, Agriculture & Food (see also Political Science, AnthropologyBook Topic:Public Policy, Cultural & SocialSize:9.67 x 5.77 x 0.74 inchesWeight:0.91Product ID:SCG9FVDXM7
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.
Publisher: Rowman & Littlefield Publishers
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