Food on the Rails: The Golden Age of Railway Dining Jeri Quinzio. Lanham, Maryland: Rowman & Littlefield, 2014. Pp. 153, notes, index.
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Abstract
In her latest work, Food on the Rails, The Golden Era of Railroad Dining, Jeri Quinzio draws in both railroad buffs and those with an interest in culinary history. From the crumbly dry sandwiches people ate on trains with tobacco spit soaked floors of the 1820s, to the grand cuisine served on “la belle epoch’s” Orient Express and the puttering post war “automat” microwaved dishes, to the death of railway food with the invention of commercial flight and Amtrak, this is a railroad story that inspires both disgust and delight. Food on the Rails, a magnificent work that tells the tale of food served at high speeds, will keep both train hobbyists and food scholars riveted.
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