The Golden Years of Trains, 1830-1920 PDF Download
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Author: Peter Michael Kalla-Bishop
Publisher:
ISBN: 9780727101853
Category : Railroads
Languages : en
Pages : 128
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Book Description
Author: Peter Michael Kalla-Bishop
Publisher:
ISBN: 9780727101853
Category : Railroads
Languages : en
Pages : 128
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Book Description
Author: P. M. Kalla-Bishop
Publisher:
ISBN: 9780600387695
Category : Railroads
Languages : en
Pages : 128
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Book Description
Author: Harry Weaver
Publisher:
ISBN:
Category : Railroads
Languages : en
Pages : 136
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Colin Garratt
Publisher:
ISBN: 9781840814248
Category : Locomotives
Languages : en
Pages : 128
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Book Description
Author: Anness Publishing
Publisher:
ISBN: 9781840810042
Category : Locomotives
Languages : en
Pages : 128
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Book Description
Author:
Publisher:
ISBN: 9781555218317
Category : Railroads
Languages : en
Pages : 191
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Book Description
Author: William L. Withuhn
Publisher:
ISBN: 9780861018017
Category : Technology & Engineering
Languages : en
Pages : 152
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Book Description
Author: C. J. Riley
Publisher: MetroBooks (NY)
ISBN: 9781567993837
Category : Railroad trains
Languages : en
Pages : 0
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Book Description
Traces the history of train travel from the origins of the locomotive to the late twentieth century, and features color and black-ane-white photographs of notable trains and destinations.
Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Category : Cooking
Languages : en
Pages : 195
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Book Description
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.
