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[ 洋図書 ] Food on the rails : the golden era of railroad dining / ( Food on the go series )

Jeri Quinzio. -- Rowman & Littlefield, -- [2014] --

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中央 書庫 一般洋図書 F/686.2/Q70/F 7107727645 Digital BookShelf
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ISBN 144222732X (cloth)
ISBN13桁 9781442227323 (cloth)
無効なISBN等 9781442227330 (electronic)
テキストの言語 英語                  
分類：NDC10版 686.2
個人著者標目 Quinzio, Jeri.
本タイトル Food on the rails :
タイトル関連情報 the golden era of railroad dining /
著者名 Jeri Quinzio.
出版地・頒布地 Lanham :
出版者・頒布者名 Rowman & Littlefield,
出版年・頒布年 [2014]
数量 xviii, 175 pages :
他の形態的事項 illustrations ;
大きさ 24 cm.
書誌注記 Includes bibliographical references (pages 163-169) and index.
内容注記 Dining before the dining car -- The dining car debuts -- Fine dining on European railroads -- Transporting restaurants -- Streamlined dining -- The golden, and not so golden, era -- Endings and beginnings -- Take the train.
要約、抄録、注釈等 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.
統一タイトル(シリーズ副出標目) Food on the go series.
シリーズ名・巻次 Food on the go series 
一般件名 Railroads -- History.
Roadside restaurants -- History.
資料情報1 『Food on the rails : the golden era of railroad dining /』（Food on the go series）　Jeri Quinzio.　Rowman & Littlefield,　[2014] （所蔵館：中央　 請求記号：F/686.2/Q70/F　 資料コード：7107727645）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352021570

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