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Nothing was better than dinner in a railroad dining car. Food had to be simple to prepare, especially when the kitchen was rolling down the tracks at speeds of up to 80mph. The Southern Railway served the South, and the meals in the dining cars reflected the good, wholesome food from that area. You won't find exotic quiche's in this book, but there are classics such as Fried Chicken Southern Style with Cream Gravy and Southern's Shrimp Creole. There was an added bonus to dinner in the diner; the ever-changing American landscape outside the window. The heyday of the passenger train may be gone, but the food that helped make getting there half the fun, is still available and easy to make for the average home cook. I have been a lifelong railroad enthusiast as well as an accomplished amateur chef. I combined my loves in the publication of "The Southern Railway Dining Car Cookbook: A Historic Reference." The research for this book started in 1989 and a first edition was self published in 1990. Thanks to the research capabilities of the internet, I was able to find additional recipes from archives in areas served by the Southern Railway and the result is this second edition.
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.
History and recipes of New Haven Railroad's fabulous Dining Car Department from its earliest years until 1969. The people, trains, cars, china, silverware, menus, advertising, and recipes of this fine service are detailed in this fascinating and well researched work. New Haven was justifiably famous for its fine food on its great fleet of trains. Included are many actual recipes that show the variety of the line's food, served for so many years to so many travelers in the Northeastern U.S.
An American woman determined to learn the Arabic language travels to the Middle East to pursue her dream in this “witty memoir” (Us Weekly). The shadda is the key difference between a pigeon (hamam) and a bathroom (hammam). Be careful, our professor advised, that you don’t ask a waiter, ‘Excuse me, where is the pigeon?’—or, conversely, order a roasted toilet . . . If you’ve ever studied a foreign language, you know what happens when you first truly and clearly communicate with another person. As Zora O’Neill recalls, you feel like a magician. If that foreign language is Arabic, you just might feel like a wizard. They say that Arabic takes seven years to learn and a lifetime to master. O’Neill had put in her time. Steeped in grammar tomes and outdated textbooks, she faced an increasing certainty that she was not only failing to master Arabic, but also driving herself crazy. She took a decade-long hiatus, but couldn’t shake her fascination with the language or the cultures it had opened up to her. So she decided to jump back in—this time with a new approach. In this book, she takes us along on her grand tour through the Middle East, from Egypt to the United Arab Emirates to Lebanon and Morocco. She’s packed her dictionaries, her unsinkable sense of humor, and her talent for making fast friends of strangers. From quiet, bougainvillea-lined streets to the lively buzz of crowded medinas, from families’ homes to local hotspots, she brings a part of the world thousands of miles away right to your door—and reminds us that learning another tongue leaves you rich with so much more than words. “You will travel through countries and across centuries, meeting professors and poets, revolutionaries, nomads, and nerds . . . [A] warm and hilarious book.” —Annia Ciezadlo, author of Day of Honey “Her tale of her ‘Year of Speaking Arabic Badly’ is a genial and revealing pleasure.” —The Seattle Times
Hailed since its publication as the definitive - and most opulent - book on the subject, The American Railroad Passenger Car is now made available in an unabridged two-part softcover edition.
An epic and revelatory narrative of the most important transportation technology of the modern world In his wide-ranging and entertaining new book, Tom Zoellner—coauthor of the New York Times–bestselling An Ordinary Man—travels the globe to tell the story of the sociological and economic impact of the railway technology that transformed the world—and could very well change it again. From the frigid trans-Siberian railroad to the antiquated Indian Railways to the Japanese-style bullet trains, Zoellner offers a stirring story of this most indispensable form of travel. A masterful narrative history, Train also explores the sleek elegance of railroads and their hypnotizing rhythms, and explains how locomotives became living symbols of sex, death, power, and romance.
In search of his true calling, former college football star Jack Marshall enlists as bartender and steward aboard Horace Button's vintage private railroad car, the Pioneer Mother, which is transporting the legendary food writer and social critic across the country in opulent style.
The recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!
Richly illustrated with over 200 photos, this book tells the story of railroad streamliners, from their early days as short little articulated speedsters to their halcyon years as 20-car "cities on wheels"--Places that were going somewhere. And it also tells a story of a time of individuality, when streamliners reflected the personality of the regions they served.