Food on the Rails

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Exploring the evolution of dining on trains, the book delves into the history of cuisine and service from its inception to its decline. It covers various aspects, including the foods served, rail station restaurants, menus, and dining accommodations, painting a vivid picture of culinary experiences aboard trains. Jeri Quinzio highlights both the glory days and the challenges faced by this unique dining culture, offering a comprehensive look at how rail travel influenced food traditions over time.