Dining by rail the history and the recipes of America's golden age of railroad cuisine
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
St. Martin's Griffin,
1998.
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Table of Contents:
- From soot to soufflé: eating on the train
- A half-hour to indigestion
- The dining car
- An existence all its own
- Dining-car personnel
- The railroads and their cuisines
- Atcheson, Topeka, and Santa Fe Railway System
- Atlantic Coast Line Railroad
- Canadian National Railways
- Canadian Pacific Railway
- Chesapeake and Ohio Railway
- Chicago, Burlington and Quincy Railroad
- Chicago, Milwaukee, St. Papul, and Pacific Railroad
- Great Northern Railway
- Illinois Central Railroad
- Missouri Pacific Railroad
- New York Central System
- New York, New Haven, and Hartford Railroad
- Northern Pacific Railroad
- Pennsylvania Railroad
- Southern Pacific Lines
- Southern Railway System
- Union Pacific Railroad
- Western Pacific Railroad
- Fred Harvey Company
- Pullman Company
- Miscellaneous railroads.
