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.

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!

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.

"Dining by Rail" recaptures the history and spirit of an era and offers absorbing details and sumptuous recipes to readers with an interest in railroads and Americana. 150 photos.

Includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes from haute cuisine to family-style meals.

"Paul Theroux has spent fifty years crossing the globe, adventuring in the exotic, seeking the rich history and folklore of the far away. Now, for the first time, in his tenth travel book, Theroux explores a piece of America--the Deep South. He finds there a paradoxical place, full of incomparable music, unparalleled cuisine, and yet also some of the nation's worst schools, housing, and unemployment rates. It's these parts of the South, so often ignored, that have caught Theroux's keen traveler's eye."--

Sunday Times History Book of the Year 2015 Currently filming for BBC programme Full Steam Ahead Britain's railways have been a vital part of national life for nearly 200 years. Transforming lives and landscapes, they have left their mark on everything from timekeeping to tourism. As a self-contained world governed by distinctive rules and traditions, the network also exerts a fascination all its own. From the classical grandeur of Newcastle station to the ceaseless traffic of Clapham Junction, from the mysteries of Brunel's atmospheric railway to the lost routines of the great marshalling yards, Simon Bradley explores the world of Britain's railways, the evolution of the trains, and the changing experiences of passengers and workers. The Victorians' private compartments, railway rugs and footwarmers have made way for air-conditioned carriages with airline-type seating, but the railways remain a giant and diverse anthology of structures from every period, and parts of the system are the oldest in the world. Using fresh research, keen observation and a wealth of cultural references, Bradley weaves from this network a remarkable story of technological achievement, of architecture and engineering, of shifting social classes and gender relations, of safety and crime, of tourism and the changing world of work. The Railways shows us that to travel through Britain by train is to journey through time as well as space.