American transportation has undergone many technological revolutions: from sailing ships to steam ships; from passenger trains and urban rail transit to airplanes and automobiles. Normally, the government has allowed and even encouraged these revolutions, but for some reason the federal government is spending billions of dollars trying to preserve and build obsolete rail transit and passenger train lines, including high-speed trains that cost more but are less than half as fast as flying. O'Toole asks why passenger trains have been singled out -- and whether this policy makes sense. -- adapted from jacket

Olivia Mott finds herself juggling two jobs: her assistant chef position at Hotel Florence and her undercover work for the Pullman Rail Car Company. Olivia thinks the suggestions she relays to Pullman's town manager are being used to improve conditions for workers and save the company money, but is something much more sinister happening behind the scenes? Several months have passed since Lady Charlotte fled to Chicago, leaving her infant son in Olivia's care. Now Charlotte's money has run out. A kindly woman offers her a place to live and secures her a position at Marshall Field's store, but Charlotte's heart can't forget the past. Dare she return to Pullman to find out what happened to her baby?

When Kate Parsons decides to negotiate for her railroad's passage through Cherokee lands personally, she doesn't expect to get kidnapped and find herself attracted to one of her Cherokee captors.

Covering legendary and obscure intercity passenger trains in a dozen Southeastern states, this book details the golden age of train travel. The story begins with the inception of steam locomotives in 1830 in Charleston, South Carolina, continuing through the mid-1930s changeover to diesel and the debut of Amtrak in 1971 to the present. Throughout, the book explores the technological achievements, the romance and the economic impact of traveling on the tracks. Other topics include contemporary museums and excursion trains; the development of commuter rails, monorails, light rails, and other intracity transit trains; the social impact of train travel; and historical rail terminals and facilities. The book is supplemented with more than 160 images and 10 appendices.

The years between the end of World War II and the mid-1960s saw a flowering of railroad photography in America, particularly that which captured the railroads at night. 'Starlight on the Rails', a stylish and moving book of gorgeous duotone photography, offers a poetic glimpse of silent stations, lonely motormen, and the last great steam engines.

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.