Food on The Move

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.”

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. From the haute cuisine of the elegant dining carriages on the Orient Express to the classic American feast of steak-and-eggs on the Santa Fe Super Chief; we eat our way across Canada’s vast interior and Australia’s spectacular and colourful Outback; grab an infamous “British railway sandwich” 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.

With recipes from the dining cars and station eateries, as well as a bounty of illustrations, this is a veritable feast of meals on the move.