Food On The Move
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Food On The Move
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Author : Lawrence David
language : en
Publisher:
Release Date : 2010
Food On The Move written by Lawrence David and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking, English categories.
Food On The Move
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Author : Harlan Walker
language : en
Publisher: Oxford Symposium
Release Date : 1997
Food On The Move written by Harlan Walker and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cookbooks categories.
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Pret A Manger
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Author : Jane Gifford
language : en
Publisher: Allen & Unwin
Release Date : 2007
Pret A Manger written by Jane Gifford and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
This book brings together the best of what Pret a Manger has to offer, from soups and hot drinks to the ever-popular sandwiches, baguettes, wraps and salads that have been impressing customers for the past 20 years.
Food On The Move
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Author : Sharon Hudgins
language : en
Publisher: Reaktion Books
Release Date : 2018-10-15
Food On The Move written by Sharon Hudgins and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-15 with Cooking categories.
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.
Food On The Move
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Author : Ben Highmore
language : en
Publisher:
Release Date : 2011
Food On The Move written by Ben Highmore and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food habits categories.
Ethnically diverse food cultures of our contemporary world are explored in a way that refuses the 'boutique multiculturalism' of those who want to celebrate international cuisine but chose to ignore the social inequalities that exist alongside it. New formations has been a pioneer of interdisciplinary research in the humanities and social sciences since the 1980s. The core intellectual remit of the journal is to publish original work which explores the uses of cultural theory for the analysis of political and social issues - be they historical or contemporary - and it publishes work from any discipline which meets this criterion, or which bears directly upon current debates within cultural theory, cultural studies, or the wider critical humanities or social sciences. New formations routinely hosts articles by world-leading figures in these fields, as well as work by early-career researchers.
Eating On The Move From The Eighteenth Century To The Present
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Author : Rita d’Errico
language : en
Publisher: Taylor & Francis
Release Date : 2023-06-07
Eating On The Move From The Eighteenth Century To The Present written by Rita d’Errico and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-07 with History categories.
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Food Identities At Home And On The Move
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Author : Raul Matta
language : en
Publisher: Routledge
Release Date : 2020-06-08
Food Identities At Home And On The Move written by Raul Matta and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-08 with Social Science categories.
How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.
Food On The Rails
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Author : Jeri Quinzio
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-10-10
Food On The Rails written by Jeri Quinzio and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-10 with Cooking categories.
In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining. Seeing the business possibilities in offering long-distance passengers comforts such as beds, toilets, and meals, George Pullman and other pioneering railroaders like Georges Nagelmackers of Orient Express fame, transformed rail travel. Fine dining and wines became the norm for elite railroad travelers by the turn of the twentieth century. The foods served on railroads – from consommé to turbot to soufflé, always accompanied by champagne - equaled that of the finest restaurants, hotels, and steamships. After World War II, as airline travel and automobiles became the preferred modes of travel, elegance gave way to economy. Canned and frozen foods, self-service, and quick meals and snacks became the norm. By the 1970s, the golden era of railroad dining had come grinding to a halt. Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, they dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
Food On Foot
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Author : Demet Güzey
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-04-01
Food On Foot written by Demet Güzey and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-01 with Cooking categories.
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.
Food In The Air And Space
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Author : Richard Foss
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-12-11
Food In The Air And Space written by Richard Foss and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-11 with Cooking categories.
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.