18 jan 2019

'Food on the move' published with my Orient Express chapter

Cover

Finally it is there: the book Food on the Move: Dining on the Legendary Railway Journeys of the World, published by Reaktion Books in London. It combines traveling by train with culinary history, including original recipes. I myself was the author of the chapter on the Orient Express, including a lot of images from my own collection and data from my app. You can order the book at Amazon and others for around 25 euros.

The New York Times Book Review already did a nice review: Food on the Move, a new collection of essays by various writers, describes dining by rail – in an exalted past and, in the book’s tantalizing narratives, sometimes today – as an experience as exhilarating and varied as watching the scenery unfold mile by mile.

Below is the publisher's announcement, followed by he book's table of contents.

Dining car cross section, 1896 (collection Arjan den Boer)

Reaktion Books Press Release

Dining on the Legendary Railway Journeys of the World
Edited by Sharon Hudgins

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century – from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, 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 focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. The engaging story and vivid illustrations invite readers to discover an array of railway feasts: haute cuisine in the elegant dining carriages of the Orient Express, American steak-and-eggs on the Santa Fe Super Chief, and home-cooked regional foods along the Trans-Siberian tracks. Readers will be tempted to eat their way across Canada’s vast interior and Australia’s spectacular and colourful 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’; and sip South African wines in a Blue Train luxury lounge car featuring windows of glass fused with gold dust.

Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs. Food on the Move is a veritable feast!

Chapter Feasting and Fasting on the Orient Express

Contents

  • Sandwiches, Savouries and Strawberry Fizz: Dining at Speed on the Flying Scotsman Adam Balic
  • Of French Champagne and Turkish Coffee: Feasting and Fasting on the Orient Express Arjan den Boer
  • From Caviar to Mystery Meat: Dining across Two Continents on the Trans-Siberian Railway Sharon Hudgins
  • All Aboard: Classic American Cuisine on the Santa Fe Super Chief Karl Zimmermann
  • Sockeye Salmon and Saskatoon Pie: Regional Foods on Canada’s Long-distance Railways Judy Corser
  • Kangaroo, Crocodile and Custard: Eating across the Outback on Australia’s Ghan Railway Diana Noyce
  • Fast Food: Eating within the Box on Japan’s ‘Bullet Train’ Merry White
  • Spicy Curries and Cups of Tea: Dining along the Darjeeling Himalayan Line Aparajita Mukhopadhyay
  • Baked Bobotie, Fried Kingclip and Chocolate Potjie: Traditional Fare on South African Luxury Trains Karl Zimmermann
Arjan den Boer

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