ABSTRACT
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.
TABLE OF CONTENTS
part I|28 pages
Eating on the train
part II|69 pages
Eating on the road
chapter 4|18 pages
Canned dishes for travel (late 19th century – 1939)
chapter 5|16 pages
Eating on the road in the Italian economic boom
chapter 6|17 pages
Eating at the coaching inn
part III|58 pages
Out of the ordinary food mobilities
chapter 8|14 pages
Nourishment, emotions, identity
chapter 9|12 pages
Cooking for the Russian tsar on an imperial tour
chapter 11|13 pages
Cooking and eating in Antarctica
part IV|43 pages
Travelling and imagining through food
chapter 14|13 pages
Luxury dining on the move aboard cruise ships crossing the Mediterranean
part V|30 pages
Food and cultural identity on the move