Food on the move : dining on the legendary railway journeys of the world

CONTENTS
Foreword by James D. Porterfield
Introduction by Sharon Hudgins, Editor

Europe
1 Sandwiches, Savouries and Strawberry Fizz: Dining at Speed on the Flying Scotsman - Adam Balic
2 Of French Champagne and Turkish Coffee: Feasting and Fasting on the Orient Express - Arjan den Boer

Eurasia
3 From Caviar to Mystery Meat: Dining across Two Continents on the Trans-Siberian Railway - Sharon Hudgins
North America
4 All Aboard: Classic American Cuisine on the Santa Fe Super Chief - Karl Zimmermann
5 Sockeye Salmon and Saskatoon Pie: Regional Foods on Canada’s Long-distance Railways - Judy Corser

Australia
6 Kangaroo, Crocodile and Custard: Eating across the Outback on Australia’s Ghan Railway - Diana Noyce

Asia
7 Fast Food: Eating within the Box on Japan’s ‘Bullet Train’ - Merry White
8 Spicy Curries and Cups of Tea: Dining along the Darjeeling Himalayan Line - Aparajita Mukhopadhyay

Africa
6 Baked Bobotie, Fried Kingclip and Chocolate Potjie: Traditional Fare on South African Luxury Trains - Karl Zimmermann

References
Bibliography
Author Biographies
Acknowledgements
Photo Acknowledgements