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.
1. Introduction: the many aspects of food and travel
RITA D’ERRICO, ET AL
Part I: Eating on the train
2. Food on the move: the railway as a framework for innovation?
3. A taste of travel or a bite of home: eating on Soviet trains, 1960s–1980s
Part II: Eating on the road
4. Canned dishes for travel (late 19th century – 1939): the alliance of culinary arts and industry by Raynal & Roquelaure
5. Eating on the road in the Italian economic boom: the picnic, between tradition and innovation
DANIELA ADORNI AND STEFANO MAGAGNOLI
6. Eating at the coaching inn: the Italian Central Alps in the 19th and 20th centuries
ANDREA MARIA LOCATELLI AND NICOLA MARTINELLI
7. The coin-operated food selling and the machine-vending industry in 20th-century Italy
PART III: Out of the ordinary food mobilities
8. Nourishment, emotions, identity: food in late 19th-century Nordic polar expeditions
9. Cooking for the Russian tsar on an imperial tour: the account of the French chef Eugène Krantz
10. Feeding Italian emigrants on board steamships during the Great Migration to the Americas (1880s–1914)
CLAUDIO BESANA AND RITA D’ERRICO
11. Cooking and eating in Antarctica: the beginning of ethnographic research on the character of the cook
Part IV: Travelling and imagining through food
12. Food labels on the move: the curious case of pain de Gonesse
13. Three journeys with the Chinese restaurant in Prague
14. Luxury dining on the move aboard cruise ships crossing the Mediterranean: case study of the Oceana in the 1930s
ALESSANDRO ALBANESE GINAMMI
Part V: Food and cultural identity on the move
15. Migrating tastes: food, identity and politics in the works of Dorota Podlaska, Dagna Jakubowska and Rirkrit Tiravanija
16. Are exotic foodways a form of eating on the move at home? Evidence from two culinary magazines in the ‘long eighties’