Eating on the Move from the Eighteenth Century to the Present - Edited By Rita d’Errico, Stefano Magagnoli, Peter Scholliers, Peter J. Atkins
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KORTE INHOUD
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...
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...
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