On January 20, join the Toronto Railway Museum and James D. Porterfield at the table for an online lecture about railway dining. James will explore how feeding railway passengers evolved from road-kill (!) into five-star dining experiences. Bring your appetite for railway history as we delve into how these restaurants on wheels operate.
Feeding passengers was a problem for railroads almost from their inception. In this presentation, a talk with slides and selected items to display, Jim Porterfield, author of DINING BY RAIL: The History and Recipes of America’s Golden Age of Railroad Cuisine, offers an informative and humorous account of how that practice developed over time. The online lecture will be accompanied by a description of menu items selected at random by guests, discussion of five items you likely have in your kitchen that originated in a dining car, and a Q&A session. An extensive bibliography of books and related items devoted to rail dining, plus two free recipes, will be made available to lecture attendees.