Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- List of illustrations -- Figures -- Map -- Tables -- List of contributors -- Preface -- Acknowledgements -- ICREFH symposia -- ICREFH publications -- Chapter 1: Introduction: The many aspects of food and travel -- Eating on the train -- Eating on the road -- Out of the ordinary food mobilities -- Travelling and imagining through food -- Food and cultural identity on the move -- Conclusions -- Notes -- References -- Part I: Eating on the train -- Chapter 2: Food on the move: The railway as a framework for innovation? -- Introduction -- What can we learn with a perspective on railways catering and food mobility? -- Innovation in urban diet during the 19th century: the invention of the station buffet -- A new way to eat: a catering service on the train -- Conclusions: a window for food on the move as a topic -- Notes -- References -- Chapter 3: A taste of travel or a bite of home: Eating on Soviet trains, 1960s-1980s -- Introduction -- Ways of dining on Soviet trains -- Between the restaurant car and home-brought food: the travellers' experience -- 'Make yourself at home!': food and strategies of travel 'domestication' -- Conclusions -- Notes -- References -- Part II: Eating on the road -- Chapter 4: Canned dishes for travel (late 19th century - 1939): The alliance of culinary arts and industry by Raynal & -- Roquelaure -- Introduction -- From a railway station concession to the creation of a canning factory -- The art of good eating away from home -- 'The cyclist's complete lunch': the starting point for eating well while on the move -- Conclusion -- Notes -- References -- Chapter 5: Eating on the road in the Italian economic boom: The picnic, between tradition and innovation -- Introduction -- Italy in the economic boom -- The anatomy of a picnic.

Picnic: loves and lovers -- Women and picnics: continuity in innovation -- Eating outside: sandwiches or traditional dishes? -- Conclusion: a day in the open air close to lost nature -- Notes -- References -- Chapter 6: Eating at the coaching inn: The Italian Central Alps in the 19th and 20th centuries -- Introduction -- Transit the Alpine passes -- The emergence of a new context -- The gastronomic supply -- Conclusions -- Notes -- References -- Chapter 7: The coin-operated food selling and the machine-vending industry in 20th-century Italy -- The mechanization of food vending: Italy between Coca-Cola and espresso coffee (1950s-1960s) -- Crisis, development and export of Italian vending machines -- Concluding remarks -- Acknowledgments -- Notes -- References -- Part III: Out of the ordinary food mobilities -- Chapter 8: Nourishment, emotions, identity: Food in late 19th-century Nordic polar expeditions -- Introduction -- Chemically analyzed, properly packed provisions -- Travel foods as a transmitter of identities -- Travel food and its emotional dimension -- Concluding remarks -- Notes -- References -- Chapter 9: Cooking for the Russian tsar on an imperial tour: The account of the French chef Eugène Krantz -- Introduction -- Organisation and preservation of the food supply -- Cooking outside the palace walls -- Food on the move: showcasing imperial power in a multi-ethnic empire -- Conclusion -- Notes -- References -- Chapter 10: Feeding Italian emigrants on board steamships during the Great Migration to the Americas (1880s-1914) -- Introduction -- Early steerage conditions on Italian ships (last 15 years of the 19th century) -- New Italian steerage (1901-1914) -- Not only food. A question of taste -- Conclusions -- Notes -- References.

Chapter 11: Cooking and eating in Antarctica: The beginning of ethnographic research on the character of the cook -- Introduction -- Presentation of the sources -- The travel accounts -- Survey materials -- The place of food in an expedition -- The qualities of a chef -- good humour, inventiveness, adaptability -- Taking care -- The chef: master of time and creator of rituals -- The cohesion of the group -- Conclusion -- Notes -- References -- Part IV: Travelling and imagining through food -- Chapter 12: Food labels on the move: The curious case of pain de Gonesse -- France -- Europe -- Belgium -- Conclusion -- Notes -- References -- Chapter 13: Three journeys with the Chinese Restaurant in Prague -- Introduction -- Journey to the imperial palace in old China -- The journey to high society -- Nostalgic journey to the past -- Conclusion -- Notes -- References -- Archives -- Literature -- Chapter 14: Luxury dining on the move aboard cruise ships crossing the Mediterranean: Case study of the Oceana in the 1930s -- Introduction -- The Great Depression and inequality -- Ocean liners converted to cruising -- Eating on cruise ships -- Luxury dining on the Oceana -- Conclusion -- Notes -- References -- Part V: Food and cultural identity on the move -- Chapter 15: Migrating tastes: Food, identity, and politics in the works of Dorota Podlaska, Dagna Jakubowska, and Rirkrit Tiravanija -- Introduction -- 'Jarmark Europa' and Vietnamese in Poland -- Kitchen Summit -- Authenticity and bastardization -- Conclusion -- Notes -- References -- Chapter 16: Are exotic foodways a form of eating on the move at home?: Evidence from two culinary magazines in the 'long eighties' -- Introduction -- Exotic cuisine in the UK and the US: the historical background -- Exotic narratives in the 'long eighties' -- Conclusion -- Notes -- References -- Index.