Eating on the Move from the Eighteenth Century to the Present

1. Introduction: the many aspects of food and travel 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 6. Eating at the coaching inn: the Italian Central Alps in the 19th and 20th centuries 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 Eugene Krantz 10. Feeding Italian emigrants on board steamships during the Great Migration to the Americas (1880s-1914) 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 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'