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spring/summer.13
21
ERNEST YEAGLEY
James D. Porterfield is director of the Center for
Railway Tourism at Davis & Elkins College in
Elkins, W.Va. He is the author of
Dining by Rail:
The History and Recipes of America’s Golden Age
of Railroad Cuisine
and a contributing editor of
Railfan & Railroad
magazine.
c
Food Promotion:
As a way to generate
freight customers and celebrate regional
specialties, railroads used dining car service to
promote food items they transported. Here,
the Louisville & Nashville Railroad offers a
center-cut smoked ham steak—cured ham
from a Kentucky farm that still exists—along
with honeyed sweet potatoes and spiced
Hawaiian pineapple.
GREAT NORTHERN RAILWAY COMPANY RECORDS, COURTESY OF THE MINNESOTA HISTORICAL SOCIETY
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