Portable Food

Fascinated by the meals possible on rolling trains and zooming jets, the symposium included analyses of the history and culture of dining in mobile spaces. Containing papers on diverse topics, including a study of luxury and historical imperialism, then moving to the food served on twentieth-century Dutch airplanes, and the issues of safe guarding with gender differences in twenty-first-century Indian train compartments, the studies encompassed all kinds of travel foods, both of exploration and nomadic life, from pemmican and penguin meat to achar and qurut.