«“Drawing upon his admirable skills as a researcher and a raconteur, T. Lindsay Baker has fashioned a thoughtful and engaging examination of the culinary character of America’s celebrated Route 66.”—Peter Blodgett, author of Motoring West, Volume 1: Automobile Pioneers, 1900–1909
“The best parts of any road trip are the memories the traveler brings home. With Eating Up Route 66, author T. Lindsay Baker offers Route 66 fans a chance to savor recipes from the Mother Road and experience (or re-experience) the flavor and texture of the road itself—from the topography and climate as it winds through the southwestern and midwestern United States to the often-eccentric people who spent their lives and earned their livings at the highway’s edge.”—Susan Croce Kelly, author of Route 66: The Highway and Its People and Father of Route 66: The Story of Cy Avery
“T. Lindsay Baker takes readers on a unique trip down America’s favorite highway with a focus on one of the best ways to experience it—through the food. This is a must-read for American history lovers and foodies alike.”—Matt Pinnell, Seventeenth Lieutenant Governor of Oklahoma
“Fill your gas tank and bring your appetite. T. Lindsay Baker’s new book takes readers on a culinary and historic adventure down the Mother Road…This book is a must-own for Route 66 restaurant enthusiasts. Highly recommended.”—Route 66 News
“A very special, unique, and comprehensive study that is unreservedly recommended for personal, community, college, and university library American History collections, "Eating Up Route 66: Foodways on America's Mother Road" will have a very special appeal for readers with an interest in the history of Route 66 with travel dining, hospitality, and tourism.”—Midwest Book Review
“For anyone who has eaten a few meals on Route 66, or anyone who plans to, Baker’s Eating Up Route 66 is an indispensable culinary guide to what once was and what is now.”—OzarksWatch
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