Food Trucks

The modern culture of the food truck in the United States is a rich one that focuses on providing specialty food in portable and more affordable locations than the traditional restaurant can offer. This culture is said to have derived from the chuck wagons of the 1860s that fed cowhands moving a herd cross-country and the night lunch wagons of New York City that served food to blue-collar night workers in the 1890s. Both represented the start of movable kitchens that offered affordable meals at a time or place where regular eating establishments were not available. Today, due in part to the recession of 2007–2009, chefs in cities across the country are branching out from restaurants and starting food truck businesses, finding much less overhead ...