Food Truck

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The Texas chuckwagon is one precursor to the American food truck. After the American Civil War, the beef market in Texas expanded. Some cattlemen herded cattle in parts of the country that did not have railroads which would mean they would be on the road for months at a time.[5] The need to feed these cattlemen resulted in the creation of the chuckwagon. The origin of the chuckwagon or food truck, stems from the "father of the Texas Panhandle," Charles Goodnight.[6] In 1866, Goodnight, a cattle herder, realized how difficult it was to cook proper meals during cattle drives. With that, he took a sturdy old United States Army wagon and constructed interior shelving and drawers. He then stocked the wagon with tableware and utensils, spices and medical supplies, including castor oil and quinine. Heavy pots and pans were stashed on the lower shelves while food was kept in the bed of the wagon. Food consisted of dried beans, coffee, cornmeal, and other easy to preserve food stuffs. There was no fresh fruit, vegetables, or eggs available and meat was not fresh unless an animal was injured during the run and therefore had to be killed. The meat they ate was greasy cloth-wrapped bacon, salt pork, and beef, usually dried or salted or smoked. The wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food and so the chuckwagon was created.[7]

By the 1890s, night lunch wagons, which catered to night-time workers, were a common sight in big cities like New York City. "The Owl" was the leading "brand" of night lunch wagon, and although they were entirely portable, many did such good business that they rarely moved.

Later versions of the food truck were mobile canteens, which were created in the late 1950s. These mobile canteens were authorized by the U.S. Army and operated on stateside army bases.[8]

Mobile food trucks, or "roach coaches," have been around for years, serving construction sites and other blue-collar professions.[9] In recent years, the food truck resurgence was fueled by a combination of post-recessionary factors. The construction business was drying up, leading to a surplus of food trucks, and chefs from high-end restaurants were being laid off. For experienced cooks suddenly without work, the food truck seemed a clear choice.[10][11]

Once more commonplace in the big cities of the eastern and western United States, food trucks recently have evolved to be found in both urban and rural areas of the U.S. In big cities of the U.S. the food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Food trucks are not only sought out for their affordability but as well for their nostalgia; and their popularity continues to rise. Chicago is currently the only city in the United States which does not allow food trucks

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