4 ms·

I think the broadening palette and recovering from WWII and processed food had a lot to do with it. You can only make so many things in a truck, but if you’re a

I think the broadening palette and recovering from WWII and processed food had a lot to do with it. You can only make so many things in a truck, but if you’re able to draw from worldwide traditions it represents real variety. Everything from ramen to falafel is doable and delicious in a car or truck, but for a long time Americans weren’t interested in it. Americans seemed to be satisfied with dirty water hot dogs, re-warmed pizza, and things like pretzels. They also weren’t about to spend a serious wad of money for more upscale versions. Braden tastes, the foodie culture, the idea that even if you just want a hot dog there are good ones to be had for a bit more money changed things, but it took decades. You can chart a similar peak-trough-peak in bread in America actually. It used to be nice stuff, then post-war it was mass produced, pre-sliced crap for decades, and now... it’s back to some version of fresh. WWII didn’t have quite the impact on the American palette that it did on the Brits, but it did have an impact, as did modern “convenience” food.

bobthepanda 8y ago
IMO the bigger issue was the massive, government-funded suburbanization of America. Food trucks work best in a scenario where people need to walk to get food, and driving to another food establishment; when everyone with money is leaving the big city and spreading out over miles and miles, this business model with small/no seating doesn't really work. This business model never really died in, say, New York, where there has always been enough constant foot traffic. Postwar, people were also much more about modernity and convenience. The drive thru is new, modern and sanitary, and you can drive right up; the food truck is for the poors, is in the dirty city, and you need to find a parking space. But today suburbs are culturally deadening and cities are the hip place to be. We've had a flight back to the cities for a while; this coincides with more food truck uptake.
wool_gather 8y ago
> You can only make so many things in a truck It doesn't detract from your larger point, but just a note: food trucks are (at least in the places I've known) required to do most of their prep in a fixed location. It has to be an inspected and commercially licensed kitchen; generally there are shared places that several small-scale food vendors will lease space in.

bobthepanda 8y ago

IMO the bigger issue was the massive, government-funded suburbanization of America. Food trucks work best in a scenario where people need to walk to get food, and driving to another food establishment; when everyone with money is leaving the big city and spreading out over miles and miles, this business model with small/no seating doesn't really work. This business model never really died in, say, New York, where there has always been enough constant foot traffic. Postwar, people were also much more about modernity and convenience. The drive thru is new, modern and sanitary, and you can drive right up; the food truck is for the poors, is in the dirty city, and you need to find a parking space. But today suburbs are culturally deadening and cities are the hip place to be. We've had a flight back to the cities for a while; this coincides with more food truck uptake.

wool_gather 8y ago

> You can only make so many things in a truck It doesn't detract from your larger point, but just a note: food trucks are (at least in the places I've known) required to do most of their prep in a fixed location. It has to be an inspected and commercially licensed kitchen; generally there are shared places that several small-scale food vendors will lease space in.