Moveable Food

Food trucks. Not the tea-and-bacon-bap versions that we see on the side of the motorway in this glorious land, but the glamourous food trucks serving quality produce and great new fusions of culinary heritage.

The New York Times yesterday published an interesting article about the Korean Taco movement, written by John T Edge. He is a fantastic food writer, editor, author and campaigner that’s worth following as what he gets involved in is bang on inspiring. He is also the director of the Southern Foodways Alliance which promotes Southern American Food.

Korean Tacos, or more specifically Koji Korean BBQ – the food that comes out of a truck -created loads of  hype in Southern California when they first were conceived by Roi Choi, Mark Manguera, and Caroline Shin Manguera.  Using the classic Korean BBQ as inspiration, they added that to the street food language of America – THE TACO, and hey presto – they’re onto a winner.

Much has been written about Koji’s success, from their  use of Twitter and social media, to the rapid rise of the gourmet truck which now moves in the same circles as the loyally followed Taco trucks of LA; this NYT article writes about the copycat eastwardly movement of the Korean tacos to Austin (where already the Food Truck Movement (FTM) has been established for some time) and onto the East coast.

There are many reasons why I find this article interesting, but more so the actual concept of the moveable feast. At a time when money is tighter, and consumers are refusing to leave behind the lifestyle we are accustomed to, innovation rules. A streetside snack is a great alternative to a dinner out, or even more so, incorporated into the day and not even as a replacement.

But can this concept work as succesfully here in Britain? Does the weather dictate this type of eating?

3 thoughts on “Moveable Food

  1. Hey, thanks for linking to our Kogi BBQ post. As to your question: no doubt, food trucks have an easier time in LA than they would in London. We consult for a DC food truck business called Sauca, and their numbers fall off a cliff when it’s raining out. But it’s not impossible. You can’t beat the cost or convenience, and the best trucks have a scrappy charisma. In the UK a food truck’s best bet is probably going to be office workers, people who have somewhere sheltered to sit and eat.

    • Thanks for the comment Ethan. I think that also population density as seen in NY yesterday has a great impact on the food truck success. I will be able to find out alot more as we continue on our adventure. Stay tuned!

  2. Hi Ethan,

    You mention you do consulting for food trucks. I’m a grad student doing a case study on food trucks and social media. I’m curious to know… as Twitter becomes saturated with food truck tweets, what can a truck do now to make themselves stand out using social media or other means? Are there new trends?

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