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?