Food trucks are a culinary trend. They are suddenly everywhere. The Los Angeles Times covered one of the early and most famous of these trucks, the Kogi Korean BBQ taco truck, which launched in late 2008. Trucks move constantly, “broadcasting” their location by Twitter, parking wherever they can find enough space, and drawing as many as 800 people.
In the world of food, the food truck has a kind of celebrity standing. It is where the action is. As the LA Times said,
“The truck and its staff of merry makers have become a sort of roving party, bringing people to neighborhoods they might not normally go to, and allowing for interactions with strangers they might not otherwise talk to.”
There is glamour and there is intrigue. In the words of Detroit resident Jaime Hannah, the trucks “just seemed like the greatest idea ever, to be able to get food at exciting times when you don’t expect to see it. It’s like the chase of the ice cream truck. It’s pursuit.”