This blog is a Boston Food Truck Project.

The Goal: To sample, document, and review the delicious food trucks available in the Boston area

Let’s begin our blog with a look at the history of food trucks and their recent rise in popularity within the US.

A History of Food Trucks

Food trucks have recently gained an enormous rise in popularity, but the concept of mobile catering is no modern phenomenon. The concept of mobile catering has existed in America for quite some time. The origins of the modern food truck can be traced back to the mid 1900s, when the chuckwagon was created by Charles Goodnight. Goodnight (Good morning!) recognized how difficult it was to feed cattlemen a decent meal, seeing how they were on the  move constantly, driving herds of cattle across the West to bring beef to areas that were without railroads.

Being the clever fellow that he was, Charles spiffied up an old Army Wagon and stocked it with dry preserves, salted meats, and silverware. And so, the invention of the chuckwagon.

Mobile food venues grew to be available mostly for construction workers or other blue collars. You had your ice cream trucks, taco trucks, and hot dog vendors, but eating from “roach coaches” was usually thought to be a dangerous endeavor – the trucks were believed by many to be riddled with health violations. You’d see some trucks at sporting events or outside college campuses and bars (a hungry drunk usually isn’t concerned about contamination when crazed by 2am munchies).

Since 2008, the food truck industry has been completely revolutionized, increasingly more gourmet food trucks arrive on the scene. The upsurge in food truck popularity originated in NYC and LA, but has continued to move to other parts of the country. With tough economic times driving many chefs out of work, some have taken the initiative to get creative with their food venues.

The modern food truck is no roach coach of yesteryear – instead, you’ll find fine ethnic cuisine and specialty dishes at reasonable prices.

Why Food Trucks Work:

Whereas a brick and mortar restaurant might offer a wide array of food selections, food trucks have limited resources at their disposal, meaning they can only specialize in a few dishes. This allows for numerous food trucks with varying niche specialties. This setup also allows chiefs to ensure that their limited selections are excellent, concentrating their focus and efforts on those few individual dishes.

Food trucks also have the benefit of being able to travel wherever business is good. If you’re losing business at Faneuil Hall, simply truck on over (aren’t puns lovely?) to the financial district.

Check out this awesome Mashable infographic documenting the rise of the food truck: