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Catching Up
With Food Trucks
A CultureMap™
by Annaliese Griffin
Published on 7/10/13
8 TOPICS / 10 CONNECTIONS

Street-food vendors in the U.S., long associated with the immigrant experience and the needs of time-pressed workers, today offer something for everybody, from tacos, sambal, plantains and kimchi to organic ice cream, schnitzel, coq au vin and grass-fed-beef burgers. This map traces the evolution of mobile cuisine from Wild West chuck wagons and turn-of-the-century pushcarts to today’s hottest food trucks, chefs and farmers markets.