From NPR’s The Salt | by Debbie Elliot
With recent news that even Paris has one, food trucks are certainly in vogue these days. In the U.S., they’re now spreading from the hot scenes in Los Angeles and New York to smaller cities, like Milwaukee and Madison. Even school systems are jumping on the food truck bandwagon.
Southern food historian and writer John T. Edge set off on a road trip to discover what mobile chefs were cooking up and came back with The Truck Food Cookbook — part recipe collection, part travelogue and part social analysis of the food truck frenzy.