Julie Festa and Brooke Stevens interview food truck
operators in Nashville, Tennessee, about the foods they serve and how they got
into the business. Each chapter tells us about the food they serve, the trucks
they use, and a favorite recipe. Some of them serve Mexican street food, some
serve burgers, one of them even serves pies. They got the idea in Australia,
where pies are sold on the street.
Riffs Fine Street Food was founded by some chefs who merged
a bunch of food truck companies. Hoss Burgers was founded by an MBA grad with a
passion for food. I wonder if perhaps the more successful food truck companies
are the ones started by professional restauranteurs or business people? Not all
food trucks are good, as NYC, my hometown, has many serving terrible food.
The book was published by The History Press, and it seems
that food trucks have become a new phenomena in the years since the economic
downturn. Perhaps it’s cheaper to run a food truck than a café? You don’t need
to have tables, waiters, or rent a store. At the same time, however, the food
is no cheaper than most takeout stores. Maybe they’re successful in areas where
there aren’t a lot of places to eat?
I’ll give the writer and photographer a thumbs up for good
writing and photography. However, I think that the book itself is unnecessary.
It would have done better as a series of articles in a magazine, because in its
book form, fewer people will read it.
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