If food brings people together, then why not bring food to people? At least that might be what the inventor of the food truck may have been thinking back in the 1800s. Although it’s mostly unclear and widely debated who could be considered the “Father of Modern Food Trucks,” we do know that the Texas chuck-wagon was a prequel to the main event. These wagons were a type of “field kitchen” used for the storage and transportation of perishable food and cooking equipment and fed traveling workers like cowboys or loggers.

In 1872, food vendor Walter Scott concocted the excellent idea to take his act on the road. Scott cut windows into a small covered wagon and parked it outside a newspaper office in Providence, Rhode Island to sell sandwiches and coffee to the press, who would often wait outside the office. Inspired by Scott’s idea, Thomas H. Buckley, a former lunch-counter boy, began manufacturing more lunch wagons that included sinks, refrigerators, and stoves.

Lunch wagons continued to evolve into the 1950s, when mobile canteens began to operate on U.S. Army bases. Food trucks as we know them today slowly began to rise in popularity around construction sites, factories, and other job locations with many workers on site. Food trucks were known for their affordability and mobility, making it easy to feed large crowds in as little time and for as few dollars as possible.

Today, food trucks are known for their gourmet capabilities. At large festivals, it’s not uncommon to see several food trucks promoting their gourmet grilled cheeses, vegan cuisines, or even fried chicken in waffle cones. As technology grows, so do the capabilities of what food trucks can offer us. Several cities, like Portland, Oregon, are even known for their large and impressive selection of food trucks. You might even find a food truck serving up fancy dishes at some weddings these days. The possibilities are truly endless.

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