Business and Economics

Education Courses


Product Details

History of Food Trucks (HIS-304)
Various: distance learning format

Varies (self-study; self-paced)

March 2021 - Present.

Subject Area:
History and Political Science

Number of Credits:

Learner Outcomes:
Upon successful completion of this course, students will be able to: trace the sociological and historical roots of pushcarts, food trucks and pop-up restaurants and their evolution into today’s food society; compare and contrast street food terminology between immigrant and non-immigrant food cart owners and the sociological impact these entrepreneurial opportunities have made for minorities; identify and describe the history of street food in developing countries and how it has emigrated to the United States; describe how street food has become a cornerstone in cultural tourism; and discuss how pop-up restaurants can earn ratings from both Zagat and Michelin and influence destination travel and tourism from a socio-economic perspective.

History of Food Trucks (HIS -304) introduces students to the history of street food and how it has assimilated into today’s historical and sociological cultures. The historical effects of the pushcarts of the lower east side in New York City started the food cart revolution and will be explored in depth. Topics will also include the creation of street food in the world including Asia, India and Western Europe, the countries and cuisines that are prominent then and now and the cultural aspects and influences will be explored. The differences between immigrant and non-immigrant food carts and trucks will be analyzed and includes the economic impact food carts have on these populations. The course will also examine the impact food carts and trucks have on tourism and why street food is so popular globally. Pop-up restaurants and their history and significance in the underground food society will also be explored.

Credit Recommendation:
In the upper division baccalaureate degree category, 3 semester hours in History, Business, Management, Cultural Studies, or Food Studies (5/21).