Trucking Delicious

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A Cloze Test activity for Advanced students

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José María Muñiz Iglesias

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Completar Frases Trucking DeliciousVersión en línea A Cloze Test activity for Advanced students por José María Muñiz Iglesias 1 Trucking delicious By Jon Fosman The biggest shift in America's culinary landscape in 2011 will result from novel cooking techniques nor the discovery of a new species . There will be no cloudberry gel or hedgehog foam . , thanks to Twitter and the tough economy , some of the best food Americans eat may come from a food truck . These mobile kitchens out partly for their size . Yumbii , a food truck in Atlanta , has refrigerators , four sinks , a cold station , a grill and a deep , as well as ample space for four employees . Traditional urban food carts , by contrast , have to be single - operator devices to selling simple items : bagels , hot dogs , pretzels . With the larger space and more elaborate equipment , chefs can cook better food . Some cities , notably New York , have long had more ambitious vendors ? egg cakes in Chinatown , arepas in Queens - but these are not mobile kitchens so much transportable ones : they set up on a street corner and stay . One advantage of trucks is that chefs can go to where the diners are . But chasing some customers missing others . In 2008 Roy Choi , who sold $2 Korean tacos late at night to club goers on Sunset Boulevard in Los Angeles , used Twitter to announce he planned to take his truck . Instead Mr Choi going to the customers , they came to him . Today Mr Choi has four trucks , a restaurant and than 70 , 000 Twitter followers . Portland , Austin , San Francisco and New York have thriving , Twitter - driven food - truck . In Los Angeles , RoadStoves , a company that leases trucks and handles logistics , leaves chefs with start - up costs as low as $15 , 000 . For diners , trucks offer cheap , often innovative dining . They also permit a degree of whimsy that may out of place in a restaurant . Yumbii is painted orange and ultramarine , with octopus tentacles dangling the service window ; there is a seafood truck called Shrimp Pimp . In some cities , such as Los Angeles , regulations on food trucks are tightened . But elsewhere in 2011 there will be pressure to the rules . The mayor of Atlanta and the city - council president of Boston have voiced support trucks . Trucks will never supplant restaurants . But so long as money remains tight , they will provide a welcome and increasingly prevalent . © The Economis t

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Trucking DeliciousVersión en línea

A Cloze Test activity for Advanced students

Trucking delicious
By Jon Fosman

The biggest shift in America's culinary landscape in 2011 will result from novel cooking techniques nor the discovery of a new species . There will be no cloudberry gel or hedgehog foam . , thanks to Twitter and the tough economy , some of the best food Americans eat may come from a food truck .
These mobile kitchens out partly for their size . Yumbii , a food truck in Atlanta , has refrigerators , four sinks , a cold station , a grill and a deep , as well as ample space for four employees . Traditional urban food carts , by contrast , have to be single - operator devices to selling simple items : bagels , hot dogs , pretzels . With the larger space and more elaborate equipment , chefs can cook better food . Some cities , notably New York , have long had more ambitious vendors ? egg cakes in Chinatown , arepas in Queens - but these are not mobile kitchens so much transportable ones : they set up on a street corner and stay .
One advantage of trucks is that chefs can go to where the diners are . But chasing some customers missing others . In 2008 Roy Choi , who sold $2 Korean tacos late at night to club goers on Sunset Boulevard in Los Angeles , used Twitter to announce he planned to take his truck . Instead Mr Choi going to the customers , they came to him . Today Mr Choi has four trucks , a restaurant and than 70 , 000 Twitter followers .
Portland , Austin , San Francisco and New York have thriving , Twitter - driven food - truck . In Los Angeles , RoadStoves , a company that leases trucks and handles logistics , leaves chefs with start - up costs as low as $15 , 000 . For diners , trucks offer cheap , often innovative dining . They also permit a degree of whimsy that may out of place in a restaurant . Yumbii is painted orange and ultramarine , with octopus tentacles dangling the service window ; there is a seafood truck called Shrimp Pimp .
In some cities , such as Los Angeles , regulations on food trucks are tightened . But elsewhere in 2011 there will be pressure to the rules . The mayor of Atlanta and the city - council president of Boston have voiced support trucks . Trucks will never supplant restaurants . But so long as money remains tight , they will provide a welcome and increasingly prevalent .

© The Economis t

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Trucking Delicious

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Trucking DeliciousVersión en línea

por José María Muñiz Iglesias

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