a general category — cowboy food

common attributes

Food cooked in a 📔chuckwagon sometimes has some common attributes that really appeal to me:

• hearty and filling, since cowboys do hard work for an extended time
• it works well in a camp cooking context
  • it's often a one pot recipe
  • it tends to use slow-cooking as a method
• it's easy to soak beans all day long, since they do their herding during the day, and cook at night once they setup camp

regional variations

Note that cowboys (or 📔nomadic herders or just 📔herders more generally) existed in many other places than just the American West, and so this type of cuisine has many regional variations:

• cattle herding
  • 📔cowboy — American "Frontier" (ick)
  • 📔vaquero in Mexico and Spain
  • 📔charro in Mexico
• 📔reindeer herding
  • 📔Sámi people in 📔Fennoscandia (the Scandinavian and Kola peninsulas together)
  • 📔Evanki people in North Asia: the Russian North and Mongolia
  • 📔Dukha people in Mongolia

Wikipedia articles that cover different types of mobile kitchens:

• 📔chuckwagon
• 📔field kitchen
• 📔outdoor cooking
• 📔mobile kitchen redirects to 'mobile catering', which is really not the article that I'm looking for

There should be a LOT more information about these cultures historically, no? It seems to me that this is a serious issue with recentism. 📔Hunter-gatherers (who were nomadic) were the only form of society in the beginning, and they existed for millions of years. The second main form of society was nomadic 📔pastoralism, which lasted for thousands of years.

specific dishes

• frijoles charros — Mexico. Pinto beans with bacon and chiles.
• ...