Food Anatomy: The Curious Parts & Pieces of Our Edible World

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes -- and what we dip them in. Award-winning food journalist Rachel Wharton lends her expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.

Author: Julia Rothman
Publisher: Storey Publishing
Published: 11/15/2016
Pages: 224
Binding Type: Paperback
Weight: 1.40lbs
Size: 8.90h x 6.50w x 0.90d
ISBN: 9781612123394

About the Author
Wharton, Rachel: - Rachel Wharton is a James Beard Foundation award-winning journalist based in Brooklyn, New York, and is the co-author of several books on food, including Food Anatomy. She holds an MA in food studies from New York University and has 20 years of experience as a writer, reporter, and editor for print, TV, and radio.Rothman, Julia: -

Julia Rothman is an illustrator, pattern designer, and author. Her illustrated column, Scratch, is featured biweekly in the Sunday New York Times. Clients include Target, the Washington Post, MTA Arts & Design, and more. Rothman has authored, coauthored, and illustrated twelve books, including Ocean Anatomy, Nature Anatomy, Farm Anatomy, Food Anatomy, and Nature Anatomy Notebook. She lives and works in Brooklyn, New York.