Food Anatomy: The Curious Parts and Pieces of What and How We Eat
Author(s): Julia Rothman
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 editorial 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.
General Information
- :
- : Storey Publishing, LLC
- : Storey Publishing, LLC
- : 0.635
- : 12 October 2016
- : 22.90 cmmm X 16.50 cmmm
- : United States
- : 01 December 2016
- : books
Other Specifications
- : Julia Rothman
- : 1612
- : en
- : 224
- : full colour illustrations
More About The Product
Best-selling author and noted illustrator of Nature Anatomy, Julia Rothman takes her pen into the kitchen with this charming, illustrated guide to all things edible around the globe. She focuses her curious eye on the origins, types, tools, traditions, and techniques behind the most popular foods and preparations, from breads to fish to spices and desserts.
