Food Anatomy

Food Anatomy

The Curious Parts & Pieces of Our Edible World

Book - 2016
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Workman Press.
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. 

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.


Baker & Taylor
Offers facts about international cooking and cuisine, including what an asparagus fork looks like, what country puts banana sauce on their French fries, and what is the difference between fish fillet and fish steak.

Publisher: North Adams, MA :, Storey Publishing,, [2016]
Copyright Date: ©2016
ISBN: 9781612123394
1612123392
Characteristics: 221 pages : color illustrations ; 24 cm
Additional Contributors: Wharton, Rachel - Author

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