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

Get your recommended daily allowance of facts and fun with <i>Food Anatomy</i>, 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. <p/> Also available in this series: <i>Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, </i>and <i>Farm Anatomy.</i><br><br><b>Author:</b> Julia Rothman<br><b>Publisher:</b> Storey Publishing<br><b>Published:</b> 11/15/2016<br><b>Pages:</b> 224<br><b>Binding Type:</b> Paperback<br><b>Weight:</b> 1.40lbs<br><b>Size:</b> 8.90h x 6.50w x 0.90d<br><b>ISBN:</b> 9781612123394<br><br><b>Review Citation(s): </b><br><i>Booklist</i> 10/01/2016 pg. 20