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

Description

Seasoned foodies are sure to eat up all the fun facts in Julia Rothman’s Food Anatomy, a tasty tour of cusine from all around the world.

Julia Rothman 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.

Also available in Julia Rothman’s Anatomy series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, Farm Anatomy and Wildlife Anatomy.
Binding Type: Paperback
Contributors: Julia Rothman,Rachel Wharton (With)
Published: 11/15/2016
Publisher: Storey Publishing
ISBN: 9781612123394
Pages: 224
Weight: 1.40lbs
Size: 0.90″ H x 8.90″ L x 6.50″ W

About the Author

Julia Rothman is a highly acclaimed contemporary illustrator and author of many best-selling books, including Nature Anatomy, Farm Anatomy, Ocean Anatomy, Food Anatomy, Nature Anatomy Notebook, Wildlife Anatomy, and Insect Anatomy. Her illustrated column, Scratch, ran for five years in the Sunday New York Times. Clients for her illustrations and pattern designs include Target, the Washington Post, MTA Arts & Design, and more. She lives and works in Brooklyn, New York.

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.