Title
Food Anatomy: The Curious Parts & Pieces of Our Edible World
Price
$18.99
Available In Store
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.
SKU
9781612123394
Food Anatomy: The Curious Parts & Pieces of Our Edible World
$18.99
Available In Store
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.
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.
ISBN
9781612123394
Publisher
Publication Date
November 15, 2016
Binding
Paperback
Item Condition
New
Language
English
Pages
224
Series
Anatomy
Keywords
Cooking | Regional & Cultural | International; Cooking | History; Cooking | Reference
