Description

Book Synopsis

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.

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 mouth-watering 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.

Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.

Food Anatomy: The Curious Parts & Pieces of Our

    Product form

    A Paperback / softback by Julia Rothman, Rachel Wharton

    £12.99

    Includes FREE delivery

    Order before 4pm today for delivery by Fri 11 Sep 2026.

    3 in stock

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      Book details

      Publisher Workman Publishing
      Published 15 November 2016
      ISBN-13 9781612123394
      978-1612123394
      ISBN-10 1612123392
      Also in:
      Art & Photography Treatments and subjects Dictionaries, Reference & Language Miscellanies and compendia Food & Drink Cookery

      Description

      Book Synopsis

      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.

      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 mouth-watering 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.

      Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.

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