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 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.

Book details

  • Price: $16.95
  • Other formats: Ebook
  • Size: 6.5 x 9
  • Pages: 224
  • Format: Paperback
  • ISBN: 9781612123394

Julia Rothman

Author

Julia Rothman is an illustrator, pattern designer, and author. Her illustrated column, Scratch, is featured biweekly in the Business section of the New York TimesSee Bio

Julia Rothman

Author

Julia Rothman is an illustrator, pattern designer, and author. Her illustrated column, Scratch, is featured biweekly in the Business section of the New York TimesSee Bio

Take A Look

  • Sample pages

Food Anatomy

by Julia Rothman, Rachel Wharton, Julia Rothman and Rachel Wharton

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