Food Anatomy: The Curious Parts & Pieces of Our Edible World by Julia Rothman, Rachel Wharton
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About this book
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.
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