Food Anatomy: The Curious Parts & Pieces of Our Edible World
About this ebook
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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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, Insect Anatomy, and Bird 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.
