Food anatomy : the curious parts & pieces of our edible world

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.