Food Anatomy

By Julia Rothman, with Rachel Wharton

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 editorial 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.