Food Anatomy Av Julia Rothman, Rachel Wharton

<DIV>Get your recommended daily allowance of facts and fun with <I>Food Anatomy</I>, 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. <BR/><BR/> Also available in this series: <I>Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, </I>and <I>Farm Anatomy.</I></DIV>