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 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.
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, and Wildlife Anatomy. Her illustrated column, Scratch, is featured biweekly 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. A Palette for Your Palate
Delve into the culinary world with Julia Rothman's delightful visual tour of cookery and international cuisine. Histories and curiosities of food around the world are illustrated and explained with Rothman's uniquely charming style. What does an asparagus fork look like? What country puts banana sauce on their French fries? What's the difference between a fish fillet and fish steak? Indulge yourself with a recommended daily allowance of facts and fun. Introduction
1 Food for Thought
A Brief History of Food - A Few Tasty Words to Know - Place Settings - Kinds of Forks - Kinds of Spoons - In the (International) Cupboard - Traditional Ovens - A Century of Stoves - The Ice Age of Refrigeration - Fermentation
2 Eat Your Fruits and Veggies
Dining on the Plant Family - Fruit Facts - How a Flower Becomes a Fruit - The Parents of Produce - All in the Family - Sundry Celeries - Obscure Beauties - Tropical Fruits - Berry Basics - Little Known Terms for Common Tree Fruit -
Go Bananas - Citrus - Surprising Salad Greens - Famous Fungi - The Truffle Hunter - Yam vs. Sweet Potato - Beans - Shell Games - Feeling Nutty - Peanut Powered - Cracking Up - How to Make Tofu
3 A Grain of Truth
Good Grains - Corn - Kinds of Rice - Growing Rice - Bread - Rolling the Dough - Baking - Traditional Finnish Rye Bread - Sumptuous Sandwiches - Some Pasta Shapes - Making Pasta - Making Noodles - Asian Noodle Dishes -
Jane's Noodle Pudding - Delectable Dumplings - Pancakes
4 The Meat of the Matter
Prime Cuts - How Meat Cooks - On the Charcuterie Plate - Sausage Blends - Butchery Tools - Meaty Dishes - Five Fabulous Food Fish - How to Fillet a Fish - Regal Roe - Other Edible Sea Creatures - The Fishmonger's Lexicon -
Seafood Cookery Tools - Fresh Fish - Commonly Eaten Clams - Kinds of Sushi - On the Sushi Menu - Eating the Whole Chicken - The Incredible Egg - Short Order Egg Lingo
5 Dairy Queens
Milk Maid Math - Terms of the Trade - Delicious Dairy - How to Make Butter - Real Deal Buttermilk Pancakes - Cut the Cheese - Cheese Anatomy - The Basic Steps in Making Cheese - Types of Cheese - American Cheese - Curd Nerdisms
6 Street Food
Serious Snacks with Funny Names - With Your Fries - Hot Dawg - Five Styles of Meat on a Stick - Anatomy of a Food Truck - On the Streets - Pizza, Pizza - Taqueria Terminology
7 Season to Taste
