★ ★ ★
A delightful visual tour through international cuisine, Food Anatomy gives insight into cultures without being overwhelming with information, and makes for an enjoyable reading and learning experience. This is one of those books that you have on your coffee table, and pick up to read a little before putting it down for another time, so read in small doses. It’s full of food basics and information on cuisines and manners around the world, told through a charming and colorful illustrated glossary with little facts. It’s like taking a tour around the world on manners and food, right from the comfort of your own home. Whether your interested in different cuisines or a foodie, you’ll find this to be a light-hearted food-filled read.
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.
Paperback, 224 pages
Published November 15th 2016 by Storey Publishing, LLC
I received a copy in exchange for an unbiased review from the publisher. All opinions are my own.