Zusatztext The food encyclopedia meets the graphic novel in this knowledgeable basic introduction to all things edible. - Booklist It's a beautiful thing when food and art come together. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series! Rothman enlists the help of James Beard Award-winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes; it's also educational. Within its pages readers can find the percentage of butterfat in different dairy products! how popcorn pops! how to make tofu! short order lingo for egg orders and more. - Food Republic In 1686! the croissant was invented in Austria. That's a fun fact I'd probably never had known or maybe don't even really need to know! but now I do! thanks to Julia Rothman's Food Anatomy: The Curious Parts & Pieces of Our Edible World. Rothman has an entire series of illustrated Anatomy books! including Nature and Farm! packed with infographics! quirky facts! and maps that you can get lost in for hours--in a fun way! not in a boring textbook way. - Bon Appetit Rothman's illustrations are beautiful! hand-made! and informative! from the multitude of grains to the plentitude of street food; from a how-to on making cheese to the edible parts of flowering plants. Her delicious drawings and descriptions of the universality of food are a joyful reminder that food is love. - Civil Eats Food books by culinary professionals aren't exactly hard to come by! which is what makes this one by a charming illustrator so special. Learn your peppers! beans! pasta shapes and more via adorable (and accurate!) drawings and helpful explanations. There are recipes scattered throughout! but you'll learn something beyond how to make Real Deal Buttermilk Pancakes. Like what exactly is a "wrecked and crying" or a "cluck and grunt"? Simply refer to the short-order egg lingo page to find out. - Tasting Table Known for her charming and elemental line drawings! Julia takes on the art of infographics for this series! presenting trivia and need-to-know guides in her trademark style. - Front + Main: A Blog from West Elm Rothman's delightful trio makes the perfect gift this year for everyone on your list with a curious spirit and adventurous palette. Maybe they'll inspire you to pick up a pencil and explore the world around you! or at least what's on your plate. - Mind Body Green Informationen zum Autor 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, Wildlife Anatomy, Insect Anatomy, and Bird Anatomy. Her illustrated column, Scratch, ran for five years 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. Klappentext Seasoned foodies are sure to eat up all the fun facts in Julia Rothman's Food Anatomy, a tasty tour of cuisine from all around the world. Julia Rothman 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 every...

Autorentext

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, Wildlife Anatomy, Insect Anatomy, and Bird Anatomy. Her illustrated column, Scratch, ran for five years 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.

Klappentext

Seasoned foodies are sure to eat up all the fun facts in Julia Rothman's Food Anatomy**, a tasty tour of cuisine from all around the world.**

Julia Rothman 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.

Also available in Julia Rothman's Anatomy series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, Farm Anatomy and Wildlife Anatomy.

Zusammenfassung
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.

Inhalt
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
  Six Superb Spice Blends - That's Hot - A Little Something Sweet - In the Sugar House - Creamy Maple Mocha Pudding - Olive Oil Argot - Mustard…