Food Anatomy: Curious Parts & Pieces of Our Edible World
Tour a world of cuisine and traditions that have formed over many years. You will learn what makes a fruit a fruit, how different nuts grow, and how grains are plant seeds. The illustrations and text have a charming quality. You can open to any page and learn something valuable. This would be a good addition to a cooking lesson or home economics-type course. I like how you see similar items grouped together so you can see what is different about them. There is a huge variety of topics covered! ~Sara
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.
Young readers will satisfy their curiosity as they learn about the details of the ocean or the natural world in these easy-to-read books. Some of the topics in the Nature Anatomy include minerals, weather, and animals. Ocean Anatomy includes interesting information about the ocean, the anatomy and details of a fish, and coral reefs. There are so many detailed illustrations and fascinating facts in these books and the page layout is kid friendly.