Food Notebook – Companion to Food Anatomy by Julia Rothman

(1 customer review)

$9.95

Could there be a tastier way to explore social studies than by learning about foods from other countries? Food Anatomy takes families on a trip around the world, studying fruits, vegetables, grains, meat, dairy, snacks, seasonings, drinks, and desserts.

The Food Notebook is a companion notebooking journal to Food Anatomy by Julia Rothman, sold separately.

110 black & white pages

Save $4 when you buy the bundle!


*Digital Product

Sold By: Bonnie Rose Hudson

Food Notebook - Companion to Food Anatomy by Julia Rothman

Food Anatomy is part of the popular Julia Rothman series by Storey Publishing, and we are so happy to bring you a notebook to help you get the most out of reading it.

Created with the publisher’s permission, this notebook follows along with the topics in the book and includes places for written narration of information read, sketches of food and kitchen tools, labeling and diagramming, and more.

This is your student’s chance to have fun diagramming the “anatomy” of a banana split, learning about how coffee is processed, discovering kinds of snacks and meals you can eat in other countries, and much more!

Like our other open & go curriculum, there is no prep-work involved – you simply grab your copy of the book and your notebooking journal and work at your own pace.

We also have notebook companions for other volumes in the Julia Rothman Series. Click here to view them.

1 review for Food Notebook – Companion to Food Anatomy by Julia Rothman

  1. Yvie

    We love the beautiful Julia Rothman books! My children have been working through the notebooks for Nature, Farm, and Ocean Anatomy, but I wanted to work through Food Anatomy…just as mom-learning. I am very impressed at the quality of these notebooks and how much they help the student to retain! By writing notes and drawing the graphics into your notebook, it helps the brain cover the information in more ways, thus ensuring you’re more likely to remember it.

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