Anatomy Eats’ Substack
Anatomy EatsA doctor/author explores food through the lens of anatomy and physiology, with a side of travel, culture and history.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 10 | Subscribers | Read | anatomyeats.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Anatomy Eats dinners this October
Two very exciting Anatomy Eats dinners are coming up later this month, and I hope you can join me for one or both of them. The first is in Washington DC on October 19 at Mess Hall. I’m teaming up with chef Ben Plyraharn for a Halloween-them...
Andouillette: The Mysterious Charcuterie of Southern France
Charcuterie is the the art of preserving animal flesh, and it reaches its pinnacle in France. Even in today’s world, when the strictly utilitarian need to protect food from rot has been obviated by refrigerators and freezers, charcuterie is...
The Aorta is Edible
The aorta is like the body’s water main. Blood pumped out of the heart goes to feed every bit of flesh throughout the entire body, but the aorta, the body’s largest artery, is where its journey begins. From there, the aorta splits into smal...
A Visit to Gerardo's in Houston
Earlier this spring I visited Houston, Texas, and my interest in anatomical eats led me to a pillar of local cuisine: Gerardo’s on Patton Street. Gerardo’s has been serving Mexican delicacies at this location for 47 years. Founded by Jose L...
Authors
The writers behind this newsletter.
A doctor/author explores food through the lens of anatomy and physiology, with a side of travel, culture and history.
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