University of Nottingham - Dissect, then grill lightly

May 1, 2008

A biomechanics lecturer has devised a cookbook to teach his students about anatomy. The book uses easily available cuts of meat to highlight textures, three-dimensional structure and even the smells of organs. Donal McNally of the University of Nottingham devised the book to help students who have missed out on the opportunity to study anatomy at first hand. "If you are prepared to think about your food in a different way, your kitchen can become a fun place to learn anatomy. You even get the bonus of a really tasty meal at the end," Dr McNally said.

- The Anatomy Cookbook: A Dissection Guide with Recipes, is available free online. See:

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