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Man Eating Bugs: Indonesia

70 images Created 16 Jan 2013

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  • One of the many rivers snaking through the Asmat, a large, steamy hot tidal swamp. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Faith D'Aluisio on the ride up the Unir River in a 40-foot longboat headed for Sawa village, Asmat swamp, Irian Jaya, Indonesia.(Man Eating Bugs page 186)
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  • A young Asmattan child in the village of Komor, along the Bo River, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. (Man Eating Bugs page 64,65)
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  • Kids catch small fish at low tide between the elevated walkways that are the pedestrian roads of Agats, the largest town on the Arafura Sea in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Elevated walkways are the pedestrian roads of Agats, the largest town on the Arafura Sea in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Travel in this part of the world is by canoe or motorboat. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Sawa Village on the Pomats River at low tide in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Fisherman in a dugout canoe at sunset on the Pomats River at Sawa Village, in the Asmat Swamp, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A woman from Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp, shows a jungle chicken egg which she has just dug up from a 6 foot mound where the bird has made a nest that looks like a compost hump. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A man from Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp, shows a clump of a bee's nest containing edible larvae and honey, a sweet find in the sweaty swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Asmattan child with Ulat-Kayu (wood grub in Indonesia) down river from Sawa Village, Irian Jaya, Indonesia. (Man Eating Bugs page 75 Top) .
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  • Asmattan family displaying processed food, one of the results of a government logging initiative that has put cash in the pocket of a people unfamiliar with a monetary system, Sawa village, Irian Jaya, Indonesia. The father is blind in one eye due to a disease common to the area brought about by vitamin deficiencies. (Man Eating Bugs page 75 Bottom)
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  • Asmattans in the village of Komor convene to hear the assimilated Catholic and native Good Friday Mass given by one of the local missionaries, Brother Jim, in Komor village, Irian Jaya, Indonesia. The Asmat is a large, steamy hot tidal swamp. Men and women enter by different doors and sit on opposites sides of the church. They are carrying large pieces of heart of palm to share with each other. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A group of loggers living in a jungle camp downriver from Sawa Village in the Asmat, a large, steamy hot tidal swamp in Irian Jaya, Indonesia. This group is logging the forest with hand axes, dragging the huge hardwood logs from deep in the forest over a long path of smaller cross logs. When they get to the river the logs are lashed together in rafts and floated down the river to sell to traders for cash or outboard boat motors. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Asmattans (Plipus Manmank's family) undergo the laborious task of sago processing?the goal is the inner starchy pith of the sago palm, which is mixed with water, roasted in dry leaves, and eaten. (There are many other ways to prepare and eat sago flour). Near the Komor Village, Irian Jaya, Indonesia. (Man Eating Bugs page 68)
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  • Villagers in the Asmat extract sago grubs from a rotted sago palm log. Sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), are extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • In the Asmat, a wooden bowl holds a collection of freshly harvested sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • An Asmattan holds a collection of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, Komor, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 66)
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  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire in the longhouse in Sawa Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire near Komor Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Bottom)
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  • An Asmat child eats a roasted sago grub (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), cooked by his father in the jungle swamp where his family is processing its main staple food?sago pulp?from the sago palm tree in southernmost Irian Jaya, Indonesia. When roasted on a spit, sago grups are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Top)
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  • Two villagers prepare a dish made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire to prepare for eating, in Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire to prepare for eating, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (Page 70,71)
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  • A steaming sago "tamale" of sorts (actually, the dish is reputed to be without a    name) is made from sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in a sago palm leaf and roasted over a fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (pages 72,73)
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  • Indonesian forest frog epaulettes, worn in jest, down river from the Sawa village, Irian Jaya, Indonesia. The frogs will be part of dinner. (Man Eating Bugs page 74 Bottom)
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Peter Menzel Photography

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