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  • Maximo Katiga with a movable feast of edible insects (palm grubs, chanchu-chanchu (Megaloptera Corydyalus armatus Hagen), green and white worms, and beetles, on the Alta Urubamba River, Yaneriato, Peru.(Man Eating Bugs page 162,163)
    PER_meb_78_cxxs.jpg
  • A mother sits with her daughters in the market in Taxco, a colonial silver mining town sixty miles southwest of Mexico City, Mexico. She is selling bags of the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). The jumil is rich in iodine and consuming them prevents diseases resulting from iodine deficiency like goiters and thyroid problems. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_47_xs.jpg
  • A blushing teenager crowned Jumil Queen at the annual Jumil festival, which celebrates the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 14)
    MEX_meb_44_cxxs.jpg
  • The central market in Ubud, Bali, Indonesia, where it possible to find lotus pods, rambutan fruits, lychee nuts, edible cactus pears, and the expensive and sought-after bee larvae. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_703_xs.jpg
  • 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.
    Ido_meb_62_xs.jpg
  • Two farmers harvest some edible caterpillars that are infesting their cornfield in Puebla, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_702_xs.jpg
  • María Luisa Aguirre del Gadillo, the owner of the Restaurante Zempoala near Teotihuacán, Mexico, fries up a batch of red agave worms: She has a freezer full of frozen worms and wants to expand her edible insect market into the United States. (Man Eating Bugs page 117 Top)
    MEX_meb_9_cxxs.jpg
  • Arrangements of cold, canned, edible insects in an inn in Ina City. The various insects, zaza-mushi, grasshoppers, bee larvae, and silkworm pupae, are all cooked and canned in a brown sauce of sugar and soy, and therefore all possess the same flavor which masks their individual flavors, Ina City, Japan. (Man Eating Bugs page 36)
    Japan_JAP_meb_71_xxs.jpg
  • The Ubud market in which can be found lotus pods, rambutan fruits, lychee nuts, edible cactus pears, and the expensive and sought after bee larvae, Ubud, Bali, Indonesia. (page 62, 63)
    IDO_meb_101_xxs.jpg
  • Western Samoans hunting for palolo reef worms at night near Apia, Western Samoa. The rich taste of palolo is enjoyed raw or fried with butter, onions or eggs, or spread on toast. Palolo is the edible portion of a polychaete worm (Eunice viridis) that lives in shallow coral reefs throughout the south central Pacific. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Wsa_meb_72_xs.jpg
  • Salvador Ticona displays his collection of fuzzy waytampu caterpillars. The caterpillars aren't edible until the pupal stage, Salvador keeps the larvae on the trees in his courtyard until they mature. Chinchapuijo, Peru. (Man Eating Bugs page 156)
    PER_meb_27_cxxs.jpg
  • Cricket Lick-It, a real insect suspended in a sugar-free, créme de menthe-flavored lollipop, made by the HotLix candy company, which specializes in insect novelties, Pismo Beach, California, United States. (Man Eating Bugs page 7 Lower Middle Left. See also pages 182-183)
    USA_meb_2D_xxs.jpg
  • A Vendan woman stirs a pot of grasshoppers that the kids have just collected. She cooks the de-winged grasshoppers in oil and they are eaten with cornmeal porridge. Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 137B)
    SAF_meb_24_cxxs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, in Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_700_xs.jpg
  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
    MEX_meb_255_cxxs.jpg
  • Cresenciana Rodríguez Nieves, a 43-year-old doctor, displaying a spread of what she refers to as "Méxica" medicine, or various native plants, animals and insects used for medicinal purposes. She does not like the term "traditional" medicine for its certain pejorative connotations, but rather points to the heritage of her trade, which extends to a time before Europeans invaded her land. Puebla, Mexico. (Man Eating Bugs page 120)
    MEX_meb_106_cxxs.jpg
  • 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.
    Ido_meb_222_xs.jpg
  • A praying mantis in the forest near Komor village in the Asmat swamp, Irian Jaya, Indonesia. (not eaten for food). Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_101_xs.jpg
  • Tarantula seller Sok Khun takes a dainty bite of one of the deep-fried tarantulas that she sells at a roadside market, Kampong Cham Province, Cambodia.(Man Eating Bugs: The Art and Science of Eating Insects page 48. See also cover of book) .
    CAM_meb_1_xxs.jpg
  • (MODEL RELEASED IMAGE).In Shingkhey, a remote hillside village of a dozen homes, Nalim and Namgay's family assembles in the prayer room of their three-story rammed-earth house with one week's worth of food for their extended family of thirteen. The Namgay family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 36).
    BHU01_0001_xxf1s.JPG
  • 90-year-old Haruko Maeda, sprawls comfortably in the front yard of her home in Ogimi Village, cutting the grass with a pair of hand shears. "I'm getting this done before it gets too hot," she explains. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0162_xf1b.jpg
  • A live specimen of Theraphosa leblondi, the world's largest tarantula before being fire-roasted, by Yanomami boys, in Sejal village, near the Orinoco River, Venezuela. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ven_meb_21_xs.jpg
  • A Yanomami child, clad in a Western T-shirt, takes a break from tarantula hunting to shoot an arrow at a bird high up in the canopy of the rain forest, Sejal, Venezuela. (Man Eating Bugs page 173)
    VEN_meb_7_cxxs.jpg
  • A Yanomami youth named Gregorio Lopez wraps palm worms in palm leaves for transport back to the village, Sejal, Venezuela. (Man Eating Bugs page 172 Bottom)
    VEN_meb_12_cxxs.jpg
  • Eric Pihl, 8, of Napa, California, is amazed to see a candied apple covered with dried meal worms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Usa_meb_700_xs.jpg
  • Children in the village of Bweyogerere excitedly hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and yanking off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. (Man Eating Bugs page 148,149)
    UGA_meb_21_cxxs.jpg
  • The ubiquitous Thai fish sauce nam pla is often, as in this case, flavored with giant water bugs (Lethocerus indica) to make the dish nam pla mang da, Chiang Mai, Thailand. (Man Eating Bugs page 42)
    THA_meb_15_cxxs.jpg
  • North of Thailand's capital city of Bangkok, at the temple complex of Wat Chae Wattanaram, rows of stone Buddhas (a common image in this overwhelmingly Buddhist nation) testify to his enlightenment, Wat Chae Wattanaram, Thailand. (Man Eating Bugs page 38,39)
    THA_meb_101_cxxs.jpg
  • Mopane worm sellers in a South African market in Thohoyandou claim the lack of rain to be attributable for the smaller than normal supply of the insects. Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (Man Eating Bugs page 127) .
    SAF_meb_6_cxxs.jpg
  • Vendan children sweep through a grassy field hunting for grasshoppers outside their small village of Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 136)
    SAF_meb_20_cxxs.jpg
  • Local farmers and traders going upriver on the Alta Urubamba River near Yaneriato, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_71_xs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_57_xs.jpg
  • View from Rt. 103, a dirt road over a 4,000 meter mountain pass, in the Andes between Calca and Kiteni, Peru. (Man Eating Bugs page 158,159)
    PER_meb_33_cxxs.jpg
  • Children of the Ochoas family waiting while their mother, Bernadina, prepares a breakfast treat of roasted waykjuiro worms, Chinchapujio, Peru. (Man Eating Bugs page 154 Top)
    PER_meb_24_cxxs.jpg
  • Ahuahuatles (fly larvae from Lake Texcoco), comparable to dry caviar, is a delicacy at Don Chon restaurant in Mexico City. The restaurant is famous for serving pre-hispanic food, including insets. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_37_xs.jpg
  • Leaf-footed bug pizza prepared by Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. (Man Eating Bugs page 119 Bottom)
    MEX_meb_59_cxxs.jpg
  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs page 107 Inset.  See also page 7)
    MEX_meb_1_xxs.jpg
  • A culinary and cultural display of grasshoppers pan-roasted with lemon, salt, and garlic in the grasp of a locally crafted figurine, Oaxaca, Mexico. (Man Eating Bugs page 111)
    MEX_meb_102_cxxs.jpg
  • A large number of the Mexican grasshopper, chapuline, which is collected along with its brethren for human consumption all over the country, especially in the southern state of Oaxaca, Mexico. (page 110)
    MEX_meb_101_xxs.jpg
  • Licensed zaza-mushi fisherman Kazumi Nakamura nets the larvae of the aquatic caddis fly which he later cooks by boiling, cleaning, and sautéing with soy sauce and sugar; the zaza-mushi are at the peak of their culinary quality when harvested from the coldest waters of the Tenru River in December and January, Ina City, Japan. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Japan_Jap_meb_104_xs.jpg
  • Cans of baby bees and grasshoppers (inago) sold by the Kaneman Company, Ina City, Japan. (Man Eating Bugs page 31 Inset)
    Japan_JAP_meb_119_cxxs.jpg
  • A typical house in 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.
    Ido_meb_82_xs.jpg
  • 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. The people in this camp 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.
    Ido_meb_702_xs.jpg
  • Amuloke Walelo, a Dani tribeswoman from Soroba village in the Baliem Highlands of central Irian Jaya, Indonesia with one of her children on her shoulders as she goes about her daily chores. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_701_xs.jpg
  • Stink bugs hunted by Dani children will be roasted later for a tasty morning snack in Soroba, Baliem Valley, Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_31_xs.jpg
  • 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)
    IDO_meb_78_cxxs.jpg
  • Asmattan child with Ulat-Kayu (wood grub in Indonesia) down river from Sawa Village, Irian Jaya, Indonesia. (Man Eating Bugs page 75 Top) .
    IDO_meb_65_cxxs.jpg
  • 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, Komor, Irian Jaya, Indonesia. (Man Eating Bugs page 66,67)
    IDO_meb_57_cxxs.jpg
  • Dani children show their "bug packages", a collection of twenty or so stink bugs wrapped in leaves to be roasted over a fire and eaten as a tasty protein snack, Soroba, Baliem Valley, Irian Jaya, Indonesia.   (pages 80, 81) .
    IDO_meb_38_xxs.jpg
  • Tao Xiuzeng, a worker at the Silk Factory #1 in the city of Suzhou, describes her favorite recipe for silkworms as she pulls the silkworm cocoons from boiling water, threads the fine  silk filament onto a reel, and then tosses away the rest of the pupae when the 1000 yards or more of silk is wound off each one. Occasionally she brings silk worm pupae home to eat, first drying them in the oven, then stir-frying them with ginger, onion, rice wine, and garlic, Suzhou, China. Her daughter is afraid of them, she says. (Man Eating Bugs page 90 Bottom)
    CHI_meb_72_cxxs.jpg
  • Waitresses at the Roasted Goose restaurant outside Kunming present one of the establishment's specialties, an ant and chicken egg casserole, Kunming, China. (Man Eating Bugs page 104 Top)
    CHI_meb_67_cxxs.jpg
  • A traditional medicine doctor surrounded by his patients in the Fu Lin Tang Pharmacy. The doctor, and all those in the line, listen to a series of health ailments, after which the doctor then prescribes a specific prescriptions of herbs and insects, among other natural ingredients. Kunming, China. (Man Eating Bugs page 105 Top)
    CHI_meb_65_cxxs.jpg
  • Dried cicadas are one of many foodstuffs that may be purchased in the night food market in the village of Menghan, along with pig brain, pig feet, chicken feet, dried frogs, and fish heads. Jinhong, China. (Man Eating Bugs page 100 Bottom)
    CHI_meb_44B_cxxs.jpg
  • A small pot of Caterpillar Fungus Soup with Black Chicken, prepared by the Wine Forest restaurant costs 50 yuan, or $6.25 U.S.; the relatively high cost, especially considering that the soup contains only three or four of the fungi, originated from its medicinal value for the treatment of asthma, colds, jaundice, and tuberculosis. Guangzhou, China. The bamboo sticks are marked with the names of dishes available at the restaurant and act as a rustic menu. (Man Eating Bugs page 100,101)
    CHI_meb_24_cxxs.jpg
  • Li Shuiqi, a 26 year-old scorpion seller, and his roommate, You Zhiming, 25, eat scorpion soup. The pair of salesmen keep more than 10,000 scorpions in their apartment to raise and sell (for food and medicine) in the Qing Ping Market, Guangzhou, China. They are woody tasting. (Man Eating Bugs page 92)
    CHI_meb_105_cxxs.jpg
  • A pink plastic tray of fried cicadas, one of many insect varieties found for sale in Phnom Penh's Central Market, Cambodia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Cam_meb_172_xs.jpg
  • A Cambodian saleswoman holds a plastic tray full of cooked cicadas, one of many varieties found in Phnom Penh's Central Market, Phnom Penh, Cambodia. (Man Eating Bugs: The Art and Science of Eating Insects page 47)
    CAM_meb_7_xxs.jpg
  • A simmering pot of mopane worms in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane treee, which the caterpillar eats. (Man Eating Bugs page 123 Inset)
    BOT_meb_33_cxxs.jpg
  • The Matsuda family in the kitchen of their home in Yomitan Village, Okinawa, with a week's worth of food. Takeo Matsuda, 75, and his wife Keiko, 75, stand behind Takeo's mother, Kama, 100. The couple's three grown children live a few miles away. From the book Hungry Planet: What the World Eats (Model Released)
    JOK03_0001_xxf1rw.JPG
  • The Le Moine family in the living room of their apartment in the Paris suburb of Montreuil, with a week's worth of food. Michel Le Moine, 50, and Eve Le Moine, 50, stand behind their daughters, Delphine, 20 (standing), and Laetitia, 16 (holding spaghetti and Coppelius the cat). From the book Hungry Planet: What the World Eats (Model Released)
    FRA04_0001_xxf1rw.JPG
  • Ramon Costa Allouis, 39, Sandra Raymond Mundi, 38, and their children Lisandra, 16, and Fabio, 6 in the courtyard of their extended family's home in Havana, Cuba with one week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
    CUB01_0001_xxf1s.JPG
  • The Cui family of Weitaiwu village, Beijing Province, in their living room with a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
    CHI204_0001_xxf1rw.JPG
  • The Dong family in the living room of their one-bedroom apartment in Beijing, China, with a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
    CHI103_0001_xxf1rw.JPG
  • The Dudo family in the kitchen/dining room of their home in Sarajevo, Bosnia and Herzegovina, with one week's worth of food. Standing between Ensada Dudo, 32, and Rasim Dudo, 36, are their children (left to right): Ibrahim, 8, Emina, 3, and Amila, 6. From the book Hungry Planet: What the World Eats (Model Released)
    BOS01_0001_xxf1s.JPG
  • Almonds lay on the ground after being shaken from the tree by the machine harvester.  They will then be swept up into boxes and loaded on a flatbed trailer and delivered to the production facility for drying and packaging. Kern County, California. USA.
    USA_AG_NUTS_02_xs.jpg
  • Culled carrots are used for cattle feed at Don Smith's Sun-Gro drying operation on an unused airport runway. Famoso, California (near Bakersfield). USA.
    USA_AG_MISC_02_xs.jpg
  • The Ayme family sits on the dirt floor of their kitchen and eats soup and empanadas for breakfast. (Supporting image from the project Hungry Planet: What the World Eats.)(MODEL RELEASED IMAGE).
    ECU04_5731_xf1brw.jpg
  • Returning from the weekly market in Simiatug with most of their purchases strapped onto a borrowed horse, Orlando Ayme (35, father), leads the horse and Ermelinda Ayme Sichigalo (37, mother), and Livia Rocío (15, daughter) follow. Their home in Tingo is an hour walk up the mountain. Orlando sold two sheep for $35 to buy food for his family. (Supporting image from the project Hungry Planet: What the World Eats.) (MODEL RELEASED IMAGE)
    ECU04_5633_xf1brw.jpg
  • The Ayme family outside their thatch-roofed adobe-brick-walled cooking hut. The Ayme family of Tingo, Ecuador, a village in the central Andes, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats. (MODEL RELEASED IMAGE).
    ECU04_5403_xf1brw.jpg
  • Ermelinda Ayme cooks empanadas for her children in the family's earthen kitchen house as one of her sons watches. Husband Orlando slices onions to help his wife, an unusual task for a village man to undertake in Ecuador. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55) (MODEL RELEASED IMAGE).
    ECU04_0011_xxf1rw.jpg
  • Cultivating potatoes on a windy afternoon, Ermelinda Ayme wraps her baby in two shawls tied in different directions. When she and her husband Orlando arrived at the field, a ten-minute walk from their home, they said a quick prayer to Pacha Mamma (Mother Earth) before working the land. Occasionally, Ermelinda has to adjust the baby's position, but generally she has no problem carrying her tiny passenger. Hungry Planet: What the World Eats (p. 117). (MODEL RELEASED IMAGE).
    ECU04_0010_xxf1rw.jpg
  • Standing beneath hanging sheep carcasses, five sheep wait patiently; soon it will be their turn at the slaughterhouse, which is attached to the Zumbagua market in Ecuador. At the live-animal market a quarter mile away, shoppers can pick out the animals they want, then have them killed, skinned, and cleaned. The entire process, including the time it takes to walk the sheep from the market to the slaughterhouse, takes less than an hour. Hungry Planet: What the World Eats (p. 113).
    ECU04_0007_xxf1rw.jpg
  • Making the long return trip from the weekly market in the valley, Orlando Ayme leads his father-in-law's horse, while his wife Ermelinda (center) carries the bundled-up baby and some of the groceries and Livia trudges along with her schoolbooks. Alvarito has literally run up the steep path ahead; like 4-year-old boys everywhere, he is a tiny ball of pure energy. Hungry Planet: What the World Eats (p. 109). (MODEL IMAGE RELEASED)
    ECU04_0002_xxf1.jpg
  • Sleepy, healthful Ogimi Village, Okinawa, is home to many centenarians.
    JOK03_5833_xf1b.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous places (vibrant and lively) where friends gather for foot massages, water volleyball, haircuts, or simple meals. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5610_xf1b.jpg
  • Among the treats in the menu at a "longevity restaurant", an eatery claiming to serve food that will make patrons live longer, in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192).
    JOK03_0006_xxf1.jpg
  • Seal hunter Emil Madsen's wife Erika cleans a seal shot by her husband at their home in Cap Hope, Greenland. (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.) After cleaning, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal meat continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced it in the native diet.
    GRE_040521_041_xw.jpg
  • Venezuelan children on the bank of the Orinoco River watch the approach of a small bongo, (wooden canoe). The village of Sejal is on the border of Yanomami country, an area of great interest to Western anthropologists, and therefore its inhabitants are familiar with visitors of all sorts. Sejal, Venezuela. (Man Eating Bugs page 168,169)
    VEN_meb_3_cxxs.jpg
  • Yanomami children, clad in Western t-shirts, hunt for termites in trees containing the nests, Sejal, Venezuela. (Man Eating Bugs page 172 Top)
    VEN_meb_38_cxxs.jpg
  • A Theraphosa leblondi, the world's largest tarantula, caught by Yanomami youths, roasting on the embers of a fire. Chaurino stuns the leblondi by whacking it with a stick, gathers its legs, and lowers it onto the fire. The spider makes a final hiss as its insides heat up and it shoots out a yard-long spurt of hot juice. Sejal, Venezuela.(Man Eating Bugs page 174 Top)
    VEN_meb_36_cxxs.jpg
  • Santos Perez, of the indigenous Yanomami people, looks at a freshly captured Theraphosa leblondi, the world's largest tarantula, on the edge of his machete, Sejal, Venezuela. (Man Eating Bugs page 174 Bottom)
    VEN_meb_28_cxxs.jpg
  • A candy-coated scorpion called an InsectNside, one of many insect based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs page 181 Bottom)
    USA_meb_56_cxxs.jpg
  • Safiya Carter-Thompson, 12, puckers up a bit after trying a chocolate-chip mealworm cookie. Berkeley, California, United States. (Man Eating Bugs page 185)
    USA_meb_41_cxxs.jpg
  • Russ Bassett and his father Dale who share a family business of raising crickets and mealworms, called Basset's Cricket Ranch. The insects they raise are used mostly for bait and pet shops (lizard food) but they do occasionally  supply the HotLix Candy Company with its crickets and mealworms. Visalia, California, United States. (Man Eating Bugs page 180 Top)
    USA_meb_34_cxxs.jpg
  • A mealworm covered caramel apple is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs page 192).
    USA_meb_1_cxxs.jpg
  • Children in the village of Bweyogerere hunt for termites early in the morning by hacking into the termites' mounded earthen homes. They place a cloth in front of the entrance, and yank off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Uga_meb_24_xs.jpg
  • James Dyekwaso, 23, with a prime example of a masinya, or palm grub (the larvae of the Capricorn beetle), that has just been extracted from the fallen wood of a dead palm tree. Ssese Islands, Lake Victoria, Uganda. (Man Eating Bugs page 144)
    UGA_meb_35_cxxs.jpg
  • In the lush forests of the Ssese Islands, a small archipelago in Lake Victoria, a village farmer searches for dead palm trees, a source of masinya, or palm grubs (the larvae of the Capricorn beetle). Lake Victoria, Uganda. (Man Eating Bugs page 142,143)
    UGA_meb_32_xxs.jpg
  • Children in the village of Bweyogerere hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and collecting the ants that attack the cloth. Bweyogerere, Uganda. (Man Eating Bugs page 148 Top)
    UGA_meb_25_cxxs.jpg
  • Stirred with a palm leaf stem, palm grubs, or Capricorn beetle larvae, are sautéed in their own oil over a fire. Uganda. (Man Eating Bugs page 143 Inset, grubs being cooked by Joseph Kawunde). Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda.
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  • Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs page 146,147)
    UGA_meb_18_cxxs.jpg
  • Giant water bugs, (Lethocerus indicus) deep-fried in batter. Served as an appetizer at the Kan Ron Ban Suan Restaurant in Chiang Mai, Thailand. The owner and chef is Mrs. Bang-orn. She says, "Dip live water bugs in tempura batter and fry in medium vegetable oil until it turns golden and serve hot in sweet plum sauce. Appetizer or main course. For main course serve with sticky rice and chili sauce (Nam Prik).".Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Fried bamboo larva on a banana leaf with tomato roses, scalloped cucumbers and spring onions. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs" says Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A member of the Khuenkaew family busily plucking up female giant red ants, known as maeng man, which are flying away from their homes on brand new wings. The 'harvest' of the maeng man is a once-a-year event occurring just after the first rains of the rainy season which push the ants out of their old homes to form new ones. They were collected in bottles, then stir-fried and served with sticky rice for dinner. Outside Chiang Mai, Thailand. (Man Eating Bugs page 40)
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  • Catherine Lemekwana with a mopane worm stew she prepared for her family using dried mopane worms, onions, garlic, salt, and curry in her home in Soweto, (South West Township), Johannesberg, South Africa. The harvest of mopane worms is a major economic event in Botswana where whole families move into the countryside and set up camp in order to collect the worms. Dried mopane worms have three times the protein content of beef and can be stored for many months. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • The Northern Province of South Africa, formerly the Northern Transvaal and now called the Mpumalanga, is home to the Vendan people. Here, Muditami Munzhedzi, in traditional Venda clothing, prepares the Vendan's daily staple of cornmeal porridge as well as mopane worms. Tshamulavhu, Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Mopane worm merchants in the central market of Thohoyandou serve as the intermediaries between the worm wholesalers and individual customers. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. Thohoyandou, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Thirteen-year-old Venda youth, Azwifarwi, with his homemade Mercedes crafted of scrap wire, foam rubber and wood in order to push and steer around his village, Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A group of South African village children play with a home made toy bus, fashioned out of scrap wire. Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_39_xs.jpg
  • Vendan women prepare the termites they have collected with their termite collecting sticks from a large termite mound near their village of Masetoni, Mpumalanga, South Africa. They are cleaning the termites by rinsing them in water, and then they fry them in oil and eat them with cornmeal porridge called mielie mielie. Fried termites are nutty and crunchy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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Peter Menzel Photography

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