Show Navigation

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
{ 111 images found }

Loading ()...

  • Art restorer Vyacheslav ?Slava? Grankovskiy in his studio workshop behind his home in Shlisselburg, near St. Petersburg, Russia, with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of his day's worth of food in the month of October was 3900 kcals. He is 53 years of age; 6 feet, 2 inches tall; and 184 pounds. The son of a Soviet-era collective farm leader, he was raised near the Black Sea and originally worked as an artist and engineer. Over the years, he's learned a few dozen crafts, which eventually enabled him to restore a vast number of objects, build his own house, and be his own boss. His travel adventures have included crossing the Karakum Desert in Turkmenistan, where he spent time with a blind hermit and dined with a Mongol woman who hunted bears and treated him to groundhog soup. His favorite drink: Cognac. Does he ever drink soda? ?No, I use cola in restoration to remove rust, not to drink,? he says. MODEL RELEASED.
    RUS_081016_753_xxw.jpg
  • Art restorer Vyacheslav Grankovskiy in his studio in Schlisselburg, outside St. Petersburg, Russia. (Vyacheslav Grankovskiy is featured in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    RUS_081016_144_xw.jpg
  • Willie Ishulutak, an Innuit soapstone carver in Iqaluit, Nunavut, Canada with one day's typical food, and drink. (From the book What I Eat, Around the World in 80 Diets.) The caloric value of his day's worth of food on a typical day in the month of October was 4700 kcals. He is 29 years of age; 5 feet,  9 inches and 143 pounds. Carving is one of the few traditions of the Inuit that has made the leap into the wage-earning modern world. Willie says he can complete two or three pieces in a day, then sell them in the evening at bars and restaurants in Iqaluit for $100 ($93 USD) each, and sometimes more. MODEL RELEASED.
    CAN_061009_213_xxw.jpg
  • Millie Mitra, an education consultant and homeopathy devotee,  with her typical day's worth of food and a glass of urine at her home in Benson Town, Bangalore, India. (From the book  What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in December was 2100 kcals. She is 45 years of age; 5 feet, 1.5 inches tall; and 123 pounds.  Millie's quest for health includes yoga, a vegan diet, and topical applications of her own urine, as well as a daily glassful.  She has practiced Shivambu (sometimes spelled ?Sivambu?), which is the drinking of one's own first morning urine?200 cc in her practice?as a curative and preventative measure, for over 15 years. Millie applies urine to her skin as well, for the same reasons. Her husband Abhik has tried Shivambu and she helped her children to practice it when they were young, but currently only Millie practices urine therapy in her family. MODEL RELEASED.
    IND_081205_171_xxw.jpg
  • Art restorer  Vyacheslav ?Slava? Grankovskiy (center)  enjoys supper with his family in their house, near on Lake Ladoga, in Shlisselburg, near St. Petersburg, Russia. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of his day's worth of food in the month of October was 3900 kcals. He is 53; 6a feet two inches and 184 pounds. The son of a Soviet-era collective farm leader, he was raised near the Black Sea and originally worked as an artist and engineer. Over the years, he's learned a few dozen crafts, which eventually enabled him to restore a vast number of objects, build his own house, and be his own boss. His travel adventures have included crossing the Karakum Desert in Turkmenistan, where he spent time with a blind hermit and dined with a Mongol woman who hunted bears and treated him to groundhog soup. His favorite drink: Cognac. Does he ever drink soda? ?No, I use cola in restoration to remove rust, not to drink,? he says.
    RUS_081016_172_xxw.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. At supper Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_324_x.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. At supper Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_324_x.jpg
  • A betel nut vendor takes a drink of water between customers in Varanasi, India. Betel nut is a mildly narcotic seed eaten with lime paste and a green leaf. Over time it decays the teeth and dyes the mouth of the user red. Although its not considered a food, it is a plant item chewed by many all over Asia, and kept in the mouth like chewing tobacco. (From a photographic gallery of street images, in Hungry Planet: What the World Eats, p. 131).
    IND04_0008_xxf1.jpg
  • Solange Da Silva Correia, a rancher's wife, with family members in their house overlooking the Solimoes River, with her typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food on a typical day in the month of November was 3400 kcals.  She is 49 years of age; 5 feet 2.5 inches tall; and 168 pounds.  She and her husband, Francisco (sitting behind her, at right), live outside the village of Caviana with three of their four grandchildren in a house built by his grandfather. They raise cattle to earn income?and sometimes a sheep or two to eat themselves?but generally they rely on their daily catch of fish, and eggs from their chickens, for animal protein. They harvest fruit and Brazil nuts on their property and buy rice, pasta, and cornmeal from a store in Caviana. They also purchase Solange's favorite soft drink made from guarana?a highly caffeinated berry indigenous to the country.  MODEL RELEASED.
    BRA_071108_171_xxw.jpg
  • Mohammad Riahi, a part time restaurant manager and taxi driver eats breakfast with his family at their home in the city of Yazd, Iran.  (Mohammad Riahi is one of the people interviewed for the book What I Eat: Around the World in 80 Diets.)  He lives with his father and mother, and will until he marries. Even then, he and his bride will be offered the second floor of his parent's home. At the restaurant he eats whatever he feels like eating. At home though, he eats what his mother puts on the tablecloth on the floor in the middle of their living room. Many of their meals are vegetable and starch-based although they have lamb or chicken occasionally, and sheep's head soup on the weekend. As Muslims, they never eat pork.
    IRN_061211_056_xxw.jpg
  • Ricki the chimp with his typical day's worth of food at the Bailiwick Ranch and Discovery Zoo, in Catskill, New York. (Ricki the chimp is featured in the book What I Eat: Around the World in 80 Diets.) His owners, Pam Rosaire-Zoppe and Roger Zoppe say that he likes fresh fruits and vegetables, and an occasional yogurt drink, far more than packaged monkey chow. (MODEL RELEASED).
    USA_080623_378_xw.jpg
  • Lenard Sturm and his brother Malte Erik, on skate board leaving an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_171_x.jpg
  • Lenard Sturm and his brother Malte Erik at an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_159_x.jpg
  • Lenard Sturm and his brother Malte Erik at an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_159_x.jpg
  • Lenard Sturm and his brother Malte Erik, on skate board leaving an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_171_x.jpg
  • A&W and ferris wheel at Mihama American Village on Okinawa's main island. Okinawa, Japan. The A&W fast food chain is found all around Okinawa's main island, as are soft drink advertisements. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5372_xf1b.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) sizzling prawns, smokey Spanis Pimenton, garlic and thyme; queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_779_rwx.jpg
  • Shahnaz Hossain Begum (left) shares cooking space with one of her tenants at her home in Bari Majlish village outside Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food for a typical day in December was 2000 kcals. She is 38; 5' 2" and 130 pounds. This mother of four was able to earn enough to build several rental rooms next to her home in her village of Bari Majlish, an hour outside Dhaka. She and her tenants share a companionable outdoor cooking space and all largely cook traditional Bangladeshi foods such as dahl, ruti (also spelled roti), and vegetable curries. She and her family don't drink the milk that helps provide their income.
    BAN_081213_157_xxw.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_780_rwx.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_778_rwx.jpg
  • McDonald's fast food chain in Beijing, China. (From a photographic gallery of images of fast food, in Hungry Planet: What the World Eats, p. 95) Fast Food. Has any human invention ever been as loved and loathed as fast food? Feelings run deep about the huge U.S. fast-food chains, especially McDonald's and KFC. Internationally recognized as symbols of Americanization, globalization, and overflowing schedules, they are also symbols of convenience, reliability, and (usually) cleanliness.
    CHI03_0011_xxf1.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats)
    CHA204_9572_xf1brw.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats)
    CHA204_9525_xf1brw.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats)
    CHA204_9175_xf1brw.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats).
    CHA204_9552_xf1brw.jpg
  • Wadis in the central part of Chad are dry nine months of the year. During that time, villagers must dig down to the water, shoring up the wells with millet stalks to keep them from collapsing. In the morning, the wadis are furiously active. One after another, teams of two or three girls fill the pools as wave after wave of animals come to drink. It's hard work: the water rapidly evaporates, sinks into the sand, and vanishes down the animals, and the girls have to keep refilling the pools. Hungry Planet: What the World Eats (p. 71).
    CHA204_0003_xxf1rw.jpg
  • High school student Katherine Navas and her family eat dinner at their home in Caracas, Venezuela.  (From the book What I Eat: Around the World in 80 Diets.)  Dinner at Katherine's house is a family affair. Her mother is the chief cook, but everyone helps. Tonight's dinner is fresh fried fish from an uncle's shop. During meals, the television is turned off and the day's events are recounted by even the youngest.
    VEN_071102_712_xw.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats)
    CHA204_9578_xf1brw.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. (Supporting image from the project Hungry Planet: What the World Eats).
    CHA204_9585_xf1brw.jpg
  • To water their animals, Amna Mustapha (left) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season. Hungry Planet: What the World Eats (p. 70).
    CHA204_0002_xxf1rw.jpg
  • Robina Weiser-Linnartz, a master baker and confectioner with her typical day's worth of food in her parent's bakery in Cologne, Germany. (From the book What I Eat; Around the World ion 80 Diets.) The caloric value of her day's worth of food in March was 3700 kcals. She is 28 years of age; 5 feet, 6 inches tall; and 144 pounds. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. At the age of three, she started her career in her father's bakery, helping her parents with simple chores like sorting nuts. Her career plan is to return to this bakery, which has been in the family for four generations, in a few years. She will remodel the old premises slightly to allow customers the opportunity to watch the baking process, but plans to keep the old traditions of her forebears alive. MODEL RELEASED.
    GER_080319_094_xxw.jpg
  • Kouakourou Village, Mali. Pama Kondo's second eldest daughter, Pai, 18, at right with blue cup, will be married today to her first cousin, Baba Nientao (at left holding green cup), who has come back from the Ivory Coast where he has lived with his family since he was 12 years old. The arranged marriage was revealed to Pai this morning by her father, as is the custom, and she is quiet as part of the ritualized mourning for her lost youth. Her mother, Pama, center, serves the children a grain drink and her mother's co-wife Fatoumata Toure is at right.
    Mal_mw2_117f_xs.jpg
  • Overlooking his fiftieth floor worksite, ironworker Jeff Devine perches on the roof of a high-rise with his typical day's worth of food in Chicago.  (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food on a day in the month of September was 6,600 kcals. He is 39 years of age; 6 feet, 1 inch tall; and 235 pounds. He carries a cooler of ready-to-eat food from home rather than eat at fastfood restaurants and vending trucks. MODEL RELEASED.
    USA_080926_050_xxw.jpg
  • Mariel Booth, a professional model and New York University student, at the Ten Ton Studio in Brooklyn with her typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food on a day in the month of October was 2400 kcals. She is 23 years of age; 5 feet, 9.5 inches tall; and 135 pounds. At a healthier weight than when modeling full-time, she feels good but laments that she's making much less money. MODEL RELEASED.
    USA_ny_081011_407_xxw.jpg
  • Katherine Navas, a high school student, on the roof of her family's home in a barrio in Caracas, Venezuela with her typical day's worth of food.  (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in the month of November was 4,000 kcals. She is 18 years of age; 5 feet, 7 inches tall; and 157 pounds.  Unlike housing in most of the developed world, the higher the house, the cheaper the rent in the dangerous Caracas barrios. Those living at the top of the steep hillside have to travel the farthest to reach services, shops, and the main street, a trip normally made only in the daylight hours. MODEL RELEASED
    VEN_071029_205_xxw.jpg
  • Lourdes Alvarez, a restaurant owner and chef with her typical day's worth of food in her family's Mexican restaurant, Los Dos Laredos in Chicago. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food on a day in the month of September was 3,200 kcals. She is is 39 years of age; 5 feet, 2.5 inches tall; and 190 pounds.   She grew up in an apartment above Los Dos Laredos, where she still helps out two days a week. Other days she spends long hours at her own restaurant in Alsip, Illinois. At right: Lourdes takes a phone order, while her daughter, Alejandra, checks her mobile phone after school. MODEL RELEASED.
    USA_080930_085_xxw.jpg
  • Joachim Rösch, a brewmaster at the Ganter Brewery in Freiburg im Breisgau, Germany. (Joachim Rösch is featured in the book What I Eat: Around the World in 80  Diets.)  The caloric value of his day's worth of food in March was 2700 kcals. He is 44 years of age; 6 feet, 2 inches tall; and 207 pounds. Joachim's job requires him to taste beer a number of times during the week, and unlike in wine tasting, he can't just taste then spit it out: "Once you've got the bitter on the back of your tongue, you automatically get the swallow reflex, so down the chute you go," he says. MODEL RELEASED.
    GER_080312_188_xw.jpg
  • Monks and pilgrims prepare steaming butter tea at a small Buddhist monastery near the Jokhang, in Lhasa, Tibet. (From the book What I Eat: Around the World in 80 Diets.)
    TIB_060622_097_xw.jpg
  • Part of the catch from a day's work by Icelandic cod fisherman Karel Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_108_xw.jpg
  • U.S. Army officer Curtis Newcomer eats chili mac, his favorite MRE, at lunch time at the National Training Center at Fort Irwin in California's Mojave Desert. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 4,000 kcals. He is 20; 6'5" and 195 pounds. His weapon is fitted with a laser that interacts with receivers worn by all of the soldiers and actors in the training exercise, regardless of duty, rank, or location in the training theater. At left: After the second of three mock battles of the day, Iraqis and Americans playing soldiers, victims, and insurgents relax together in the shade until the next 20 minutes of choreographed crisis. MODEL RELEASED.
    USA_080915_281_xxw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets surrounded by camels at the  Birqash Camel Market outside Cairo, Egypt. Contrary to popular belief, camels’ humps don’t store water; they are a reservoir of fatty tissue that minimizes the need for heat-trapping insulation in the rest of their bodies; the dromedary, or Arabian camel, has a single hump, while Asian camels have two. Camels are well suited for desert climes: their long legs and huge, two-toed feet with leathery pads enable them to walk easily in sand, and their eyelids, nostrils, and thick coat protect them from heat and blowing sand. These characteristics, along with their ability to eat thorny vegetation and derive sufficient moisture from tough green herbage, allow camels to survive in very inhospitable terrain.
    EGY_080321_037_x.jpg
  • To water their animals, Amna Mustapha (wearing yellow dress) and a cousin must first dip plastic containers into a six-foot well. They then pour the water into a low earthen-walled pool from which the animals drink (the millet stalks at the edge of the trough keep the cascading water from breaking down the wall). Families take turns using the pools, which must be rebuilt often and will ultimately wash away during the rainy season (Supporting image from the project Hungry Planet: What the World Eats.)
    CHA204_9201_xf1brw.jpg
  • U.S. Army officer Curtis Newcomer eats chili mac, his favorite MRE, at lunch time at the National Training Center at Fort Irwin in California's Mojave Desert. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 4,000 kcals. He is 20; 6'5" and 195 pounds. His weapon is fitted with a laser that interacts with receivers worn by all of the soldiers and actors in the training exercise, regardless of duty, rank, or location in the training theater. At left: After the second of three mock battles of the day, Iraqis and Americans playing soldiers, victims, and insurgents relax together in the shade until the next 20 minutes of choreographed crisis. MODEL RELEASED.
    USA_080915_275_xxw.jpg
  • After hours of work and a breakfast of pretzel bread, sausage, and coffee, Markus and his wife, Sonja, discuss the day's plans for their catering business at their home in Endingen, near Freiburg im Breisgau, Germany.  (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in March was 4600 kcals. He is 43 years of age; 5 feet, 9 inches tall; and 160 pounds.  Germans are among the biggest meat eaters in Europe, but eat slightly less meat than in decades past.  MODEL RELEASED.
    GER_080313_323_xxw.jpg
  • Chen Zhen and her family share a meal of greens with garlic, potatoes with green bell pepper, rice, and fava beans with pig's knuckles at their home in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    CHI_060610_901_xxw.jpg
  • The Radzins family enjoys a traditional Sunday lunch at a neighborhood restaurant in Vecpiebalga, Latvia, complete with kvass, a fermented drink made from rye bread and sweetened with sugar or fruit. (From the book What I Eat: Around the World in 80 Diets.)
    LAT_081019_054_xxw.jpg
  • Sean Knight, Cindy Pawlcyn and Ken Tominaga drink saki in Cindy's St. Helena kitchen in the Napa Valley. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_406_rwx.jpg
  • High school student Katherine Navas and her family eat dinner at their home in Caracas, Venezuela.  (From the book What I Eat: Around the World in 80 Diets.) Dinner at Katherine's house is a family affair. Her mother is the chief cook, but everyone helps. Tonight's dinner is fresh fried fish from an uncle's shop. During meals, the television is turned off and the day's events are recounted by even the youngest.
    VEN_071102_430_xxw.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_116_x.jpg
  • Peter Menzel, photojournalist and co-author of the book What I Eat: Around the World in 80 Diets photographs rancher's wife Solange Da Silva Correia at her home  near Manacapuru, Brazil. (Solange Da Silva Correia is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED. PJM
    BRA_071108_436_xw.jpg
  • USA_FAM_05_xs.Ralph Chipman, an accountant, on a family picnic with his wife and two young kids at Lake Mary, near Salt Lake City, Utah..MODEL RELEASED..
    USA_FAM_05_xs.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120127_013_x.jpg
  • Sr. Muna and his family having drinks at a cafe, Yucatan, Mexico.
    MEX_121_xs.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120127_008_x.jpg
  • Bruce Hopkins, a Bondi Beach lifeguard, with his typical day's worth of food in Sydney, New South Whales, Australia.  (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of his day's worth of food on a typical day in the month of February was 3700 kcals. He is 35 years of age;  6 feet tall, and 180 pounds. Hopkins eats moderately, rarely?if ever?eats fast food, and drinks alcohol only when he and his wife go to dinner with friends. MODEL RELEASED.
    AUS_040203_066_xxw.jpg
  • Betel nut vendor takes a drink of water between customers in Varanasi, India. Betel nut is a mildly narcotic seed eaten with lime paste and a green leaf. Over time it decays the teeth and dyes the mouth of the user red. Although it's not considered a food, it is a plant item chewed by many all over Asia, and kept in the mouth like chewing tobacco. (From a photographic gallery of street images, in Hungry Planet: What the World Eats, p. 131).
    IND04_0008_xxf1.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_102_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_092_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_070_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_052_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_042_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son..
    USA_GoFish_060809_042C.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_040_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_016_rwx.jpg
  • Sean Knight plays "Go Fish" and drinks saki with partners and fellow chefs Cindy Pawlcyn and Ken Tominaga at Cindy's St. Helena home in the Napa Valley, CA. They are about to open a new restaurant in St. Helena, called Go Fish. Also playing is Ken's 9 year old son.
    USA_GoFish_060809_011_rwx.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_018_x.jpg
  • Mestilde Shigwedha, a diamond polisher for NamCot Diamonds in Windhoek, Namibia, drinks tea with a colleague during a break in the company cafeteria.  Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many.
    NAM_090306_228_xw.jpg
  • Lake Tahoe, CA. Fundraising farm-to-table dinner catered by local chefs at a private home for the Squaw Valley Institute. Lecture by Peter Menzel and Faith D'Aluisio followed the dinner.
    USA_120819_018_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_034_x.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, her husband Nasrullah, 51, and their daughter Nabeela, 23 with their typical week's worth of food in June. Their son, R. Shan, is studying at a distant university in Norway (photo on wall). Food Expenditure for one week: 2,002.48 Norwegian Kroner; $343.48 USD. Model-Released.
    NOR_130527_302_x.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_083_x.jpg
  • Portrait of Rob & Maria Sinskey. Dinner at Rob and Maria Sinsky's home in the Napa Valley, California.
    USA_060716_Napa057_rwx.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_233_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_227_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120127_029_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120127_017_x.jpg
  • A family in Dubai offers drinks and food to visitors in their home, United Arab Emirates. As an indigenous citizen of the United Arab Emirates this man's family is entitled to a substantial subsidy from the government and jobs for the males in the household. Their high standard of living is a far cry from his parents' life as nomadic Bedouin camel herders of the desert. Dubai, United Arab Emirates.
    DUB_030519_003_x.jpg
  • Nguy?n V?n Theo, a rice farmer, in his courtyard in Tho Quang village, outside Hanoi, Vietnam, with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a typical day in December was 2500 kcals. He is 51 years of age; 5 feet, 4 inches tall; and 110 pounds. Behind him is a pile of last year's rice straw, used for fuel to boil water in the family's small kitchen. Rainwater from the tile roof of the main house fills a cement cistern, providing water for drinking and cooking. Theo enjoys the relative tranquility of village life, compared to his wife's busy routine of selling fresh produce on the sidewalks of Hanoi. Floods ruined his rice crop a few months ago, so after last year's store of rice is eaten, the family will rely on his wife's income to buy this staple grain until he harvests the next crop. MODEL RELEASED.
    VIE_081220_513_xxw.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52 years of age; 5 feet, 7 inches tall; and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_229_xxw.jpg
  • Ant wine, pictured on the famed Great Wall of China, among a kilo of black ants, is actually ant-steeped rice brandy, and is lauded by Chinese traditional medicine doctors for its medicinal treatment of hepatitis-B and rheumatism.(Man Eating Bugs page 104 Bottom)
    CHI_meb_68_cxxs.jpg
  • The honey of Australian sting-less bees is so thin it pours like wine? the honey, called "sugar bag", is combined with whipped cream and a frozen honeypot replete for a sweet confection, Sydney, Australia. (Man Eating Bugs page 29. See also Man Eating Bugs page 11).
    AUS_meb_26_cxxs.jpg
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. They are visiting a MacDonald's near their home in Riverview, (near Brisbane) Australia. (Supporting image from the project Hungry Planet: What the World Eats.) The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0218_xf1b.jpg
  • McDonald's restaurant, Beijing, China. (Supporting image from the project Hungry Planet: What the World Eats.) Fast Food. Has any human invention ever been as loved and loathed as fast food? Feelings run deep about the huge U.S. fast-food chains, especially McDonald's and KFC. Internationally recognized as symbols of Americanization, globalization, and overflowing schedules, they are also symbols of convenience, reliability, and (usually) cleanliness.
    CHI04_4794_xf1brw.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_014_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_172_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_140_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_127_x.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, her husband Nasrullah, and their daughter Nabeela, 23 with Pritpal's parents, the Sakhi's, at a weekend lunch in their home. Model-Released.
    NOR_130526_230_x.jpg
  • Napa Town and Country Fair. Napa, California, USA. Napa Valley.
    USA_080809_021_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_243_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_241_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_008_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_007_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_004_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120125_020_x.jpg
  • Eating shrimp and other tapas in the Plaza Mayor, Madrid, Spain.
    SPA_178_xs.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_240_2_xxw.jpg
  • Munna Kailash, a bicycle rickshaw driver, with his typical day's worth of food outside the small home that he and his wife Meera share with their children in Varanasi?in India's Uttar Pradesh province. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in the month of April was 2400 kcals. He is 45 years old; 5 feet, 6 inches; and 106 pounds. When he comes home for lunch he normally drinks a cup of tea, takes a short nap, and then heads back out into the steamy heat to find other patrons to cart from one location to the next, a job he does seven days a week.  MODEL RELEASED.
    IND_040415_344_xxw.jpg
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. They are visiting a MacDonald's near their home in Riverview, (near Brisbane) Australia. (Supporting image from the project Hungry Planet: What the World Eats.) The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0233_xf1b.jpg
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. Hungry Planet: What the World Eats (p. 13).  The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0011_xxf1.jpg
Next

Peter Menzel Photography

  • Home
  • Legal & Copyright
  • About Us
  • Image Archive
  • Search the Archive
  • Exhibit List
  • Lecture List
  • Agencies
  • Contact Us: Licensing & Inquiries