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  • Michael Rae and his partner April Smith in suburban Philadelphia, PA, preparing dinner in the kitchen. (Michael Rae is featured in the book What I Eat: Around the World in 80 Diets.) Both Michael and April adhere to a severe caloric restriction diet, eating less than 2,000 calories a day in the hopes that the diet will increase longevity. MODEL RELEASED.
    USA_071001_106_xw.jpg
  • Assistant carpenter and tattooist Louie Soto talks on the phone while his wife prepares food at his new home in Sacaton, Arizona. (Louie Soto is featured in the book What I Eat: Around the World in 80 Diets.) Soto built a new home, financed by casino profits and built by the Gila River Indian Community.
    USA_AZ_080825_092_xw.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm. Preparing white asparagus. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_238_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm. Preparing white asparagus. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_238_x.jpg
  • A vendor prepares a meal for a customer at an open air food stall in Taipei, Taiwan.
    TAI_081228_265_xw.jpg
  • A vendor prepares a dish at an open air food stall in Taipei, Taiwan.
    TAI_081228_368_xw.jpg
  • Vendors prepare food for sale at the LongShan night market in Teipei, Taiwan.
    TAI_081228_286_xw.jpg
  • Vendors prepare food for sale at the LongShan night market in Teipei, Taiwan.
    TAI_081228_284_xw.jpg
  • A chef prepares food (small crepes) at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_336_xw.jpg
  • Chef Dan Barber prepares food in the kitchen of his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_080715_461_xw.jpg
  • A chef preparing suckling pig in a traditional restaurant in Toledo, Spain.
    SPA_180_xs.jpg
  • Curtis Newcomer (left),  a soldier at the National Training Center at Fort Irwin, California, getting breakfast at the mess tent. (Curtis Newcomer 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 the month of September was 4,000 kcals. He is 20; 6'5" and 195 pounds.
    USA_080916_034_xw.jpg
  • Stone Barns Center for Food and Agriculture at Blue Hills. Pocantico Hills, New York State. Dan Barber, chef, at left puts garnishes on meat dish.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_070930_072_xw.jpg
  • Chef Dan Barber (left) tastes food at his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_080715_430_xw.jpg
  • Gordon Stine, a farmer, ladles out hearty homemade vegetable and beef stew for his wife, Denise, after a day of corn harvesting at their farm in St. Elmo, Illinois.    (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 4,100 kcals. He is 56 years old; 5 feet, 9 inches tall; and 245 pounds. MODEL RELEASED.
    USA_081001_284_xxw.jpg
  • At home after work, meat grinder Kelvin Lester grills hamburger patties, well-done, for the family's supper as his adopted daughter Kiara looks on. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in June was 2,600 kcals. He is 44; 5 feet 11 inches and 195 pounds.
    USA_080602_096_xxw.jpg
  • A cook prepares a take-out meal of fish and seaweed for a customer as ducks hang over the counter at a restaurant in Taipei, Taiwan.
    TAI_081226_341_xw.jpg
  • Cooks prepare dumplings to be steamed at a restaurant in Taipei, Taiwan.
    TAI_081226_289_xw.jpg
  • Cooks prepare dumplings to be steamed at a restaurant in Taipei, Taiwan.
    TAI_081226_251_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks lunch at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_308_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks pork at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_288_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_126_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_118_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cuts up pork for lunch at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_032_xw.jpg
  • Lourdes Alvarez prepares tacos at her Mexican Restaurant, El Coyote, in the suburb of Alsip, Chicago.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)   MODEL RELEASED.
    USA_080926_282_xw.jpg
  • Lourdes Alvarez prepares tacos at her Mexican Restaurant, El Coyote in the suburb of Alsip, Chicago.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)   MODEL RELEASED.
    USA_080926_276_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo boils water with rice straw fuel at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_277_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo boils water with rice straw fuel at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_233_xw.jpg
  • Lourdes Alvarez prepares a cake at her Mexican Restaurant, El Coyote in the suburb of Alsip, Chicago, Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)   MODEL RELEASED.
    USA_080926_259_xw.jpg
  • Lourdes Alvarez prepares tacos at her Mexican Restaurant, El Coyote, in the suburb of Alsip, Chicago. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)   MODEL RELEASED.
    USA_080926_287_xw.jpg
  • Abdul-Baset Razem's wife prepares a meal at their home in a Palestinean village in East Jerusalem.  (Abdul-Baset Razem is featured in the book What I Eat: Around the World in 80 Diets.)
    PAL_081025_013_x.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
  • A woman prepares the meat of a butchered cow for the annual religious festival of Eid al-Adha. Bangladesh has the world's fourth largest Muslim population, and during the three days of Eid al-Adha, the Festival of Sacrifice, Dhaka's streets run red with the blood of thousands of butchered cattle. The feast comes at the conclusion of the Hajj, the annual Islamic pilgrimage to Mecca. In both the Koran and the Bible, God told the prophet Ibrahim (Abraham) to sacrifice his son to show supreme obedience to Allah (God). At the last moment, his son was spared and Ibrahim was allowed to sacrifice a ram instead. In Dhaka, as in the rest of the Muslim world, Eid al- Adha commemorates this tale, and the meat of the sacrificed animals is distributed to relatives, friends, and the poor.  .
    BAN_081210_349_xw.jpg
  • A man grills dog meat in the Pho Nghi Tam area of Hanoi, Vietnam.
    VIE_081221_466_xw.jpg
  • Preparing food for desert museum animals. Arizona-Sonora Desert Museum, outside Tucson. MODEL RELEASED. USA.
    USA_AZ_15_xs.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_229_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant on the Costa Brava in northeastern Spain, tastes throughout the afternoon and evening as he oversees the chefs at his world-famous eatery. (From the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_106_xxw.jpg
  • Vendors buy fish from fishermen in Daxi harbor, Taiwan.
    TAI_081227_200_xw.jpg
  • Katherine Navas cooks dinner at home for friday night dinner with extended family, Caracas, Venezuela. (Katherine Navas is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    VEN_071102_139_xw.jpg
  • Lobsterman and fish buyer Sam Tucker makes pancakes at his home on Great Diamond Island, Maine. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED
    USA_070321_34_xw.jpg
  • A young employee ladles breakfast pho into a bowl for a customer at a street pho noodle shop in Hanoi, Vietnam.
    VIE_081221_184_xxw.jpg
  • Lourdes' husband grills tortillas at Lourdes Alvarez's Mexican Restaurant El Coyote, in Alsip, Chicago.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080926_347_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo boils water with rice straw fuel at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)
    VIE_081220_273_xxw.jpg
  • Staff arrange orders for patrons at El Bulli, restaurant, located near Rosas on the Costa Brava in northern Spain.
    SPA_070629_502_xw.jpg
  • Lourdes Alvarez grills tortillas at her Mexican Restaurant, El Coyote in the suburb of Alsip, Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)   MODEL RELEASED.
    USA_080926_274_xw.jpg
  • Curtis Newcomer (left),  a soldier at the National Training Center at Fort Irwin, California, receives breakfast at the mess tent. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080916_041_xw.jpg
  • Various types of fish are displayed for sale at the LongShan night market in Teipei, Taiwan.
    TAI_081228_299_xw.jpg
  • Soldiers get their meals from an officers' mess at Fort Irwin, California, in the Mojave Desert.
    USA_080916_145_xw.jpg
  • Surfer Ernie Johnson grills fish on his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080910_341_xw.jpg
  • Chef Dan Barber (right) with a colleague at his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_080715_481_xw.jpg
  • Chef Dan Barber at his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.) .
    USA_080715_442_xw.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_222_xw.jpg
  • Pho, noodle soup, is ladled into a  bowl at a restaurant in Hanoi, Vietnam.
    VIE_081221_030_xw.jpg
  • Meat grinder Kelvin Lester grills hamburger patties at his home in Grand Meadow, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_410_xw.jpg
  • Lobsterman and fish buyer Sam Tucker fries pancakes at his home on Great Diamond Island, Maine. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED
    USA_070321_05_xw.jpg
  • Pilgrims pour steaming butter tea at a small Buddhist monastery near the Jokhang, in Lhasa, Tibet.
    TIB_060622_089_xw.jpg
  • Cindy Pawlcyn cooking at home in the Napa Valley. St. Helena, CA
    USA_GoFish_060809_202_rwx.jpg
  • Cindy Pawlcyn cooking at home in the Napa Valley. St. Helena, CA
    USA_GoFish_060809_279_rwx.jpg
  • Abdul-Baset Razem's wife, Munira, tends to the makloubeh at the stove, while his daughter Mariam, 14, chops tomatoes at their extended family's home in the village of Abu Dis, East Jerusalem. (From the book What I Eat: Around the World in 80 Diets.) Their 8-year-old daughter, Maram, saunters through, escaping kitchen duties before the big weekend midday meal.
    PAL_081025_198_xxw.jpg
  • A girl sits by a fire in a slum settlement near the main train station in Dhaka, Bangladesh. (From the book What I Eat Around the World in 80 Diets.)
    BAN_081211_313_xxw.jpg
  • Abdul-Baset Razem's wife, Munira, tends to the makloubeh at the stove at their extended family home in the village of Abu Dis, East Jerusalem.  (Abdul-Baset Razem is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    PAL_081025_137_xw.jpg
  • Meat grilling at a birthday party at a house in the 12 de Octubre barrio in Caracas, Venezuela.
    VEN_071028_091_xw.jpg
  • Kelvin Lester, a meat grinder at the Rochester Meat Company in Rochester, Minnesota, grills hamburger patties brought from work at his home in Grand Meadows, Minnesota.  (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_421_xw.jpg
  • Six-year-old Nyima Dun Drup takes a turn at the butter churn as Phurba puts a pot of milk on the fire and Karsal talks to a neighbor at the Tibetan nomadic family's home in the Tibetan Plateau. (From the book What I Eat: Around the World in 80 Diets.)
    TIB_060624_079_xxw.jpg
  • Pilgrims pour 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_088_xxw.jpg
  • Coalminer Todd Kincer and his wife sharing a meal of Hamburger Helper at home near Whitesburg, Kentucky. (Todd Kincer is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080428_155_xxw.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm,  and son, Malte Erik at the stove. Preparing white asparagus for supper. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_254_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm,  and son, Malte Erik at the stove. Preparing white asparagus for supper. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_254_x.jpg
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin consistency dough is prepared using gram flour, water and spices. The man is pouring this dough through a big iron sieve which has holes in it so the dough falls in the form of drops in the hot oil and this is then fried. What comes out is the savory boondi. This boondi can be made sweet by putting in sugar syrup (prepared separately). (Supporting image from the project Hungry Planet: What the World Eats)
    IND04_9703_xf1b.jpg
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin, consistency dough is prepared using gram flour, water and spices. The man is pouring this dough through a big iron sieve which has holes in it so the dough falls in the form of drops in the hot oil and this is then fried. What comes out is the savory boondi. This boondi can be made sweet by putting in sugar syrup (prepared separately). (Supporting image from the project Hungry Planet: What the World Eats)..
    IND04_9688_xf1b.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany preparing salad dressing for supper in her kitchen. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_268_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany preparing salad dressing for supper in her kitchen. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_268_x.jpg
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. (Supporting image from the project Hungry Planet: What the World Eats).
    IND_040423_016_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany preparing salad dressing for supper in her kitchen. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_271_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany preparing salad dressing for supper in her kitchen. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_271_x.jpg
  • Astrid Hollmann cutting bread in her kitchen for her sons' snacks after school in Hamburg, Germany. The family was photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_031_x.jpg
  • Astrid Hollmann cutting bread in her kitchen for her sons' snacks after school in Hamburg, Germany. The family was photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_031_x.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, preparing chapati, unleavened flat bread, in her kitchen. Model-Released.
    NOR_130526_001_x.jpg
  • While the Browns of Riverview, Australia are used to living with a nearly-empty refrigerator, they look forward to the days when it's full. Every two weeks a new check appears and the family goes to the supermarket. John tends to the bags while Marge and Vanessa continue to load groceries for checkout. This trip, the Browns were also preparing for their upcoming photo shoot. (Supporting image from the project Hungry Planet: What the World Eats.)
    AUS104_2010_xf1b.jpg
  • Preparing a lunch of squash, cauliflower, mushrooms and green onions at the Cuis of Weitaiwu village, Beijing Province. The round chopping block is made from a slice of tree trunk, a common practice in China. (Supporting image from the project Hungry Planet: What the World Eats.)
    CHI204_4765_xf1brw.jpg
  • Preparing to feed the tourist at the openhouse at Site Trinity, ground zero, on the White Sands Missile Range in S. New Mexico. Site of the world's first atomic explosiion on August 6, 1945. The atomic bomb was developed by the Manhatten Project. The Manhattan Project refers to the effort during World War II by the United States, in collaboration with the United Kingdom, Canada, and other European physicists, to develop the first nuclear weapons. Formally designated as the Manhattan Engineering District (MED), it refers specifically to the period of the project from 1942-1946 under the control of the U.S. Army Corps of Engineers, under the administration of General Leslie R. Groves, with its scientific research directed by the American physicist J. Robert Oppenheimer. The project succeeded in developing and detonating three nuclear weapons in 1945: a test detonation on July 16 (the Trinity test) near Alamogordo, New Mexico; an enriched uranium bomb code-named "Little Boy" detonated on August 6 over Hiroshima, Japan; and a plutonium bomb code-named "Fat Man" on August 9 over Nagasaki, Japan. (http://en.wikipedia.org/wiki/Manhattan_Project)
    USA_101002_202_x.jpg
  • (MODEL RELEASED IMAGE). Li Jinxian, 31, in the Cui family kitchen preparing a lunch of squash, cauliflower, squash, mushrooms, green pepper and green onions at the Cuis of Weitaiwu village, Beijing Province. (Supporting image from the book Hungry Planet: What the World Eats.)
    CHI204_6056_xf1brw.jpg
  • A worker adds plastic resin to a dessert of plastic food at the factory of Iwasaki Co. Ltd, Tokyo, Japan.
    Japan_JAP_18_xs.jpg
  • Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_43_rwx.jpg
  • Executive Chef Victor Scargle at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_40_rwx.jpg
  • Pastry Chef Nicole Plue at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_25_rwx.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_673_xw.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_676_xw.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_819_xw.jpg
  • Two women prepare a meal on a wood fire in their ranch kitchen near the Monarch butterfly reserve. Site Alpha, near Rosario, Mexico.
    MEX_064_xs.jpg
  • NASA astronaut Leland Melvin on the flight deck of the Space Shuttle Atlantis 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 February was 2700 kcals. He is 45 years of age; 6 feet tall; and 205 pounds. The early days of space travel were dominated by Tang, Space Food Sticks, and a variety of pastes squeezed from aluminum tubes—all designed to prevent the levitation of liquids and crumbs, which can be hazardous to the equipment. Over the years, space menus have become more palatable, and now astronauts can even enjoy fresh fruits for the first few days of a mission. The challenges of weightlessness extend to photography. Even with three fellow astronauts helping to wrangle Leland’s floating food as shuttle commander Charles Hobaugh took the photo, all of the items in Leland’s daily fare aren’t clearly visible. Photo credit: NASA  MODEL RELEASED.
    s129e010623_xxwŠNASAcopy.jpg
  • NASA astronaut Leland Melvin, with his feet anchored in loops for stability, retrieves food from his locker in Atlantis galley on board the Space Shuttle Atlantis. (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 February was 2700 kcals. He is 45; 6' and 205 pounds. MODEL RELEASED.
    s129e006795_xxw.jpg
  • 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.
    Ido_meb_74_xs.jpg
  • Dani children unwrap their roasted "bug packages", a collection of twenty or so stink bugs wrapped in leaves and set on the edge of a fire to roast as a small snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. The kids also roast spiders, or mulikaks, on the glowing embers and eat them. (Man Eating Bugs page 78 Bottom)
    IDO_meb_39_cxxs.jpg
  • Molino de Flores National Park, Mexico. Laura Meruz and Raul Ortiz grow their own corn and make cheese quesadillas with blue corn tortillas. Near Mexico City.
    MEX_088_xs.jpg
  • Daryl Sattui and wife Yana Albert's kitchen of their Victorian house in Calistoga, California, Napa Valley, California. Faith D'Aluisio at right. MODEL RELEASED.
    USA_070110_006_rwx.jpg
  • The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".
    MEX_090_xs.jpg
  • Molino de Flores. National park, Mexico. At Mirador Restaraunt in El Molino de Flores National Park near Mexico city, Virginia Meras, the wife of the owner grills hand made blue corn tortillas full of cheese and squash blossom flowers for weekend clientele. Near Mexico City.
    MEX_087_xs.jpg
  • The Glad Ostensen family in Gjerdrum, Norway. Magnus, 15, makes his lunch in their farmhouse kitchen. Model-Released.
    NOR_130530_105_x.jpg
  • Dinner at Rob and Maria Sinsky's home in the Napa Valley, California.
    USA_060716_Napa017_rwx.jpg
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