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  • Colin Angle gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9B_nxs.jpg
  • "Squirt" is a robot that hides in the dark, M.I.T., Insect Robot Lab, Cambridge, MA
    Usa_sci_ir_25_nxs.jpg
  • Prairie sunflower, Helianthus petiolaris, designed by nature. Unibug 1.0, designed by Mark Tilden. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Seen here striding over a sand dune at Great Sand Dunes National Monument in south central Colorado. From the book Robo sapiens: Evolution of a New Species, page 240.
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  • Spider web: Orb web of Araneus diadematus on coastal sage habitat in la Costa, California (San Diego County). The Fieldstone Corporation owns the land of a future housing subdivision site that is also California gnatcatcher habitat (a threatened species).
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  • Moth on grass.
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  • Rod Brooks gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9c_nxs.jpg
  • Ian Horswill and Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_32_nxs.jpg
  • Person gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_13_nxs.jpg
  • Cynthia Ferrell (Breazeal) seemingly gives life to the robot Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Massachusetts Institute of Technology, Cambridge, MA USA.
    Usa_rs_712_xs.jpg
  • An animated robot fly with 10 foot wingspan is part of an exhibit called the Robot Zoo.
    Usa_rs_316_xs.jpg
  • Case Western research biologist James Watson nudges a cockroach onto an insect-sized treadmill, intending to measure the actions of its leg muscles with minute electrodes. To ensure that the roach runs on its course, Watson coaxes it onward with a pair of big tweezers. In the experiment, the electrode readings from the insect's leg are matched to its movements, recorded by a high-speed video camera. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 105.
    USA_rs_322_qxxs.jpg
  • In a Kafkaesque scenario, an anesthetized female cockroach is pinned on its back in a petri dish coated with a rubbery goo. Guiding himself by peering through a microscope, James T. Watson, a staff researcher in Roy Ritzmann's lab at Case Western Reserve University, inserts the wires from thin pink electrodes into one of the insect's leg muscles. The electrodes will be used to take measurements of the insect's leg muscles when it moves-information that will be used by roboticist Roger Quinn in his roach-robot projects. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 104.
    USA_rs_321_qxxs.jpg
  • Roaming the sands like a glowing desert scarab, six-inch-long Unibug 1.0, designed by Mark Tilden, strides across the wasteland of the Great Sand Dunes National Monument in in south central Colorado. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. From the book Robo sapiens: Evolution of a New Species, page 2-3.
    USA_rs_221_qxxs.jpg
  • Albuquerque Balloon Fiesta, New Mexico. Mass assencion on Sunday morning at dawn of 500 hot air balloons.
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  • An art car at Burning Man, an event dedicated toward creating an atmosphere of community, self-expression, and celebration held yearly on Nevada's Black Rock Desert. Burning Man is a performance art festival known for art, drugs and sex. It takes place annually in the Black Rock Desert near Gerlach, Nevada, USA.
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  • Scorpion lit with a black light in Thousand Palms (desert) of California.
    USA_ANML_15_xs.jpg
  • Cambridge, Massachusetts United States.Gehghis in "Playpen" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_14_nxs.jpg
  • Hunched over a treadmill designed for arthropods, biologist Robert Full tests an Arizona centipede in his laboratory at UC Berkeley (California). Even though the centipede has forty legs, it runs much like an ordinary six-legged insect. Just as insects move on two alternating sets of three legs (two on one side, one on the other), the centipede gathers its legs into three alternating groups, with the tips of the feet in each group bunched together. From the book Robo sapiens: Evolution of a New Species, page 94 top.
    USA_rs_319_qxxs.jpg
  • "Nothing in nature is digital," says researcher Mark Tilden, who created Unibug 3.1. "Everything's analog?and analog can do better." Unibug 3.1, a slight variation on the disassembled model pictured on page 116 is an example of what he means. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Los Alamos, NM. From the book Robo sapiens: Evolution of a New Species, page 120..
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  • Anita Flynn with "Gnat" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_20_nxs.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)
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  • 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)
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  • Stink bug (jumil, or Euchistus taxcoensi) paté, one of many insect-based dishes prepared by entomologist Julieta Ramos-Elorduy in her Mexico City kitchen; Ramos-Elorduy has created a cookbook of insect recipes comprised of insects such as mango-grasshopper chutney, blackwitch moth larvae salad and fruit salad with wasp honey. Mexico City, Mexico. (Man Eating Bugs page 119 Top.  See also page 6)
    MEX_meb_39_xxs.jpg
  • Peter Menzel's first reaction to eating a live jumil, or flying stink bug (Euchistus taxcoensis), at the Jumil Festival. The insect attempted to escape from his mouth. It tasted "like an aspirin saturated in cod liver oil with dangerous sub-currents of rubbing alcohol and iodine." Taxco, Mexico. (Man Eating Bugs page 15)
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  • Sixty miles southwest of Mexico City, schoolchildren in the town of Taxco celebrate Jumil Day, a festival in which crowds gather for the ritual harvesting and eating of jumiles (a type of stink bug, Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 106,107)
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  • 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
  • Leaf-footed bug pizza prepared by entomologist Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • 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)
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  • 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)
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  • 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.
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  • 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)
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  • 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)
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  • Villagers in the Asmat extract sago grubs from a rotted sago palm log. Sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), are extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • 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.
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  • 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) .
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  • 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.
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  • 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)
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  • 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)
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  • 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)
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  • 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.
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  • 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)
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  • Safiya Carter-Thompson, 12, puckers up a bit after trying a chocolate-chip mealworm cookie. Berkeley, California, United States. (Man Eating Bugs page 185)
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  • 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)
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  • 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
  • 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)
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  • 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)
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  • 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)
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  • 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)
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  • 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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  • A market-place vendor displays banana leaves covered with maeng man for sale, the bugs are female giant winged red ants and are eaten stir-fried, Chiang Mai, Thailand. (Man Eating Bugs page 41)
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  • 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)
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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
  • 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) .
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  • Grasshoppers, with the wings removed, in the hand of a Vendan child in northeastern South Africa, collected from the field near his village. After a half-hour foraging, the grasshoppers are brought back to one of the mothers to cook and then the children eat them with porridge. The children couldn't agree on whether meat or insects taste best but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts are enjoyable. Masetoni Village, (Venda). South Africa. (Man Eating Bugs page 7 Top Left. See also page 136-137)
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  • Vendan children sweep through a grassy field hunting for grasshoppers outside their small village of Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 136)
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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. (Man Eating Bugs page 134)
    SAF_meb_11_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.
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  • The Salvador Ticona-Ramos family shares freshly harvested and fried waykjuiro worms in the courtyard of their home in Chinchapuijo, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_702_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
  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. (Man Eating Bugs page 151 Inset)
    PER_meb_92_cxxs.jpg
  • 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)
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  • Daniel Piña Real chops through the invested wood of a pansona tree in search of chiro worms (the larvae of longhorn beetles from the family Cerambycidae), while his daughter, Marleni, 16, and son, Ramiro, 14, take part. Near the Yanatile River, Koribeni, Peru. (Man Eating Bugs page 160 Top)
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  • Foot bridge over the Alta Yanatile River in the town of Santiago, off Rt. 103, Peru. (Man Eating Bugs page 164,165)
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  • 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)
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  • 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)
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  • Mango-Grasshopper Chutney prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_700_xs.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
  • 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
  • Pork loin with the honey of sting less bees known as "honey of the virgin" garnished with bee larvae prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_325_xs.jpg
  • .White agave worms in white wine served on avocados, prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_284_xs.jpg
  • "Mecapale Tamales" (Mecapales are the acquatic larvae of predacious diving beetles) prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_273_xs.jpg
  • Mealworm spaghetti ("Spaghetti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_258_xxs.jpg
  • In the local mezcal cooperativa red agave worms are dropped into bottles of mezcal, tequila's smoky brother; the worms are placed in bottles of mezcal and tequila to certify the regional authenticity as well as the proof of the brew. Matatlán, Mexico. (Man Eating Bugs page 116 Bottom)
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  • 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)
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  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs page 107 Inset.  See also page 7)
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  • 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)
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  • A dish of pan-fried red agave worms as prepared by owner and chef María Luisa Aguirre del Gadillo at Restaurante Zempoala. She wants to expand her culinary market into the United States. Teotihuacan, Mexico. (Man Eating Bugs page 117 Bottom)
    MEX_meb_104_cxxs.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.
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  • Boiled zaza-mushi, the larvae of the aquatic cossid moth, are laid out on newspaper to be cleaned of river debris in Ina City, Japan. Zaza-mushi hunters must be licensed to harvest the aquatic creatures. The zaza-mushi are sautéed with soy sauce and sugar and eaten as an appetizer. (Man Eating Bugs page 34,35)
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  • A collection of zaza-mushi in the hands of Kazumi Nakamura, a retired fisherman who belongs to an elite group of licensed zaza-mushi hunters. The worms, named for zaza, the sound of rushing water, and mushi, insect, are found under the rocks of the cold Tenru River, and are at the peak of their flavor when harvested in December and January, Ina City, Japan. (Man Eating Bugs page 32 Top)
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  • Cans of baby bees and grasshoppers (inago) sold by the Kaneman Company, Ina City, Japan. (Man Eating Bugs page 31 Inset)
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  • In a basement sushi bar in Tokyo, Japan, Mariko Urabe puts an inago, a grasshopper, between her teeth. She had never eaten one before this photograph and wasn't particularly interested in eating this one. As is true in many countries, food preferences are culturally based and don't necessarily extend to the entire country. (Man Eating Bugs page 37)
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  • Asmattans in the village of Komor convene to hear the assimilated Catholic and native Good Friday Mass given by one of the local missionaries, Brother Jim, in Komor village, Irian Jaya, Indonesia. The Asmat is a large, steamy hot tidal swamp. Men and women enter by different doors and sit on opposites sides of the church. They are carrying large pieces of heart of palm to share with each other. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A 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.
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  • Men shaving each other on a voyage upriver from the main town of Agats into the interior of the Asmat in Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_709_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
  • 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
  • Fisherman in a dugout canoe at sunset on the Pomats River at Sawa Village, in the Asmat Swamp, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_42_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
  • Two men carry a pig to market in Jiwika, Irian Jaya, Indonesia. One man is wearing a traditional penis gourd and his friend is dressed in Western sports attire. Jiwika is in the Central Highlands of Irian Jaya. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_119_xs.jpg
  • Two villagers prepare a dish made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire to prepare for eating, in Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_107_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
  • An Indonesian child (8-year-old Ni Wayan Sriyani) displays the fruits of her hunt in a rice paddy (captured dragonflies) to be fried later in coconut oil and eaten like candy, Batuan, Bali, Indonesia.(Man Eating Bugs page 58,59)
    IDO_meb_5_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
  • A Dani child hunts for stink bugs that will be roasted later for a tasty morning snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. Man Eating Bugs page 78, top.
    IDO_meb_30_cxxs.jpg
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Peter Menzel Photography

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