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  • Sealift room (food storage room). One perk that the Melansons can take advantage of that isn't available to everyone in Nunavut is the sealift: bulk buying of staple foods to bring down the high price of food to this remote area. It comes in via ship from Canada's southern provinces. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061009_370_rwx.jpg
  • Taipei, Taiwan
    TAI_110324_289_x.jpg
  • Arrangements of cold, canned, edible insects in an inn in Ina City. The various insects, zaza-mushi, grasshoppers, bee larvae, and silkworm pupae, are all cooked and canned in a brown sauce of sugar and soy, and therefore all possess the same flavor which masks their individual flavors, Ina City, Japan. (Man Eating Bugs page 36)
    Japan_JAP_meb_71_xxs.jpg
  • Joel Salatin, a farmer and author with his typical day's worth of food on his family farm in Virginia's Shenandoah Valley. (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 the month of October was 3,900 kcals. He is 50 years old; 5 feet. 11 inches tall; and 198 pounds.  Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.  MODEL RELEASED.
    USA_071018_049_xxw.jpg
  • Astronauts get together for a potluck dinner in the galley of the Unity Node of the International Space Station.  (From the book What I Eat: Around the World in 80 Diets.) The crews share a meal of mostly canned treats saved for the occasion: crab, oysters, clams, tuna, mushrooms, and calf cheeks in plum sauce. MODEL RELEASED.
    s129e007954_xxw.jpg
  • One of the few relatively well-stocked (but expensive) small markets in Abeche, Chad that carries canned and packaged goods. (Supporting image from the project Hungry Planet: What the World Eats.)
    CHA04_8408_xf1brw.jpg
  • One of the few relatively well-stocked (but expensive) small markets in Abeche, Chad that carries canned and packaged goods.
    CHA04_8408_xf1brww.jpg
  • Cans of baby bees and grasshoppers sold by the Kaneman Company, Ina City, Japan. Portrait of the company owners. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Japan_Jap_meb_69_xs.jpg
  • Cans of baby bees and grasshoppers (inago) sold by the Kaneman Company, Ina City, Japan. (Man Eating Bugs page 31 Inset)
    Japan_JAP_meb_119_cxxs.jpg
  • Sweet, fried boondi, a spiced chickpea flour confection, is prepared for pilgrims in a camp at an ashram during the Kumbh Mela festival in Ujjain, Madhya Pradesh, India. (From the book What I Eat: Around the World in 80 Diets.) Every camp has 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. This boondi can be made sweet by putting in sugar syrup (prepared separately) and soaked in the syrup. Cardamom, dry fruits may be added in the syrup for flavor. The Kumbh Mela festival is a sacred Hindu pilgrimage held 4 times every 12 years, cycling between the cities of Allahabad, Nasik, Ujjain and Haridwar.  Participants of the Mela gather to cleanse themselves spiritually by bathing in the waters of India's sacred rivers.  Kumbh Mela is one of the largest religious festivals on earth, attracting millions from all over India and the world.  Past Melas have attracted up to 70 million visitors.
    IND_040423_017_xx_xw.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
  • 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
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley. Beer can chicken: whole chickens smoked on a grill over a beer can half full of beer for several hours.
    USA_060122_50_rwx.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
  • 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
  • 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.
    Saf_meb_701_xs.jpg
  • 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.
    Saf_meb_700_xs.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
  • 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. (Page 132,133)
    SAF_meb_3_xxs.jpg
  • The fresh meat section of the weekly market in Hargesia, the capital of Somaliland. Despite the chronically chaotic political situation, people still try to go about their ordinary lives whenever they can, in this case buying and selling beef, mutton, and camel meat. Hungry Planet: What the World Eats (p. 17). Somaliland is the breakaway republic in northern Somalia that declared independence in 1991 after 50,000 died in civil war. March 1992.
    SOM_67_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) .
    SAF_meb_6_cxxs.jpg
  • Standing beneath hanging sheep carcasses, five sheep wait patiently; soon it will be their turn at the slaughterhouse, which is attached to the Zumbagua market in Ecuador. At the live-animal market a quarter mile away, shoppers can pick out the animals they want, then have them killed, skinned, and cleaned. The entire process, including the time it takes to walk the sheep from the market to the slaughterhouse, takes less than an hour. Hungry Planet: What the World Eats (p. 113).
    ECU04_0007_xxf1rw.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous places (vibrant and lively) where friends gather for foot massages, water volleyball, haircuts, or simple meals. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5610_xf1b.jpg
  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (Carson 'Collard Green' Hughes is mentioned in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_297_xw.jpg
  • Carson 'Collard Green' Hughes eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. MODEL RELEASED.
    USA_VA_040309_123_xw.jpg
  • Carson 'Collard Green' Hughes Eating at a an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_091_xxw.jpg
  • Camels from Somalia stiffly walk down the ramp from a truck at the Birqash Camel Market outside Cairo, Egypt, where camel broker Saleh Abdul Fadlallah works. (From the book What I Eat: Around the World in 80 Diets.) Domesticated since 2000 BC, camels are used less as beasts of burden now, and more for their meat. Because they can run up to 40 miles per hour for short bursts, dealers hobble one leg when they are unloaded at the Birqash market, forcing them to hop around on just three legs. They are marked with painted symbols to make them easier for buyers and sellers to identify. Both brokers and camels have a reputation for being surly, and the brokers don't hesitate to flail the camels with their long sticks to maintain their dominance.
    EGY_080320_025_xxw.jpg
  • A broker drives a camel at the Birqash Camel Market outside Cairo, Egypt, where camel broker Saleh Abdul Fadlallah works. (Abdul Fadlallah is featured in the book What I Eat: Around the World in 80 Diets.)   Domesticated since 2000 BC, camels are used less as beasts of burden now, and more for their meat. Because they can run up to 40 miles per hour for short bursts, dealers hobble one leg when they are unloaded at the Birqash market. They are marked with painted symbols to make them easier for buyers and sellers to identify. Both brokers and camels have a reputation for being surly, and the brokers don't hesitate to flail the camels with their long sticks to maintain their dominance.
    EGY_080321_263_xw.jpg
  • Brokers negotiate at the Birqash Camel Market outside Cairo, Egypt, where camel broker Saleh Abdul Fadlallah (center, pointing) works.  (Saleh Abdul Fadlallah is featured in the book What I Eat: Around the World in 80 Diets.) Domesticated since 2000 BC, camels are used less as beasts of burden now, and more for their meat. Because they can run up to 40 miles per hour for short bursts, dealers hobble one leg when they are unloaded at the Birqash market. They are marked with painted symbols to make them easier for buyers and sellers to identify. Both brokers and camels have a reputation for being surly, and the brokers don't hesitate to flail the camels with their long sticks to maintain their dominance..
    EGY_080321_178_xw.jpg
  • Camel broker Saleh Abdul Fadlallah drives a camel at the Birqash Camel Market outside Cairo, Egypt, where camel broker Saleh Abdul Fadlallah works. (Saleh Abdul Fadlallah is featured in the book What I Eat: Around the World in 80 Diets.) Domesticated since 2000 BC, camels are used less as beasts of burden now, and more for their meat. Because they can run up to 40 miles per hour for short bursts, dealers hobble one leg when they are unloaded at the Birqash market. They are marked with painted symbols to make them easier for buyers and sellers to identify. Both brokers and camels have a reputation for being surly, and the brokers don't hesitate to flail the camels with their long sticks to maintain their dominance. MODEL RELEASED.
    EGY_080321_167_xw.jpg
  • Felipe Adams, a 30-year-old Iraq war veteran, with his parents and his typical day's worth of food at their home in Inglewood, California.  (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 the month of September was 2100 kcals. He is 30 years of age; 5 feet 10 inches tall; and 135 pounds. Adams was paralyzed by a sniper's bullet while serving in Baghdad, Iraq. Damaged nerves that normally enervate a missing or paralyzed body part can trigger the body's most basic warning that something isn't right: pain. Felipe experiences these phantom pains, which feel like stabbing electric shocks, dozens of times a day; they cause him to grip his leg tightly for a moment or two until the sensation subsides.
    USA_080910_229_xxw.jpg
  • João Agustinho Cardoso, a fisherman, in his floating house on a branch of the Solimoes River with his typical day's worth of food in  Manacapuru, Brazil. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_310_xxw.jpg
  • Catherine Lemekwana with a mopane worm stew she prepared for her family using dried mopane worms, onions, garlic, salt, and curry in her home in Soweto, (South West Township), Johannesberg, South Africa. The harvest of mopane worms is a major economic event in Botswana where whole families move into the countryside and set up camp in order to collect the worms. Dried mopane worms have three times the protein content of beef and can be stored for many months. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_80_xs.jpg
  • Mopane worm in its natural environment, eating the leaves of a mopane tree in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane 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.
    Bot_meb_1_xs.jpg
  • The Ayme family on their way to the weekly market in Simiatug, Ecuador. They are taking two sheep to sell so they can buy rice, potatoes and other vegetables since their own potato  crop is not ready to harvest. (Supporting image from the project Hungry Planet: What the World Eats.)(MODEL RELEASED IMAGE).
    ECU_7280_xF1brw.jpg
  • The Ayme family on their way to the weekly market in Simiatug, Ecuador walk down this road from their village of Tingo, high above the town of Siamatug. They are taking two sheep to sell so they can buy rice, potatoes and other vegetables since their own potato crop is not ready to harvest. (Supporting image from the project Hungry Planet: What the World Eats.) (MODEL RELEASED IMAGE).
    ECU_5537_xf1brw.jpg
  • The Ayme family on their way to the weekly market in Simiatug, Ecuador. They are taking two sheep to sell so they can buy rice, potatoes and other vegetables since their own potato  crop is not ready to harvest. (Supporting image from the project Hungry Planet: What the World Eats.)(MODEL RELEASED IMAGE)
    ECU_5535_xf1brw.jpg
  • João Agustinho Cardoso, fishes in a shallow lake near the Solimoes River in Manacapuru, Brazil. (Featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_243_xw.jpg
  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_011_xw.jpg
  • Camels hop around on just three legs at the Birqash Camel Market outside Cairo, Egypt, where camel broker Saleh Abdul Fadlallah works. (From the book What I Eat: Around the World in 80 Diets.) Domesticated since 2000 BC, camels are used less as beasts of burden now, and more for their meat. Because they can run up to 40 miles per hour for short bursts, dealers hobble one leg when they are unloaded at the Birqash market. They are marked with painted symbols to make them easier for buyers and sellers to identify. Both brokers and camels have a reputation for being surly, and the brokers don't hesitate to flail the camels with their long sticks to maintain their dominance.
    EGY_080321_120_xxw.jpg
  • Chen Zhen, a university student, with her typical day's worth of food on Nanjing East Road in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in June was 2600 kcals. She is 20 years of age; 5 feet, 5 inches tall and 106 pounds.  Although she doesn't care for noodles or rice, a special rice roll is her favorite snack: black glutinous rice wrapped around youtiao (fried bread), pickled vegetables, mustard greens, and flosslike threads of dried pork. Zhen and her friends eat at KFC about three times a week, something they couldn't afford without the company's coupons. Meanwhile, her father and grandparents, who live in a tiny apartment in northeast Shanghai, go without meat during the week so they can afford to share a special meal with Zhen on her weekend visits.  MODEL RELEASED.
    CHI_060611_716_NF_xxw.jpg
  • The Ubud market in which can be found lotus pods, rambutan fruits, lychee nuts, edible cactus pears, and the expensive and sought after bee larvae, Ubud, Bali, Indonesia. (page 62, 63)
    IDO_meb_101_xxs.jpg
  • Stir-fried silkworm pupae about to be eaten, Guangzhou, China. Silk worm pupae can also be deep-fried. (Man Eating Bugs page 91).
    CHI_meb_69_xxs.jpg
  • Mopane worms in their natural environment, eating the leaves of a mopane tree. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Botswana. (Man Eating Bugs page 124,125)
    BOT_meb_2_cxxs.jpg
  • Mamebogo Marumo sits under the partial shade of a mopane tree as she squeezes the insides out of mopane worms, keeping the carcasses to be salted, cooked, and dried to be eaten. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have three times the protein content of beef and can be stored for many months. Botswana. (Man Eating Bugs page 131 Bottom)
    BOT_meb_25_cxxs.jpg
  • Julia Marumo, her two young sisters, and her cousin Gladys pick mopane worms from mopane trees in the countryside; entire families like hers move into mobile camps for the short mopane harvest which occurs twice every year in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane tree, and its leaves which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (pages 128,129)
    BOT_meb_12_xxs.jpg
  • Standing beneath hanging sheep carcasses, five sheep wait patiently; soon it will be their turn at the slaughterhouse, which is attached to the Zumbagua market in Ecuador. At the live-animal market a quarter mile away, shoppers can pick out the animals they want, then have them killed, skinned, and cleaned. The entire process, including the time it takes to walk the sheep from the market to the slaughterhouse, takes less than an hour. Hungry Planet: What the World Eats (p. 113).
    ECU04_0007_xxf1rw.jpg
  • The Bainton family weekend breakfast is generally a cooked one. Cold cereal must suffice on the weekdays as everyone but Mark works to get out of the house to school and work (Mark works the late shift so catches up with everyone on the weekend. On the weekends Mark cooks breakfast; unless, of course, he can persuade his wife Deb to do it. (Supporting image from the project Hungry Planet: What the World Eats.) The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRB02_0027_xf1bs.jpg
  • (MODEL RELEASED IMAGE). The Baintons, who call themselves the Bees, enjoy a family breakfast at home. Mark cooks breakfast; a task he performs every weekend morning, unless, of course, he can persuade his wife Deb to do it. (Supporting image from the project Hungry Planet: What the World Eats.) The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRB02_0026_xf1bs.jpg
  • (MODEL RELEASED IMAGE). The next morning, Mark Bainton cooks breakfast; a task he performs every weekend morning, unless, of course, he can persuade his wife Deb to do it. Hungry Planet: What the World Eats (p. 142). The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRB02_0002_xxf1s.jpg
  • Snapper, parrotfish, shellfish and skinned fugu fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_4618_xf1b.jpg
  • Nalim (in green jacket) talks to her daughter Bangum about prices before buying dried chili peppers from the vendors who line the wall at the Sunday market in Wangdi Phodrang, Bhutan. The large town is a two-hour walk from Shingkhey village. Nalim and her children and grandchildren walk there and back unless they can hitch a ride on a passing vehicle. (Supporting image from the project Hungry Planet: What the World Eats.) The Namgay family living in the remote mountain village of Shingkhey, Bhutan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    BHU01_0022_xf1bs.jpg
  • A teen-age boy snacking on dried, salted mopane worms near Lanseria, South Africa. Eaten dry the worms are hard, crispy, and woody tasting. The worms are so popular in South Africa that they have been over-harvested and are now only abundant in neighboring Botswana. "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.
    Saf_meb_85_xs.jpg
  • Alet van der Walt and her two-year-old son, Walt, Afrikaaners, carting cleaned, salted, cooked, and dried mopane worms back to South Africa where they will be sold to wholesalers; Walt helps himself to a personal snack of the commodity along the return trip. Botswana. 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. In your mouth, they taste like salty sawdust. (Man Eating Bugs page 131 Top)
    BOT_meb_51_cxxs.jpg
  • Tersius "Teri" Bezuidenhout, a long-haul trucker delayed by paperwork at the Botswana-Namibia border stands next to his truck with his typical day's worth of road food. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090316_253_xxw.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_023_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_022_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_050_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_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_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_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
  • Ofer Sabath Beit-Halachmi, a Reform rabbi, pays for rugelach pastries at a grocery store near his home in Tzur Hadassah, Israel.  (Ofer Sabath Beit-Halachmi is featured in 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 October was 3100 Kcals. He is 43 years of age; 6 feet, 1 inch tall and 165 pounds. Ofer's town in the Judean Hills about 15 minutes southwest of Jerusalem is a communal settlement where residents lease land and houses from the state of Israel for a 99-year period. MODEL RELEASED.
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  • Rows of Campbell's soup cans line the shelves at Raley's, a California grocery chain. Hungry Planet: What the World Eats (endpapers).
    USca01_0007EndPaper_xxf1s.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_005_x.jpg
  • Indianapolis, Indiana.
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  • The Glad Ostensen family in Gjerdrum, Norway. Magnus, 15, makes his lunch in their farmhouse kitchen. Model-Released.
    NOR_130530_105_x.jpg
  • Indianapolis, Indiana.
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  • Refreshments during a break at the American Society of Bariatric Physicians (ASBP) hosted its 62nd Annual Obesity & Associated Conditions Symposium, featuring presentations by more than 40 internationally known obesity medicine experts, at The Peabody Orlando in Florida, including a presentation by authors of Hungry Planet and What I Eat: Around the World in 80 Diets, Peter Menzel and Faith D'Aluisio
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  • After moving the portable henhouses to a fresh pasture with his tractor at dawn, Virginia farmer Joel Salatin heads back to the barns to help rotate cattle from one pasture to another. (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 the month of October was 3,900 kcals. He is 50; 5 feet 11 inches and 198 pounds. Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.
    USA_071019_124_xxw.jpg
  • GRE04.0379.xf1brw		(MODEL RELEASED IMAGE). The Madsen family on a day of dogsled travel. When the snow crust is hard enough to ensure that the dogs won’t break through, they can pull the half-ton weight of the sled for hours on end. On level ground, the animals pull at about the pace of a running human, but the sleds can whip down hills so fast that drivers must step on the brake at the rear of the sled to avoid running over their dogs. (Supporting image from the project Hungry Planet: What the World Eats.) /// The Madsen family of Cap Hope village, Greenland is one of the thirty families featured, with a weeks’ worth of food, in the book Hungry Planet: What the World Eats. The family consists of Emil Madsen, 40, his wife Erika, 26, and their children Abraham, 12, Martin, 9, and Belissa, 6. (Please refer to Hungry Planet book p. 144-145 for a family portrait [Image number GRE04.0001.xxf1rw] including a weeks’ worth of food, and the family’s detailed food list with total cost.)
    GRE04_0379_xf1brw.jpg
  • Seal hunter Emil Madsen stops to look for prey (polar bears, seals, musk ox, and geese) while the dogs take the moment to rest near Cap Hope village, Greenland.  (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)  The caloric value of his typical day's worth of food in May was 6500 kcals. He is 40 years of age; 5 feet, 8.5 inches tall; and 170 pounds. Here he is looking for seals near the ice edge (a giant iceberg is in the open water in the background) The family has been traveling by dogsled for a good portion of the day. When the snow crust is hard enough to ensure that the dogs won't break through, they can pull the half-ton weight of the sled for hours on end. On level ground, the animals pull at about the pace of a running human, but the sleds can whip down hills so fast that drivers must step on the brake at the rear of the sled to avoid running over their dogs.
    GRE_BEAV0891_003_xw.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. This boondi can be made sweet by putting in sugar syrup (prepared separately) and soaked in the syrup. (Supporting image from the project Hungry Planet: What the World Eats). The Kumbh Mela festival is a sacred Hindu pilgrimage held 4 times every 12 years, cycling between the cities of Allahabad, Nasik, Ujjain and Hardiwar.
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  • The Finken family's suburban straw bale home. They live a block-and-a-half east of Lac Deschênes in the city of Gatineau*, Quebec. The Finkens try to eat from the bounty of local farmers and producers to get the freshest food possible and grow some of their own summer and fall vegetables in raised beds in their front yard. They buy organic foods to the extent that they can afford the higher cost but they try to economize on staple foods. "At the bigger markets," says Kirk, "everything is so seductive that you end up spending more money (than you intended)".
    CAN_061002_090_rwx.jpg
  • (MODEL RELEASED IMAGE). After pounding rice into flour in a large wooden mortar, Pama Kondo sifts it to get rid of any remaining hulls. Behind her, 10-year-old Fatoumata (daughter of Fatoumata Toure, Pama's co-wife) does much the same with some sorghum. Can she foresee a day when she will no longer have to pound grain? "That's what children are for," she replies seriously. Hungry Planet: What the World Eats (p. 212). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0008_xxf1s.jpg
  • Whizzing around a hospital floor in Danbury, CT., HelpMate delivers patients' meal trays to hospital nurses. Now in healthcare facilities across the United States and in several other countries, the battery-operated, $100,000 HelpMate can transport food, drugs, and hospital wastes and even perform simple patient-care functions, such as guiding patients through hospital corridors. From the book Robo sapiens: Evolution of a New Species, page 186.
    USA_rs_451_qxxs.jpg
  • Outside the Quiapo Market in the Philippines, people pick through the trash discarded from the early-morning wholesale market. Inside, the covered market is a tumult of activity and offers an extraordinary variety of goods, ranging from food, clothing, consumer electronics, and patent medicines to religious images and even prayers (busy people can outsource their prayers to the Quiapo Church's "prayer ladies"). Hungry Planet: What the World Eats (p. 239). This image is featured alongside the Cabaña family images in Hungry Planet: What the World Eats.
    PHI04_0005_xxf1.jpg
  • João Agustinho Cardoso, fishes in a shallow lake near the Solimoes River in Manacapuru, Brazil. (Featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_141_xw.jpg
  • Bob Sorensen, a golf course assistant superintendent, picks vegetables in his backyard garden at his home in Grand Junction, Colorado. (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 the month of September was 3,600 kcals. He is 25 years of age; 5 feet,  11 inches tall and 175 pounds. Switching career paths from criminal justice to turf maintenance enabled Bob to escape a desk job and work outdoors in a picturesque Western landscape. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller. MODEL RELEASED.
    USA_080920_341_xxw.jpg
  • Felipe Adams, a 30-year-old Iraq war veteran, gripping his leg tightly as he experiences one of many episodes of phantom pain at his parents home in Inglewood, California. (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 the month of September was 2100 kcals. He is 30 years of age; 5 feet, 10 inches tall; and 135 pounds. Felipe was paralyzed by a sniper's bullet in Baghdad, Iraq. Damaged nerves that normally enervate a missing or paralyzed body part can trigger the body's most basic warning that something isn't right: pain. Felipe experiences these phantom pains, which feel like stabbing electric shocks, dozens of times a day; they cause him to grip his leg tightly for a moment or two until the sensation subsides. MODEL RELEASED.
    USA_080909_229_crop_xxw.jpg
  • Chen Zhen (right) a law student with her friend on Nanjing East Road in Shanghai China. (She is featured in the book What I Eat: Around the World in 80 Diets). The caloric value of her typical day's worth of food in June was 2600 kcals. She is 20 years of age; 5 feet, 5 inches tall and 106 pounds.  Chen Zhen eats at KFC 3 times a week and what she eats depends on the coupons that she and her friends gather to defray the cost of the meal. The rest of her meals in the course of a week are largely Chinese and traditional. She eats simple fare at her university campus cafeteria--soups with rice and vegetables. Her grandparents and father go without meat throughout the week so they can serve it to her on the weekends when she's home from school. MODEL RELEASED
    CHI_060610_848_xw.jpg
  • SUPER SUPPER WITH I-GOGS"  Photo Illustration for the Future of Communication GEO (Germany) Special issue. Fictional Representation and Caption: Statistics and cultural studies always harked that families who dine "ensemble" have much better relations than those who do not. The time-honored tradition of families eating together fell by the wayside by the end of the 20th century. In the time-starved 21st century, families re-instituted the practice, but with a twist. They ritualistically eat together but are nearly all multi-tasking at the same time. But they can and often do interact with new half-mirrored goggles "I-GOGS" that allow virtually any computer/TV/school/ or video game program to be played at any time. Mealtime became an opportunity to share data as well as food. The Elkins family of Yountville, California are all surfing various audio-visual entertainment nodes while partaking of their Friday evening fish logs, sports drinks and Jello. MODEL RELEASED.
    USA_SCI_COMM_04_xs.jpg
  • João Agustinho Cardoso, fishes in a shallow lake near the Solimoes River in Manacapuru, Brazil. (Featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_237_xw.jpg
  • Taking special care around the treacherous cracks in the ice near Cap Hope village in Greenland, Emil Madsen selects the best spot for some on-shore seal hunting.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)  The caloric value of his typical day's worth of food in May was 6500 kcals. He is 40 years of age; 5 feet, 8.5 inches tall; and 170 pounds. In the spring this can be dangerous because the ice is breaking up and sometimes huge pieces break off and move out to sea. He is carrying a rifle and home-made wooden gun support.
    GRE04_0897_xf1brww.jpg
  • (MODEL RELEASED IMAGE) The Sobczynscy family in the main room of their apartment in Konstancin-Jeziorna, Poland, outside Warsaw; with a week's worth of food. Marzena Sobczynska, and Hubert Sobczynski stand in the rear; with Marzena's parents; Jan Boimski, and Anna Boimska; to their right and their daughter Klaudia on the couch. (Polish surnames are gender-based and can change when speaking of the family as a whole. "Sobscynscy" is plural). The Sobczynscy family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 246).
    POL03_0001_xxf1rw.jpg

Peter Menzel Photography

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