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  • Fortino Rojas, the chef at Don Chon, a Mexico City restaurant specializing in pre- Hispanic dishes, including insects. Bottom row of plates, L to R: escamoles (giant ant larvae), and river crawfish; center: ahuauatles (fly larvae from Lake Texcoco); top row, L to R: chapulines (fried grasshoppers), jumiles (stink bugs), and red maguay worms..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_35A_xs.jpg
  • A young woman war games paintball combatant at Sad Sack's Paintball Park, near Los Angeles, California, USA. Her T-shirt reads: "Join the Marines. Travel to exotic distant lands. Meet exciting, unusual people. And kill them." MODEL RELEASED.
    USA_MILT_17_xs.jpg
  • Artists paint Buddhist mandala paintings in Lhasa, Tibet.
    TIB_060617_055_xw.jpg
  • Chaurino Perez Andrate, 17, offers a plate-sized sample of roasted Theraphosa leblondi, the world's largest tarantula in his village of Sejal, Venezuela. 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. After it is roasted for about seven minutes, its charred hairs are rubbed away and the legs pulled off. When we crack them open, there's white meat.(Man Eating Bugs page 175)
    VEN_meb_37_xxs.jpg

Peter Menzel Photography

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