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  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan24_rwx.jpg
  • A meal of chanko nabe prepared by sumo wrestlers of the Professional Sumo Team (Musahigawa Beya) while practicing for a wrestling tournament in Nagoya, Japan. Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes.
    Japan_JAP_060629_581_xw.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_189_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
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine. MODEL RELEASED.
    USA_051222_701_StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_20StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley) in the foggy winter rain. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_700_StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine. The doors were hand carved by Peter McCrea, the winery founder..
    USA_051222_47StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley) in the foggy winter rain. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_44StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_29StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_25StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_23StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_18StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA. Napa Valley. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_04StonyHill_701_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley) in the foggy winter rain. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine.
    USA_051222_01StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Mike Chelini, winemaker extracts a sample of white wine with a glass siphoning vessel called a wine thief. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine. MODEL RELEASED.
    USA_051222_00StonyHill_rwx.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
  • 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)
    Japan_JAP_meb_66_xxs.jpg
  • Stony Hill Winery vines, St. Helena, CA (Napa Valley) on a foggy December morning. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_43StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_42StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_37StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_33StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_27StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_26StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_22StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_16StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_10StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Glasses in winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_09StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley) in the foggy winter rain. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_04StonyHill_rwx.jpg
  • Bessie Liddle savors a roasted witchetty grub for its flavor and its nostalgia (she has not hunted the grubs to the extent she did when she was young, partly due to the proliferation of supermarket foodstuffs and partly due to her age), outside Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths).(Man Eating Bugs page 22)
    AUS_meb_32_cxxs.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_32StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_12StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Mike Chelini, winemaker extracts a sample of white wine with a glass siphoning vessel called a wine thief. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine. MODEL RELEASED..
    USA_051222_07StonyHill_rwx.jpg
  • Stony Hill Winery, St. Helena, CA (Napa Valley). Peter and Willinda McCrea, owners, in the winery with doors carved by Peter's father who started the winery. Stony Hill Winery is known for producing fine white wines which are aged in oak barrels that have been used for as many as 30 years, thereby not adding much oak flavor at all to the wine..
    USA_051222_19StonyHill_rwx.jpg
  • Abdel Karim Aboubakar, a Sudanese refugee at the Breidjing Refugee Camp in Eastern Chad. (Abdel Karim Aboubakar is featured in 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 November was 2300 kcals. He is 16 years of age; 5 feet 9.5 inches tall; and 110 pounds. Aboubakar escaped over the border from the Darfur region of Sudan into eastern Chad with his mother and siblings, just ahead of the Janjaweed militia that were burning villages of black Sudanese tribes. Like thousands of other refugees, they were accepted into the camp program administrated by the United Nations High Commission on Refugees. Their meals are markedly similar to those they ate in their home country; there's just less of it. They eat a grain porridge called aiysh, with a thin soup flavored with a dried vegetable or sometimes a small chunk of dried meat if Abdel Karim's mother has been able to work in a villager's field for a day or two. MODEL RELEASED. .
    CHA_041114_700_xw.jpg
  • 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)
    THA_meb_15_cxxs.jpg
  • Workers at the California based HotLix candy company pour hot apple flavored syrup over molds containing mealworms to produce Worm-in-Apple suckers, Pismo Beach, California, United States. (Man Eating Bugs page 181 Top)
    USA_meb_16A_cxxs.jpg
  • (MODEL RELEASED IMAGE). Shopping for one weeks' worth of food, Brandon contemplates which flavors of Kool-Aid to select for the upcoming photo shoot. (Supporting image from the project Hungry Planet: What the World Eats.) The Revis family of Raleigh, North Carolina, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    USnc04_2934_xf1b.jpg
  • (MODEL RELEASED IMAGE). When neighbor and friend Borys invites the three Sobczynscy for dinner, Hubert Sobczynski willingly steps into the kitchen to prepare salad and stuffed potatoes; even though Borys in the living room is serving cocktails of absinthe, a legendarily strong green liqueur flavored with wormwood and anise. (Supporting image from the project Hungry Planet: What the World Eats.)
    POL03_7835_xf1b.jpg
  • (MODEL RELEASED IMAGE). When neighbor and friend Borys invites the three Sobczynscy for dinner, Hubert Sobczynski willingly steps into the kitchen to prepare salad and stuffed potatoes; even though Borys in the living room is serving cocktails of absinthe, a legendarily strong green liqueur flavored with wormwood and anise. Hungry Planet: What the World Eats (p. 251).
    POL03_0005_xxf1.jpg
  • Abdel Karim Aboubakar, a Sudanese refugee, with his day's worth of food in the Breidjing Refugee Camp in eastern Chad near the Sudanese border. (From the book What I Eat; Around the World in 60 Diets.) The caloric value of his day's worth of food on a typical day in the month of November was 2300 kcals. He is 16 years of age; 5 feet 9.5 inches tall; and 110 pounds. He escaped over the border from the volatile Darfur region of Sudan into eastern Chad with his mother and siblings, just ahead of the Janjawiid militia that were burning villages of ethnically black African Sudanese. Like thousands of other refugees, they were accepted into the camp program administrated by the Office of the United Nations High Commissioner for Refugees (UNHCR). Their meals are markedly similar to those they ate in their home country, there's just less of it. They eat a grain porridge called aiysh, with a thin soup flavored with a dried vegetable or sometimes a small chunk of dried meat if Abdel Karim's mother has been able to work in a villager's field for a day or two. MODEL RELEASED.
    CHA_041114_756_xxw.jpg

Peter Menzel Photography

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