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  • Chunks of meat hung out to dry on hooks in the northwestern town of Opuwo, Namibia.
    NAM_090307_014_xw.jpg
  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
    USA_AG_TURK_03_xs.jpg
  • Soho/ Chinatown, London, UK
    GBR_110218_14_x.jpg
  • Marcus Dirr, a master butcher with one day's worth of food in his shop in Endingen, Germany, near Freiburg im Breisgau. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in March was 4600 kcals. He is 43 years of age; 5 feet, 9 inches tall; and 160 pounds.  Germans are among the biggest meat eaters in Europe, but eat slightly less meat than in decades past.  MODEL RELEASED.
    GER_080315_178_xxw.jpg
  • Copenhagen, Denmark. fish restaurant sign: Krogs, fiskerestaurant"
    DEN_36_xs.jpg
  • The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California, kills more than 700 head of cattle a day. Here a worker skins a cow. San Joaquin Valley, California. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_17_xs.jpg
  • The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California kills more than 700 head of cattle a day. Beef cattle heads. San Joaquin Valley, California. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_18_xs.jpg
  • Arctic char caught in a glacial lake near Cap Hope village, Greenland. The steel pikes on poles are used to chop holes in the ice.   After a day of dogsled travel, seal hunter Emil Madsen, his wife Erika, and the children head out to fish for arctic char.  (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)  After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.
    GRE_BEAV0590_001_xw.jpg
  • (MODEL RELEASED IMAGE). Emil and Erika Madsen's nephew Julian bites down on an Arctic char, half in jest, for the camera because the fish is large, but locals say that children often eat small fish raw. It's said to "tickle their bellies." After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, they yank them out of the hole with a practiced motion. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    GRE04_0013_xxf1.jpg
  • (MODEL RELEASED IMAGE). After a day of dogsled travel, Emil, Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.  Hungry Planet: What the World Eats (p. 149).
    GRE04_0004_xxf1.jpg
  • Arctic char caught in a glacial lake near Cap Hope village, Greenland. The steel pikes on poles are used to chop holes in the ice.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)    After a day of dogsled travel, seal hunter Emil Madsen, his wife Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.
    GRE04_9194_xf1brww.jpg
  • In a demonstration of mechanical dexterity, NASA's robot astronaut uses its hand to open a tether hook of the sort that will be used during the upcoming construction of the International Space Station. Designed to be as human-like as possible, Robonaut's hand has four fingers and an opposable thumb. Robonaut is the early prototype for the robotic astronaut being built at the Johnson Space Center in Texas. Intended to accompany astronauts into space, Robonaut will be especially important in emergencies. From the book Robo sapiens: Evolution of a New Species, page 131 top.
    USA_rs_360_qxxs.jpg
  • Sitting on a mobile motorized cushion he calls a "vuton," Shigeo Hirose of the Tokyo Institute of Technology surrounds himself with some of the robots he has built in the last two decades. Beside him is the snake-bot ACM R-1, one of his earliest projects. It is made of modules, any number of which can be hooked together to produce a mechanical snake that slowly, jerkily undulates down its path. Hirose, who is primarily funded by industry, hopes to develop commercially useful robots; the snake, he thinks, could be useful for inspecting underground pipes. Japan. From the book Robo sapiens: Evolution of a New Species, page 88.
    Japan_JAP_rs_25_qxxs.jpg

Peter Menzel Photography

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