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  • Sad Mary on Holy week in Seville, Spain. Street processions are organized in most Spanish towns each evening, from Palm Sunday to Easter Sunday. People carry statues of saints on floats or wooden platforms, and an atmosphere of mourning can seem quite oppressive to onlookers.
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  • John S. Weber looking at a model of himself by German artist Karin Sander. Museum Of Modern Art (MOMA) San Francisco, California. USA. MODEL RELEASED.
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  • Christ in a glass coffin in the cathedral in Oaxaca, Mexico.
    MEX_153_xs.jpg
  • Bronze statue of Miguel Hidalgo. Guadalajara, Mexico.
    MEX_032_xs.jpg
  • Lifelike statues in a city park, Santiago de Compostela, Spain.
    SPA_052_xs.jpg
  • A giant chef head looms on top of a building in the Kappa-Bashi district of Tokyo, Japan, which is know as a restaurant equipment wholesale district, including plastic food.
    Japan_JAP_07_xs.jpg
  • The sacred Jain site of Sravanbelgola, 93km north of Mysore, consists of two hills and a large Tank. On one of the hills, Indragiri (also known as Vindhyagiri), stands an extraordinary eighteen meter high monolithic statue of a naked  male figure, Gomateshvara, which is the largest freestanding sculpture in India. The name of the other hill is Chandragiri, marking the arrival of Jainism in southern India.
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  • Silver door of the Hindu Rat Temple in Deshnoke, Rajasthan, India. This ornate Hindu temple was constructed by Maharaja Ganga Singh in the early 1900s as a tribute to the rat goddess, Karni Mata. .
    IND_035_xs.jpg
  • Statue of a warrior with a raised sword in one hand and a cobra in the other; and a bus, Mysore, South India.
    IND_004_xs.jpg
  • Michelangelo's David, sculpted from 1501 to 1504, in Florence, Italy.
    ITA_16_xs.jpg
  • Carving on the temple wall at Halebid, South India. The ancient capital of the Hoysalas, Halebid was then known as Dwarasamudram. The great city of Dwarasamudra flourished as a Capital of the Hoysala Empire during the 12th & 13th centuries.
    IND_056_xs.jpg
  • On the desert shooting range before a live fire weapons demonstration at the Soldier of Fortune Convention, Las Vegas, Nevada, USA. Iranian Ayatollah Khomeini figure was later shot and burned.
    USA_MILT_05_xs.jpg
  • La Boca, Buenos Aires, Argentina
    ARG_110108_223_x.jpg
  • This is the "iodine cell," a device developed and perfected by Butler, Marcy, and instrument specialist Steven Vogt of the University of California, Santa Cruz. When light from a star passes through the iodine, molecules in the hot vapor absorb parts of the light at very specific energies. Then, a specially etched slab of glass spreads the starlight into a glorious rainbow spectrum?like a prism held up to the sun, but with exquisitely fine detail. Because the iodine has subtracted bits of the light, a forest of dark black lines covers the spectrum like a long supermarket bar code. "It's like holding the star up to a piece of graph paper," McCarthy says. "The iodine lines never move. So if the star moves, we use the iodine lines as a ruler against which to measure that motion."  Iodine cell.  Lick Observatory on Mt. Hamilton. San Jose, California. 120-inch telescope. Exoplanets & Planet Hunters.
    USA_Lick_060513_032_B_rwx.jpg
  • This is the "iodine cell," a device developed and perfected by Butler, Marcy, and instrument specialist Steven Vogt of the University of California, Santa Cruz. When light from a star passes through the iodine, molecules in the hot vapor absorb parts of the light at very specific energies. Then, a specially etched slab of glass spreads the starlight into a glorious rainbow spectrum?like a prism held up to the sun, but with exquisitely fine detail. Because the iodine has subtracted bits of the light, a forest of dark black lines covers the spectrum like a long supermarket bar code. "It's like holding the star up to a piece of graph paper," McCarthy says. "The iodine lines never move. So if the star moves, we use the iodine lines as a ruler against which to measure that motion."  Iodine cell.  Lick Observatory on Mt. Hamilton. San Jose, California. 120-inch telescope. Exoplanets & Planet Hunters.
    USA_Lick_060513_031_rwx.jpg
  • MODEL RELEASED. Kismet robot interacting with a mirror held by researcher Cynthia Breazeal. Kismet is a robot that responds with facial expressions to her actions. It has been developed for the study of action recognition and learning, particularly in children. Kismet has several moods, which it displays as expressions on its face. It responds to visual stimuli like a baby. When there are no stimuli, it shows a sad expression. When paid attention to, as here, Kismet looks interested. Like a child, Kismet responds best to bright colours and moderate movements. Photographed at Massachusetts Institute of Technology (MIT), Cambridge, USA.
    Usa_rs_565_xxs.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
  • A tourist views murals and statues at the vast State Hermitage Museum in St. Petersburg, Russia. (From the book What I Eat: Around the World in 80 Diets.) Historic buildings like the museum and the Church of our Savior on Spilled Blood have occupied restoration artists like  Vyacheslav Grankovskiy for years due to suppression and neglect during the Soviet era.
    RUS_081016_047_xxw.jpg
  • Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is 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, 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. (Page 70,71)
    IDO_meb_76_xxs.jpg
  • A steaming sago "tamale" of sorts (actually, the dish is reputed to be without a    name) is made from sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in a sago palm leaf and roasted over a fire, 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. (pages 72,73)
    IDO_meb_106_xxs.jpg
  • Communicating with computers.  Richard Bolt.  Bolt is working on multi-modal interaction using speech, gesture, and gaze.  He is attempting to program computers to interact with their users by non-standard (keyboard, mouse) methods.  Using off the shelf hardware (cyber gloves, head-mounted eye-tracking gear, and magnetic space sensing cubes that are sewn into clothing), he and his students are creating systems whereby a user would not have to be skilled to interact with a computer.  He wants, "normal interaction with the machine--like you would with a human.  This will open the information highway to the world that cannot use computers."  His view of the future includes large screens, flat wall, or holographic screens which "spread-out information in space, like the real world." MODEL RELEASED.(1994)
    USA_SCI_MIT_05_120_xs.jpg
  • Hou Songfeng in the concrete mausoleum-like breeding room of his scorpion-raising facility: Ru Yang Boda Scorpion Breeding Company,  a new addition to China's burgeoning market economy. The Boda ranch's thirty employees are raising more than three million scorpions for public consumption in a football field-sized brick building; Songfeng would like to expand his market into the United States, Luoyang,  China. (page 94, 95) .
    CHI_meb_122_xxs.jpg
  • The Abdulla family with all of their possessions pose for a portrait in front of their home in Kuwait City, Kuwait. Published in the book Material World, pages 236-237. Saif is a college professor who received his Ph.D. from Indiana University in the U.S. His older children have attended school in the U.S. as well.  Like many Kuwaitis the Abdullas enjoy a high standard of living, subsidized by the oil rich country. From Peter Menzel's Material World Project that showed 30 statistically average families in 30 countries with all their possessions.
    Kuw_mw_01a_xxs.jpg
  • (MODEL RELEASED IMAGE). Ola, 13 eats a McDonald's ice cream cone but says, "I don't eat at McDonald's that much. I don't really like the food." (Supporting image from the project Hungry Planet: What the World Eats)
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  • Spread across a backlit surface like a Kandinsky painting, the disassembled Kismet head reveals the mechanisms (an updated second-generation version with a neck that "cranes") that allow it to manipulate its cartoonish lips, eyes, and ears into expressions that seem startlingly human. This next generation Kismet head is called K2. Chris Morse spent two hours taking it apart for us. Cynthia Breazeal developed Kismet at MIT in Cambridge, MA. From the book Robo sapiens: Evolution of a New Species, page  67.
    USA_rs_425_qxxs.jpg
  • First generation AIBO robot pet. Although they say it is only a robotic pet, the Nozue family in Yokohama acts like it is a member of the family. This is especially true of Mr. Nozue. During our two-hour Sunday morning visit, the family began by explaining that they had bought the Aibo through a nationwide lottery draw. They had wanted a real dog but their apartment building rules do not allow real pets so Mr. Nozue accessed the Sony site from work and applied for the lottery. His wife, Yoshini, says she never expected that they would actually buy the robotic pet because of the expense involved, they paid $2,500. AIBO is Japanese for buddy. Sony Corporation manufactures the robot. Photographed at the home of the Nozue family, Yokohama, Japan..
    Japan_Jap_rs_248_xs.jpg
  • USA_HOUS_1_xs.Aerial of used house lot in Stockton, California. Old houses are moved from smaller farms and land that is being commercially developed, and put up for sale, like used cars. USA.
    USA_HOUS_01_xs.jpg
  • Making the long return trip from the weekly market in the valley, Orlando Ayme leads his father-in-law's horse, while his wife Ermelinda (center) carries the bundled-up baby and some of the groceries and Livia trudges along with her schoolbooks. Alvarito has literally run up the steep path ahead; like 4-year-old boys everywhere, he is a tiny ball of pure energy. Hungry Planet: What the World Eats (p. 109). (MODEL IMAGE RELEASED)
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  • Cows lounge on the sandy shore of the Ganges River near the the Harishchandra Ghat (also known as the Harish Chandra Ghat) which is the smaller and more ancient of the two primary cremation grounds in Varanasi.  Death is part of the fabric of life for Hindus and like much of Indian society, takes place in open view.
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  • A betel nut vendor takes a drink of water between customers in Varanasi, India. Betel nut is a mildly narcotic seed eaten with lime paste and a green leaf. Over time it decays the teeth and dyes the mouth of the user red. Although its not considered a food, it is a plant item chewed by many all over Asia, and kept in the mouth like chewing tobacco. (From a photographic gallery of street images, in Hungry Planet: What the World Eats, p. 131).
    IND04_0008_xxf1.jpg
  • Proton decay experiment to determine the ultimate stability of matter..The tubular iron detector of the Kolar proton decay experiment, 6,000 feet underground in a gold mine in India. The experiment consists of 150 tons of iron tube arranged in a cubic layout. Each tube is converted to act like a large Geiger counter, and is designed to detect the products from the decay of a proton. The half-life of the proton is estimated at 10 to the power 34 years, so the experiment has to contain as many protons as possible for the probability of an event occurring to be realistic.   India. (1985)
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  • Physics: Patrice Lebrun works on the detector for the L-3 experiment at CERN, which uses a Bismuth Germanium Oxide (BGO) Crystal. BGO (formula Bi4 Ge3 O12) is used to detect electrons and photons generated by electron- positron collisions in the LEP Collider ring. When an electron or photon enters the crystal, its energy is converted into light. The light is channeled by the crystal to photodiodes, producing an electronic signal. 11, 000 crystals, totaling 12 tons in weight, are used in the detector, measuring the energy and position of the incoming particles at very high resolution. The LEP and L- 3 detector were inaugurated on 13 November 1989. Geneva, Switzerland..CERN is the European centre for particle physics near Geneva. L3 is one of 4 giant particle detectors at the LEP Collider. LEP collides electrons & positrons accelerated to an energy of 50 GeV in a circular tunnel 100m underground & 27km in circumference. L3 is a cylindrical assembly of many types of apparatus - hadron & electromagnetic calorimeters, drift chambers, & a time projection chamber - which fit together like layers of an onion around the point where the particles collide. L3 is a collaboration of 460 physicists from institutions in 13 countries. MODEL RELEASED [1988]
    SWI_SCI_PHY_07_xs.jpg
  • The Bread Queen Robina Weiser-Linnartz, a master baker and confectioner, holds a loaf of bread at her parent's bakery in Cologne, Germany.  (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food in March was 3700 kcals. She is 28 years of age; 5 feet, 6 inches and 144 pounds. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. At the age of three, she started her career in her father's bakery, helping her parents with simple chores like sorting nuts. Her career plan is to return to this bakery, which has been in the family for four generations, in a few years. She will remodel the old premises slightly to allow customers the opportunity to watch the baking process, but plans to keep the old traditions of her forebears alive.   MODEL RELEASED.
    GER_080319_120_xw.jpg
  • Oswaldo Gutierrez (center), Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela, monitors operations with his colleagues on an oil rig. (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 December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he runs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela.
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  • Mohammad Riahi, a part time restaurant manager and taxi driver eats breakfast with his family at their home in the city of Yazd, Iran.  (Mohammad Riahi is one of the people interviewed for the book What I Eat: Around the World in 80 Diets.)  He lives with his father and mother, and will until he marries. Even then, he and his bride will be offered the second floor of his parent's home. At the restaurant he eats whatever he feels like eating. At home though, he eats what his mother puts on the tablecloth on the floor in the middle of their living room. Many of their meals are vegetable and starch-based although they have lamb or chicken occasionally, and sheep's head soup on the weekend. As Muslims, they never eat pork.
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  • Shashi Kanth, a call center worker, eats a late lunch while watching MTV  at his home before going to work in Bangalore, India. (From the book What I Eat: Around the World in 80 Diets.) Shashi loves his mother's traditional southern Indian food at home, but when he's at work his dinner options are KFC and Beijing Bites, the fast-food restaurants on the ground floor of the high-rise where he works, located on the edge of Bangalore. Like many of his co-workers, Shashi relies on quick fast food meals, candy bars, and coffee, to sustain him through the long nights spent talking to westerners about various technical and billing problems. MODEL RELEASED.
    IND_081208_318_xxw.jpg
  • A painted pachyderm pauses for a snack of discarded cauliflower leaves and receives blessings from an admirer during the Kumbh Mela festival, Ujjain, Madhya Pradesh, India. Elephants, like cows and other animals, are shown respect throughout India, and Hindu deities are often represented in their form. (From the book What I Eat: Around the World in 80 Diets.) 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.
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  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela 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 on a day in December was 6000 kcals. He is 52 years of age; 5 feet, 7 inches tall; and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_229_xxw.jpg
  • USA  The Long Haul Trucker.Conrad Tolby, an American long-distance truck driver, photographed with a typical day's worth of food on the cab hood of his semi tractor trailer at the Flying J truck stop in Effingham, Illinois. The caloric value of his meals this working weekday was 5,400 kcals. At the time of the photograph Tolby was 54 years of age; 6 feet, 2 inches tall; and weighed 260 pounds. His meals on the road haven't changed much over the years?truck stop and fast-food fare, heavy on the grease?despite warnings from his doctor. He has more reason than most to watch his diet, as he's suffered two heart attacks?both in the cab of his truck. The trucker travels with his best friend and constant companion, a five-year-old shar pei dog, named Imperial Fancy Pants, who gets his own McDonald's burger and splits the fries with Conrad. From the book What I Eat: Around the World in 80 Diets. (Please note that the calorie total is not a daily caloric average. See his chapter, and the methodology, in the book for more information). MODEL RELEASED...Note: The authors used a typical recent day as a starting point for their interviews with 80 people in 30 countries. They specifically chose not to cover daily caloric averages, as they wanted to include some extreme examples of eating, like one woman's diet on a bingeing day or the small number of calories a herder in Kenya ate during extreme drought. The texts in the book provide the context for the photographs, detailing each person's diet, culture, and circumstance at the moment they were photographed: a snapshot in time. A complete methodology is available in the book.
    USA_081004_170_xxw.jpg
  • Robina Weiser-Linnartz, a master baker and confectioner with her typical day's worth of food in her parent's bakery in Cologne, Germany. (From the book What I Eat; Around the World ion 80 Diets.) The caloric value of her day's worth of food in March was 3700 kcals. She is 28 years of age; 5 feet, 6 inches tall; and 144 pounds. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. At the age of three, she started her career in her father's bakery, helping her parents with simple chores like sorting nuts. Her career plan is to return to this bakery, which has been in the family for four generations, in a few years. She will remodel the old premises slightly to allow customers the opportunity to watch the baking process, but plans to keep the old traditions of her forebears alive. MODEL RELEASED.
    GER_080319_094_xxw.jpg
  • Mountain View, California.Researcher Dr. Lynn Rothschild takes samples of algal communities in order to study the impact of ultraviolet light damage on molecular evolution. Like many researchers at NASA/Ames Research center in Mountain View, California, Dr. Rothschild performs experiments to hypothesize about the origins of life on earth and the possible existence of life on other planets. Dr. Rothschild studies the biology of hostile environments in order to extrapolate about the conditions on earth when life began forming here several billion years ago and about the possibilities of life on other planets. MODEL RELEASED 1999
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  • Skycar. M400 Skycar, developed by Paul Moller, founder and CEO of Moller International in Davis, California. According to Moller, it is able to be driven as a normal car, but also has four large turbofans, which provide the thrust to lift it into the air. Once in the air, the fans turn backwards to propel the skycar like an airplane. The Moller team says it will be able to reach speeds of up to 375 miles (600 kilometers) per hour. A computer will actually control the craft, meaning it will require little training. It contains 4160 HP (rotary) freedom engines. MODEL RELEASED.
    USA_SCI_AVI_03_xs.jpg
  • Skycar. M400 Skycar, developed by Paul Moller, founder and CEO of Moller International in Davis, California. According to Moller, it is able to be driven as a normal car, but also has four large turbofans, which provide the thrust to lift it into the air. Once in the air, the fans turn backwards to propel the skycar like an airplane. The Moller team says it will be able to reach speeds of up to 375 miles (600 kilometers) per hour. A computer will actually control the craft, meaning it will require little training. It contains 4160 HP (rotary) freedom engines.
    USA_SCI_AVI_01_xs.jpg
  • Astronomer Geoff Marcy above the lights of the UC Berkeley Campus surrounded by light trails representing swooping eccentric orbits of exoplanets. Unlike the planets of our solar system, the orbits of most of the exoplanets Marcy and his team have discovered are squashed into shapes more like ovals, footballs, and cigars.
    USA_060516_044_rwx.jpg
  • Dan Paluska, the mechanical engineering grad student leading M2's hardware design and construction, is seen here in a double exposure that melds him with his machine for a photo illustration. The lower torso and extremity robot, called M2, took its first tentative steps last year here in the basement of MIT's Leg Laboratory. Established in 1980 by Marc Raibert, the Leg Lab was home to the first robots that mimicked human walking; swinging like an inverted pendulum from step to step. Similar to image published on the cover of Wired Magazine, September 2000. MIT Leg Lab, Cambridge, MA.
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  • Eyes sweeping the room with what seems to be hopeful curiosity, Kismet the robot sits like an animated bust on Cynthia Breazeal's desk at MIT in Cambridge, MA. When it spots visitors, the robot's expression changes to an almost uncannily convincing expression of interest and delight. From the book Robo sapiens: Evolution of a New Species. One of a series of Kismet images.
    USA_rs_42_nxxs.jpg
  • Eyes sweeping the room with what seems to be hopeful curiosity, Kismet the robot sits like an animated bust on Cynthia Breazeal's desk at MIT in Cambridge, MA. When it spots visitors, the robot's expression changes to an almost uncannily convincing expression of interest and delight. From the book Robo sapiens: Evolution of a New Species. One of a series of Kismet images.
    USA_rs_37_nxs.jpg
  • Surrounded by the robots used in his Georgia Institute of Technology laboratory, computer scientist Ronald C. Arkin specializes in behavior-based robots, he's written a textbook with that name. Concerned more with software than hardware, he buys robots from companies and modifies their behavior, increasing their capacities. But outside such places, what Arkin calls "the physical situatedness" of the robot is "absolutely crucial" to its ability to act and react appropriately. Like many of his colleagues, he has been inspired by the way insects and other nonhuman life forms have adapted to their environment. From the book Robo sapiens: Evolution of a New Species, page 153.
    USA_rs_331_qxxs.jpg
  • As Mark Tilden's Spyder 1.0 approaches like a tiny but menacing arachnid, its circuits try to optimize actions, walking in this case, with minimal energy. Perturbed by the environment, its patented "nervous net" seeks the minimum state, its legs moving almost randomly until it succeeds. In 1990, Spyder 1.0 was the first walking robot to use Tilden's nervous net control system. When Tilden first achieved such complex behavior from such minimal components, the results astonished some roboticists. Los Alamos, NM. From the book Robo sapiens: Evolution of a New Species, page 118-119.
    USA_rs_19_qxxs.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
  • 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)
    MEX_meb_106_cxxs.jpg
  • A woman and her son choose scorpions for dinner in a market in Guangzhou, China's. Scorpions in China are useful as both food and traditional Chinese medicine. Scorpions are in such demand that they are raised domestically (ranch style) by Chinese entrepreneurs. They taste like sautéed twigs. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_111_xs.jpg
  • You Zhiming, a young scorpion salesman, allows a scorpion to climb up his arm as a woman and her son choose scorpions for dinner in Guangzhou, China's Qing Ping Market. Scorpions in China are used as both food and traditional Chinese medicine. Scorpions are in such demand that they are raised domestically (ranch style) by Chinese entrepreneurs. They taste a bit like sautéed twigs. (Man Eating Bugs: The Art and Science of Eating Insects page 93)
    CHI_meb_38_xxs.jpg
  • The honey of Australian sting-less bees is so thin it pours like wine? the honey, called "sugar bag", is combined with whipped cream and a frozen honeypot replete for a sweet confection, Sydney, Australia. (Man Eating Bugs page 29. See also Man Eating Bugs page 11).
    AUS_meb_26_cxxs.jpg
  • The extended Lagavale family, dressed in their Sunday best for the White Sunday holiday church services, pose for the camera in front of their house in Poutasi Village, Western Samoa. White Sunday (also called Children's Day), is celebrated on the second Sunday of October each year. In this tradition brought to the island by the London Missionary Society, the children receive new clothes and gifts, and festive games are played. Most attend church services and then gather for family feasts that feature foods like pork, taro, and coconuts. Published in Material World, pages 174-175.
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  • Poutasi Village church, Western Samoa on White Sunday. White Sunday (also called Children's Day) is celebrated on the second Sunday of October each year. In this tradition brought to the island by the London Missionary Society, the children receive new clothes and gifts, and festive games are played. Most attend church services and then gather for family feasts that feature foods like pork, taro, and coconuts. Material World Project.
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  • Dressed in her White Sunday finery, a young member of the extended Lagavale family is happy that church services are over. White Sunday (also called Children's Day), is celebrated on the second Sunday of October each year. In this tradition brought to Western Samoa by the London Missionary Society, the children receive new clothes and gifts, and festive games are played. Most attend church services and then gather for family feasts that feature foods like pork, taro, and coconuts. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. Material World Project.
    Wsa_mw_712_xs.jpg
  • Spit-roasted cuy (guinea pig) are a popular food all around Ecuador, but are an especial treat in Ambato, Ecuador where plump roasted cuy are served in great numbers in shops around the city. Cuy are also raised by families in their homes and are eaten for special occasions, like Easter. (From a photographic gallery of street food images, in Hungry Planet: What the World Eats, p. 130)
    ECU04_0012_xxf1rw.jpg
  • (MODEL RELEASED IMAGE). Making the long return trip to their home in Tingo, Ecuador from the weekly market in the valley, Orlando Ayme leads his father-in-law's horse, while his wife Ermelinda (center) carries the bundled-up baby and some of the groceries and Livia trudges along with her schoolbooks. Alvarito has literally run up the steep path ahead; like 4-year-old boys everywhere, he is a tiny ball of pure energy. Hungry Planet: What the World Eats (p. 109).
    ECU04_0002_xxf1.jpg
  • Just like their parents, Giuseppe Manzo and Piera Marretta, the two older children, Pietro and Domenico, also shop every day, loading up on snacks from the grocery next door on their way to school. Backpacks bulging, they cross the street to their father's store to kiss him good-bye before heading off. Hungry Planet: What the World Eats (p. 178). The Manzo family of Palermo, Sicily, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    ITA03_0004_xxf1.jpg
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. They are visiting a MacDonald's near their home in Riverview, (near Brisbane) Australia. (Supporting image from the project Hungry Planet: What the World Eats.) The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0218_xf1b.jpg
  • Peter Menzel and Faith D'Aluisio co-authors of the book What I Eat: Around the World in 80 Diets, interview Viahondjera Musutua, a 23 year old Himba woman in the small village of Okapembambu in northwestern Namibia. The young woman is the mother of three children and bore her first child at age 14.  The Himba culture is polygamous and Viahondjera is the second wife of her husband. Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_466_xw.jpg
  • IND_040417_239_x<br />
Peter Menzel photographing at Manikarnika Ghat on the Ganges River in Varanasi India. The Bodies arrive day and night from far and near to be cremated at Jalasi Ghat, the cremation grounds at Manikarnika Ghat. One hundred or more times a day male family members carry a loved one’s body through the narrow streets on a bamboo litter to the Ganges River shore—a place of pilgrimage for Hindus during life, and at death. Not every Hindu can be cremated here, because of transportation costs and logistical considerations. Sometimes a body is burned in one location and the ashes brought to Varanasi. There are other rivers in India, such as the Shipra which flows through the sacred city of Ujjain, that are considered sacred as well, but none holds the importance of the Ganges. Sometimes a small dummy representing the person will be burned at Jalasi.<br />
Only male family members are present and tend to the bodies at the cremation site as no show of emotion is allowed and also, they don’t want any of them jumping onto the fire, says one manager at the ghat. The body is carried to the water’s edge for a last dip, and then the main mourner prepares for his role in the ritual burning.<br />
The main mourner—usually the eldest son or closest male family member’s hair and facial hair is shorn, and his nails are cut. He wears a simple dhoti (traditional Indian male’s wraparound clothing). The chief mourner follows a prescribed ritual, which involves circling the body and showering it with ghee (clarified butter) and incense—like sandalwood—again often purchased from one of the local funereal accessories vendors. It takes about three hours for an average sized body to burn completely. If a family is poor and doesn’t have enough money to buy the right amount of wood to burn the body, then wood left over from other fires might be used. It takes about 350 kilos of wood to burn a body completely.<br />
Afterward, the workers dump ashes from the burned pyres and douse
    IND_040417_239_x.jpg
  • At the grand finale of the Burning Man festival, a man on stilts dressed like a wizard urges on the crowd, which had been held back by fire marshals and Burning Man Rangers until the Burning Man was mostly burned and the fireworks exploded. The crowd pushes forward to circle the burning man and begin a full night of revelry and dancing and more. 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.
    USA_BMAN_212_xs.jpg
  • Death is part of the fabric of life for Hindus and like much of Indian society, takes place in open view. In the early morning men and women wash clothes in the river, slapping dhoti, saris, and other pieces of clothing against rocks and cement slabs as others tend to the bodies burning on the shore at Harishchandra Ghat.
    IND_040413_308_x.jpg
  • Death is part of the fabric of life for Hindus and like much of Indian society, takes place in open view. In the early morning men and women wash clothes in the river, slapping dhoti, saris, and other pieces of clothing against rocks and cement slabs as others tend to the bodies burning on the shore at Harishchandra Ghat. A man uses a long bamboo pole that once was part of the litter fashioned to carry a body to the cremation grounds at Harishchandra Ghat to flip the unburned legs and arms back into the fire. He uses the pole to smash the skulls open as well so that it burns more easily. The Harishchandra Ghat (also known as the Harish Chandra Ghat) is the smaller and more ancient of the two primary cremation grounds in Varanasi, on the banks of the Ganges River.
    IND_040413_007_x.jpg
  • A mental hospital built by the British in the 1930's. The hospital is named "Jail Magnoun" which is Arabic for "mad". Once a patient is committed to the hospital there is no chance of release. Some patients, like the one pictured, are caged or chained. Berbera, Somaliland.
    SOM_47_xs.jpg
  • A mental hospital built by the British in the 1930's. The hospital is named "Jail Magnoun" which is Arabic for "mad". Once a patient is committed to the hospital there is no chance of release. Some patients, like the one pictured, are caged or chained. Berbera, Somaliland.
    SOM_46_xs.jpg
  • Proton decay experiment to determine the ultimate stability of matter..Mine workers passing the entrance to the Kolar proton decay experiment, 6,000 feet underground in a gold mine in India. The experiment consists of 150 tons of iron tube arranged in a cubic layout. Each tube is converted to act like a large Geiger counter, and is designed to detect the products from the decay of a proton. The half-life of the proton is estimated at 10 to the power 34 years, so the experiment has to contain as many protons as possible for the probability of an event occurring to be realistic. India. (1985)
    IND_SCI_PHY_03_xs.jpg
  • Proton decay experiment to determine the ultimate stability of matter. Dr. Narasimham. Gold mine at Kolar, site of India's proton decay experiment. The experiment consists of 150 tons of iron tube arranged in a cubic layout 6000 feet (1828 meters) below ground. Each tube is converted to act like a large Geiger counter, and is designed to detect the products from the decay of a proton. The half- life of the proton is estimated at 10 to the power 34 years, so the experiment has to contain as many protons as possible for the probability of an event occurring to be realistic. India. MODEL RELEASED (1985)
    IND_SCI_PHY_01_xs.jpg
  • Physics: Geneva, Switzerland/CERN: L-3 Experiment. Computer simulation of particle physics collision. CERN is the European centre for particle physics near Geneva. L3 is one of 4 giant particle detectors at the LEP Collider. LEP collides electrons & positrons accelerated to an energy of 50 GeV in a circular tunnel 100m underground & 27km in circumference. L3 is a cylindrical assembly of many types of apparatus - hadron & electromagnetic calorimeters, drift chambers, & a time projection chamber - which fit together like layers of an onion around the point where the particles collide. L3 is a collaboration of 460 physicists from institutions in 13 countries.
    SWI_SCI_PHY_12_xs.jpg
  • Physics: Scientist Hans Hofer at CERN..CERN is the European centre for particle physics near Geneva. L3 is one of 4 giant particle detectors at the LEP Collider. LEP collides electrons & positrons accelerated to an energy of 50 GeV in a circular tunnel 100m underground & 27km in circumference. L3 is a cylindrical assembly of many types of apparatus - hadron & electromagnetic calorimeters, drift chambers, & a time projection chamber - which fit together like layers of an onion around the point where the particles collide. L3 is a collaboration of 460 physicists from institutions in 13 countries..Geneva, Switzerland. MODEL RELEASED [1988]
    SWI_SCI_PHY_08_xs.jpg
  • Physics: Assembly of Bismuth Germanium Oxide (BGO) Crystal for the L-3 experiment at CERN. BGO (formula Bi4 Ge3 O12) is used to detect electrons and photons generated by electron- positron collisions in the LEP Collider ring. When an electron or photon enters the crystal, its energy is converted into light. The light is channeled by the crystal to photodiodes, producing an electronic signal. 11, 000 crystals, totaling 12 tons in weight, are used in the detector, measuring the energy and position of the incoming particles at very high resolution. The LEP and L- 3 detector were inaugurated on 13 November 1989. Geneva, Switzerland..CERN is the European centre for particle physics near Geneva. L3 is one of 4 giant particle detectors at the LEP Collider. LEP collides electrons & positrons accelerated to an energy of 50 GeV in a circular tunnel 100m underground & 27km in circumference. L3 is a cylindrical assembly of many types of apparatus - hadron & electromagnetic calorimeters, drift chambers, & a time projection chamber - which fit together like layers of an onion around the point where the particles collide. L3 is a collaboration of 460 physicists from institutions in 13 countries. MODEL RELEASED [1988]
    SWI_SCI_PHY_06_xs.jpg
  • Physics: Geneva, Switzerland/CERN: L-3 Experiment. Russian scientist Yuri Kamishkou seen with the Hadron Calorimeter. CERN is the European centre for particle physics near Geneva. L3 is one of 4 giant particle detectors at the LEP Collider. The L-3 experiment is part of CERN's Large Electron- Positron Collider (LEP), inaugurated on 13 November 1989. LEP collides electrons & positrons accelerated to an energy of 50 GeV in a circular tunnel 100m underground & 27km in circumference. L3 is a cylindrical assembly of many types of apparatus - hadron & electromagnetic calorimeters, drift chambers, & a time projection chamber - which fit together like layers of an onion around the point where the particles collide. L3 is a collaboration of 460 physicists from institutions in 13 countries. MODEL RELEASED [1988]
    SWI_SCI_PHY_04_xs.jpg
  • At U.C. Berkeley, graduate student Bill Tand holds a wafer with thousands of micromotors like the one he designed seen on the video and rear-screen projected behind him: a 200 micron linear resonator. Model Released [1990]
    USA_SCI_MICRO_07_xs.jpg
  • Micro Technology: Steve Jacobsen, at the University of Utah's micromechanics laboratory with the undressed frame of a Disneyland robot. He is holding a silicon wafer in his left hand; This contains many micro motors and micro-actuators that could soon revolutionize robot design. Micromechanic devices, like silicon microcircuits, operate with static electrical charges, and so would require only one power cable, replacing the 200 that he is holding in his right hand. Model Released [1990]
    USA_SCI_MICRO_03_xs.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela 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 on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_240_2_xxw.jpg
  • The Bread Queen Robina Weiser-Linnartz, a master baker and confectioner, cooking at her home in Cologne, Germany.  (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food in March was 3700 kcals. She is 28 years of age; 5 feet, 6 inches and 144 pounds. At the age of three, she started her career in her father's bakery, helping her parents with simple chores like sorting nuts. Her career plan is to return to this bakery, which has been in the family for four generations, in a few years. She will remodel the old premises slightly to allow customers the opportunity to watch the baking process, but plans to keep the old traditions of her forebears alive.   MODEL RELEASED.
    GER_080319_025_x.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
  • Shashi Kanth parks his motor scooter outside the flat he shares with his mother before leaving for his overnight job in Bangalore, India. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of his typical day's worth of food on a day in December was 3000 kcals. He is 23 years of age; 5 feet, 7 inches; and 123 pounds. Like many of his co-workers, Shashi, one of thousands of call center employees working in Bangalore, India, relies on quick fast food meals, candy bars, and coffee, to sustain him through the long nights spent talking to westerners about various technical and billing problems. Shashi's mother cooks traditional southern India food for him at home, which he loves, but when he's at work , KFC and Beijing Bites, fast food restaurants on the ground floor of the building he works in, are his dinner options.
    IND_081208_164_xxw.jpg
  • Shashi Kanth, a call center worker, eats a late lunch while watching MTV at his home before going to work in Bangalore, India. (Shashi Kanth is featured in the book What I Eat: Around the World in 80 Diets.) Shashi loves his mother's traditional southern Indian food at home, but when he's at work his dinner options are KFC and Beijing Bites, the fast-food restaurants on the ground floor of the high-rise where he works, located on the edge of Bangalore. Like many of his co-workers, Shashi relies on quick fast food meals, candy bars, and coffee, to sustain him through the long nights spent talking to westerners about various technical and billing problems. MODEL RELEASED.
    IND_081208_311_xw.jpg
  • The mother of Shashi Kanth, a call center worker, prepares food in the small kitchen at the home she shares with her son in Bangalore, India. (Shashi Kanth is featured in the book What I Eat: Around the World in 80 Diets.) Shashi loves his mother's traditional southern Indian food at home, but when he's at work his dinner options are KFC and Beijing Bites, the fast-food restaurants on the ground floor of the high-rise where he works, located on the edge of Bangalore. Like many of his co-workers, Shashi relies on quick fast food meals, candy bars, and coffee, to sustain him through the long nights spent talking to westerners about various technical and billing problems. MODEL RELEASED.
    IND_081208_121_xw.jpg
  • Shashi Kanth, a call center worker, rides his motor scooter near his home on a weekend in Bangalore, India. (Shashi Kanth is featured in the book What I Eat: Around the World in 80 Diets.)  Like many of the thousands of call center workers in India, he relies on fast-food meals, candy bars, and coffee to sustain him through the long nights spent talking to Westerners about various technical questions and billing problems. He took a temporary detour into the call center world to pay medical and school bills but finds himself still there after two years, not knowing when or if he will return to his professional studies.
    IND_081207_039_xw.jpg
  • Lan Guihua, a widowed farmer, tends to her garden at her home in Ganjiagou Village, Sichuan Province, China.   (Lan Guihua is featured in the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Like most of her neighbors, the widow farmer and lifelong resident of Ganjiagou Village,  in Sichuan Province, keeps chickens, grinds her own soy beans for soy milk, and has a garden that supplies much of her greens. MODEL RELEASED.
    CHI_060614_116_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_560_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_554_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_024_xw.jpg
  • Traditionally dressed Himba women sit around a fire at their home in Okapembambu village, northwestern Namibia.  Like most traditional Himba women, they cover themselves from head to toe with an ochre powder, cow butter blend.
    NAM_090308_001_xw.jpg
  • A traditionally dressed Himba woman with her child outside a supermarket in Opuwo, a town well known for cultural tourism in northwestern Namibia, after receiving money from a tourist in exchange for a photograph.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder and cow butter blend. Some Himba are turning to tourism to kick-start their entry into the cash economy, setting up demonstration villages advertising "The Real Himba."
    NAM_090307_140_xw.jpg
  • A traditionally dressed Himba woman shops for staples and soda pop with her child in a supermarket in Opuwo, a town well known for cultural tourism in northwestern Namibia, after receiving money from a tourist in exchange for a photograph.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder and cow butter blend. Some Himba are turning to tourism to kick-start their entry into the cash economy, setting up demonstration villages advertising "The Real Himba."
    NAM_090307_106_xw.jpg
  • A traditionaly dressed Himba woman shopping with her child in a supermarket in Opuwo, northwestern Namibia. Like most traditional Himba women, she covers herself from head to toe with an ochre powder and cow butter blend..
    NAM_090307_076_xw.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. .
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  • 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
  • Mackenzie Wolfson with her prescribed day's worth of food in the cafeteria at Camp Shane weight loss cam in the Catskill Mountains, New York. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in July was 1,700 kcals. She is 15 years of age; 5 feet, 9 inches tall; and 299 pounds. Dating back to 1968, Camp Shane is the oldest weight-loss camp in the country and is a heavy investment for parents. There are about 500 male and female campers housed in small cabins on shaded hillsides overlooking athletic fields, a small lake, and the camp's most important building, the cafeteria. ?The food here is not bad. It's not what I would order in a restaurant,? says 15-year-old Mackenzie. ?You know, its been prepared low-fat, low-sodium, but when you eat it you're like, whoa, this isn't that bad. And it's really good for me? But before everyone goes, they pig out the week before. One summer I probably gained about five pounds the week before I went to camp.? MODEL RELEASED.
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  • Shashi Kanth, a call center worker, with his day's worth of food in his office at the AOL call center in Bangalore, India. (From the book What I Eat: Around the World in 80 Diets.) He is 23 years of age; 5 feet, 7 inches; and 123 pounds. Like many of the thousands of call center workers in India, he relies on fast-food meals, candy bars, and coffee to sustain him through the long nights spent talking to Westerners about various technical questions and billing problems. He took a temporary detour into the call center world to pay medical and school bills but finds himself still there after two years, not knowing when or if he will return to his professional studies. MODEL RELEASED.
    IND_081208_441_xxw.jpg
  • Silicon Valley, California; San Jose, California; Fry's electronic warehouse superstore in San Jose is themed like an Aztec temple. (1999).
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  • Theodore Rozak Model Released. IT Conference on computer freedom and privacy in San Francisco, California Theodore Roszak: an author who warns about computers getting out of control..8D. Theodore Roszak, writer, professor at California State University, Hayward, California. Roszak spoke at the conference on a panel discussion on "The Case Against Computers: A Systematic Critique" with Jerry Mander of the Elmwood Institute and Richard Sclove. This portrait is in his office at Cal State, Hayward. Roszak has written a number of books, including The Making of the Counterculture, the book that named a generation. . Roszak said, "Computers are like genies that get out of control." ."The cult of information is theirs, not ours." ."Every tool ever invented is a mixed blessing." ."There never will be a machine that makes us wiser than our own naked minds.".((Roszak was most uncooperative, saying he was very busy and that it was not to his advantage to be in an article in Germany when his recent books are not translated into German. We did a few shots of him holding the TV monitor and then he said he couldn't do it anymore so my assistant wore his jacket for the rest of the shoot while he went off to another office to make phone calls. He gave us 11 minutes of his time. It took several days to get this photo.)) .Model Released. (1995).
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  • Skycar. M400 Skycar, developed by Paul Moller, founder and CEO of Moller International in Davis, California. According to Moller, it is able to be driven as a normal car, but also has four large turbofans, which provide the thrust to lift it into the air. Once in the air, the fans turn backwards to propel the skycar like an airplane. The Moller team says it will be able to reach speeds of up to 375 miles (600 kilometers) per hour. A computer will actually control the craft, meaning it will require little training. It contains 4160 HP (rotary) freedom engines. MODEL RELEASED.
    USA_SCI_AVI_06_120_xs.jpg
  • Skycar. M400 Skycar, developed by Paul Moller, founder and CEO of Moller International in Davis, California. According to Moller, it is able to be driven as a normal car, but also has four large turbofans, which provide the thrust to lift it into the air. Once in the air, the fans turn backwards to propel the skycar like an airplane. The Moller team says it will be able to reach speeds of up to 375 miles (600 kilometers) per hour. A computer will actually control the craft, meaning it will require little training. It contains 4160 HP (rotary) freedom engines.
    USA_SCI_AVI_05_xs.jpg
  • Skycar. M400 Skycar, developed by Paul Moller, founder and CEO of Moller International in Davis, California. According to Moller, it is able to be driven as a normal car, but also has four large turbofans, which provide the thrust to lift it into the air. Once in the air, the fans turn backwards to propel the skycar like an airplane. The Moller team says it will be able to reach speeds of up to 375 miles (600 kilometers) per hour. A computer will actually control the craft, meaning it will require little training. It contains 4160 HP (rotary) freedom engines. MODEL RELEASED.
    USA_SCI_AVI_04_xs.jpg
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