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  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_840_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_683_rwx.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_816_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_748_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_691_rwx.jpg
  • Vilagarcia port  with mussel mud flats, Galicia, North West Spain.
    SPA_172_xs.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_862_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_800_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish..
    USA_GoFish_060809_699_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_697_rwx.jpg
  • Northern California Coast: Shelter Cove (Lost Coast) in Humboldt County. Pacific Ocean.
    USA_CACO_01_xs.jpg
  • Rice: Dick Harter, organic rice farmer. Seen with azola, nirtrogen-fixing aquatic plant. Butte County, Northern California, USA. MODEL RELEASED. 1990.
    USA_AG_RICE_23_xs.jpg
  • Monterey, California
    USA_090720_436_x.jpg
  • Monterey, California
    USA_090720_428_x.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_828_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_786_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_737_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_714_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_424_rwx.jpg
  • Vilagarcia port with mussel mud flats, Galicia, North West Spain.
    SPA_170_xs.jpg
  • Timber Cove, N. California house on rocky coast with friends. MODEL RELEASED.
    USA_100804_021_x.jpg
  • (MODEL RELEASED IMAGE). Sayo Ukita shopping at the supermarket. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. Hungry Planet: What the World Eats (p. 183).
    Japan_JAP01_0003_xxf1s.jpg
  • A fish vendor in the market area near the train station of Kodaira City, outside Tokyo shows the "wing span" of a flying fish. The fish shop is one of Sayo Ukita's stops on her daily shopping bike ride from her home. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. (Supporting image from the project Hungry Planet: What the World Eats) The Ukita family of Kodaira City, Japan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    Japan_JAP01_0022_xf1bs.jpg
  • A cook prepares a take-out meal of fish and seaweed for a customer as ducks hang over the counter at a restaurant in Taipei, Taiwan.
    TAI_081226_341_xw.jpg
  • Among the treats in the menu at a "longevity restaurant", an eatery claiming to serve food that will make patrons live longer, in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192).
    JOK03_0006_xxf1.jpg
  • Lights illuminate the San Onofre Nuclear Generating Station in California, before dawn. Pacific Ocean waves wash seaweed and kelp up onto the beach in the foreground.
    USA_080911_019_xw.jpg
  • Among the treats in the menu at a "longevity restaurant" (an eatery claiming to serve food that will make patrons live longer) in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192). Hara hachi bu: "eat only until 80 percent full," say older Okinawans. The island has been the focus in recent years of researchers trying to discover why a disproportionately large number of Okinawans are living to age 100 or more. This image is featured alongside the Matsuda family images in Hungry Planet: What the World Eats.
    JOK03_0006_xxf1.jpg

Peter Menzel Photography

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