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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
  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, Guangzhou Province, China. (Man Eating Bugs: The Art and Science of Eating Insects page 85 Inset.  See also page 6)
    CHI_meb_51_xxs.jpg
  • Boiled zaza-mushi, the larvae of the aquatic cossid moth, are laid out on newspaper to be cleaned of river debris in Ina City, Japan. Zaza-mushi hunters must be licensed to harvest the aquatic creatures. The zaza-mushi are sautéed with soy sauce and sugar and eaten as an appetizer. (Man Eating Bugs page 34,35)
    Japan_JAP_meb_67_xxs.jpg
  • Licensed zaza-mushi fisherman Kazumi Nakamura nets the larvae of the aquatic caddis fly which he later cooks by boiling, cleaning, and sautéing with soy sauce and sugar; the zaza-mushi are at the peak of their culinary quality when harvested from the coldest waters of the Tenru River in December and January, Ina City, Japan. (Man Eating Bugs page 32,33)
    Japan_JAP_meb_64_cxxs.jpg
  • Licensed zaza-mushi fisherman Kazumi Nakamura nets the larvae of the aquatic caddis fly which he later cooks by boiling, cleaning, and sautéing with soy sauce and sugar; the zaza-mushi are at the peak of their culinary quality when harvested from the coldest waters of the Tenru River in December and January, Ina City, Japan. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Japan_Jap_meb_104_xs.jpg
  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, Guangzhou Province, China. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_54_xs.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
  • A delectable grasshopper (inago, from the Japanese Alps) marinated in a soy-sugar sauce. Mariko Urabe is eating this appetizer in a small basement restaurant in Tokyo that specializes in cuisine from Nagano prefecture (grasshoppers, silk worm pupae, zaza-mushi). (Man Eating Bugs pages 2,3)
    Japan_JAP_meb_106_xxs.jpg

Peter Menzel Photography

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