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  • 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.
    VEN_071031_473_xx w.jpg
  • Seattle, WA. University of Washington.
    USA_120519_68_x.jpg
  • Faith D'Aluisio checking email on her computer in the cluttered home office of Philip Achache on Tite St. in London, UK.
    GBR_050918_235_F2_rwx.jpg
  • Faith D'Aluisio checking email on her computer in the cluttered home office of Philip Achache on Tite St. in London, UK..
    GBR_050918_235_F2_rwx.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 Melanson family boys at home after school in their living room in Iqualuit, Canada. Iqaluit, with a population of 6,000, is the largest community in Nunavut as well as the capital city. It is located in the southeast part of Baffin Island. Formerly known as Frobisher Bay, the town is at the mouth of the bay of that name, overlooking Koojesse Inlet. "Iqaluit" means 'place of many fish'. Canada. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061005_255_f1x.jpg
  • 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
  • The Melanson family (Peter and Pauline and kids) have Thanksgiving dinner with his parents at their house in Iqaluit. Pauline is a member of the Royal Canadian Mounted Police, and Peter works as a senior informatics technician for the Nunavut government. Because Pauline works for the RCMP they get subsidized housing in the community in which she works: the island community of Iglulit for 2.5 years and now Iqaluit, the largest concentration of people in the territory of Nunavut. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061009_078_rwx.jpg
  • Mestilde Shigwedha, a diamond polisher for NamCot Diamonds in Windhoek, Namibia, in her bedroom after a work day at the factory. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090305_160_xw.jpg
  • Nico and Loba Engel family at home in Luxembourg with one week's food. Nico is an architect. He designed their home. Model Released. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats.
    LUX_070414_405_rwx.jpg
  • The Melanson family: Peter, Pauline, Joseph, Jacob, and Shane, in the kitchen/dining area of their home. They live one street off "The Road To Nowhere," on a hill overlooking the town of Iqaluit in Canada's northeastern territory of Nunavut, just below the Arctic Circle. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061009_383_rwx.jpg
  • Lunch for Carlo and Marie Paule Kutten-Kass of the town of Erpeldange in Bous, southeast of Luxembourg City, near the German border. Also in the photograph: their sons Joe and Georges. Their daughter was away during the time the photograph was made. Grand Duchy of Luxembourg. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats.
    LUX_070412_101_rwx.jpg
  • The Melanson family prays before lunch in Iqualuit, Canada. Iqaluit, with a population of 6,000, is the largest community in Nunavut as well as the capital city. It is located in the southeast part of Baffin Island. Formerly known as Frobisher Bay, the town is at the mouth of the bay of that name, overlooking Koojesse Inlet. "Iqaluit" means 'place of many fish'. Canada. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061005_271_f1x.jpg
  • Coco Simone Finken (called Coco), 16, at her small birthday party celebration (dinner followed by birthday cake), with her family: her sister and parents, in their suburban straw bale home. They live a block-and-a-half east of Lac Deschênes in the city of Gatineau, Quebec. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061001_34_f2x.jpg
  • Bike messengers attend an early morning meeting at T-Serv, a parcel and letter delivery service in Tokyo, Japan, where bike messenger Jun Yajima (with cap and T-serv green striped shirt) works. (From the book What I Eat: Around the World in 80 Diets.) .
    Japan_JAP_060704_072_xw.jpg
  • Painters apply color to bisqueware at Morvarid (Pearl) pottery Factory, Meybod (Also spelled "Maybod"), Iran. Each of the painters applies an assigned traditional design.
    IRN_061214_097_xw.jpg
  • Doctors working on an injured man, a gunshot victim, at Keysany Hospital, ICRC, in Mogadishu, the war torn capital of Somalia. March 1992.
    SOM_27_xs.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_214_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_134_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_012_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_008_xxw.jpg
  • Shahnaz Hossain Begum rinses tiny fish for dinner at a village well in  Bari Majlish, an hour outside Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food for a typical day in December was 2000 kcals. She is 38 years of age; 5 feet, 2 inches tall; and 130 pounds. Her micro-loan-financed small businesses have enabled her to build six rooms that she rents out, each for $8.65 (USD) a month. MODEL RELEASED.
    BAN_081213_173_xxw.jpg
  • Engine and control room of the Scandinavian-built ice-breaker Akademik Sergey Vavilov, originally built for the Russian Academy of Science and still used occasionally by scientists, is now predominantly used for adventure touring in both the Arctic and the Antarctic. The ship is currently operated by a Russian crew, and staffed with employees of the adventure touring company Quark Expeditions, and carries around 100 passengers at a time. Rounding Cape Horn..
    ANT_110121_23_x.jpg
  • The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".
    MEX_090_xs.jpg
  • Doctors working on an injured man, a gunshot victim, at Keysany Hospital, ICRC, in Mogadishu, the war torn capital of Somalia. March 1992.
    SOM_26_xs.jpg
  • Containers of ground meat are lined up for processing at the Rochester Meat Company, where meat grinder Kelvin Lester works, in Rochester, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_033_xw.jpg
  • Containers of ground meat are lined up for processing at the Rochester Meat Company, where meat grinder Kelvin Lester works, in Rochester, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_013_xw.jpg
  • A sky scrapper under construction looms above the rows of dormitories in which Huang Neng shares a room with nine other workers in Shanghai, China. (Huang Neng is featured in the book What I Eat: Around the World in 80 Diets.)
    CHI_060603_067_xxw.jpg
  • Shahnaz Hossain Begum milks one of her cows at her home in Bari Majlish village outside Dhaka, Bangladesh. (Shahnaz Hossain Begum 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 December was 2000 kcals. She is 38; 5' 2" and 130 pounds.  She got her first micro loan several years ago, from BRAC, Bangladesh Rehabilitation Assistance Committee, to buy cows to produce milk for sale. This mother of four was able to earn enough to build several rental rooms next to her home in her village of Bari Majlish, an hour outside Dhaka. She and her tenants share a companionable outdoor cooking space and all largely cook traditional Bangladeshi foods such as dahl, ruti (also spelled roti), and vegetable curries. She and her family don't drink the milk that helps provide their income. MODEL RELEASED.
    BAN_081213_397_xw.jpg
  • Mestilde Shigwedha, a diamond polisher, examines a gem as she prepares to polish it at NamCot Diamonds in Windhoek, Namibia. (Mestilde Shigwedha was featured in the book What I Eat: Around the World in 80 Diets.) Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many. "Mesti," as she is called, grew up in the north of Namibia near the Angola border in a mud and stick house that she helped cement with dung. She now rents a room in a house in Windhoek and supports family members and herself on her small income from Namcot.  MODEL RELEASED.
    NAM_090306_133_xw.jpg
  • Mestilde Shigwedha, a diamond polisher for NamCot Diamonds in Windhoek, Namibia, drinks tea with a colleague during a break in the company cafeteria.  Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many.
    NAM_090306_228_xw.jpg
  • Seattle, WA. University of Washington.
    USA_120519_28_x.jpg
  • Massage, Luang Prabang, Laos.
    LAO_120125_527_x.jpg
  • Jim Conaway's house, Washington, DC
    USA_071014_24_x.jpg
  • Diamond polishers play a game of dominoes during a break at NamCot Diamonds, a diamond cutting and polishing company in Windhoek, Namibia. Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many.
    NAM_090306_065_xw.jpg
  • Dr. Volkmar Falk performs robotic surgery on a patient from controls in the next room at the Herzzentrum Heart Center in Leipzig, Germany. (Visiting doctors watch surgeon Volkmar Falk perform a coronary artery bypass graft on a patient lying in the adjoining room, using a tele-manipulated surgical system (called a robotic system by some) designed by Intuitive Surgical Corporation of Mountainview, California, at the Herzzentrum, Leipzig, Germany. The assistant surgeon has incised small holes into the patient's chest wall through which the instruments-attached to sterile plastic covered manipulating arms-will pass and be telemanipulated by the surgeon in the next room. The room in which the surgeon is working is a less sterile work environment than that of the operating room where the patient lies. It is much like an office; phones are ringing, there is heavy foot traffic and personal conversation-at times at crescendo level.
    Ger_rs_133_xs.jpg
  • Visiting doctors watch surgeon Volkmar Falk perform a coronary artery bypass graft on a patient lying in the adjoining room, using a tele-manipulated surgical system (called a robotic system by some) designed by Intuitive Surgical Corporation of Mountainview, California, at the Herzzentrum, Leipzig, Germany. The assistant surgeon has incised small holes into the patient's chest wall through which the instruments, attached to sterile plastic covered manipulating arms, will pass and be telemanipulated by the surgeon in the next room. The room in which the surgeon is working is a less sterile work environment than that of the operating room where the patient lies.
    Ger_rs_120_xs.jpg
  • Sealift room (food storage room). One perk that the Melansons can take advantage of that isn't available to everyone in Nunavut is the sealift: bulk buying of staple foods to bring down the high price of food to this remote area. It comes in via ship from Canada's southern provinces. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats, by Peter Menzel & Faith D'Aluisio.
    CAN_061009_370_rwx.jpg
  • Delicately handling a pretzel, the robotic hand developed at the Deutsches Zentrum für Luft und Raumfahrt (German Aerospace Center), in the countryside outside Munich, Germany, demonstrates the power of a control technique called force-feedback. To pick up an object, Max Fischer (in control room), one of the hand's developers, uses the data-glove to transmit the motion of his hand to the robot. If he moves a finger, the robot moves the corresponding finger. Early work on remote-controlled robots foundered when the machines unwittingly crushed the objects they were manipulating. From the book Robo sapiens: Evolution of a New Species, page 134.
    GER_rs_12B_qxxs.jpg
  • Workers rest in the living quarters of a construction company in the fast-growing Pudong area of Shanghai, China. (From the coverage of welder Huang Neng in the book What I Eat: Around the World in 80 Diets.) Living quarters and food services are on site, and at least 10 workers share one room. In China, migrant laborers often live directly on the job-site grounds of big construction projects and work 12-hour shifts, seven days a week. Alcohol is only tolerated in the company cafeteria after dinner.
    CHI_060604_029_xxw.jpg
  • Welder Huang Neng (top left) and his fellow workers rest in the living quarters of a construction company in the fast-growing Pudong area of Shanghai, China. (Huang Neng is featured in the book What I Eat: Around the World in 80 Diets).  Living quarters and food services are on site, and at least 10 workers share one room. In China, migrant laborers often live directly on the job-site grounds of big construction projects and work 12-hour shifts, seven days a week. Alcohol is only tolerated in the company cafeteria after dinner.
    CHI_060604_041_xw.jpg
  • Sayo Ukita asks her daughter Mio what she would like for breakfast in the kitchen/dining room. Maya continues her morning wakeup at the table as their father Kazuo Ukita enjoys his morning cigarettes while watching television before leaving for work. The house is unheated. There is an electric heater under the table, covered by a quilted blanket. Japan. Published in Material World: A Global Family Portrait, page 50. The Ukita family lives in a 1421 square foot wooden frame house in a suburb northwest of Tokyo called Kodaira City.
    Japan_Jap_mw_2_xxs.jpg
  • Family of Carlo and Marie Paule Kutten-Kass, Luxembourg with one week's worth of food. Photographed in their dining room. MODEL RELEASED. Carlo and Marie Paule Kutten-Kass of the town of Erpeldange in Bous, southeast of Luxembourg City, near the German border. The image is part of a collection of images and documentation for Hungry Planet 2, a continuation of work done after publication of the book project Hungry Planet: What the World Eats.
    LUX_070412_476_rwx.jpg
  • On market days, Fatoumata Toure stops cooking early to work with her co-wife Pama Kondo. They acquire and unload grain in bulk and then sell it in smaller quantities to individuals and families. Soumana Natomo spends much of his time overseeing his working wives. Occasionally, he makes a trip to their single-room storehouse to replenish the grain his wives are selling. Hungry Planet: What the World Eats (p. 211). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0005_xxf1s.jpg
  • Hungarian-born American physicist Edward Teller, who is best known as "the father of the hydrogen bomb". Seen here at his home in Stanford, California with his wife in their living room. Born in 1908, he obtained his Ph.D. at the University of Leipzig. He left Europe in the 1930s because of the Nazi threat. During World War II he worked at Los Alamos on the development of the atom bomb. In the late 1940s & early 1950s he championed development of the H-bomb & achieved the crucial technical breakthrough that made the bomb possible. The first H-bomb was exploded in the South Pacific in 1952. MODEL RELEASED.Teller died in Stanford, California on September 9, 2003.
    USA_SCI_NUKE_55_xs.jpg
  • George Bahna, an engineering company executive and martial arts instructor exercising in a special room in his apartment in Zamelek, Cairo, Egypt. (From 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 April was 4000 kcals.  He is 29 years of age; 5 feet, 11 inches tall; and 165 pounds. George eats four to five times a day but doesn't worry about gaining weight because he's active, working out in a special room in his flat and at the private Gezira Sporting Club near his apartment. MODEL RELEASED.
    EGY_080325_115_xxw.jpg
  • Massachusetts's Institute of Technology (MIT), Cambridge Massachusetts. MIT Media Laboratory: Glorianna Davenport.  Davenport is working on interactive cinema and TV.  She is in an editing room surrounded by images from various sources.  She believes the future of news is "an electronic personal storyteller that knows both you and the information personally.  The story is being told to you, for you."  She wants to have a "media bank," a collection of opinions and different points of view that can be accessed through video. MODEL RELEASED (1994).
    USA_SCI_MIT_02_120_xs.jpg
  • At the MIT Media Lab in Cambridge, MA, Joshua Bers models virtual reality gloves and tracking devices while calibrating them. Bers is working on his master's thesis under Richard Bolt. He is seen wearing the equipment detailed above for calibration purposes. Once programmed and calibrated, he can move virtual objects around in a virtual room. 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.
    Usa_rs_105_xs.jpg

Peter Menzel Photography

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