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  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA..
    USA_GoFish_060809_0913_rwx.jpg
  • Covent Garden, London, UK
    GBR_110220_35_x.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 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
  • Taylor's Resfresher, Napa CA restaurant
    USA_090816_407_x.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
  • Taylor's Resfresher, Napa CA restaurant
    USA_090816_406_x.jpg
  • Ermelinda Ayme cooks empanadas for her children in the family's earthen kitchen house as one of her sons watches. Husband Orlando slices onions to help his wife, an unusual task for a village man to undertake in Ecuador. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55) (MODEL RELEASED IMAGE).
    ECU04_0011_xxf1rw.jpg
  • Viahondjera Musutua, a Himba tribeswoman, cooks at her home in the small village of Ondjete in northwestern Namibia. (Viahondjera Musutua is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090308_238_xw.jpg
  • A chef cooks with liquid nitrogen at El Bulli restaurant near Rosas on the Costa Brava, northern Spain on the Mediterranean.
    SPA_070629_044_xw.jpg
  • Maria Ermelinda Ayme Sichigalo, a farmer and mother of eight with her typical day's worth of food in her adobe kitchen house in Tingo village, central Andes, Ecuador. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in the month of September was 3800 kcals. She is 37 years of age; 5 feet, 3 inches tall; and 119 pounds. With no tables or chairs, Ermelinda cooks all the family's meals while kneeling over the hearth on the earthen floor, tending an open fire of sticks and straw. Guinea pigs that skitter about looking for scraps or spilled grain will eventually end up on the fire themselves when the family eats them for a holiday treat. Because there is no chimney, the beams and thatch roof are blackened by smoke. Unvented smoke from cooking fires accounts for a high level of respiratory disease and, in one study in rural Ecuador, was accountable for half of infant mortality.  MODEL RELEASED.
    ECU04_beav7825_810_xx.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks lunch at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_308_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks pork at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_288_xw.jpg
  • His 10-year-old daughter walks by as Alatupe Alatupe cooks sausages in the family cooking shed behind the main house for part of the White Sunday feast. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_703_xs.jpg
  • Sangay cooks at the wood-burning hearth and earthen stove in the kitchen of the rammed earth home she and her husband and children share with Sangay's parents, and brothers and sisters. Shingkhey Village, Bhutan. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_713_xs.jpg
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, cooks  at her home in a Maasai village compound near Narok, Kenya.  (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090225_139_xw.jpg
  • A Vendan woman stirs a pot of grasshoppers that the kids have just collected. She cooks the de-winged grasshoppers in oil and they are eaten with cornmeal porridge. Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 137B)
    SAF_meb_24_cxxs.jpg
  • A mother in Dubai cooks her family's lunch in their new kitchen building that is separate from the rest of the house. Her hands are adorned with henna in honor of the wedding she will attend this afternoon. She is covered from head to toe in her home today, as she is when out in public because she is entertaining guests from outside her family. As an indigenous citizen of the United Arab Emirates her family is entitled to a substantial subsidy from the government and jobs for the males in the household. Their high standard of living is a far cry from her parents' life as nomadic Bedouin camel herders of the desert. Dubai, United Arab Emirates. (From a photographic gallery of images of kitchen images, in Hungry Planet: What the World Eats, p. 54) (MODEL RELEASED IMAGE).
    DUB_030521_019_x.jpg
  • Natomo family dinner of rice porridge cooks on the hearth over a wood fire.  Published in Material World, Meals of the World gallery, page 176. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together.
    Mal_mw_21_xxs.jpg
  • Alma Casales cooks crab soup at her sister's restaurant in Cuernavaca, Mexico for both the patrons and her family. Hungry Planet: What the World Eats (p. 223).
    MEX03_0005_xxf1.jpg
  • Pauline Woods cooks witchetty grubs in the ashes of a campfire as her daughter watches, outside Alice Springs, Australia. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_102_xxs.jpg
  • (MODEL RELEASED IMAGE). The next morning, Mark Bainton cooks breakfast; a task he performs every weekend morning, unless, of course, he can persuade his wife Deb to do it. Hungry Planet: What the World Eats (p. 142). The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRB02_0002_xxf1s.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya. The younger ones do most of the work. Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes. Miyabiyama eats now to maintain his weight rather than to gain it, unlike the younger less gargantuan wrestlers in his stable who are eating a lot to pack on weight.
    Japan_JAP_060628_591_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya.
    Japan_JAP_060628_590_xxw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya. The younger ones do most of the work. Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes. Miyabiyama eats now to maintain his weight rather than to gain it, unlike the younger less gargantuan wrestlers in his stable who are eating a lot to pack on weight.
    Japan_JAP_060628_583_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya.
    Japan_JAP_060628_615_xxw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain on the Mediterranean, with the food he eats in one day (the lunch he has with the cook staff).  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) This food does not include any tasting throughout the day.  MODEL RELEASED. .
    SPA_070629_497_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_126_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_118_xw.jpg
  • Seal hunter Emil Madsen's wife Erika cleans a seal shot by her husband at their home in Cap Hope, Greenland. (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.) After cleaning, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal meat continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced it in the native diet.
    GRE_040521_041_xw.jpg
  • Pulin Sasmal, a cook for Millie Mitra's family in Bangalore, India, prepares a meal while his daughter watches. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    IND_081205_050_xxw.jpg
  • Shahnaz Hossain Begum (left) shares cooking space with one of her tenants at her home in Bari Majlish village 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; 5' 2" and 130 pounds. 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.
    BAN_081213_157_xxw.jpg
  • A cook showing roasted cui (guinea pigs) at a party at Pablo Corral Vega's farm house two hours outside Quito, Ecuador.
    ECU_050722_046_rwx.jpg
  • Wearing a traditional Andean felt hat, Ermelinda Ayme spends part of her morning in the windowless cooking hut, cleaning barley in the light from the doorway. After she blows away the dust and chaff, the grain is ready to be ground for breakfast porridge. Hungry Planet: What the World Eats (p. 114). (MODEL RELEASED IMAGE).
    ECU04_0008_xxf1rw.jpg
  • Kabob cooking area of the Talar Yazd Restaurant, in Yazd, Iran, where driver Mohammad Riahi works part time.  (Mohammad Riahi is one of the people interviewed for the book What I Eat: Around the World in 80 Diets.)
    IRN_061210_185_xw.jpg
  • 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_Yan04_rwx.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
  • 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_Yan28_rwx.jpg
  • 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_Yan09_rwx.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
  • (MODEL RELEASED IMAGE). Erika Madsen, cleaning the seal her son Abraham and nephew Julian left in the hall, will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Hungry Planet: What the World Eats (p. 153). The Madsen family of Cap Hope village, Greenland is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRE04_0010_xxf1rw.jpg
  • 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
  • A cook dishes up steaming noodles in a streetside shop in Kunming, China.
    CHI_21_xs.jpg
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, rinses spoons in a cooking pot as her herder waits for his breakfast of cornmeal porridge, "ugali", and sweet hot tea before setting off for the day to graze the family's cattle on the southern Kenyan plain. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090226_069_xxw.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. Work, Food. {{He is cooking in the family's detached cooking shed behind the main house. 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_708_xs.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. He is cooking in the family's detached cooking shed behind the main house. Published in Material World, page 172.
    Wsa_mw_3_xxs.jpg
  • (MODEL RELEASED IMAGE). The Aboubakar family of Darfur province, Sudan, in front of their tent in the Breidjing Refugee Camp, in eastern Chad, with a week's worth of food. D'jimia Ishakh Souleymane, 40, holds her daughter Hawa, 2; the other children are (left to right) Acha, 12, Mariam, 5, Youssouf, 8, and Abdel Kerim, 16. Cooking method: wood fire. Food preservation: natural drying. Favorite food: D'jimia: soup with fresh sheep meat. The Aboubakar family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 56).
    CHA104_0001_xxf1rw.JPG
  • Hindu pilgrims cook simple meals of fried dough balls during the Kumbh Mela festival in Ujjain, India. (Supporting image from the project Hungry Planet: What the World Eats).
    IND04_8485_xf1b.jpg
  • (MODEL RELEASED IMAGE). In the predawn light, with little Tena bundled onto her back, Fatoumata Toure crouches in the street outside her apartment and lights a fire under the griddle she uses to cook ngome, thick pancakes made from finely pounded corn or millet flour, oil, and salt. Her house is only a minute's walk from the larger home of her co-wife Pama Kondo. Fatoumata repeats this streetside routine every day except Saturday, when she sells ngome breakfast cakes at the village market. 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_0004_xxf1s.jpg
  • USA_060106_Yan15_rwx.tif.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_Yan15_rwx.jpg
  • The Ayme family outside their thatch-roofed adobe-brick-walled cooking hut. The Ayme family of Tingo, Ecuador, a village in the central Andes, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats. (MODEL RELEASED IMAGE).
    ECU04_5403_xf1brw.jpg
  • Putting boiling water on cooked beets at a market near the Bazaar near Imam Square, in Isfahan, Iran.
    IRN_061217_278_rwx.jpg
  • Rickshaw driver Munna Kailash's wife Meera adds turmeric to dal that she cooked in a pressure cooker as she prepares lunch for her husband in their courtyard in Varanas, India.  (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IND_040415_012_1_xxw.jpg
  • Erika Madsen, the seal hunter Emil Madsen's wife, begins with a long incision to clean the seal her husband shot in Cap Hope village, Greenland. (From the book What I Eat: Around the World in 80 Diets.) After cleaning the seal, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal meat continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced the indigenous diet.
    GRE04_9338_xf1brw_xxw.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
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, rinses spoons in a cooking pot as her herder waits for his breakfast of cornmeal porridge, "ugali". and sweet hot tea before setting off for the day to graze the family's cattle on the southern Kenyan plain. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090226_058_xw.jpg
  • Asensia and Carmen Huaman cook tanyo kuro worms in a clay pot over a fire in the family's kitchen while guinea pigs (cuy), also a food source for these Peruvians, feed on the muddy floor. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. Chicón, Peru. (Man Eating Bugs page 152,153)
    PER_meb_11_cxxs.jpg
  • (MODEL RELEASED IMAGE). Erika Madsen begins to clean the seal her husban Emil shot and son Abraham and nephew Julian left in the hall. After cleaning, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced it in the native diet. Cap Hope, Greenland. (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_9338_xf1brw.jpg
  • Cook prepares blue corn tortillas at the El Mirador Restaurant in Molino de Flores National Park, outside Mexico City, Mexico. (Supporting image from the project Hungry Planet: What the World Eats)
    MEX02_0023_xf1bs.jpg
  • Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley.
    USA_060204_301_Napa_rwx.jpg
  • The kabob cooking area of the kitchen at the Talar Yazd Restaurant, Yazd, Iran. (sometimes spelled Kabab, Kebab, Kebob, Kebap).
    IRN_061210_180_rwx.jpg
  • The dung-fired hearth in Karsal's kitchen at their home in the Tibetan Plateau.  (Karsal is featured in the book What I Eat: Around the World in 80 Diets.)  The nomadic herder's family uses dung collected from the yak and dri pastures for cooking and keeping their house warm.
    TIB_060624_096_xw.jpg
  • Stirred with a palm leaf stem, palm grubs, or Capricorn beetle larvae, are sautéed in their own oil over a fire. Uganda. (Man Eating Bugs page 143 Inset, grubs being cooked by Joseph Kawunde). Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda.
    UGA_meb_19_xxs.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
  • Cooking mussels with burning pine needles at a French summer home in France.
    FRA_026_xs.jpg
  • An Indonesian woman holds a tray of honeycomb containing bee larvae. The honeycomb is an expensive and sought after commodity; it is boiled to release the bee larvae, which are then cooked with coconut oil, garlic, onion, chiles, lemon, fermented fish, sliced green papaya, long beans, and greens, Ubud, Bali, Indonesia. (Man Eating Bugs page 63)
    IDO_meb_11_cxxs.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
  • Auseuga Lagavale, the matai (head) of his extended family, roasts nuts over a low fire in the cooking hut, in preparation for a White Sunday feast at the Lagavale home in Poutasi Village, Western Samoa. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_704_xs.jpg
  • Taro root, peeled and ready for cooking in the Lagavale family's kitchen house in Western Samoa. A young chicken is pecking around, looking for food scraps. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_16_xs.jpg
  • Taro root cooking on a fire in the kitchen house of the Lagavale family's home. Western Samoa. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_15_xs.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0246_xf1brw.jpg
  • USA_060204_300_Napa_rwx.TIF.Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley..
    USA_060204_300_Napa_rwx.jpg
  • Margarita, a Yanomami who maintains a dedication to the traditions and heritage of her people in the face of increased Western influence, sits in her hut in a hammock, cooking yams over a wood fire. She is in the midst of a village in which many have assumed the traditions of Western visitors who ironically came to study the uninfluenced Yanomami peoples. Sejal, Venezuela. (Man Eating Bugs page 170,171)
    VEN_meb_39_nxxs.jpg
  • Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs page 146,147)
    UGA_meb_18_cxxs.jpg
  • Mamebogo Marumo sits under the partial shade of a mopane tree as she squeezes the insides out of mopane worms, keeping the carcasses to be salted, cooked, and dried to be eaten. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have three times the protein content of beef and can be stored for many months. Botswana. (Man Eating Bugs page 131 Bottom)
    BOT_meb_25_cxxs.jpg
  • Laufafa Lagavale begins cooking at daybreak in the detached Lagavale family cookhouse, under the glow of a single light bulb in preparation for the feast celebrating White Sunday, which is celebrated on the second Sunday of October each year. Traditionally on this holiday, the children receive new clothes and gifts, and festive games are played. Most attend church services and then gather for huge family feasts that feature foods like pork, taro, and coconuts. Western Samoa. Published in Material World, page 173.
    Wsa_mw_5_xxs.jpg
  • Fatoumata breast-feeds her child while cooking dinner on a wood fire at her co-wife's home compound, Kouakourou, Mali. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_17_xs.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0248_xf1brw.jpg
  • (MODEL RELEASED IMAGE). Working together in the kitchen to prepare dinner for guests, Jörg and Susanne prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. This is a favorite meal of the Melander family. (Supporting image from the project Hungry Planet: What the World Eats.)
    GER04_0087_xf1brw.jpg
  • (MODEL RELEASED IMAGE). Working together in the kitchen to prepare dinner for guests, Jörg and Susanne prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. This is a favorite meal of the Melander family. (Supporting image from the project Hungry Planet: What the World Eats.) The Melander family of Bargteheide, Germany, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GER04_0031_xf1brw.jpg
  • (MODEL RELEASED IMAGE). Jörg and Susanne Melander prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. (From a photographic gallery of images of kitchen images, in Hungry Planet: What the World Eats, p. 54)
    GER04_0009_xxf1rw.jpg
  • (MODEL RELEASED IMAGE). Breakfast during the children's summer vacation at the Brown family home in Riverview, Australia (outside of Brisbane) is low-key and unstructured. Everyone eats when the mood strikes them. This morning Doug cooked himself a hearty breakfast of fried meat, onions, gravy, and buttered toast, while overseeing his wife's meal of cereal and juice. Since her stroke, Marge has been trying to eat a more healthy diet. Also pictured are Vanessa attending to daughter Sinead, and Rhy standing at the counter eating a sandwich. (Supporting image from the project Hungry Planet: What the World Eats.)
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  • (MODEL RELEASED IMAGE). 5-year old Sinead Brown gazes into her family's nearly-empty freezer in the kitchen of their rented home in Riverview, Australia (near Brisbane). Every two weeks a new check appears and the family goes to the supermarket. Sinead's mother Vanessa is cooking at the stove. (Supporting image from the project Hungry Planet: What the World Eats.)
    AUS104_1820_xf1b.jpg
  • Pima farmer Jose Angel Galaviz Carrillo's wife Esthela makes tortillas by hand, cooking them on top of the wood stove, which also serves as a heat source during chilly Sierra Madre mountain winters a their home in Maycoba, Sonora, Mexico. (From the book What I Eat: Around the World in 80 Diets.) Her two youngest sons wait for breakfast, while her oldest son helps José with the milking. Practically self-sufficient, the family does buy some basic food and supplies, like powdered milk, at Disconsa, one of a network of government-subsidized stores catering to rural communities, in the town of Maycoba, six miles from their home. They grow their own corn and grind it, but Esthela keeps bags of masa flour on her pantry shelf for making tortillas. MODEL RELEASED.
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  • In Manila, any square foot of extra space finds a use for someone. Squatters even set up little kitchens on the median between train tracks and time their cooking to work around the train schedule. Manila, Philippines. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55)
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  • Rickshaw driver Munna Kailash's wife Meera prepares lunch for her husband in their courtyard in Varanasi, India.  (From the book What I Eat: Around the World in 80 Diets.)
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  • Viahondjera Musutua's older brother plays with her son as she eats porridge left over from breakfast in Opuwo, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the  rainy season.
    NAM_090308_216_xw.jpg
  • A Himba woman breastfeeds a child while sitting outside her home in Okapembambu village, northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk.
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  • Viahondjera Musutua, a 23 year old Himba woman who lives in the small village of Ondjete in northwestern Namibia (with green pendant dangling from her headband). MODEL RELEASED.
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  • Pho, noodle soup, is ladled into a  bowl at a restaurant in Hanoi, Vietnam.
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  • A man grills meat at a stall on Salah ad Din Street in Jerusalem, Israel.
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  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
    NAM_090308_215_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.
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  • (MODEL RELEASED IMAGE).In Shingkhey, a remote hillside village of a dozen homes, Nalim and Namgay's family assembles in the prayer room of their three-story rammed-earth house with one week's worth of food for their extended family of thirteen. The Namgay family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 36).
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  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
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  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0925_rwx.jpg
  • Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
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  • The Ayme family sits on the dirt floor of their kitchen and eats soup and empanadas for breakfast. (Supporting image from the project Hungry Planet: What the World Eats.)(MODEL RELEASED IMAGE).
    ECU04_5731_xf1brw.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)
    ECU04_0002_xxf1.jpg
  • Sleepy, healthful Ogimi Village, Okinawa, is home to many centenarians.
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Peter Menzel Photography

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