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31 images Created 16 Jan 2013

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  • Surveying the outback, Bessie Liddle, an Aboriginal grandmother, searches through the desert for witchetty trees, a type of acacia whose roots may harbor witchetty grubs, the edible larvae of cossid moths; a termite mound in the foreground, outside Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Kitty Miller, an aboriginal grandmother from the Australian town of Alice Springs, holds witchetty grubs (the larvae of cossid moths) freshly dug from the roots of the witchetty bush in  Australia's outback. To make this photograph Peter Menzel camped for several days with Kitty and a group of women who went in search of witchetty grubs and honey ants. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • 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. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Witchetty grub dip (made by Vic Chericoff), and sautéed grubs; a live grub crawls through the foreground. Witchetty grubs are the larvae of cossid moths. Sydney, Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Vic Cherikoff's "Honey Ant Dreaming" made from frozen replete honey ants (Melophorus bagoti), placed on cream filled chocolate cups, Sydney, Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Replete honeypot ants hang immobile from the roof of their underground chamber, with loads of delicious sweet nectar stored in their swollen abdominal pouches. North of Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • In Botswana, Mamebogo Marumo sits under the 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 the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have 3 times the protein content of beef and can be stored for many months.
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  • A bird's-eye view of Phnom Penh's Wholesale Market showing how busy traffic moving through the streets can scarcely be differentiated from the buyers and sellers. Vats of deep-frying crickets as well as small frogs and whole small birds are found in this early morning market, Phnom Penh, Cambodia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Tarantula seller Sok Khun takes a dainty bite of one of the deep-fried tarantulas that she sells at a roadside market, Kampong Cham Province, Cambodia.(Man Eating Bugs: The Art and Science of Eating Insects page 48. See also cover of book) .
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  • Ant wine, pictured on the famed Great Wall of China, among a kilo of black ants, is actually ant-steeped rice brandy, and is lauded by Chinese traditional medicine doctors for its medicinal treatment of hepatitis-B and rheumatism. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • 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 are used as both food and traditional Chinese medicine. They are in such demand —often raised domestically by Chinese entrepreneurs. They taste a bit like sautéed twigs. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, in a restaurant in Guangzhou Province, China. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • 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, 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. (MEB)
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  • Dani children show their "bug packages", a collection of twenty or so stink bugs wrapped in leaves to be roasted over a fire and eaten as a tasty protein snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Martinus Himan, a Dani child with a mouthful of roasted stink bugs, Soroba Village, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Two men carry a pig to market in Jiwika, Irian Jaya, Indonesia. One man is wearing a traditional penis gourd and his friend is dressed in Western sports attire. Jiwika is in the Central Highlands of Irian Jaya. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • In a basement sushi bar in Tokyo, Japan, Mariko Urabe prepares to eat an inago, a grasshopper. She had never eaten one before and wasn't particularly interested in eating this one. The second small bowl of appetizers contains silkworm pupae. As is true in many countries, food preferences are culturally based and don't necessarily extend to the entire country. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • 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: The Art and Science of Eating Insects)
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  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers) and live maguey worms in Oaxaca's Central Market, Oaxaca, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Mealworm spaghetti ("Spaghetti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Fredi Molo Cruz displays edible waykjuiro worms outside his family home in Ocra Katunki, Peru. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, in Koribeni, Peru.(Man Eating Bugs: The Art and Science of Eating Insects)
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  • The Northern Province of South Africa, formerly the Northern Transvaal and now called the Mpumalanga, is home to the Vendan people. Here, Muditami Munzhedzi, in traditional Venda clothing, prepares the Vendan's daily staple of cornmeal porridge as well as mopane worms. Tshamulavhu, Mpumalanga, South Africa. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Vendan women with their termite collecting equipment; sticks to penetrate into the termite mounds in order to retrieve the insects and bowls to collect them, Masetoni, Mpumalanga, South Africa. Fried termites are nutty and crunchy. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Fried bamboo larva on a banana leaf with tomato roses, scalloped cucumbers and spring onions. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs" says Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Joseph Kawunde, 56, collects the palm grubs, the larvae of the Capricorn beetle from dead palm trees and then cooks them with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Stirred with a palm leaf stem, palm grubs, or Capricorn beetle larvae, are sautéed in their own oil by Joseph Kawunde. He is a former Ssese Islander, one of few in his mainland village of Bweyogerere, Uganda who enjoys the cuisine of masinya, or palm grub as the other villagers curiously watch. He prepares the foreign dish of masinya worms with salt, curry, and yellow onions. Bweyogerere, Uganda.(MEB)
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  • Mealworm covered caramel apples is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Santos Perez, of the indigenous Yanomami people, looks at a freshly captured Theraphosa leblondi, the world's largest tarantula, on the edge of his machete, Sejal, Venezuela. He roasted and ate it. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • A live specimen of Theraphosa leblondi, the world's biggest tarantula before being fire-roasted, by Yanomami boys, in Sejal village, near the Orinoco River, Venezuela. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Man Eatings Bugs cover
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