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  • Inside the control room of a 25-meter diameter dish which makes up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984). Radio Telescope. Los Alamos, New Mexico. (1988)
    USA_SCI_RT_16_xs.jpg
  • View of some of the dish antennae which make up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984)
    USA_SCI_RT_11_xs.jpg
  • View of some of the dish antennae which make up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984)
    USA_SCI_RT_10_xs.jpg
  • View of some of the dish antennae which make up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984)
    USA_SCI_RT_09_xs.jpg
  • View of some of the dish antennae which make up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984)
    USA_SCI_RT_08_xs.jpg
  • View of some of the dish antennae which make up the Very Large Array (VLA) radio telescope near Socorro, New Mexico. The VLA is the world's largest radio telescope array, consisting of 27 dish antennae, each one 25 meters in diameter. The dishes can be moved to various positions along the arms of a Y-shaped railway network; two of these railway arms are 21 km in length, the third 19 km. The data obtained by the dishes are combined by computer to form a single radio image, so that the 27 antennae in effect form one single giant radio dish. (1984).
    USA_SCI_RT_07_xs.jpg
  • A solar panel and satellite dish are seen outside the handmade yak-wool tents Tibetan nomadic herders make their home in spring and summer in the Tibetan Plateau. The satellite dish was provided by China's central government; along with a solar battery charger, a truck battery, and a TV so the nomads can watch Chinese broadcasts and learn the Chinese language; an attempt, some say, to assimilate indigenous Tibetans.
    TIB_060624_176_xw.jpg
  • A group of Tibetan nomads show off their satellite dish outside the handmade yak-wool tents where they make their home in spring and summer in the Tibetan Plateau. The satellite dish was provided by China's central government; along with a solar battery charger, a truck battery, and a TV so the nomads can watch Chinese broadcasts and learn the Chinese language; an attempt, some say, to assimilate indigenous Tibetans.
    TIB_060624_183_xw.jpg
  • Radio Telescope: The Mars Antenna in the Mojave Desert, California. Goldstone Deep Space Communications Complex. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. (1983)
    USA_SCI_RT_04_xs.jpg
  • Radio Telescope: The Mars Antenna in the Mojave Desert, California. Goldstone Deep Space Communications Complex. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. (1983)
    USA_SCI_RT_05_xs.jpg
  • Radio Telescope: The Mars Antenna in the Mojave Desert, California. Goldstone Deep Space Communications Complex. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. (1983)
    USA_SCI_RT_01_xs.jpg
  • Radio Telescope: The Mars Antenna in the Mojave Desert, California. Goldstone Deep Space Communications Complex. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. (1983)
    USA_SCI_RT_06_xs.jpg
  • USA_SCI_RT_03_xs .Photo illustration:.Radio Telescope: The Mars Antenna in the Mojave Desert, California the Goldstone Deep Space Communications Complex with 6 exposures of the eclipse of the moon. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. (1983)
    USA_SCI_RT_03_xs.jpg
  • Radio Telescope: The Mars Antenna in the Mojave Desert, California. Goldstone Deep Space Communications Complex. Standing 24 stories tall, the Mars antenna is the largest dish at Goldstone. It was originally built as a 64-meter-diameter (210-foot) antenna and received its first signal from the Mariner 4 mission to Mars. By 1988, the Mars dish, along with the 64-meter antennas in Spain and Australia, was upgraded to 70 meters (230 feet). These 70-meter antennas increase the receiving power of the Deep Space Network. Time exposure shows the rotation of the earth (the light from stars are recorded as curved steaks). (1983)
    USA_SCI_RT_02_xs.jpg
  • A group of Tibetan nomads show off their satellite dish outside the handmade yak-wool tents where they make their home in spring and summer in the Tibetan Plateau. (From the book What I Eat: Around the World in 80 Diets.)
    TIB_060624_179_xxw.jpg
  • A Tibetan nomad walks outside one of the handmade yak wool tents that serves as a home to nomads during spring and summer in the Tibetan Plateau. The satellite dish and solar panel were provided by China's central government; along with a solar battery charger, a truck battery, and a TV so the nomads can watch Chinese broadcasts and learn the Chinese language; an attempt, some say, to assimilate indigenous Tibetans.
    TIB_060624_177_x.jpg
  • Leaf-footed bug pizza prepared by entomologist Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_01_xxs.jpg
  • Tibetan nomads outside their handmade yak-wool tents where they make their home in spring and summer on the Tibetan Plateau.  The satellite dish was provided by China's central government; along with a solar battery charger, a truck battery, and a TV so the nomads can watch Chinese broadcasts and learn the Chinese language; an attempt, some say, to assimilate indigenous Tibetans.
    TIB_060624_177_xw.jpg
  • Radio Telescopes. Near Stanford University, Palo Alto, California. (1997)
    USA_SCI_RT_12_xs.jpg
  • Menzel / D'Aluisio guest house bungalow, Napa Valley, CA.
    USA_CA_110609_49_x.jpg
  • Menzel compound, Napa Vallley, CA
    USA_090513_043_x.jpg
  • Detail of a 50th anniversary wine barrel at R. Lopez Heredia winery in Haro. (Located in the railway district on the edge of Haro.) La Rioja, Spain.
    SPA_032_xs.jpg
  • Engineers on a radio antenna under construction with rainbow on the distance. The Very Long Baseline Array (VLBA) is a system of 10 radio telescopes controlled remotely from the Array Operations Center in Socorro, New Mexico. The antennas are spread across the United States from St. Croix in the Virgin Islands to Mauna Kea on the island of Hawaii, making it the world's largest dedicated, full-time astronomical instrument..This antenna at Pie Town, New Mexico, is now linked with the Very Large Array via fiber optics. It is the first part of the planned Expanded Very Large Array...(1988)
    USA_SCI_RT_15_xs.jpg
  • Jill Tarter. Portrait of Jill Tarter (1944-), American astrophysicist and SETI researcher with a princess phone at a radiotelescope at Stanford, CA. Palo Alto, California. (1988)
    USA_SCI_RT_14_xs.jpg
  • 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)
    Tha_meb_2_xs.jpg
  • Catherine Lemekwana with a mopane worm stew she prepared for her family using dried mopane worms, onions, garlic, salt, and curry in her home in Soweto, (South West Township), Johannesberg, South Africa. The harvest of mopane worms is a major economic event in Botswana where whole families move into the countryside and set up camp in order to collect the worms. Dried mopane worms have three times the protein content of beef and can be stored for many months. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_80_xs.jpg
  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers, large on left and small on right) and live maguey worms (feeding on apple halves) in Oaxaca's Central Market, Oaxaca, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_6_xs.jpg
  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_1_xxs.jpg
  • Ban Saylom Village, just South of 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.
    LAO_120128_026_x.jpg
  • Jill Tarter. Portrait of Jill Tarter (1944-), American astrophysicist and SETI researcher with a radiotelescope at Stanford, CA. Palo Alto, California. MODEL RELEASED (1988)
    USA_SCI_RT_13_xs.jpg
  • Giant water bugs, (Lethocerus indicus) deep-fried in batter. Served as an appetizer at the Kan Ron Ban Suan Restaurant in Chiang Mai, Thailand. The owner and chef is Mrs. Bang-orn. She says, "Dip live water bugs in tempura batter and fry in medium vegetable oil until it turns golden and serve hot in sweet plum sauce. Appetizer or main course. For main course serve with sticky rice and chili sauce (Nam Prik).".Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Tha_meb_33a_xxs.jpg
  • Insect appetizers at the Kan Ron Ban Suan Restaurant in Chiang Mai, Thailand. (From bottom clockwise) June bugs, giant red ants (maeng man), grasshoppers (Crytaeanthacris tatarica), and mole crickets (Cryllotalpa africana). Served with sticky rice. Owner and chef is Mrs. Bang-orn Tuwanon..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Tha_meb_32a_xs.jpg
  • A culinary and aesthetic exhibition (on a banana leaf with tomato roses, scalloped cucumbers and spring onions) of fried bamboo worms, which are actually not worms but the larval stage of a moth that lives in bamboo trees. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs," Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs page s 42,43)
    THA_meb_34A_cxxs.jpg
  • "Grillos a la Papouasie" (Orthoptera gryitidae, crickets on rice): A gourmet recipe by entomologist Dr. Julieta Ramos-Elorduy of the University of Mexico City (UNAM) who has written a cookbook of insect food recipes. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_57_xs.jpg
  • Mealworm spaghetti ("Spagheti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes she collected for insect cuisine. Mexico City, Mexico. (Man Eating Bugs page 118.  See also page 7)
    MEX_meb_50_xxs.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
  • Stone Barns Center for Food and Agriculture at Blue Hills. Pocantico Hills, New York State. Dan Barber, chef, at left puts garnishes on meat dish.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_070930_072_xw.jpg
  • A Muslim guest worker servant from Indonesia washes the dishes in her employers' large modern kitchen in Dubai as the master of the house looks on. (Supporting image from the project Hungry Planet: What the World Eats). As an indigenous citizen of the United Arab Emirates this 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 his parents' life as nomadic Bedouin camel herders of the desert. Dubai, United Arab Emirates.
    DUB_030519_007_x.jpg
  • Jun Yajima, a bike Messenger, washes dishes in the kitchen of his tiny apartment in a suburb of Tokyo, Japan. (Jun Yajima is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    Japan_JAP_060704_323_xw.jpg
  • Fortino Rojas, the chef at Don Chon, a Mexico City restaurant specializing in pre- Hispanic dishes, including insects. Bottom row of plates, L to R: escamoles (giant ant larvae), and river crawfish; center: ahuauatles (fly larvae from Lake Texcoco); top row, L to R: chapulines (fried grasshoppers), jumiles (stink bugs), and red maguay worms..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_35A_xs.jpg
  • An hour after the Patkar family has consumed breakfast, Sangeeta's kitchen helper is outside the kitchen door, sweeping and rinsing the alley beside the house after washing the breakfast dishes. Ujjain, India. Hungry Planet: What the World Eats (p. 172). The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_0006_xxf1.jpg
  • Two local girls washing dishes in the Niger River. Kouakourou, Mali. (Supporting image from the project Hungry Planet: What the World Eats.)
    MAL01_0030_xf1bs.jpg
  • A dinner table is set in the desert at Burning Man in the late afternoon. Later that evening, 8 celebrants have dinner, and then burn the table. A group of San Francisco friends brought a table and chairs from a yard sale, had dinner in the desert near the Burning Man, then burned the dining set Burning Man is a performance art festival known for art, drugs and sex. It takes place annually in the Black Rock Desert near Gerlach, Nevada, USA.
    USA_BMAN_30a_xs.jpg
  • A dinner table is set in the desert at Burning Man in the late afternoon. Later that evening, 8 celebrants have dinner and then burn the table. Burning Man is a performance art festival known for art, drugs and sex. It takes place annually in the Black Rock Desert near Gerlach, Nevada, USA.
    USA_BMAN_29_xs.jpg
  • Slow Food celebration at Ft. Mason, San Francisco
    USA_CA_080829_123_x.jpg
  • Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121013_078_x.jpg
  • Molino de Flores. National park, Mexico. At Mirador Restaraunt in El Molino de Flores National Park near Mexico city, Virginia Meras, the wife of the owner grills hand made blue corn tortillas full of cheese and squash blossom flowers for weekend clientele. Near Mexico City.
    MEX_087_xs.jpg
  • A family eats a meal on a wood fire in their ranch kitchen near the Monarch butterfly reserve. Site Alpha, near Rosario, Mexico.
    MEX_065_xs.jpg
  • The owners of the winery Granja Nuestra Senora de Remelluri, S.A. at home, having supper in their kitchen. Rioja, Spain.
    SPA_043_xs.jpg
  • Minibus driver and part-time restaurant manager's Mohammad Riahi's mother in her kitchen in the city of Yazd, Iran. (Mohammad Riahi is one of the people interviewed for the book What I Eat: Around the World in 80 Diets.) Mohammed eats whatever he wants to eat at the restaurant, but at home he eats what his mother puts on the tablecloth on the floor in the middle of their living room. Many of their meals are vegetable and starch-based although they have lamb or chicken occasionally, and sheep's head soup on the weekend. As Muslims, they never eat pork.
    IRN_061209_122_xw.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, her husband Nasrullah, and their daughter Nabeela, 23 with Pritpal's parents, the Sakhi's, at a weekend lunch in their home. Model-Released.
    NOR_130526_230_x.jpg
  • Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121013_080_x.jpg
  • Antique shop. Copenhagen, Denmark.
    DEN_08_xs.jpg
  • Shwedagon Pagoda in Yangon, Myanmar (Rangoon, Burma). The gold-leafed Buddhist Pagoda and surrounding shrines is the most important religious site in the country..
    BUR_120131_068_x.jpg
  • Two women prepare a meal on a wood fire in their ranch kitchen near the Monarch butterfly reserve. Site Alpha, near Rosario, Mexico.
    MEX_064_xs.jpg
  • A robotic waiter rolls up with an order of spaghetti and clams at a Tokyo, Japan restaurant. MODEL RELEASED.
    Japan_JAP_21_xs.jpg
  • A potential diner examines samples of plastic food in a restaurant window in Tokyo, Japan.
    Japan_JAP_16_xs.jpg
  • Riccardo Casagrande, a monk brother priest, eats spaghetti for lunch at the San Marcello al Corso Church in Rome, Italy, near the Spanish Steps.  (Riccardo Casagrande is featured in the book What I Eat: Around the World in 80 Diets.) Casagrande is in charge of the kitchen, garden, and wine cellar for the brotherhood. MODEL RELEASED.
    ITA_040614_483_xw.jpg
  • A neighbor of Shahnaz Hossain Begum, in Bari Majlish village outside Dhaka, Bangladesh. (Shahnaz Hossain Begum is featured in the book What I Eat: Around the World in 80 Diets.) Shahnaz, a mother of four, got her first micro loan several years ago, from the Bangladesh Rehabilitation Assistance Committee (BRAC) to buy cows to produce milk for sale. She was able to earn enough to build several rental rooms next to her home. She and her family don't drink the milk that helps provide their income.
    BAN_081213_403_xw.jpg
  • Marble Moahi, a mother living with HIV/AIDS, in the family kitchen in Kabakae Village, Ghanzi, Botswana with her typical day's worth of food and antiretroviral medications.  (From 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 March was 900 kcals. She is 32 years of age; 5 feet, 5 inches tall; and 92 pounds.  Despite a decline in new HIV infections in sub-Saharan Africa, this region of the world remains the most heavily impacted by HIV/AIDS. . MODEL RELEASED.
    BOT_090315_122_xxw.jpg
  • Lunch for guests at the home of  Atefeh Fotowat*, 17. Isfahan, Iran. *Atefeh Fotowat is one of the 101 people selected for inclusion in Peter Menzel & Faith D'Aluisio's upcoming book Nutrition 101 (2008) about what people around the world eat in one day's time.
    IRN_061216_104_rwx.jpg
  • Parkes radio telescope. The huge dish of the radio telescope at the Australian National Radio Astronomy Observatory at Parkes, New South Wales, Australia. The dish is 64 meters (210 feet) in diameter and is fully steer-able. It was completed in 1961, and can be used to record a range of wavelengths from 5 millimeters to 2 centimeters. (1989)
    AUS_SCI_RT_01_xs.jpg
  • 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)
    IDO_meb_76_xxs.jpg
  • Parkes radio telescope. The huge dish of the radio telescope at the Australian National Radio Astronomy Observatory at Parkes, New South Wales, Australia. The dish is 64 meters (210 feet) in diameter and is fully steer-able. It was completed in 1961, and can be used to record a range of wavelengths from 5 millimeters to 2 centimeters. (1989)
    AUS_SCI_RT_02_xs.jpg
  • Two villagers prepare a dish 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 to prepare for eating, in 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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_107_xs.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_500_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_477_rwx.jpg
  • Leaf-footed bug pizza prepared by Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. (Man Eating Bugs page 119 Bottom)
    MEX_meb_59_cxxs.jpg
  • Above the municipal market in Bhutan, a shopkeeper's TV satellite dish doubles as a dehydration rack for red chili peppers. Hungry Planet: What the World Eats (p. 41). This image is featured alongside the Namgay family images in Hungry Planet: What the World Eats.
    BHU01_0005_xxf1s.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_504_rwx.jpg
  • USA_GoFish_060809_499_rwx.tif Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_499_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_494_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_422_rwx.jpg
  • Human Genome Project: Dr Jonathan Beckwith, American biologist, examining through a magnifying glass, a Petri dish containing a genetically- engineered colony of the bacteria, Escherichia coli, in his laboratory at Harvard Medical School. As a respected scientist working with genetic engineering technology, Beckwith is concerned about the social & legal implications of human genetic screening, an option that might arise from the successful completion of the human genome project - an ambitious plan to make a complete biochemical survey of every gene expressed on all the 23 pairs of human chromosomes. MODEL RELEASED (1989).
    USA_SCI_HGP_22_xs.jpg
  • Human Genome Project: Dr Jonathan Beckwith, American biologist, examining through a magnifying glass, a Petri dish containing a genetically- engineered colony of the bacteria, Escherichia coli, (not in photo) in his laboratory at Harvard Medical School. As a respected scientist working with genetic engineering technology, Beckwith is concerned about the social & legal implications of human genetic screening, an option that might arise from the successful completion of the human genome project - an ambitious plan to make a complete biochemical survey of every gene expressed on all the 23 pairs of human chromosomes. MODEL RELEASED (1989)
    USA_SCI_HGP_05_xs.jpg
  • Customers line up for a noodle dish aboard a boat in Mancapuru, Brazil.
    BRA_071106_111_xw.jpg
  • A typical Mexican dish of tacos and guacamole is served at Lourdes Alvarez's Mexican Restaurant El Coyote in Alsip, Chicago, Illinois.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080926_308_xw.jpg
  • A typical Mexican dish of tacos and guacamole is served at Lourdes Alvarez's Mexican Restaurant El Coyote in Alsip, Chicago, Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080926_305_xw.jpg
  • A Mexican dish at Los Dos Laredos, a Mexican restaurant owned by the Alvarez family in Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_214_xw.jpg
  • A dish of fish and peas at a restaurant in Pals, Costa Brava, Spain. Pals is a medieval town in Catalonia a few kilometres from the sea in the heart of the Bay of Emporda on the Costa Brava.
    SPA_070627_207_xw.jpg
  • A man prepares a dish of pho noodle soup for a customer at a roadside food outlet in Hanoi, Vietnam.
    VIE_081221_155_xw.jpg
  • A vendor prepares a dish at an open air food stall in Taipei, Taiwan.
    TAI_081228_368_xw.jpg
  • Din Memon, a Chicago taxi driver, with his typical day's worth of food arranged on the hood of his leased cab on Devon Avenue in Chicago, Illinois. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 2,000 kcals. He is 59 years of age; 5 feet, 7 inches tall; and 240 pounds. Din came to the United States as a young man in search of freedom and opportunity and remains pleased with what he found. He has lived in Chicago for 25 years and has been driving a cab for the past two decades, five to six days a week, 10 hours a day. He knows where all of the best Indian and Pakistani restaurants are throughout Chicago, but prefers his wife's home cooking above all. His favorites? ?Kebabs, chicken tika, or biryani?spicy food,? he says. Tika is dry-roasted marinated meat, and biryani is a rice dish with meat, fish, or vegetables that is highly seasoned with saffron or turmeric. MODEL RELEASED. .
    USA_080927_203_xxw.jpg
  • Genetically engineered tomato plants. Geneticist Dr Virginia Ursin examines cultures of Flavr Savr tomato plants; the first genetically engineered whole food. Each dish contains seedlings cultured from a single cell, grown on agarose medium. Flavr Savr tomatoes have a gene that allows the fruit to ripen on the vine without softening; so they are tastier, don't need ripening with ethylene gas, and are not damaged during shipping. Tomato softening occurs due to the enzyme polygalacturonase. Flavr Savr tomatoes contain an anti-sense gene that blocks the enzyme. This tomato entered American supermarkets in 1994 but was withdrawn from the marketplace by Monsanto (which bought Calgene in 1997). Research at Calgene, California, USA. MODEL RELEASED [1995]
    USA_SCI_BIOT_10_xs.jpg
  • Genetically engineered tomato plants. Geneticist Dr. Virginia Ursin examines cultures of Flavr Savr tomato plants; the first genetically engineered whole food. Each dish contains seedlings cultured from a single cell, grown on agarose medium. Flavr Savr tomatoes have a gene that allows the fruit to ripen on the vine without softening; so they are tastier, don't need ripening with ethylene gas, and are not damaged during shipping. Tomato softening occurs due to the enzyme polygalacturonase. Flavr Savr tomatoes contain an anti-sense gene that blocks the enzyme. This tomato entered American supermarkets in 1994 but was withdrawn from the marketplace by Monsanto (which bought Calgene in 1997). Research at Calgene, California, USA. MODEL RELEASED [1995]
    USA_SCI_BIOT_09_xs.jpg
  • Genetically engineered tomato plants. The petri dish contains cultures of Flavr Savr tomato plants; the first genetically engineered whole food. Each plantlet has been cultured from a single cell, grown on agarose medium. Flavr Savr tomatoes have a gene that allows the fruit to ripen on the vine without softening; so they are tastier, do not need ripening with ethylene gas, and are not damaged during shipping. Tomato softening occurs due to the enzyme polygalacturonase. Flavr Savr tomatoes contain an anti-sense gene that blocks the enzyme.   Research conducted at Calgene in California, USA. [1995].
    USA_SCI_BIOT_08_xs.jpg
  • In a Kafkaesque scenario, an anesthetized female cockroach is pinned on its back in a petri dish coated with a rubbery goo. Guiding himself by peering through a microscope, James T. Watson, a staff researcher in Roy Ritzmann's lab at Case Western Reserve University, inserts the wires from thin pink electrodes into one of the insect's leg muscles. The electrodes will be used to take measurements of the insect's leg muscles when it moves-information that will be used by roboticist Roger Quinn in his roach-robot projects. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 104.
    USA_rs_321_qxxs.jpg
  • 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)
    UGA_meb_19_xxs.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
  • The ubiquitous Thai fish sauce nam pla is often, as in this case, flavored with giant water bugs (Lethocerus indica) to make the dish nam pla mang da, Chiang Mai, Thailand. (Man Eating Bugs page 42)
    THA_meb_15_cxxs.jpg
  • Muditami Munzhedzi and her family share a breakfast of mopane worm stew; the dried caterpillars are reconstituted in hot water and are then stewed with the dish's other ingredients. Eaten dry the worms are hard, crispy, and woody tasting. Tshamulavhu, Mpumalanga, South Africa. (Man Eating Bugs page 135)
    SAF_meb_17_cxxs.jpg
  • Avocado treehoppers being prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. She fries them to make a dish she calls Periquitos Fritos. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_326_xs.jpg
  • A dish of pan-fried red agave worms as prepared by owner and chef María Luisa Aguirre del Gadillo at Restaurante Zempoala. She wants to expand her culinary market into the United States. Teotihuacan, Mexico. (Man Eating Bugs page 117 Bottom)
    MEX_meb_104_cxxs.jpg
  • The Melanson house, center, with white door and TV dish, in Iqaluit, Nunavut, Canada. Iqaluit, with 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, it is at the mouth of the bay of that name, overlooking Koojesse Inlet. "Iqaluit" means 'place of many fish'. 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_061007_057_f1x.jpg
  • Rouladen (a traditional German entree) is a favorite meat dish of the Melander family (served with potatoes, carrots, and peas at a dinner party for friends). (Supporting image from the project Hungry Planet: What the World Eats.)
    GER04_9628_xf1brw.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_443_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
  • Genetically engineered tomato plants. Geneticist Dr Virginia Ursin examines cultures of Flavr Savr tomato plants; the first genetically engineered whole food. Each dish contains seedlings cultured from a single cell, grown on agarose medium. Flavr Savr tomatoes have a gene that allows the fruit to ripen on the vine without softening; so they are tastier, don't need ripening with ethylene gas, and are not damaged during shipping. Tomato softening occurs due to the enzyme polygalacturonase. Flavr Savr tomatoes contain an anti-sense gene that blocks the enzyme. This tomato entered American supermarkets in 1994 but was withdrawn from the marketplace by Monsanto (which bought Calgene in 1997). Research at Calgene, California, USA. MODEL RELEASED.[1995]
    USA_SCI_BIOT_11_xs.jpg
  • (MODEL RELEASED IMAGE). Serving potatoes, vegetables and rouladen (a traditional German entree) at a dinner party in the Melander's dining room. Rouladen is a favorite meat dish of the family. (Supporting image from the project Hungry Planet: What the World Eats.)
    GER04_9597_xf1brw.jpg
  • Genetically engineered tomato plants. The petri dish contains cultures of Flavr Savr tomato plants; the first genetically engineered whole food. Each plantlet has been cultured from a single cell, grown on agarose medium. Flavr Savr tomatoes have a gene that allows the fruit to ripen on the vine without softening; so they are tastier, do not need ripening with ethylene gas, and are not damaged during shipping. Tomato softening occurs due to the enzyme polygalacturonase. Flavr Savr tomatoes contain an anti-sense gene that blocks the enzyme. This tomato entered American supermarkets in 1994 but was withdrawn from the marketplace by Monsanto (which bought Calgene in 1997). Research conducted at Calgene in California, USA. [1995]
    USA_SCI_BIOT_07_xs.jpg
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Peter Menzel Photography

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