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  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (Carson 'Collard Green' Hughes is mentioned in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_297_xw.jpg
  • Carson 'Collard Green' Hughes Eating at a an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_091_xxw.jpg
  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_011_xw.jpg
  • Some of Taiwan's finest seafood delicacies are displayed at a neighborhood street market in Taipei, Taiwan.
    TAI_081225_020_xw.jpg
  • Carson 'Collard Green' Hughes eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. MODEL RELEASED.
    USA_VA_040309_123_xw.jpg
  • A fish vendor in the market area near the train station of Kodaira City, outside Tokyo shows the "wing span" of a flying fish. The fish shop is one of Sayo Ukita's stops on her daily shopping bike ride from her home. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. (Supporting image from the project Hungry Planet: What the World Eats) The Ukita family of Kodaira City, Japan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    Japan_JAP01_0022_xf1bs.jpg
  • (MODEL RELEASED IMAGE). Sayo Ukita shopping at the supermarket. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. Hungry Planet: What the World Eats (p. 183).
    Japan_JAP01_0003_xxf1s.jpg
  • Live crabs at Ito Yokado, a Japanese supermarket chain in Beijing, China. In many restaurants and markets in China, much of the seafood is sold live as a guarantee of freshness. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    CHI04_0016_xxf1.jpg
  • Fishmongers sort fish and other varieties of sea-food at the Daxi Port in Taiwan.
    TAI_081227_176_xw.jpg
  • Fishmongers sort fish and other varieties of sea-food at the Daxi Port in Taiwan.
    TAI_081227_245_xw.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market in Okinawa, Japan. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order.  About a third of humankind lives within 50 miles of a coast, as Carl Safina notes in his essay in the book Hungry Planet: What the World Eats (p. 202-203).
    JOK03_4323_xxf1bw.jpg
  • Arctic char caught in a glacial lake (the steel pikes on poles are for chopping holes in the ice). (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_9194_xf1brw.jpg
  • Surfer Ernie Johnson grills fish on his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080910_341_xw.jpg
  • Alberto the fishmonger moves a swordfish in the Capo Market in Palermo, Italy. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    ITA03_0006_xxf1.jpg
  • Sea scallops in their shells, called Coquilles St. Jacques in France (shells of St. James), for sale in the weekend market in Neuilly, France. (Supporting image from the project Hungry Planet: What the World Eats.)
    FRA04_8322_xf1brw.jpg
  • Scallops, called Coquilles St. Jacques in France (shells of St. James) for sale in the weekend market in Neuilly, France, along with bar fish. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    FRA04_0006_xxf1rw.jpg
  • (MODEL RELEASED IMAGE). Emil and Erika Madsen's nephew Julian bites down on an Arctic char, half in jest, for the camera because the fish is large, but locals say that children often eat small fish raw. It's said to "tickle their bellies." After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, they yank them out of the hole with a practiced motion. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    GRE04_0013_xxf1.jpg
  • A fish called hamsi for sale in Istanbul, Turkey. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    TUR01_0010_xxf1s.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_4323_xf1b.jpg
  • Snapper and other fish caught in the early morning being purchased direct from the dock by restaurants and wholesalers in Ginowan City, Okinawa. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_0078_xf1b.jpg
  • Snapper, Ginowan City, Okinawa. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    JOK03_0009_xxf1.jpg
  • Frozen tuna at the famed Tsujiki auction site, Tokyo, Japan. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    Japan_JAP95_0008_xxf1s.jpg
  • Octopus and fish for sale in the famed Tsujiki fish market and auction site, Tokyo, Japan. (Supporting image from the project Hungry Planet: What the World Eats).
    Japan_JAP86_0031_xf1bs.jpg
  • Snapper, parrotfish, shellfish and skinned fugu fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_4618_xf1b.jpg
  • Snapper and other fish caught in the early morning being purchased direct from the dock by restaurants and wholesalers in Ginowan City, Okinawa. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0042_xf1b.jpg
  • Cindy Pawlcyn and Ken Tominaga with a redfish that will be used for sushi in their new Napa Valley restaurant called Go Fish. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_326.jpg
  • Pho Thanh Ha traditional street market in the old quarter of Hanoi, Vietnam
    VIE_120205_152_x.jpg
  • Monterey, California
    USA_090720_541_x.jpg
  • Monterey, California
    USA_090720_447_x.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
  • 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
  • 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 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
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_424_rwx.jpg
  • Cindy Pawlcyn and Ken Tominaga with a redfish that will be used for sushi in their new Napa Valley restaurant called Go Fish. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_314.jpg
  • Cindy Pawlcyn and Ken Tominaga with a redfish that will be used for sushi in their new Napa Valley restaurant called Go Fish. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_304_rwx.jpg
  • Cindy Pawlcyn cooking at home in the Napa Valley. St. Helena, CA
    USA_GoFish_060809_264_rwx.jpg
  • Ushuaia, Tierra del Fuego, Argentina
    ARG_110111_040_x.jpg
  • Copenhagen, Denmark. fish restaurant sign: Krogs, fiskerestaurant"
    DEN_36_xs.jpg
  • Woman selling shrimp at the Mercado de Abastos Oaxaca, Mexico.
    MEX_085_xs.jpg
  • Freshly netted fish in a red plastic bucket in a blue boat on the beach at Zihuatanejo, Mexico.
    MEX_072_xs.jpg
  • Twin fishmongers in the Mercado del Ninot, Barcelona, Spain.
    SPA_205_xs.jpg
  • Retail public fish market near the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_22_xs.jpg
  • A buyer checks fish with numbers painted on them ready for the pre-dawn auction at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_19_xs.jpg
  • Fish vendor awaiting customers waves flies away from his wares with a rag in shantytown slum of New Delhi, India.
    IND_046_xs.jpg
  • Kousuke Tominaga eats fresh mussels with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, California. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_GoFish_060809_500_rw_xxw.jpg
  • During an afternoon downpour, sellers help shoppers select crabs, shrimp, squid, and mackerel at a market in Daxi harbor, Taiwan. (From the book What I Eat: Around the World in 80 Diets.)
    TAI_081227_176_xxw.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_222_xw.jpg
  • A vendor sells fish at the sprawling Sonargaon market in Sonargaon, outside Dhaka, Bangladesh.
    BAN_081214_595_xw.jpg
  • Maria Natercia Lopes-Furtado,  the mother of the Lopes-Furtado family from Cabo Verde living in Luxembourg shopping for one week's worth of food at an Auchan super market across the border in France near their home. 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_070413_699_rwx.jpg
  • By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. (Supporting image from the project Hungry Planet: What the World Eats.)
    ITA03_0291_xf1b.jpg
  • (MODEL RELEASED IMAGE). After a five-hour sled ride from Cap Hope, the Madsens arrive at their destination, a frozen lake below a glacier. They spent most of the night ice fishing (at the end of May the sun does not set this far above the Arctic Circle)  for artic char. The next afternoon, after another 6 hours of fishing everyone gets to enjoy Emil's dinner: steamed arctic char with curry and rice in the canvas tent. (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_0752_xf1brw.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
  • (MODEL RELEASED IMAGE). After a day of dogsled travel, Emil, Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.  Hungry Planet: What the World Eats (p. 149).
    GRE04_0004_xxf1.jpg
  • Grinning around his cigarette, a fishmonger in an Istanbul market offers a Turkish favorite: the anchovy-like fish hamsi, which can be cooked, according to a Black Sea legend, in 40 different ways. In his canvas-covered stall, the vendor moves from neighborhood market to neighborhood market, each open a different day in the week. Generally, no two neighboring markets operate on the same day?they don't want the competition. Hungry Planet: What the World Eats (p. 256). This image is featured alongside the Çelik family images in Hungry Planet: What the World Eats.
    TUR01_0003_xxf1s.jpg
  • Brilliantly colored parrotfish dominate a stall in the Makishi public market in the Okinawan town of Naha. Meticulously clean, Japanese markets are a testament to the affluence of this island nation. Hungry Planet: What the World Eats (p. 190).
    JOK03_0003_xxf1.jpg
  • The Glad Ostensen family in Gjerdrum, Norway. Anne Glad Fredricksen, 45, chooses salmon while shopping for a week's worth of groceries. Model-Released.
    NOR_130531_070_x.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_422_rwx.jpg
  • Cindy Pawlcyn and Ken Tominaga with a redfish that will be used for sushi in their new Napa Valley restaurant called Go Fish. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_318.jpg
  • Cindy Pawlcyn and Ken Tominaga with a redfish that will be used for sushi in their new Napa Valley restaurant called Go Fish. Shot in Cindy's home kitchen in St. Helena, CA.
    USA_GoFish_060809_309_rwx.jpg
  • Covent Garden, London, UK. Paella.
    GBR_110220_25_x.jpg
  • Shrimp vendor on market day in Solola, Guatemala.
    GUA_14_xs.jpg
  • Fish vendor in the Mercado del Ninot, Barcelona, Spain.
    SPA_206_xs.jpg
  • Meat Market, Valencia, Spain.
    SPA_202_xs.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
  • Frozen tuna with numbers painted on them ready to be shipped in ice at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_23_xs.jpg
  • Plastic food display of sushi in a wholesale shop. Tokyo, Japan.
    Japan_JAP_15_xs.jpg
  • Arctic char caught in a glacial lake near Cap Hope village, Greenland. The steel pikes on poles are used to chop holes in the ice.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)    After a day of dogsled travel, seal hunter Emil Madsen, his wife Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.
    GRE04_9194_xf1brww.jpg
  • As an auction buyer, lobsterman Samuel Tucker examines sow hake in the nearly empty warehouse before the fish auction at Great Diamond Island, Maine. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in March was 3,800 kcals. He is 50; 6 feet 1 and 1/2 inches and 179 pounds. Catches are increasingly sparse, and today's will require only a half hour to auction.
    USA_070321_183_xxw.jpg
  • A basket of bigeye snapper is  displayed on a bed of ice for shoppers at the Daxi fish market Taiwan. (From the book What I Eat: Around the World in 80 Diets.)
    TAI_081227_537_xxw.jpg
  • Various types of fish are displayed for sale at the LongShan night market in Teipei, Taiwan.
    TAI_081228_299_xw.jpg
  • Fish displayed at a market in Suao port, Taiwan.
    TAI_081227_439_xw.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_229_xw.jpg
  • Vendors buy fish from fishermen in Daxi harbor, Taiwan.
    TAI_081227_200_xw.jpg
  • Fish, fish eyes and other varieties of sea food are displayed for sale at the Suao Port, in Taiwan.
    TAI_081227_144_xw.jpg
  • A woman sorts fish on the dock at the port of Suao, Taiwan.
    TAI_081227_112_xw.jpg
  • Different species of fish are displayed at market in Taipei.
    TAI_081225_133_xw.jpg
  • Vendors wait for customers in the busy Sonargaon market in Sonargaon, outside Dhaka, Bangladesh.
    BAN_081214_599_xw.jpg
  • Freshly caught fish for sale in the market in Jayapura, Irian Jaya, Indonesia.
    Ido_meb_706_xs.jpg
  • (MODEL RELEASED IMAGE). By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. Hungry Planet: What the World Eats (p. 179).
    ITA03_0005_xxf1.jpg
  • (MODEL RELEASED IMAGE). Having just returned from a seal hunting trip, Erika and Emil Madsen slather narwhal oil on dried fish for a snack in the living room of their home, with MTV on in the background. (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_0966_xf1brw.jpg
  • In such hypercompetitive circumstances, Filipino fish vendors don't sell their wares by the pound or kilo. Instead, they charge by the tumpok (pile). The size of the tumpok varies moment by moment, according to demand. Hungry Planet: What the World Eats (p. 239). This image is featured alongside the Cabaña family images in Hungry Planet: What the World Eats.
    PHI04_0004_xxf1.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 Village, Okinawa, are silver sprat fish, chopped vegetables and crispy rice flour, and purple Okinawan potatoes. (Supporting image from the project Hungry Planet: What the World Eats.) Hara hachi bu: "eat only until 80 percent full," say older Okinawans. The island has been the focus in recent years of researchers trying to discover why a disproportionately large number of Okinawans are living to age 100 or more.
    JOK03_4817_xf1b.jpg
  • Soho/ Chinatown, London, UK. Dinner in a Chinese restaurant with Michael Marten
    GBR_110218_27_x.jpg
  • Freshly caught fish in a basket on the beach at Tossa de Mar, Costa Brava, Spain.
    SPA_204_xs.jpg
  • Faith D'Aluisio eats shellfish at a seaside restaurant at Collioure, France. MODEL RELEASED.
    FRA_058_xs.jpg
  • Frozen tuna with numbers painted on them ready for the pre-dawn auction at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_20_xs.jpg
  • Australia's population is concentrated on the coasts, which means that seafood is a major part of most people's diets; especially shrimp and spiny lobster (shown here being harvested off Cape Otway, near Melbourne). The Molloys, of Brisbane, Australia, are an exception. Although John and Sean love seafood, Em is skeptical and Natalie can't abide it. Hungry Planet: What the World Eats (p. 32).
    AUS90_0012_xxf1s.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_748_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_691_rwx.jpg
  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (Carson 'Collard Green' Hughes is mentioned in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040308_011_xw.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_862_rwx.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_840_rwx.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_828_rwx.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_816_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_800_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_786_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_737_rwx.jpg
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