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  • The Bread Queen Robina Weiser-Linnartz, a master baker and confectioner, holds a loaf of bread at her parent's bakery 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. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. 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_120_xw.jpg
  • Robina Weiser-Linnartz, a master baker and confectioner with her typical day's worth of food in her parent's bakery in Cologne, Germany. (From the book What I Eat; Around the World ion 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 tall; and 144 pounds. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. 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_094_xxw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes bread at his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_388_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, forms dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_363_xxw.jpg
  • The Bread Queen, Robina Weiser-Linnartz , at her parent's bakery in Cologne, Germany.  (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets.)  Her mother is hanging out the windows as part of a once a year cleaning of the windows on the outside and the building.
    GER_080318_355_xw.jpg
  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery 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.
    GER_080318_049_xw.jpg
  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery in Cologne, Germany. (From 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.
    GER_080318_076_xxw.jpg
  • Akbar Zareh takes a break from the hectic schedule at his bakery in the province of Yazd, Iran to fix his head scarf. (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061212_001_xw.jpg
  • Akbar Zareh with his typical day's worth of food at his bakery in the province of Yazd, Iran. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061212_193_xxw.jpg
  • Fresh dough, about to be baked in circular ovens, in Akbar Zareh's bakery in the province of Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.)  The son of a baker, Zareh began working full-time at age 10 and regrets that he didn't attend school and learn how to read and write. By working 10 hours a day, every day of the week, he has sent his four children to school so they don't have to toil as hard as he does. The product of his daily labor is something to savor. His fresh, hot loaves are as mouthwatering and tasty as any in the world. After baking in the tandoor clay ovens, most of the rounds of fresh bread are dried and broken into bits.
    IRN_061212_014_xw.jpg
  • Tarts topped with frozen berries at Bastian's Restaurant and Bakery in Cologne, Germany, where Bread Queen Robina Weiser-Linnartz works as a baker and pastry chef. (From the book What I Eat: Around the World in 80 Diets.)
    GER_080318_111_xxw.jpg
  • Antoinette Boulat leaves a bakery with two bagettes. Paris, France. MODEL RELEASED.
    FRA_009_xs.jpg
  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery in Cologne, Germany. (From 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. MODEL RELEASED.
    GER_080318_076_xw.jpg
  • Bread bakes inside circular ovens at Akbar Zareh's bakery in the city of Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) The son of a baker, Zareh began working full-time at age 10 and regrets that he didn't attend school and learn how to read and write. By working 10 hours a day, every day of the week, he has sent his four children to school so they don't have to toil as hard as he does. The product of his daily labor is something to savor?his fresh, hot loaves are as mouthwatering and tasty as any in the world. After baking in the tandoor clay ovens (at left), most of the rounds of fresh bread are dried and broken into bits.
    IRN_061211_116_xxpw.jpg
  • (MODEL RELEASED IMAGE). The Fernandezes begin their Sunday grocery trip after lunch. Clutching their spending money, Brianna and Brian head for the bakery case in their local San Antonio, Texas supermarket, where they settle on giant pan dulces. Hungry Planet: What the World Eats (p. 272).
    UStx04_0002_xxf1.jpg
  • Akbar Zareh reaches above the circular ovens at his bakery in the city of  Yazd, Iran. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061211_094_xxw.jpg
  • People shop for bread and other items at the Shuk Machaneh Yehuda, a large market in Western Jerusalem, Israel.
    ISR_081024_335_xw.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_138_x.jpg
  • Akbar Zareh, a baker who has worked seven days a week at the job since he was a young boy, in Yazd, Iran. MODEL RELEASED.
    IRN_061210_350_rwx.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_095_x.jpg
  • Despite the convenience and selection at the Western-style market run by the government-subsidized Shamiya, Wafaa Al Haggan goes to a small shop for one of the most crucial components of her family larder: bread. A plate of nan-e barbari, Persian-style flat bread, accompanies every meal in Kuwait, and Wafaa has strong opinions about the skills of the various bakers in the neighborhood. Hungry Planet: What the World Eats (p. 199).
    KUW03_0003_xxf1.jpg
  • Standard issue Dunkin Donuts, and something new in Okinawa: Soy donuts, chewier but healthier than their Western brethren. Ginowan City. Okinawa, Japan. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5683_xf1b.jpg
  • On Green Island, a former prison island off the coast of SE Taiwan where political prisoners were incarcerated and re-educated during the unnervingly recent White Terror. There's actually still a high-security prison on the island, but it only holds 200 inmates (actual felons, not polital prisoners), as opposed to the couple thousand of earlier decades..Now it's mostly a tourist destination. We visited in the off season in March, thereby avoiding the 5,000-10,000 tourists that inundate the little place daily, though, being the off season, we had to contend instead with intermittent cold rain and high winds.
    TAI_110326_037_x.jpg
  • Flat bread baking in the ovens of baker Akbar Zareh,* of Yazd, Iran. *Akbar Zareh 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_061211_117_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
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061214_026x_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061211_151_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_350x_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, spreads dough and makes finger impressions in it to hold seeds in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.)
    IRN_061212_043_rwx_xw.jpg
  • Sheepherder Miguel Angel Martinez Cerrada watches as his brother Paco quenches his thirst with a long pour of red wine from a porron, a traditional glass container designed to eliminate the need for individual glassware at their house in the tiny village of Zarzuela de Jadraque, Spain. (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)  Because the brothers eat mainly meat, they're largely self-sufficient when it comes to food. Because there isn't a bakery or market in their small village, they shop once a week in Guadalajara or another larger town about a half-hour drive away.  MODEL RELEASED.
    SPA_070401_080_xw.jpg
  • Bakery bread in Bergen, Norway.
    NOR_130607_062.jpg
  • Some of the bread produced by the bakery where the Bread Queen works: Robina Weiser-Linnartz, a master baker and confectioner in Cologne, Germany. (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets)
    GER_080319_147_x.jpg
  • At left is the open door to Akbar Zareh's bakery is on this dirt street in the city of Yazd, in Yazd province , Iran.  (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.)
    IRN_061214_060_xw.jpg
  • (MODEL RELEASED IMAGE) For Sunday brunch outside Hamburg, Germany, Jörg Melander rides his bicycle through late-November snow to get rolls and pastries from a bakery near his home, passing by the 13th Century Lutheran Church in the town square. (Supporting image from the project Hungry Planet: What the World Eats.)
    GER04_0203_xf1brw.jpg
  • (MODEL RELEASED IMAGE). For this Sunday brunch outside Hamburg, Germany, Jörg Melander rode his bicycle through late-November snow to get rolls and pastries from a bakery near home. His wife Susanne has just finished an all-night nursing shift, and is making the effort to enjoy the family meal, instead of going right to bed. But the bread, cheese, and jam washed down with tea, coffee, and hot chocolate are worth it. Hungry Planet: What the World Eats (p. 19).
    GER04_0008_xxf1.jpg
  • Sheepherder Miguel Angel Martinez Cerrada and his brother Paco eat at their home in Zarzuela de Jadraque, Spain. (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)  Because the brothers eat mainly meat, they're largely self-sufficient when it comes to food. Because there isn't a bakery or market in their small village, they shop once a week in Guadalajara or another larger town about a half-hour drive away.  MODEL RELEASED.
    SPA_070401_060_xw.jpg
  • Miguel Angel Martinez Cerrada watches as his brother Paco quenches his thirst with a long pour of red wine from a porron, a traditional glass container designed to eliminate the need for individual glassware at their house in the tiny village of Zarzuela de Jadraque, Spain. (From the book What I Eat: Around the World in 80 Diets.)  Because the brothers eat mainly meat, they're largely self-sufficient when it comes to food. Because there isn't a bakery or market in their small village, they shop once a week in Guadalajara or another larger town about a half-hour drive away.  MODEL RELEASED.
    SPA_070401_301_xxw.jpg
  • Bakers watch TV while working at a bakery in the city of Yazd, Iran.
    IRN_061210_447_xw.jpg
  • A woman and children shop for bread at a local bakery in Cairo.
    EGY_080326_105_xw.jpg

Peter Menzel Photography

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