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  • In Australia arboreal termites are sometimes harvested for food by Aboriginals. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_191_xs.jpg
  • Phnom Penn, Cambodia. Central market. Fried cicadas.
    CAM_18_xs.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
  • Science Museum, London
    GBR_110219_19_x.jpg
  • Deep-fried giant water bugs with a sculpted tomato garnish in a restaurant in northern Thailand. (page 39 Inset. See also page 7)
    THA_meb_5_xxs.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
  • James Dyekwaso, 23, with a prime example of a masinya, or palm grub (the larvae of the Capricorn beetle), that has just been extracted from the fallen wood of a dead palm tree. Ssese Islands, Lake Victoria, Uganda. (Man Eating Bugs page 144)
    UGA_meb_35_cxxs.jpg
  • In the lush forests of the Ssese Islands, a small archipelago in Lake Victoria, a village farmer searches for dead palm trees, a source of masinya, or palm grubs (the larvae of the Capricorn beetle). Lake Victoria, Uganda. (Man Eating Bugs page 142,143)
    UGA_meb_32_xxs.jpg
  • 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)
    UGA_meb_15_cxxs.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
  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, Guangzhou Province, China. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_54_xs.jpg
  • 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)
    CHI_meb_51_xxs.jpg
  • 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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_700_xs.jpg
  • Villagers in the Asmat extract sago grubs from a rotted sago palm log. Sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), are extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_222_xs.jpg
  • 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, Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_57_xs.jpg
  • Maximo Katiga with a movable feast of edible insects (palm grubs, chanchu-chanchu (Megaloptera Corydyalus armatus Hagen), green and white worms, and beetles, on the Alta Urubamba River, Yaneriato, Peru.(Man Eating Bugs page 162,163)
    PER_meb_78_cxxs.jpg
  • Daniel Piña Real chops through the invested wood of a pansona tree in search of chiro worms (the larvae of longhorn beetles from the family Cerambycidae), while his daughter, Marleni, 16, and son, Ramiro, 14, take part. Near the Yanatile River, Koribeni, Peru. (Man Eating Bugs page 160 Top)
    PER_meb_49_cxxs.jpg
  • "Mecapale Tamales" (Mecapales are the acquatic larvae of predacious diving beetles) prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_273_xs.jpg
  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire in the longhouse in Sawa Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs: The Art and Science of Eating Insects)
    Ido_meb_74_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
  • An Asmat child eats a roasted sago grub (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), cooked by his father in the jungle swamp where his family is processing its main staple food?sago pulp?from the sago palm tree in southernmost Irian Jaya, Indonesia. When roasted on a spit, sago grups are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Top)
    IDO_meb_72_cxxs.jpg
  • 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)
    PER_meb_55_cxxs.jpg
  • In the Asmat, a wooden bowl holds a collection of freshly harvested sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_237_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
  • 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
  • Stir-fried black water beetles prepared for a restaurant meal in Guangzhou, China (cold beer in background). Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_702_xs.jpg
  • A vendor naps in his stall at the old Qing Ping Market in Guangzhou, China. He sells dried snakes, scorpions, beetles, centipedes, shark fins, and caterpillar fungus..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_212_xs.jpg
  • Young Daniel Piña Real, 4, displays his lunch of live fried chiro worms (the larvae of longhorn beetles from the family Cerambycidae ) the worms were pulled from the infected trunk of a pansona tree by Daniel's father and siblings, and were prepared by Marleni, his older sister. Koribeni, Peru. (page 161)
    PER_meb_62_xxs.jpg
  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire near Komor Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Bottom)
    IDO_meb_70_cxxs.jpg
  • An Asmattan holds a collection of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, in Komor, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs: The Art and Science of Eating Insects)
    IDO_meb_69_cxxs.jpg
  • Two little girls leave their parent's table to marvel at the fresh catches in the Nan Hei (South Sea City Seafood) Restaurant which resemble the bins of various catches at a fish market; some of the selections include flesh-colored marine worms, plump pink silkworm pupae, and shiny black hard shelled water beetles, all sold not as bait, but as food. Clients choose their fish or insects and tell the staff how to prepare them. Ten minutes later they are on the table. Guangzhou province, China. (Man Eating Bugs, page 88-89)
    Chi_meb_158_xxs.jpg
  • Squirming flesh-colored marine worms for sale in a plastic tub in the Qing Ping Market. They are sold (not as bait) but as food, along with plump pink silkworm pupae and shiny black hard-shelled water beetles.   Guangzhou Province, China. (Man Eating Bugs page 86,87)
    CHI_meb_135_cxxs.jpg

Peter Menzel Photography

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