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  • Spider web: Orb web of Araneus diadematus on coastal sage habitat in la Costa, California (San Diego County). The Fieldstone Corporation owns the land of a future housing subdivision site that is also California gnatcatcher habitat (a threatened species).
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  • Rod Brooks gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9c_nxs.jpg
  • Colin Angle gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9B_nxs.jpg
  • "Squirt" is a robot that hides in the dark, M.I.T., Insect Robot Lab, Cambridge, MA
    Usa_sci_ir_25_nxs.jpg
  • Person gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_13_nxs.jpg
  • Cynthia Ferrell (Breazeal) seemingly gives life to the robot Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Massachusetts Institute of Technology, Cambridge, MA USA.
    Usa_rs_712_xs.jpg
  • Case Western research biologist James Watson nudges a cockroach onto an insect-sized treadmill, intending to measure the actions of its leg muscles with minute electrodes. To ensure that the roach runs on its course, Watson coaxes it onward with a pair of big tweezers. In the experiment, the electrode readings from the insect's leg are matched to its movements, recorded by a high-speed video camera. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 105.
    USA_rs_322_qxxs.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
  • Prairie sunflower, Helianthus petiolaris, designed by nature. Unibug 1.0, designed by Mark Tilden. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Seen here striding over a sand dune at Great Sand Dunes National Monument in south central Colorado. From the book Robo sapiens: Evolution of a New Species, page 240.
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  • Albuquerque Balloon Fiesta, New Mexico. Mass assencion on Sunday morning at dawn of 500 hot air balloons.
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  • Scorpion lit with a black light in Thousand Palms (desert) of California.
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  • Moth on grass.
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  • Ian Horswill and Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_32_nxs.jpg
  • An animated robot fly with 10 foot wingspan is part of an exhibit called the Robot Zoo.
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  • Roaming the sands like a glowing desert scarab, six-inch-long Unibug 1.0, designed by Mark Tilden, strides across the wasteland of the Great Sand Dunes National Monument in in south central Colorado. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. From the book Robo sapiens: Evolution of a New Species, page 2-3.
    USA_rs_221_qxxs.jpg
  • "Nothing in nature is digital," says researcher Mark Tilden, who created Unibug 3.1. "Everything's analog?and analog can do better." Unibug 3.1, a slight variation on the disassembled model pictured on page 116 is an example of what he means. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Los Alamos, NM. From the book Robo sapiens: Evolution of a New Species, page 120..
    USA_rs_206_qxxs.jpg
  • An art car at Burning Man, an event dedicated toward creating an atmosphere of community, self-expression, and celebration held yearly on Nevada's Black Rock Desert. 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.
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  • Anita Flynn with "Gnat" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_20_nxs.jpg
  • Cambridge, Massachusetts United States.Gehghis in "Playpen" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_14_nxs.jpg
  • Hunched over a treadmill designed for arthropods, biologist Robert Full tests an Arizona centipede in his laboratory at UC Berkeley (California). Even though the centipede has forty legs, it runs much like an ordinary six-legged insect. Just as insects move on two alternating sets of three legs (two on one side, one on the other), the centipede gathers its legs into three alternating groups, with the tips of the feet in each group bunched together. From the book Robo sapiens: Evolution of a New Species, page 94 top.
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  • Dani children unwrap their roasted "bug packages", a collection of twenty or so stink bugs wrapped in leaves and set on the edge of a fire to roast as a small snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. The kids also roast spiders, or mulikaks, on the glowing embers and eat them. (Man Eating Bugs page 78 Bottom)
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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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  • 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)
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  • Stink bug (jumil, or Euchistus taxcoensi) paté, one of many insect-based dishes prepared by entomologist Julieta Ramos-Elorduy in her Mexico City kitchen; Ramos-Elorduy has created a cookbook of insect recipes comprised of insects such as mango-grasshopper chutney, blackwitch moth larvae salad and fruit salad with wasp honey. Mexico City, Mexico. (Man Eating Bugs page 119 Top.  See also page 6)
    MEX_meb_39_xxs.jpg
  • Peter Menzel's first reaction to eating a live jumil, or flying stink bug (Euchistus taxcoensis), at the Jumil Festival. The insect attempted to escape from his mouth. It tasted "like an aspirin saturated in cod liver oil with dangerous sub-currents of rubbing alcohol and iodine." Taxco, Mexico. (Man Eating Bugs page 15)
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  • Sixty miles southwest of Mexico City, schoolchildren in the town of Taxco celebrate Jumil Day, a festival in which crowds gather for the ritual harvesting and eating of jumiles (a type of stink bug, Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 106,107)
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  • 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.
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  • A Yanomami child, clad in a Western T-shirt, takes a break from tarantula hunting to shoot an arrow at a bird high up in the canopy of the rain forest, Sejal, Venezuela. (Man Eating Bugs page 173)
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  • Eric Pihl, 8, of Napa, California, is amazed to see a candied apple covered with dried meal worms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Cricket Lick-It, a real insect suspended in a sugar-free, créme de menthe-flavored lollipop, made by the HotLix candy company, which specializes in insect novelties, Pismo Beach, California, United States. (Man Eating Bugs page 7 Lower Middle Left. See also pages 182-183)
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  • Children in the village of Bweyogerere excitedly hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and yanking off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. (Man Eating Bugs page 148,149)
    UGA_meb_21_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)
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  • Mopane worm sellers in a South African market in Thohoyandou claim the lack of rain to be attributable for the smaller than normal supply of the insects. Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (Man Eating Bugs page 127) .
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  • A Vendan woman stirs a pot of grasshoppers that the kids have just collected. She cooks the de-winged grasshoppers in oil and they are eaten with cornmeal porridge. Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 137B)
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  • Grasshoppers, with the wings removed, in the hand of a Vendan child in northeastern South Africa, collected from the field near his village. After a half-hour foraging, the grasshoppers are brought back to one of the mothers to cook and then the children eat them with porridge. The children couldn't agree on whether meat or insects taste best but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts are enjoyable. Masetoni Village, (Venda). South Africa. (Man Eating Bugs page 7 Top Left. See also page 136-137)
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  • Vendan children sweep through a grassy field hunting for grasshoppers outside their small village of Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 136)
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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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Children of the Ochoas family waiting while their mother, Bernadina, prepares a breakfast treat of roasted waykjuiro worms, Chinchapujio, Peru. (Man Eating Bugs page 154 Top)
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  • A mother sits with her daughters in the market in Taxco, a colonial silver mining town sixty miles southwest of Mexico City, Mexico. She is selling bags of the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). The jumil is rich in iodine and consuming them prevents diseases resulting from iodine deficiency like goiters and thyroid problems. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_47_xs.jpg
  • .White agave worms in white wine served on avocados, 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.
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  • A blushing teenager crowned Jumil Queen at the annual Jumil festival, which celebrates the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 14)
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  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
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  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Cresenciana Rodríguez Nieves, a 43-year-old doctor, displaying a spread of what she refers to as "Méxica" medicine, or various native plants, animals and insects used for medicinal purposes. She does not like the term "traditional" medicine for its certain pejorative connotations, but rather points to the heritage of her trade, which extends to a time before Europeans invaded her land. Puebla, Mexico. (Man Eating Bugs page 120)
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  • A typical house in Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Amuloke Walelo, a Dani tribeswoman from Soroba village in the Baliem Highlands of central Irian Jaya, Indonesia with one of her children on her shoulders as she goes about her daily chores. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Stink bugs hunted by Dani children will be roasted later for a tasty morning snack in Soroba, Baliem Valley, Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • 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.
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  • A praying mantis in the forest near Komor village in the Asmat swamp, Irian Jaya, Indonesia. (not eaten for food). Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Asmattans in the village of Komor convene to hear the assimilated Catholic and native Good Friday Mass given by one of the local missionaries, Brother Jim, Komor, Irian Jaya, Indonesia. (Man Eating Bugs page 66,67)
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  • Tao Xiuzeng, a worker at the Silk Factory #1 in the city of Suzhou, describes her favorite recipe for silkworms as she pulls the silkworm cocoons from boiling water, threads the fine  silk filament onto a reel, and then tosses away the rest of the pupae when the 1000 yards or more of silk is wound off each one. Occasionally she brings silk worm pupae home to eat, first drying them in the oven, then stir-frying them with ginger, onion, rice wine, and garlic, Suzhou, China. Her daughter is afraid of them, she says. (Man Eating Bugs page 90 Bottom)
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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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  • Waitresses at the Roasted Goose restaurant outside Kunming present one of the establishment's specialties, an ant and chicken egg casserole, Kunming, China. (Man Eating Bugs page 104 Top)
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  • Dried cicadas are one of many foodstuffs that may be purchased in the night food market in the village of Menghan, along with pig brain, pig feet, chicken feet, dried frogs, and fish heads. Jinhong, China. (Man Eating Bugs page 100 Bottom)
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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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  • Li Shuiqi, a 26 year-old scorpion seller, and his roommate, You Zhiming, 25, eat scorpion soup. The pair of salesmen keep more than 10,000 scorpions in their apartment to raise and sell (for food and medicine) in the Qing Ping Market, Guangzhou, China. They are woody tasting. (Man Eating Bugs page 92)
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  • A pink plastic tray of fried cicadas, one of many insect varieties found for sale in Phnom Penh's Central Market, Cambodia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A Cambodian saleswoman holds a plastic tray full of cooked cicadas, one of many varieties found in Phnom Penh's Central Market, Phnom Penh, Cambodia. (Man Eating Bugs: The Art and Science of Eating Insects page 47)
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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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  • A live specimen of Theraphosa leblondi, the world's largest tarantula before being fire-roasted, by Yanomami boys, in Sejal village, near the Orinoco River, Venezuela. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A slash-and-burn garden in the forest village of Sejal, Venezuela. (Man Eating Bugs page 168)
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  • Yanomami children, clad in Western t-shirts, hunt for termites in trees containing the nests, Sejal, Venezuela. (Man Eating Bugs page 172 Top)
    VEN_meb_38_cxxs.jpg
  • A Theraphosa leblondi, the world's largest tarantula, caught by Yanomami youths, roasting on the embers of a fire. Chaurino stuns the leblondi by whacking it with a stick, gathers its legs, and lowers it onto the fire. The spider makes a final hiss as its insides heat up and it shoots out a yard-long spurt of hot juice. Sejal, Venezuela.(Man Eating Bugs page 174 Top)
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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 Yanomami youth named Gregorio Lopez wraps palm worms in palm leaves for transport back to the village, Sejal, Venezuela. (Man Eating Bugs page 172 Bottom)
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  • Eric Pihl, 8, of Napa, California, looks at a candied apple covered with dried mealworms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A candy-coated scorpion called an InsectNside, one of many insect based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs page 181 Bottom)
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  • Safiya Carter-Thompson, 12, puckers up a bit after trying a chocolate-chip mealworm cookie. Berkeley, California, United States. (Man Eating Bugs page 185)
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  • A chocolate-covered scorpion, freshly dipped, is one of many insect-based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs page 180 Bottom)
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  • Russ Bassett and his father Dale who share a family business of raising crickets and mealworms, called Basset's Cricket Ranch. The insects they raise are used mostly for bait and pet shops (lizard food) but they do occasionally  supply the HotLix Candy Company with its crickets and mealworms. Visalia, California, United States. (Man Eating Bugs page 180 Top)
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  • Safiya Carter-Thompson, 12, and two friends, Josh Olson and Alex Baker-Lubin, both 11, at an insect cooking lesson put on by entomologist Leslie Saul of the San Francisco Insect Zoo and her husband Norman Gershenz. On the menu: chocolate-chip mealworm cookies and cricket frittata. Berkeley, California, United States. (Man Eating Bugs page 184)
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  • A mealworm covered caramel apple is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs page 192).
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  • Workers at the California based HotLix candy company pour hot apple flavored syrup over molds containing mealworms to produce Worm-in-Apple suckers, Pismo Beach, California, United States. (Man Eating Bugs page 181 Top)
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  • Children in the village of Bweyogerere hunt for termites early in the morning by hacking into the termites' mounded earthen homes. They place a cloth in front of the entrance, and yank off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • 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)
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  • 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)
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  • Children in the village of Bweyogerere hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and collecting the ants that attack the cloth. Bweyogerere, Uganda. (Man Eating Bugs page 148 Top)
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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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  • 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.
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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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  • A market-place vendor displays banana leaves covered with maeng man for sale, the bugs are female giant winged red ants and are eaten stir-fried, Chiang Mai, Thailand. (Man Eating Bugs page 41)
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  • A member of the Khuenkaew family busily plucking up female giant red ants, known as maeng man, which are flying away from their homes on brand new wings. The 'harvest' of the maeng man is a once-a-year event occurring just after the first rains of the rainy season which push the ants out of their old homes to form new ones. They were collected in bottles, then stir-fried and served with sticky rice for dinner. Outside Chiang Mai, Thailand. (Man Eating Bugs page 40)
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  • North of Thailand's capital city of Bangkok, at the temple complex of Wat Chae Wattanaram, rows of stone Buddhas (a common image in this overwhelmingly Buddhist nation) testify to his enlightenment, Wat Chae Wattanaram, Thailand. (Man Eating Bugs page 38,39)
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  • 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.
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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. "Mopane" refers to the mopane tree, which the caterpillar eats. 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_701_xs.jpg
  • Mopane worm merchants in the central market of Thohoyandou serve as the intermediaries between the worm wholesalers and individual customers. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. Thohoyandou, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Thirteen-year-old Venda youth, Azwifarwi, with his homemade Mercedes crafted of scrap wire, foam rubber and wood in order to push and steer around his village, Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_46_xs.jpg
  • A group of South African village children play with a home made toy bus, fashioned out of scrap wire. Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_39_xs.jpg
  • Vendan women prepare the termites they have collected with their termite collecting sticks from a large termite mound near their village of Masetoni, Mpumalanga, South Africa. They are cleaning the termites by rinsing them in water, and then they fry them in oil and eat them with cornmeal porridge called mielie mielie. Fried termites are nutty and crunchy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Thirteen-year-old Venda youth, Azwifarwi, with his homemade Mercedes crafted ingeniously and artistically out of scrap wire, foam rubber and wood in order to push and steer around his village, Mpumalanga, South Africa. (Man Eating Bugs page 140,141)
    SAF_meb_43_cxxs.jpg
  • 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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  • 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)
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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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  • Local farmers and traders going upriver on the Alta Urubamba River near Yaneriato, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • The Salvador Ticona-Ramos family shares freshly harvested and fried waykjuiro worms in the courtyard of their home in Chinchapuijo, Peru. Image from the book project 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, Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. (Man Eating Bugs page 151 Inset)
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  • Solomon Mintiani and child (Machigüenga indians) eat sun-warmed raw palm grubs, on the Alta Urubamba River, Yaneriato, Peru. (Man Eating Bugs page 162 Bottom)
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  • 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)
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  • Nicasio Huaman cuts the mature seed head stems of the arawanku plant to reach the tanyo kuro worms, Urubamba River Valley, Chicón, Peru. (Man Eating Bugs page 152.)
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Peter Menzel Photography

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