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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)
    IDO_meb_39_cxxs.jpg
  • 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)
    IDO_meb_38_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)
    MEX_meb_244_cxxs.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
  • 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)
    MEX_meb_201_cxxs.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
  • 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)
    THA_meb_9_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
  • 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
  • A Dani child hunts for stink bugs that will be roasted later for a tasty morning snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. Man Eating Bugs page 78, top.
    IDO_meb_30_cxxs.jpg
  • Martinus Himan, a Dani child with a mouthful of roasted stink bugs, Soroba Village, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs: The Art and Science of Eating Insects)
    IDO_meb_41_xxs.jpg
  • Live silkworm pupae are sold in the Qing Ping market; the pupae are often stir-fried along with ginger, onion, rice wine, and garlic, Guangzhou, China. (Man Eating Bugs page 90 Top)
    CHI_meb_71_cxxs.jpg
  • A sample of caterpillar castings tea, called chongcha. The tiny hard pellets of caterpillar excrement are steeped in hot water to produce a tea of sorts which is reputed to possess certain medicinal properties, Kunming, China. (Man Eating Bugs page 105, 101)
    CHI_meb_22_cxxs.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
  • 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)
    USA_meb_56_cxxs.jpg
  • 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).
    USA_meb_1_cxxs.jpg
  • 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) .
    SAF_meb_6_cxxs.jpg
  • 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)
    SAF_meb_11_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
  • Foot bridge over the Alta Yanatile River in the town of Santiago, off Rt. 103, Peru. (Man Eating Bugs page 164,165)
    PER_meb_44_cxxs.jpg
  • 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)
    PER_meb_24_cxxs.jpg
  • Licensed zaza-mushi fisherman Kazumi Nakamura nets the larvae of the aquatic caddis fly which he later cooks by boiling, cleaning, and sautéing with soy sauce and sugar; the zaza-mushi are at the peak of their culinary quality when harvested from the coldest waters of the Tenru River in December and January, Ina City, Japan. (Man Eating Bugs page 32,33)
    Japan_JAP_meb_64_cxxs.jpg
  • 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)
    IDO_meb_57_cxxs.jpg
  • A young Asmattan child in the village of Komor, along the Bo River, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. (Man Eating Bugs page 64,65)
    IDO_meb_50_cxxs.jpg
  • 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)
    CHI_meb_72_cxxs.jpg
  • 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)
    CHI_meb_44B_cxxs.jpg
  • 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)
    CHI_meb_105_cxxs.jpg
  • Cambodian men purchasing deep-fried tarantulas from tarantula seller Sok Khun in a roadside restaurant, not only for their taste, but also for their alleged benefits to a man's virility, Kâmpóng Cham Province, Cambodia. (Man Eating Bugs page 49) .
    CAM_meb_33_cxxs.jpg
  • 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)
    VEN_meb_28_cxxs.jpg
  • 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)
    VEN_meb_12_cxxs.jpg
  • 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)
    THA_meb_101_cxxs.jpg
  • 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)
    SAF_meb_24_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
  • Asensia and Carmen Huaman cook tanyo kuro worms in a clay pot over a fire in the family's kitchen while guinea pigs (cuy), also a food source for these Peruvians, feed on the muddy floor. 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. Chicón, Peru. (Man Eating Bugs page 152,153)
    PER_meb_11_cxxs.jpg
  • In the Abastos market, piles of chapulines, or grasshoppers, for sale among the other fresh produce of the market. Oaxaca, Mexico. (Man Eating Bugs page 112 Bottom)
    MEX_meb_257_cxxs.jpg
  • 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)
    MEX_meb_255_cxxs.jpg
  • Oaxacan weaver Benito stands by prickly pear cacti with a mortar of ground cochineal; the red dye is made from boiling cochineal female scale insects (Dactylopius coccus) ((the males live blind only long enough to reproduce)) to remove their protective coatings, and then they are then ground into a red pasty dye. The cochineal feed off the prickly pear cacti. Oaxaca, Mexico. (Man Eating Bugs page 121)
    MEX_meb_10_cxxs.jpg
  • 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)
    MEX_meb_106_cxxs.jpg
  • Irene Martínez Pablo along with her nieces and nephews catching grasshoppers outside her village; she sells the grasshoppers, or chapulines, in the local market for ten pesos ($1.25 U.S.) per large cup, outside the village of Santa Luciá Ocotlán, Mexico (near Oaxaca). (Man Eating Bugs page 108,109)
    MEX_meb_104a_cxxs.jpg
  • Cans of baby bees and grasshoppers (inago) sold by the Kaneman Company, Ina City, Japan. (Man Eating Bugs page 31 Inset)
    Japan_JAP_meb_119_cxxs.jpg
  • A Japanese battery-operated robot traffic officer, "anzen taro" (which means "safety boy"), directs traffic at a construction zone on an expensive toll road near Mt. Fuji, outside Tokyo, Japan. (Man Eating Bugs page s 30, 31)
    Japan_JAP_meb_118_cxxs.jpg
  • Asmattan family displaying processed food, one of the results of a government logging initiative that has put cash in the pocket of a people unfamiliar with a monetary system, Sawa village, Irian Jaya, Indonesia. The father is blind in one eye due to a disease common to the area brought about by vitamin deficiencies. (Man Eating Bugs page 75 Bottom)
    IDO_meb_78_cxxs.jpg
  • Asmattan child with Ulat-Kayu (wood grub in Indonesia) down river from Sawa Village, Irian Jaya, Indonesia. (Man Eating Bugs page 75 Top) .
    IDO_meb_65_cxxs.jpg
  • Faith D'Aluisio on the ride up the Unir River in a 40-foot longboat headed for Sawa village, Asmat swamp, Irian Jaya, Indonesia.(Man Eating Bugs page 186)
    IDO_meb_43_cxxs.jpg
  • Indonesian children hunt dragonflies with a specialized capture and retrieve method?each individual dragonfly is spotted, then snagged with sticky jack fruit sap on the end of an extended bamboo whip in the rice fields, Batuan, Bali, Indonesia. (Man Eating Bugs page 60 Top)
    IDO_meb_13F_cxxs.jpg
  • Asmattans (Plipus Manmank's family) undergo the laborious task of sago processing?the goal is the inner starchy pith of the sago palm, which is mixed with water, roasted in dry leaves, and eaten. (There are many other ways to prepare and eat sago flour). Near the Komor Village, Irian Jaya, Indonesia. (Man Eating Bugs page 68)
    IDO_meb_114_cxxs.jpg
  • Captured crickets are deep-fried in the Liemh family kitchen ant then sold in the local market for 6,000 riels, $2.50 US, per small basket, Siem Reap, Cambodia. (Man Eating Bugs page 51) .
    CAM_meb_24_cxxs.jpg
  • A simmering pot of mopane worms in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane treee, which the caterpillar eats. (Man Eating Bugs page 123 Inset)
    BOT_meb_33_cxxs.jpg
  • The narrow prow of a bongo, a 30 foot-long dugout canoe, pushes up the Orinoco River and deep into the rain forest home of the Yanomami in southeast Venezuela. (Man Eating Bugs page 166,167) .
    VEN_meb_55_cxxs.jpg
  • Margarita, a Yanomami who maintains a dedication to the traditions and heritage of her people in the face of increased Western influence, sits in her hut in a hammock, cooking yams over a wood fire. She is in the midst of a village in which many have assumed the traditions of Western visitors who ironically came to study the uninfluenced Yanomami peoples. Sejal, Venezuela. (Man Eating Bugs page 170,171)
    VEN_meb_39_nxxs.jpg
  • 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)
    VEN_meb_36_cxxs.jpg
  • Safiya Carter-Thompson, 12, puckers up a bit after trying a chocolate-chip mealworm cookie. Berkeley, California, United States. (Man Eating Bugs page 185)
    USA_meb_41_cxxs.jpg
  • 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)
    USA_meb_34_cxxs.jpg
  • 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)
    USA_meb_16A_cxxs.jpg
  • Prossy Kasule in stall no. 68 of the Nakasero Market offer roasted and salted grasshoppers for sale, Kampala, Uganda. (Man Eating Bugs page 148 Bottom)
    UGA_meb_6_cxxs.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
  • 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)
    UGA_meb_25_cxxs.jpg
  • 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
  • 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 children sweep through a grassy field hunting for grasshoppers outside their small village of Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 136)
    SAF_meb_20_cxxs.jpg
  • 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)
    PER_meb_92_cxxs.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
  • 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.)
    PER_meb_5_cxxs.jpg
  • View from Rt. 103, a dirt road over a 4,000 meter mountain pass, in the Andes between Calca and Kiteni, Peru. (Man Eating Bugs page 158,159)
    PER_meb_33_cxxs.jpg
  • Salvador Ticona displays his collection of fuzzy waytampu caterpillars. The caterpillars aren't edible until the pupal stage, Salvador keeps the larvae on the trees in his courtyard until they mature. Chinchapuijo, Peru. (Man Eating Bugs page 156)
    PER_meb_27_cxxs.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
  • In the local mezcal cooperativa red agave worms are dropped into bottles of mezcal, tequila's smoky brother; the worms are placed in bottles of mezcal and tequila to certify the regional authenticity as well as the proof of the brew. Matatlán, Mexico. (Man Eating Bugs page 116 Bottom)
    MEX_meb_8_cxxs.jpg
  • Red agave worms are sold by the roadside near Teotihuacán, Mexico; the worms are placed in tequila bottles to certify the regional authenticity as well as the alcohol content of the brew (the worm would disintegrate if the alcohol content were too low). The worms are also pan fried and eaten in Mexico City and its environs. (Man Eating Bugs page 116 Top)
    MEX_meb_2_cxxs.jpg
  • A culinary and cultural display of grasshoppers pan-roasted with lemon, salt, and garlic in the grasp of a locally crafted figurine, Oaxaca, Mexico. (Man Eating Bugs page 111)
    MEX_meb_102_cxxs.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
  • In a basement sushi bar in Tokyo, Japan, Mariko Urabe puts an inago, a grasshopper, between her teeth. She had never eaten one before this photograph and wasn't particularly interested in eating this one. As is true in many countries, food preferences are culturally based and don't necessarily extend to the entire country. (Man Eating Bugs page 37)
    Japan_JAP_meb_111_cxxs.jpg
  • The feet of special zaza-mushi-stalking waders with a special big toe section to best grip the slippery bottom of the cold river; steel crampons are also strapped onto the bottoms of the waders to enhance the stalker's grip, Ina City, Japan. (Man Eating Bugs page 32 Bottom)
    Japan_JAP_meb_110_cxxs.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
  • 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 Indonesian child (8-year-old Ni Wayan Sriyani) displays the fruits of her hunt in a rice paddy (captured dragonflies) to be fried later in coconut oil and eaten like candy, Batuan, Bali, Indonesia.(Man Eating Bugs page 58,59)
    IDO_meb_5_cxxs.jpg
  • Amuloke Walelo and her husband prepare the day's vegetables with the blood-red juice of the buah merah fruit, Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs page 82,83)
    IDO_meb_29A_cxxs.jpg
  • Indonesian headman with ancestral mummy, Pummo Village, Irian Jaya, Indonesia. (Man Eating Bugs page 13).
    IDO_meb_21_cxxs.jpg
  • On Good Friday in the Asmattan village of Komor, Faith D'Aluisio stands with a group of village youths in Komor village, Asmat swamp, Irian Jaya, Indonesia. (Man Eating Bugs page 187)
    IDO_meb_160_cxxs.jpg
  • A contrast of cultures (Tribal vs. Western) plays in front of the Wamena movie theater?Dani Highlanders in western dress beside a man wearing traditional Dani dress (a penis gourd), Wamena Village, Baliem Valley, Irian Jaya, Indonesia.(Man Eating Bugs page 76,77)
    IDO_meb_15_cxxs.jpg
  • An Indonesian woman holds a tray of honeycomb containing bee larvae. The honeycomb is an expensive and sought after commodity; it is boiled to release the bee larvae, which are then cooked with coconut oil, garlic, onion, chiles, lemon, fermented fish, sliced green papaya, long beans, and greens, Ubud, Bali, Indonesia. (Man Eating Bugs page 63)
    IDO_meb_11_cxxs.jpg
  • One of the chefs of the "Elegant Good Smell Restaurant" prepares scorpion soup and stir-fried scorpions in woks, Louyang, China.(Man Eating Bugs page 98)
    CHI_meb_92_cxxs.jpg
  • 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)
    CHI_meb_68_cxxs.jpg
  • A traditional medicine doctor surrounded by his patients in the Fu Lin Tang Pharmacy. The doctor, and all those in the line, listen to a series of health ailments, after which the doctor then prescribes a specific prescriptions of herbs and insects, among other natural ingredients. Kunming, China. (Man Eating Bugs page 105 Top)
    CHI_meb_65_cxxs.jpg
  • A small pot of Caterpillar Fungus Soup with Black Chicken, prepared by the Wine Forest restaurant costs 50 yuan, or $6.25 U.S.; the relatively high cost, especially considering that the soup contains only three or four of the fungi, originated from its medicinal value for the treatment of asthma, colds, jaundice, and tuberculosis. Guangzhou, China. The bamboo sticks are marked with the names of dishes available at the restaurant and act as a rustic menu. (Man Eating Bugs page 100,101)
    CHI_meb_24_cxxs.jpg
  • A baby scorpion on a fingertip; Kunming, China. (Man Eating Bugs page 96 Best)
    CHI_meb_123_cxxs.jpg
  • Wang Lingyun, manager of the Yue Xiu seafood restaurant in Luoyang, with a plate of her specialty scorpions. On the bar behind are large jars containing potent rice wine with deer penises, snakes, and herbs. Luoyang, China. (Man Eating Bugs page 99 Top)
    CHI_meb_110_cxxs.jpg
  • Vats of swirling boiling oil in Phnom Penh's Wholesale Market are full of crickets (left), and whole small birds (right), Phnom Penh, Cambodia. (Man Eating Bugs page 46)
    CAM_meb_120_cxxs.jpg
  • Bessie Liddle savors a roasted witchetty grub for its flavor and its nostalgia (she has not hunted the grubs to the extent she did when she was young, partly due to the proliferation of supermarket foodstuffs and partly due to her age), outside Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths).(Man Eating Bugs page 22)
    AUS_meb_32_cxxs.jpg
  • 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)
    VEN_meb_7_cxxs.jpg
  • 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)
    USA_meb_27_cxxs.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
  • 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
  • Late afternoon laundry shadows play on the courtyard of a typical family compound in the village of Masetoni in Venda, in the far northeast of South Africa. (Man Eating Bugs page 122,123)
    SAF_meb_48_cxxs.jpg
  • Vendan children show off their haul of grasshoppers which one of their mothers cooks and serves with porridge. The children disagree on their preference of insects or meat, but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts, are adequate and enjoyable when no meat is available. Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 137 Top)
    SAF_meb_22_cxxs.jpg
  • Two young Inca herders smile shyly at the camera before disappearing down the mountainside to tend their llamas and sheep in the high mountain passes above the city of Cuzco on the southern slopes of the Andes. (Man Eating Bugs page 150,151)
    PER_meb_34_cxxs.jpg
  • María Luisa Aguirre del Gadillo, the owner of the Restaurante Zempoala near Teotihuacán, Mexico, fries up a batch of red agave worms: She has a freezer full of frozen worms and wants to expand her edible insect market into the United States. (Man Eating Bugs page 117 Top)
    MEX_meb_9_cxxs.jpg
  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers) and live maguey worms in Oaxaca's Central Market, Oaxaca, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_4_cxxs.jpg
  • 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)
    MEX_meb_44_cxxs.jpg
  • 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.
    Ido_meb_31_xs.jpg
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Peter Menzel Photography

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