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  • Shahnaz Hossain Begum (left) shares cooking space with one of her tenants at her home in Bari Majlish village outside Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food for a typical day in December was 2000 kcals. She is 38; 5' 2" and 130 pounds. This mother of four was able to earn enough to build several rental rooms next to her home in her village of Bari Majlish, an hour outside Dhaka. She and her tenants share a companionable outdoor cooking space and all largely cook traditional Bangladeshi foods such as dahl, ruti (also spelled roti), and vegetable curries. She and her family don't drink the milk that helps provide their income.
    BAN_081213_157_xxw.jpg
  • Wearing a traditional Andean felt hat, Ermelinda Ayme spends part of her morning in the windowless cooking hut, cleaning barley in the light from the doorway. After she blows away the dust and chaff, the grain is ready to be ground for breakfast porridge. Hungry Planet: What the World Eats (p. 114). (MODEL RELEASED IMAGE).
    ECU04_0008_xxf1rw.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. He is cooking in the family's detached cooking shed behind the main house. Published in Material World, page 172.
    Wsa_mw_3_xxs.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. Work, Food. {{He is cooking in the family's detached cooking shed behind the main house. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. Material World Project.
    Wsa_mw_708_xs.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley.
    USA_060106_Yan04_rwx.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan28_rwx.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan09_rwx.jpg
  • Kabob cooking area of the Talar Yazd Restaurant, in Yazd, Iran, where driver Mohammad Riahi works part time.  (Mohammad Riahi is one of the people interviewed for the book What I Eat: Around the World in 80 Diets.)
    IRN_061210_185_xw.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
  • Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley.
    USA_060204_301_Napa_rwx.jpg
  • The Ayme family outside their thatch-roofed adobe-brick-walled cooking hut. The Ayme family of Tingo, Ecuador, a village in the central Andes, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats. (MODEL RELEASED IMAGE).
    ECU04_5403_xf1brw.jpg
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, rinses spoons in a cooking pot as her herder waits for his breakfast of cornmeal porridge, "ugali", and sweet hot tea before setting off for the day to graze the family's cattle on the southern Kenyan plain. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090226_069_xxw.jpg
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, rinses spoons in a cooking pot as her herder waits for his breakfast of cornmeal porridge, "ugali". and sweet hot tea before setting off for the day to graze the family's cattle on the southern Kenyan plain. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090226_058_xw.jpg
  • Maria Ermelinda Ayme Sichigalo, a farmer and mother of eight with her typical day's worth of food in her adobe kitchen house in Tingo village, central Andes, Ecuador. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in the month of September was 3800 kcals. She is 37 years of age; 5 feet, 3 inches tall; and 119 pounds. With no tables or chairs, Ermelinda cooks all the family's meals while kneeling over the hearth on the earthen floor, tending an open fire of sticks and straw. Guinea pigs that skitter about looking for scraps or spilled grain will eventually end up on the fire themselves when the family eats them for a holiday treat. Because there is no chimney, the beams and thatch roof are blackened by smoke. Unvented smoke from cooking fires accounts for a high level of respiratory disease and, in one study in rural Ecuador, was accountable for half of infant mortality.  MODEL RELEASED.
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  • (MODEL RELEASED IMAGE). The Aboubakar family of Darfur province, Sudan, in front of their tent in the Breidjing Refugee Camp, in eastern Chad, with a week's worth of food. D'jimia Ishakh Souleymane, 40, holds her daughter Hawa, 2; the other children are (left to right) Acha, 12, Mariam, 5, Youssouf, 8, and Abdel Kerim, 16. Cooking method: wood fire. Food preservation: natural drying. Favorite food: D'jimia: soup with fresh sheep meat. The Aboubakar family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 56).
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  • The dung-fired hearth in Karsal's kitchen at their home in the Tibetan Plateau.  (Karsal is featured in the book What I Eat: Around the World in 80 Diets.)  The nomadic herder's family uses dung collected from the yak and dri pastures for cooking and keeping their house warm.
    TIB_060624_096_xw.jpg
  • The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".
    MEX_090_xs.jpg
  • His 10-year-old daughter walks by as Alatupe Alatupe cooks sausages in the family cooking shed behind the main house for part of the White Sunday feast. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
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  • In Manila, any square foot of extra space finds a use for someone. Squatters even set up little kitchens on the median between train tracks and time their cooking to work around the train schedule. Manila, Philippines. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55)
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  • Cooking mussels with burning pine needles at a French summer home in France.
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  • Auseuga Lagavale, the matai (head) of his extended family, roasts nuts over a low fire in the cooking hut, in preparation for a White Sunday feast at the Lagavale home in Poutasi Village, Western Samoa. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_704_xs.jpg
  • Laufafa Lagavale begins cooking at daybreak in the detached Lagavale family cookhouse, under the glow of a single light bulb in preparation for the feast celebrating White Sunday, which is celebrated on the second Sunday of October each year. Traditionally on this holiday, the children receive new clothes and gifts, and festive games are played. Most attend church services and then gather for huge family feasts that feature foods like pork, taro, and coconuts. Western Samoa. Published in Material World, page 173.
    Wsa_mw_5_xxs.jpg
  • Taro root, peeled and ready for cooking in the Lagavale family's kitchen house in Western Samoa. A young chicken is pecking around, looking for food scraps. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_16_xs.jpg
  • Taro root cooking on a fire in the kitchen house of the Lagavale family's home. Western Samoa. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_15_xs.jpg
  • (MODEL RELEASED IMAGE). 5-year old Sinead Brown gazes into her family's nearly-empty freezer in the kitchen of their rented home in Riverview, Australia (near Brisbane). Every two weeks a new check appears and the family goes to the supermarket. Sinead's mother Vanessa is cooking at the stove. (Supporting image from the project Hungry Planet: What the World Eats.)
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  • USA_060204_300_Napa_rwx.TIF.Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley..
    USA_060204_300_Napa_rwx.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
  • Fatoumata breast-feeds her child while cooking dinner on a wood fire at her co-wife's home compound, Kouakourou, Mali. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_17_xs.jpg
  • Pima farmer Jose Angel Galaviz Carrillo's wife Esthela makes tortillas by hand, cooking them on top of the wood stove, which also serves as a heat source during chilly Sierra Madre mountain winters a their home in Maycoba, Sonora, Mexico. (From the book What I Eat: Around the World in 80 Diets.) Her two youngest sons wait for breakfast, while her oldest son helps José with the milking. Practically self-sufficient, the family does buy some basic food and supplies, like powdered milk, at Disconsa, one of a network of government-subsidized stores catering to rural communities, in the town of Maycoba, six miles from their home. They grow their own corn and grind it, but Esthela keeps bags of masa flour on her pantry shelf for making tortillas. MODEL RELEASED.
    MEX_080822_077_xxw.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
  • Ermelinda Ayme cooks empanadas for her children in the family's earthen kitchen house as one of her sons watches. Husband Orlando slices onions to help his wife, an unusual task for a village man to undertake in Ecuador. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55) (MODEL RELEASED IMAGE).
    ECU04_0011_xxf1rw.jpg
  • Noolkisaruni Tarakuai, the third of four wives of a Maasai chief, cooks  at her home in a Maasai village compound near Narok, Kenya.  (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090225_139_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya. The younger ones do most of the work. Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes. Miyabiyama eats now to maintain his weight rather than to gain it, unlike the younger less gargantuan wrestlers in his stable who are eating a lot to pack on weight.
    Japan_JAP_060628_591_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya.
    Japan_JAP_060628_590_xxw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya. The younger ones do most of the work. Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes. Miyabiyama eats now to maintain his weight rather than to gain it, unlike the younger less gargantuan wrestlers in his stable who are eating a lot to pack on weight.
    Japan_JAP_060628_583_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya): the members of Miyabiyama's Sumo Team cook and eat together while practicing for a tournament in Nagoya.
    Japan_JAP_060628_615_xxw.jpg
  • Seal hunter Emil Madsen's wife Erika cleans a seal shot by her husband at their home in Cap Hope, Greenland. (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.) After cleaning, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal meat continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced it in the native diet.
    GRE_040521_041_xw.jpg
  • Pulin Sasmal, a cook for Millie Mitra's family in Bangalore, India, prepares a meal while his daughter watches. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    IND_081205_050_xxw.jpg
  • Viahondjera Musutua, a Himba tribeswoman, cooks at her home in the small village of Ondjete in northwestern Namibia. (Viahondjera Musutua is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090308_238_xw.jpg
  • A cook showing roasted cui (guinea pigs) at a party at Pablo Corral Vega's farm house two hours outside Quito, Ecuador.
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  • (MODEL RELEASED IMAGE). Jörg and Susanne Melander prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. (From a photographic gallery of images of kitchen images, in Hungry Planet: What the World Eats, p. 54)
    GER04_0009_xxf1rw.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
  • A cook dishes up steaming noodles in a streetside shop in Kunming, China.
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  • Hindu pilgrims cook simple meals of fried dough balls during the Kumbh Mela festival in Ujjain, India. (Supporting image from the project Hungry Planet: What the World Eats).
    IND04_8485_xf1b.jpg
  • (MODEL RELEASED IMAGE). In the predawn light, with little Tena bundled onto her back, Fatoumata Toure crouches in the street outside her apartment and lights a fire under the griddle she uses to cook ngome, thick pancakes made from finely pounded corn or millet flour, oil, and salt. Her house is only a minute's walk from the larger home of her co-wife Pama Kondo. Fatoumata repeats this streetside routine every day except Saturday, when she sells ngome breakfast cakes at the village market. Hungry Planet: What the World Eats (p. 211). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
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  • Putting boiling water on cooked beets at a market near the Bazaar near Imam Square, in Isfahan, Iran.
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  • Rickshaw driver Munna Kailash's wife Meera adds turmeric to dal that she cooked in a pressure cooker as she prepares lunch for her husband in their courtyard in Varanas, India.  (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Erika Madsen, the seal hunter Emil Madsen's wife, begins with a long incision to clean the seal her husband shot in Cap Hope village, Greenland. (From the book What I Eat: Around the World in 80 Diets.) After cleaning the seal, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal meat continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced the indigenous diet.
    GRE04_9338_xf1brw_xxw.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
  • Cook prepares blue corn tortillas at the El Mirador Restaurant in Molino de Flores National Park, outside Mexico City, Mexico. (Supporting image from the project Hungry Planet: What the World Eats)
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  • (MODEL RELEASED IMAGE). Erika Madsen begins to clean the seal her husban Emil shot and son Abraham and nephew Julian left in the hall. After cleaning, she will cook the best meat for her family, feed the remains to the sled dogs, then dry and sell the sealskin. Seal continues to be an important source of meat for some Greenlanders, but for many, Danish food has replaced it in the native diet. Cap Hope, Greenland. (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_9338_xf1brw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks lunch at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
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  • The daughter-in-law of rice farmer Nguyen Van Theo cooks pork at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_288_xw.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)
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  • A mother in Dubai cooks her family's lunch in their new kitchen building that is separate from the rest of the house. Her hands are adorned with henna in honor of the wedding she will attend this afternoon. She is covered from head to toe in her home today, as she is when out in public because she is entertaining guests from outside her family. As an indigenous citizen of the United Arab Emirates her family is entitled to a substantial subsidy from the government and jobs for the males in the household. Their high standard of living is a far cry from her parents' life as nomadic Bedouin camel herders of the desert. Dubai, United Arab Emirates. (From a photographic gallery of images of kitchen images, in Hungry Planet: What the World Eats, p. 54) (MODEL RELEASED IMAGE).
    DUB_030521_019_x.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)
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  • 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
  • Natomo family dinner of rice porridge cooks on the hearth over a wood fire.  Published in Material World, Meals of the World gallery, page 176. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together.
    Mal_mw_21_xxs.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0246_xf1brw.jpg
  • Alma Casales cooks crab soup at her sister's restaurant in Cuernavaca, Mexico for both the patrons and her family. Hungry Planet: What the World Eats (p. 223).
    MEX03_0005_xxf1.jpg
  • (MODEL RELEASED IMAGE). Working together in the kitchen to prepare dinner for guests, Jörg and Susanne prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. This is a favorite meal of the Melander family. (Supporting image from the project Hungry Planet: What the World Eats.)
    GER04_0087_xf1brw.jpg
  • (MODEL RELEASED IMAGE). Working together in the kitchen to prepare dinner for guests, Jörg and Susanne prepare rouladen, a traditional German entrée consisting of pickles, mustard, and Westphalian bacon, rolled up in a thick slice of beef, cooked, and served in rich brown gravy. This is a favorite meal of the Melander family. (Supporting image from the project Hungry Planet: What the World Eats.) The Melander family of Bargteheide, Germany, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GER04_0031_xf1brw.jpg
  • (MODEL RELEASED IMAGE). Breakfast during the children's summer vacation at the Brown family home in Riverview, Australia (outside of Brisbane) is low-key and unstructured. Everyone eats when the mood strikes them. This morning Doug cooked himself a hearty breakfast of fried meat, onions, gravy, and buttered toast, while overseeing his wife's meal of cereal and juice. Since her stroke, Marge has been trying to eat a more healthy diet. Also pictured are Vanessa attending to daughter Sinead, and Rhy standing at the counter eating a sandwich. (Supporting image from the project Hungry Planet: What the World Eats.)
    AUS104_1881_xf1b.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
  • In Botswana, Mamebogo Marumo sits under the shade of a mopane tree as she squeezes the insides out of mopane worms, keeping the carcasses to be salted, cooked, and dried to be eaten. The mopane worm is the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have 3 times the protein content of beef and can be stored for many months.
    BOT_meb_25_cxxs.jpg
  • Pauline Woods cooks witchetty grubs in the ashes of a campfire as her daughter watches, outside Alice Springs, Australia. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. (Man Eating Bugs: The Art and Science of Eating Insects)
    Aus_meb_102_xxs.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0248_xf1brw.jpg
  • (MODEL RELEASED IMAGE). The next morning, Mark Bainton cooks breakfast; a task he performs every weekend morning, unless, of course, he can persuade his wife Deb to do it. Hungry Planet: What the World Eats (p. 142). The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
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  • The Çelik family in the main room of their three-room apartment in Istanbul, Turkey, with a week's worth of food. Mêhmêt Çelik, 40, stands between his wife Melahat, 33 (in black), and her mother, Habibe Fatma Kose, 51. From the book Hungry Planet: What the World Eats (Model Released)
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  • (MODEL RELEASED IMAGE).In Shingkhey, a remote hillside village of a dozen homes, Nalim and Namgay's family assembles in the prayer room of their three-story rammed-earth house with one week's worth of food for their extended family of thirteen. The Namgay family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 36).
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  • The Revis family in the kitchen of their home in suburban Raleigh, North Carolina, with a week's worth of food. Ronald Revis, and Rosemary Revis, stand behind Rosemary's sons from her first marriage, Brandon Demery, (left), and Tyrone Demery. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Matsuda family in the kitchen of their home in Yomitan Village, Okinawa, with a week's worth of food. Takeo Matsuda, 75, and his wife Keiko, 75, stand behind Takeo's mother, Kama, 100. The couple's three grown children live a few miles away. From the book Hungry Planet: What the World Eats (Model Released)
    JOK03_0001_xxf1rw.JPG
  • In the kitchen of their apartment in Palermo, Sicily, Italy, the Manzo family: Giuseppe, 31, Piera Marretta, 30, and their sons (left to right) Mauritio, 2, Pietro, 9, and Domenico, 7 stand and sit around a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Madsen family in their living room in Cap Hope village, Greenland, with a week's worth of food. Standing by the TV are Emil Madsen, 40, and Erika Madsen, 26, with their children (left to right) Martin, 9, Belissa, 6, and Abraham, 12. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Le Moine family in the living room of their apartment in the Paris suburb of Montreuil, with a week's worth of food. Michel Le Moine, 50, and Eve Le Moine, 50, stand behind their daughters, Delphine, 20 (standing), and Laetitia, 16 (holding spaghetti and Coppelius the cat). From the book Hungry Planet: What the World Eats (Model Released)
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  • The Ayme family in their kitchen house in Tingo, Ecuador, a village in the central Andes, with one week's worth of food. Ermelinda Ayme Sichigalo, 37, and Orlando Ayme, 35, sit flanked by their children (left to right): Livia, 15, Natalie, 8, Moises, 11, Alvarito, 4, Jessica, 10, Orlando hijo (Junior, held by Ermelinda), 9 months, and Mauricio, 30 months. Not in photograph: Lucia, 5, who lives with her grandparents to help them out. From the book Hungry Planet: What the World Eats (Model Released)
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  • Ramon Costa Allouis, 39, Sandra Raymond Mundi, 38, and their children Lisandra, 16, and Fabio, 6 in the courtyard of their extended family's home in Havana, Cuba with one week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Cui family of Weitaiwu village, Beijing Province, in their living room with a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Dong family in the living room of their one-bedroom apartment in Beijing, China, with a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Molloy family: John, 43, Natalie, 41, Emily, 15 (called Em), and Sean, 5, in Brisbane, on Australia's east coast, with one week's worth of food, in January. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Fernandez family in the kitchen of their San Antonio, Texas home with a week's worth of food. Lawrence, 31, and wife Diana, 35, standing, and Diana's mother, Alejandrina Cepeda, 58, sitting with her grandchildren Brian, 5, and Brianna, 4. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Caven family in the kitchen of their home in American Canyon, California, with a week's worth of food. Craig Caven, 38, and Regan Ronayne, 42 (holding Ryan, 3), stand behind the kitchen island; in the foreground is Andrea, 5. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Sobczynscy family in the main room of their apartment in Konstancin-Jeziorna; Poland; outside Warsaw; with a week's worth of food. Marzena Sobczynska; 32; and Hubert Sobczynski; 31; stand in the rear; with Marzena's parents; Jan Boimski; 59; and Anna Boimska; 56; to their right and their daughter Klaudia; 13; on the couch. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Cabaña family in the main room of their 200-square-foot apartment in Manila, the Philippines, with a week's worth of food. Seated are Angelita Cabaña, 51, her husband, Eduardo Cabaña, 56 (holding sleeping grandson Dave, 2), and their son Charles, 20. Eduardo, Jr., 22 (called Nyok), his wife Abigail, 22, and their daughter Alexandra, 3, stand in the kitchen. Behind the flowers is the youngest son, Christian, 13 (called Ian). The Cabaña family is one of the thirty families featured in the book Hungry Planet: What the World Eats (MODEL RELEASED IMAGE).
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  • The Batsuuri family in their single-room home (a sublet in a bigger apartment) in Ulaanbaatar, Mongolia, with a week's worth of food. Standing behind Regzen Batsuuri, 44 (left), and Oyuntsetseg (Oyuna) Lhakamsuren, 38, are their children, Khorloo, 17, and Batbileg, 13. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Natomo family on the roof of their mud-brick home in Kouakourou, Mali, with a week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Al Haggan family and their two Nepali servants in the kitchen of their home in Kuwait City, Kuwait, with one week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Ukita family: Sayo Ukita, 51, and her husband, Kazuo Ukita, 53, with children Maya, 14 (holding chips) and Mio, 17 in their dining room in Kodaira City, Japan, with one week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Patkar family: Jayant, 48, Sangeeta, 42, daughter Neha, 19, and son Akshay, 15 in the living room of their home in Ujjain, Madhya Pradesh, India, with one week's worth of food. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Bainton family in the dining area of their living room in Collingbourne Ducis, Wiltshire, with a week's worth of food. Left to right: Mark Bainton, 44, Deb Bainton, 45 (petting Polo the dog), and sons Josh, 14, and Tadd, 12. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Mustapha family in their courtyard in Dar es Salaam village, Chad, with a week's worth of food. Gathered around Mustapha Abdallah Ishakh, 46 (turban), and Khadidja Baradine, 42 (orange scarf), are Abdel Kerim, 14, Amna, 12 (standing), Nafissa, 6, and Halima, 18 months. Lying on a rug are (left to right) Fatna, 3, granddaughter Amna Ishakh (standing in for Abdallah, 9, who is herding), and Rawda, 5. The Mustapha family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 68).
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  • The Dudo family in the kitchen/dining room of their home in Sarajevo, Bosnia and Herzegovina, with one week's worth of food. Standing between Ensada Dudo, 32, and Rasim Dudo, 36, are their children (left to right): Ibrahim, 8, Emina, 3, and Amila, 6. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Brown family of Riverview, Australia with a week's worth of food: Doug Brown, 54, and his wife Marge, 52, with their daughter Vanessa, 32, and her children, Rhy, 12, Kayla, 15, John, 13, and Sinead, 5. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Casales family in the open-air living room of their home in Cuernavaca, Mexico, with a week's worth of food. Marco Antonio, 29, and Alma Casales Gutierrez, 30, stand with baby Arath, 1, between them. At the table are their older children, Emmanuel, 7, and Bryan, 5. From the book Hungry Planet: What the World Eats (Model Released)
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  • The Mendoza family and a servant in their courtyard in Todos Santos Cuchumatán, Guatemala, with a week's worth of food. Between Fortunato Pablo Mendoza, 50, and Susana Pérez Matias, 47, stand (left to right) Ignacio, 15, Cristolina, 19, and a family friend (standing in for daughter Marcelucia, 9, who ran off to play). Far right: Sandra Ramos, 11, live-in helper. Not present: Xtila, 17, and Juan, 12. From the book Hungry Planet: What the World Eats (Model Released)
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  • Stephen Webb mows the lawn with a push mower while his wife Kathryn Webb grills hamburgers in the backyard of their new Fremont, California home in a subdivision as their dog looks on. MODEL RELEASED. USA.
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  • A baker in Ujjain, India, drips milky sweet topping onto sweet fried dough to sell to passersby. He and other vendors reaps the benefits of the arrival of millions of pilgrims for the once-every-12-year occurrence of Kumbh Mela festival in Ujjain for observant Hindus.(Supporting image from the project Hungry Planet: What the World Eats)
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  • Rickshaw driver Munna Kailash's wife Meera prepares lunch for her husband in their courtyard in Varanasi, India.  (From the book What I Eat: Around the World in 80 Diets.)
    IND_040415_062_xw.jpg
  • Viahondjera Musutua's older brother plays with her son as she eats porridge left over from breakfast in Opuwo, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090308_200_xxw.jpg
  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the  rainy season.
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Peter Menzel Photography

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