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  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_780_rwx.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) sizzling prawns, smokey Spanis Pimenton, garlic and thyme; queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_779_rwx.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_778_rwx.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado moves a putting hole during an early morning inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_123_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during an early morning routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_083_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado conducts maintenance work on the golf course.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_070_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands at a vantage point during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_176_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_107_xw.jpg
  • Bob Sorensen, a golf course assistant superintendent at The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green with his typical day's worth of food in the foreground. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School. MODEL RELEASED.
    USA_080920_075_xxw.jpg
  • Golfers tee-off at The Golf Club at Redlands Mesa in Grand Junction, Colorado, where Bob Sorensen works as a greens keeper. (Bob Sorensen is featured in  the book What I Eat: Around the World in 80 Diets.)
    USA_080919_208_xw.jpg
  • Fountain Hills, Arizona. A huge fountain in the middle of an artificial lake is a feature of this desert subdivision, showing a blatant disregard for water preservation. When the temperature is very hot, the entire fountain evaporates before it rains into the lake. USA.
    USA_AZ_26_xs.jpg
  • Aerial photograph of track housing in the southern California desert. Cathedral City, California, between Palm Springs and Palm Desert.
    USA_AERL_02_xs.jpg
  • New Age meditation technology. A client at the Altered States Mind Gym inside the Star Chamber. This is a box lined with mirrors in which the client sits. It is claimed that the effect of seeing hundreds of reflected images of one's self enhances meditation, promoting a loss of self- awareness. Whilst inside the Chamber, the client may listen to tapes of relaxing sounds or to 'self-help' courses. The Altered States Mind Gym is in West Hollywood, California. MODEL RELEASED [1988]
    USA_SCI_NEWAGE_04_xs.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado conducts a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument., He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_241_xw.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
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado picks vegetables in his backyard.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_353_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_276_xw.jpg
  • Harvard scientist Walter Gilbert studying a DNA sequencing autoradiogram, made in the course of research associated with the human genome project. The term genome describes the full set of genes expressed by an organism's chromosomes. A gene is a section of DNA that instructs a cell to make a specific protein. The task of constructing such a complete blueprint of genetic information for humans is divided into two main phases: mapping genes and other markers on chromosomes, and decoding the DNA sequences of genes on all the chromosomes. Numerous laboratories worldwide are engaged on various aspects of genome research. MODEL RELEASED.
    USA_SCI_HGP_26_xs.jpg
  • Lan Guihua, a widowed farmer, oversees the cooking of lunch for guests and neighbors at her home in Ganjiagou Village, Sichuan Province, China. (She is featured in the book What I Eat: Around the World in 80 Diets). The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation.  She lives in the area of Production Team 7 of Ganjiagou Village, 1.5 hours south of the provincial capital of Sichuan Province?Chengdu.
    CHI_060613_724_xw.jpg
  • Lan Guihua, a widowed farmer, prepares a chicken for her guests and neighbors at her home in Ganjiagou Village, Sichuan Province, China.  (She is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation.
    CHI_060613_097_xw.jpg
  • Lan Guihua, a widowed farmer, in front of her home with her typical day's worth of food in Ganjiagou Village, Sichuan Province, China. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation. MODEL RELEASED.
    CHI_060613_155_xxw.jpg
  • Deftly opening a door, the Honda P3 walks its assigned path at the Honda Research Center, outside Tokyo, Japan. The product of a costly decade-long effort, the Honda robotic project was only released from its shroud of corporate secrecy in 1996. In a carefully choreographed performance, P3 walks a line, opens a door, turns a corner, and, after a safety chain is attached, climbs a flight of stairs. Despite its mechanical sophistication, it can't respond to its environment. If people were to step in its way, the burly robot would knock them down without noticing them. Ultimately, of course, Honda researchers hope to change that. But, in what seems an attempt to hedge the company's bet, P3 senior engineer Masato Hirose is also working on sending the robot to places where it cannot possibly injure anyone. From the book Robo sapiens: Evolution of a New Species, page 42.
    Japan_JAP_rs_16_qxxs.jpg
  • The main course for a feast at the Lagavale family home in Western Samoa is a freshly killed pig that roasts on a pile of volcanic rocks heated by fire. Also on the fire is the pig's liver and peeled taro root. Published in Material World, page 172. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa.
    Wsa_mw_4_xxs.jpg
  • The horse race at the All Saints Day celebration in the town of Todos Santos Cuchumatán, Guatemala, finds many lively participants. Dressed in special holiday clothing for the All Saints Day celebration, a mob of men on horseback race back and forth down the main road into town between throngs of onlookers, stopping at each end of the course to take a pull of hard liquor before galloping at a breakneck pace to the other end. This exciting diversion goes on for hours as new riders enter the festivities and other riders fall off or just drunkenly give up. (Supporting image from the project Hungry Planet: What the World Eats.)
    GUA02_0024_xf1bs.jpg
  • Ghasem Imami, 21, a potter working for several years despite his young age, forms one of many he will create during the course of his workday at Morvarid (Pearl) Pottery Factory, Meybod,  Iran. (Also spelled "Maybod").
    IRN_061214_286_rwx.jpg
  • Bob Sorensen, a golf course assistant superintendent, picks vegetables in his backyard garden at his home in Grand Junction, Colorado. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in the month of September was 3,600 kcals. He is 25 years of age; 5 feet,  11 inches tall and 175 pounds. Switching career paths from criminal justice to turf maintenance enabled Bob to escape a desk job and work outdoors in a picturesque Western landscape. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller. MODEL RELEASED.
    USA_080920_341_xxw.jpg
  • Lan Guihua (right), a widowed farmer, and her neighbor bleed a freshly killed chicken at her home in Ganjiagou Village, Sichuan Province, China. (She is featured in the book What I Eat: Around the World in 80 Diets). The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation.  She lives in the area of Production Team 7 of Ganjiagou Village, 1.5 hours south of the provincial capital of Sichuan Province?Chengdu.
    CHI_060613_768_xxw.jpg
  • Lan Guihua, a widowed farmer, at her home in Ganjiagou Village, Sichuan Province, China. (Lan Guihua is featured in the book What I Eat: Around the World in 80 Diets. The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation.  She lives in the area of Production Team 7 of Ganjiagou Village, 1.5 hours south of the provincial capital of Sichuan Province?Chengdu. MODEL RELEASED.
    CHI_060613_031_xw.jpg
  • Chen Zhen (right) a law student with her friend on Nanjing East Road in Shanghai China. (She is featured in the book What I Eat: Around the World in 80 Diets). The caloric value of her typical day's worth of food in June was 2600 kcals. She is 20 years of age; 5 feet, 5 inches tall and 106 pounds.  Chen Zhen eats at KFC 3 times a week and what she eats depends on the coupons that she and her friends gather to defray the cost of the meal. The rest of her meals in the course of a week are largely Chinese and traditional. She eats simple fare at her university campus cafeteria--soups with rice and vegetables. Her grandparents and father go without meat throughout the week so they can serve it to her on the weekends when she's home from school. MODEL RELEASED
    CHI_060610_848_xw.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
  • Moving like its skittish biological counterpart, Spring Flamingo walks tethered to a boom in a circular course around its home at the MIT Leg Lab, Cambridge, MA. From the book Robo sapiens: Evolution of a New Species, page 8-9.
    USA_rs_17_qxxs.jpg
  • Ten years and tens of millions of dollars in the making, the Honda P3 strides down its course at the car company's secret research facility on the outskirts of Tokyo, Japan. The product of a costly decade-long effort, the Honda robotic project was only released from its shroud of corporate secrecy in 1996. In a carefully choreographed performance, P3 walks a line, opens a door, turns a corner, and, after a safety chain is attached, climbs a flight of stairs. From the book Robo sapiens: Evolution of a New Species, page 34-35.
    Japan_JAP_rs_15_qxxs.jpg
  • Dressed in special holiday clothing for the All Saints Day celebration in Todos Santo de Cuchumatan, Guatemala, a mob of men on horseback race back and forth down the main road into town between throngs of onlookers, stopping at each end of the course to take a pull of hard liquor before galloping at a breakneck pace to the other end. This exciting diversion goes on for hours as new riders enter the festivities and other riders fall off or just drunkenly give up. Hungry Planet: What the World Eats (p. 158).
    GUA02_0003_xxf1s.jpg
  • The Bainton family weekend breakfast is generally a cooked one. Cold cereal must suffice on the weekdays as everyone but Mark works to get out of the house to school and work (Mark works the late shift so catches up with everyone on the weekend. On the weekends Mark cooks breakfast; unless, of course, he can persuade his wife Deb to do it. (Supporting image from the project Hungry Planet: What the World Eats.) 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.
    GRB02_0027_xf1bs.jpg
  • (MODEL RELEASED IMAGE). The Baintons, who call themselves the Bees, enjoy a family breakfast at home. Mark cooks breakfast; a task he performs every weekend morning, unless, of course, he can persuade his wife Deb to do it. (Supporting image from the project Hungry Planet: What the World Eats.) 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.
    GRB02_0026_xf1bs.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.
    GRB02_0002_xxf1s.jpg

Peter Menzel Photography

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