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  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery in Cologne, Germany. (From 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.
    GER_080318_076_xxw.jpg
  • Apartment kitchen near St. Hanshaugen Park, Oslo, Norway
    NOR_130924_071.jpg
  • Kitchen workers outside a hotel in Merida, Mexico, Yucatan.
    MEX_148_xs.jpg
  • A giant chef head looms on top of a building in the Kappa-Bashi district of Tokyo, Japan, which is know as a restaurant equipment wholesale district, including plastic food.
    Japan_JAP_07_xs.jpg
  • The kabob cooking area of the kitchen at the Talar Yazd Restaurant, Yazd, Iran. (sometimes spelled Kabab, Kebab, Kebob, Kebap).
    IRN_061210_180_rwx.jpg
  • The Bread Queen Robina Weiser-Linnartz, a master baker and confectioner, holds a loaf of bread at her parent's bakery 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. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. 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_120_xw.jpg
  • Robina Weiser-Linnartz, a master baker and confectioner with her typical day's worth of food in her parent's bakery in Cologne, Germany. (From the book What I Eat; Around the World ion 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 tall; and 144 pounds. She's wearing her Bread Queen sash and crown, which she dons whenever she appears at festivals, trade shows, and educational events, representing the baker's guild of Germany's greater Cologne region. 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_094_xxw.jpg
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_25_xs.jpg
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. The Harris Feeding Company, in Coalinga, California, is the state's largest feed lot with up to 100,000 head of cattle. Coalinga, California. San Joaquin Valley. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_24_xs.jpg
  • Akbar Zareh, a baker who has worked seven days a week at the job since he was a young boy, in Yazd, Iran. MODEL RELEASED.
    IRN_061210_350_rwx.jpg
  • A plate of zucchini prepared with herbs for lunch at the San Marcello al Corso Church in Rome, Italy, near the Spanish Steps, where monk brother priest Riccardo Casagrande is in charge of the kitchen, garden, and wine cellar for the brotherhood. (Riccardo Casagrande is featured in the book What I Eat: Around the World in 80 Diets.)
    ITA_040614_422_xw.jpg
  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery in Cologne, Germany. (From 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. MODEL RELEASED.
    GER_080318_076_xw.jpg
  • Tarts topped with frozen berries at Bastian's Restaurant and Bakery in Cologne, Germany, where Bread Queen Robina Weiser-Linnartz works as a baker and pastry chef. (From the book What I Eat: Around the World in 80 Diets.)
    GER_080318_111_xxw.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
  • Jean-Pierre Rodot, part owner and chef of La Cafeterie, eats a live witchetty grub out of a bowl of his special witchetty grub soup, Alice Springs, Central 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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_700_xs.jpg
  • Jean-Pierre Rodot, part owner and chef of La Cafeterie, eats a live witchetty grub out of a bowl of his special witchetty grub soup, Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths). (Man Eating Bugs page 23)
    AUS_meb_16_cxxs.jpg
  • Chef Jean-Pierre Rodot at his restaurant, La Cafeterie, with a bowl of witchetty grub soup in Alice Springs, Central Australia. A live witchetty grub (Witchetty grubs are the larvae of cossid moths) floats on top of the soup. Rodot loves witchetty grubs and ate this one alive, savoring its yellow egg-yolk-like guts and declaring them "Delicious!" (pages 4,5. See also page 23).
    AUS_meb_14_xxs.jpg
  • Robina Weiser-Linnartz (right), a master baker and confectioner at work as a baker and pastry chef at Bastians Restaurant and bakery 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.
    GER_080318_049_xw.jpg
  • Flat bread baking in the ovens of baker Akbar Zareh,* of Yazd, Iran. *Akbar Zareh is one of the 101 people selected for inclusion in Peter Menzel & Faith D'Aluisio's upcoming book Nutrition 101 (2008) about what people around the world eat in one day's time.
    IRN_061211_117_rwx.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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Japan_Jap_meb_104_xs.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
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. They are visiting a MacDonald's near their home in Riverview, (near Brisbane) Australia. (Supporting image from the project Hungry Planet: What the World Eats.) The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0218_xf1b.jpg
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. Hungry Planet: What the World Eats (p. 13).  The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0011_xxf1.jpg
  • A culinary and aesthetic exhibition (on a banana leaf with tomato roses, scalloped cucumbers and spring onions) of fried bamboo worms, which are actually not worms but the larval stage of a moth that lives in bamboo trees. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs," Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs page s 42,43)
    THA_meb_34A_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
  • (MODEL RELEASED IMAGE). On the way back from Mackas (Aussie slang for McDonald's), 15-year-old Kayla Samuals (in 50 Cent T-shirt) rips open the Spy Kids 3-D comic book that the restaurant awards to purchasers of Happy Meals. Like her half-sister Sinead Smith (drinking) and her friend Amelia Wilson, Kayla is from an Aboriginal family whose roots lie in the arid outback. But the girls have little interest in outback cuisine; at least for now, Mackas is their culinary mecca. They are visiting a MacDonald's near their home in Riverview, (near Brisbane) Australia. (Supporting image from the project Hungry Planet: What the World Eats.) The Brown family is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    AUS104_0233_xf1b.jpg

Peter Menzel Photography

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