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  • Bounty Hunter Restaurant, Napa, California. Napa Valley. Sous chef Paul Larsick with beer can chicken: smoked, steamed chicken barbecued on a can of Tecate beer.
    USA_060122_91_rwx.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_095_x.jpg
  • Cod Fish and Chips at a London pub, UK
    GBR_110221_27_x.jpg
  • Covent Garden, London, UK. Paella.
    GBR_110220_25_x.jpg
  • Copenhagen, Denmark. Dinner at Sisse Brimberg and Cotton Coulson's flat.
    DEN_110216_90_x.jpg
  • Harry Fujita, president and CEO of Iwasaki Images of America, shows samples of the plastic food and novelty items his Torrance, California company makes. MODEL RELEASED.
    Japan_JAP_08_xs.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_151_x.jpg
  • USA_100807_03_x.jpg
  • Family get-together at rented house on the shore at York Cliffs, Maine in July. Menzel/D'Aluisio. MODEL RELEASED.
    USA_120716_012_x.jpg
  • Floyd Zaiger cuts open a "Pluot", a cross between a plum and an apricot, in his orchard. Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. Pluot fruit (plum & apricot) - MODEL RELEASED. 1988.
    USA_AG_ZAIG_12_xs.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_780_rwx.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley. Beer can chicken: whole chickens smoked on a grill over a beer can half full of beer for several hours.
    USA_060122_50_rwx.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_138_x.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_081_x.jpg
  • Lugano, Switzerland on Lake Lugano. "Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121012_161_x.jpg
  • BBQ onboard for dinner, and polar plunge on the Scandinavian-built ice-breaker Akademik Sergey Vavilov, originally built for the Russian Academy of Science and still used occasionally by scientists, is now predominantly used for adventure touring in both the Arctic and the Antarctic. The ship is currently operated by a Russian crew, and staffed with employees of the adventure touring company Quark Expeditions, and carries around 100 passengers at a time. .
    ANT_110117_078_x.jpg
  • Gelatin sweets for sale at the municipal market in Taxco, a colonial silver mining town in Mexico.
    MEX_086_xs.jpg
  • Plastic dessert food ready to be shipped at Harry Fujita's plastic food factory in Torrance, California. Iwasaki Images of America.
    Japan_JAP_17_xs.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_162_x.jpg
  • USA_100626_02_x.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
  • Ushuaia, Tierra del Fuego, Argentina
    ARG_110111_040_x.jpg
  • Lunch in El Cloistro Restaurant, Buenos Aires
    ARG_110110_140_x.jpg
  • Lunch in El Cloistro Restaurant, Buenos Aires
    ARG_110110_138_x.jpg
  • Soho/ Chinatown, London, UK. Dinner in a Chinese restaurant with Michael Marten
    GBR_110218_27_x.jpg
  • Harry Fujita, president and CEO of Iwasaki Images of America, shows samples of the plastic food and novelty items his Torrance, California company makes. MODEL RELEASED.
    Japan_JAP_09_xs.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_156_x.jpg
  • Fruit crosses: Pluots (a cross between a plums and apricots at center), plumcots (samples of the first stage of crossbreeding an apricot with a plum, at right), and apriums (a cross between plumcots and apricots, at left). Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. Pluot fruit (plum & apricot) - 1988.
    USA_AG_ZAIG_11_xs.jpg
  • Napa Town and Country Fair. Napa, California, USA. Napa Valley.
    USA_080809_048_x.jpg
  • As delicious as the slurpy noodles in broth are in this area of Kunming, there is a strange disconnect with the stench of the nearby grossly vented sewer. The noodles called "across the bridge" noodle (guoqiao mixian) are a Yunnan province regional specialty. (Supporting image from the project Hungry Planet: What the World Eats)
    CHI97_0027_xf1bs.jpg
  • Raw food at Bruno Comby's hotel and restaurant outside of Paris, France. Guests staying at the Chateau Montrame smell a number of fresh fruits, vegetables, meats, fish, nuts, and insects (all raw) before eating as much of them as they feel comfortable doing. Bruno Comby, author of "Delicious Insects" (in French) lives and works in the Orkos Institute in the 17th century Chateau Montrame. His institute serves a raw diet he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_700_xs.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
  • Guests staying at Bruno Comby's hotel and restaurant in the Chateau Montrame outside of Paris, France smell a number of fresh fruits, vegetables, meats, fish, nuts, and insects (all raw) before eating them. Bruno Comby, author of "Delicious Insects" (in French) lives and works in the Orkos Institute in the 17th century Chateau Montrame. His institute serves a raw diet he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_123_xs.jpg
  • Bruno Comby, author of "Delicious Insects" (in French) holds a grasshopper before eating it. Comby lives and works in the Orkos Institute in the 17th century Chateau Montrame outside of Paris. His institute serves a raw diet  he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_101_xs.jpg
  • Bruno Comby, author of "Delicious Insects" (in French) holds a grasshopper before eating it. Comby's lives and works in the Orkos Institute in the 17th century Chateau Montrame outside of Paris. His institute which serves a raw diet that is the basis of an eating discipline he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_701_xs.jpg
  • Replete honeypot ants hang immobile from the roof of their underground chamber, with loads of delicious sweet nectar stored in their swollen abdominal pouches. North of Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_23_cxxs.jpg

Peter Menzel Photography

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