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  • Fresh dough, about to be baked in circular ovens, in Akbar Zareh's bakery in the province of Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.)  The son of a baker, Zareh began working full-time at age 10 and regrets that he didn't attend school and learn how to read and write. By working 10 hours a day, every day of the week, he has sent his four children to school so they don't have to toil as hard as he does. The product of his daily labor is something to savor. His fresh, hot loaves are as mouthwatering and tasty as any in the world. After baking in the tandoor clay ovens, most of the rounds of fresh bread are dried and broken into bits.
    IRN_061212_014_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, forms dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_363_xxw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes bread at his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_388_xw.jpg
  • Akbar Zareh with his typical day's worth of food at his bakery in the province of Yazd, Iran. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061212_193_xxw.jpg
  • 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
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, preparing chapati, unleavened flat bread, in her kitchen.  Her husband Nasrullah, 51, is at the refrigerator. Model-Released.
    NOR_130526_056_x.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_138_x.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
  • Bread bakes inside circular ovens at Akbar Zareh's bakery in the city of Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) The son of a baker, Zareh began working full-time at age 10 and regrets that he didn't attend school and learn how to read and write. By working 10 hours a day, every day of the week, he has sent his four children to school so they don't have to toil as hard as he does. The product of his daily labor is something to savor?his fresh, hot loaves are as mouthwatering and tasty as any in the world. After baking in the tandoor clay ovens (at left), most of the rounds of fresh bread are dried and broken into bits.
    IRN_061211_116_xxpw.jpg
  • Akbar Zareh reaches above the circular ovens at his bakery in the city of  Yazd, Iran. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061211_094_xxw.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, preparing chapati, unleavened flat bread, in her kitchen. Model-Released.
    NOR_130526_001_x.jpg
  • The Qureshi family of Lorenskog, Norway, an Oslo suburb. Pritpal Qureshi, 49, preparing chapati, unleavened flat bread, in her kitchen. Model-Released.
    NOR_130526_003_x.jpg
  • Ottersland Dahl family, of Gjettum, Norway (outside Oslo). Fresh baked bread for family by Gunhild Valle Ottersland, 45. Model-Released.
    NOR_130522_155_x.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_083_x.jpg
  • Maastricht, The Netherlands. Holland.
    NET_121010_095_x.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
  • 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
  • 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
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin consistency dough is prepared using gram flour, water and spices. The man is pouring this dough through a big iron sieve which has holes in it so the dough falls in the form of drops in the hot oil and this is then fried. What comes out is the savory boondi. This boondi can be made sweet by putting in sugar syrup (prepared separately). (Supporting image from the project Hungry Planet: What the World Eats)
    IND04_9703_xf1b.jpg
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin, consistency dough is prepared using gram flour, water and spices. The man is pouring this dough through a big iron sieve which has holes in it so the dough falls in the form of drops in the hot oil and this is then fried. What comes out is the savory boondi. This boondi can be made sweet by putting in sugar syrup (prepared separately). (Supporting image from the project Hungry Planet: What the World Eats)..
    IND04_9688_xf1b.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061214_026x_xw.jpg
  • Performers entertain the audience at the  Famous Famiglia world championship pizza eating contest in New York City's Times Square before the eating contest by throwing pizza dough in the air. Joey Chestnut won the competition by eating 45 slices of cheese pizza in 10 minutes. Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_080_xw.jpg
  • 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
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061211_151_xw.jpg
  • Pilgrims cook dough in the ash of a campfire near the Shipra River which flows through the holy city of Ujjain, in the central Indian state of Madhya Pradesh during the Hindu festival of Kumbh Mela. Every 12 years, millions of devout Hindus celebrate the month-long festival of Kumbh Mela by bathing in the Shipra's holy waters. Hundreds of ashrams set up dusty, sprawling camps that stretch for miles.
    IND_040418_135_xw.jpg
  • A girl buys a pastry made from fried dough from a vendor in the Kibera slum, Nairobi Kenya. Kibera is Africa's biggest slum with nearly one million inhabitants., most of whom have limited access to clean water and sanitation.
    KEN_090302_232_xw.jpg
  • Preparing boondi in Ujjain, India, at one of the camps at the Kumbh Mela site. Every camp had its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin consistency dough is prepared using gram flour, water and spices. This boondi can be made sweet by putting in sugar syrup (prepared separately) and soaked in the syrup. (Supporting image from the project Hungry Planet: What the World Eats). The Kumbh Mela festival is a sacred Hindu pilgrimage held 4 times every 12 years, cycling between the cities of Allahabad, Nasik, Ujjain and Hardiwar.
    IND_040423_017_x.jpg
  • Sweet, fried boondi, a spiced chickpea flour confection, is prepared for pilgrims in a camp at an ashram during the Kumbh Mela festival in Ujjain, Madhya Pradesh, India. (From the book What I Eat: Around the World in 80 Diets.) Every camp has its own large/small kitchen where food is prepared for people residing in that particular camp as well as outsiders who would walk in and out for lunch/dinner. Boondi can be a savory preparation or even sweet. A thin consistency dough is prepared using gram flour, water and spices. This boondi can be made sweet by putting in sugar syrup (prepared separately) and soaked in the syrup. Cardamom, dry fruits may be added in the syrup for flavor. The Kumbh Mela festival is a sacred Hindu pilgrimage held 4 times every 12 years, cycling between the cities of Allahabad, Nasik, Ujjain and Haridwar.  Participants of the Mela gather to cleanse themselves spiritually by bathing in the waters of India's sacred rivers.  Kumbh Mela is one of the largest religious festivals on earth, attracting millions from all over India and the world.  Past Melas have attracted up to 70 million visitors.
    IND_040423_017_xx_xw.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, makes dough in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    IRN_061210_350x_xw.jpg
  • (MODEL RELEASED IMAGE) Melahat Çelik mixes the dough for savory arugula-feta filled Turkish pastries in her apartment kitchen and then will sit on the living room floor and roll paper-thin pastry called yufka around the filling to create an eggroll-style pastry her family loves. (Supporting image from the project Hungry Planet: What the World Eats)
    TUR01_0032_xf1bs.jpg
  • (MODEL RELEASED IMAGE). Khorloo rolls out dough for her family's dinner of buuz (mutton-stuffed dumplings) in the small kitchen of her Mongolian home which her family of four shares with two other families. (Supporting image from the project Hungry Planet: What the World Eats.)
    MON01_0032_xf1bs.jpg
  • (MODEL RELEASED IMAGE). Khorloo Batsuuri rolls out dough for their family's dinner of buuz (mutton-stuffed dumplings) in the small kitchen of her Mongolian home which her family of four shares with two other families. Batbileg is peeling potatoes nearby. (Supporting image from the project Hungry Planet: What the World Eats.) The Batsuuri family of Ulaanbaatar, Mongolia, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MON01_0020_xf1bs.jpg
  • 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)
    IND04_8700_xf1b.jpg
  • Akbar Zareh, who has worked in a bakery seven days a week since he was a young boy, spreads dough and makes finger impressions in it to hold seeds in his bakery in Yazd, Iran. (Akbar Zareh is featured in the book What I Eat: Around the World in 80 Diets.)
    IRN_061212_043_rwx_xw.jpg

Peter Menzel Photography

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