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  • A mother sits with her daughters in the market in Taxco, a colonial silver mining town sixty miles southwest of Mexico City, Mexico. She is selling bags of the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). The jumil is rich in iodine and consuming them prevents diseases resulting from iodine deficiency like goiters and thyroid problems. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_47_xs.jpg
  • A blushing teenager crowned Jumil Queen at the annual Jumil festival, which celebrates the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 14)
    MEX_meb_44_cxxs.jpg
  • The central market in Ubud, Bali, Indonesia, where it possible to find lotus pods, rambutan fruits, lychee nuts, edible cactus pears, and the expensive and sought-after bee larvae. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_703_xs.jpg
  • The Ubud market in which can be found lotus pods, rambutan fruits, lychee nuts, edible cactus pears, and the expensive and sought after bee larvae, Ubud, Bali, Indonesia. (page 62, 63)
    IDO_meb_101_xxs.jpg
  • Maximo Katiga with a movable feast of edible insects (palm grubs, chanchu-chanchu (Megaloptera Corydyalus armatus Hagen), green and white worms, and beetles, on the Alta Urubamba River, Yaneriato, Peru.(Man Eating Bugs page 162,163)
    PER_meb_78_cxxs.jpg
  • Salvador Ticona displays his collection of fuzzy waytampu caterpillars. The caterpillars aren't edible until the pupal stage, Salvador keeps the larvae on the trees in his courtyard until they mature. Chinchapuijo, Peru. (Man Eating Bugs page 156)
    PER_meb_27_cxxs.jpg
  • Two farmers harvest some edible caterpillars that are infesting their cornfield in Puebla, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_702_xs.jpg
  • María Luisa Aguirre del Gadillo, the owner of the Restaurante Zempoala near Teotihuacán, Mexico, fries up a batch of red agave worms: She has a freezer full of frozen worms and wants to expand her edible insect market into the United States. (Man Eating Bugs page 117 Top)
    MEX_meb_9_cxxs.jpg
  • Arrangements of cold, canned, edible insects in an inn in Ina City. The various insects, zaza-mushi, grasshoppers, bee larvae, and silkworm pupae, are all cooked and canned in a brown sauce of sugar and soy, and therefore all possess the same flavor which masks their individual flavors, Ina City, Japan. (Man Eating Bugs page 36)
    Japan_JAP_meb_71_xxs.jpg
  • A man from Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp, shows a clump of a bee's nest containing edible larvae and honey, a sweet find in the sweaty swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_62_xs.jpg
  • Western Samoans hunting for palolo reef worms at night near Apia, Western Samoa. The rich taste of palolo is enjoyed raw or fried with butter, onions or eggs, or spread on toast. Palolo is the edible portion of a polychaete worm (Eunice viridis) that lives in shallow coral reefs throughout the south central Pacific. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Wsa_meb_72_xs.jpg
  • Fredi Molo Cruz displays edible waykjuiro worms outside his family home in Ocra Katunki, Peru. (Man Eating Bugs: The Art and Science of Eating Insects)
    PER_meb_18_xxs.jpg
  • Cricket Lick-It, a real insect suspended in a sugar-free, créme de menthe-flavored lollipop, made by the HotLix candy company, which specializes in insect novelties, Pismo Beach, California, United States. (Man Eating Bugs page 7 Lower Middle Left. See also pages 182-183)
    USA_meb_2D_xxs.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)
    SAF_meb_24_cxxs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, in Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_700_xs.jpg
  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
    MEX_meb_255_cxxs.jpg
  • Cresenciana Rodríguez Nieves, a 43-year-old doctor, displaying a spread of what she refers to as "Méxica" medicine, or various native plants, animals and insects used for medicinal purposes. She does not like the term "traditional" medicine for its certain pejorative connotations, but rather points to the heritage of her trade, which extends to a time before Europeans invaded her land. Puebla, Mexico. (Man Eating Bugs page 120)
    MEX_meb_106_cxxs.jpg
  • Villagers in the Asmat extract sago grubs from a rotted sago palm log. Sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), are extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_222_xs.jpg
  • A praying mantis in the forest near Komor village in the Asmat swamp, Irian Jaya, Indonesia. (not eaten for food). Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_101_xs.jpg
  • Tarantula seller Sok Khun takes a dainty bite of one of the deep-fried tarantulas that she sells at a roadside market, Kampong Cham Province, Cambodia.(Man Eating Bugs: The Art and Science of Eating Insects page 48. See also cover of book) .
    CAM_meb_1_xxs.jpg
  • (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).
    BHU01_0001_xxf1s.JPG
  • Almonds lay on the ground after being shaken from the tree by the machine harvester.  They will then be swept up into boxes and loaded on a flatbed trailer and delivered to the production facility for drying and packaging. Kern County, California. USA.
    USA_AG_NUTS_02_xs.jpg
  • Making the long return trip from the weekly market in the valley, Orlando Ayme leads his father-in-law's horse, while his wife Ermelinda (center) carries the bundled-up baby and some of the groceries and Livia trudges along with her schoolbooks. Alvarito has literally run up the steep path ahead; like 4-year-old boys everywhere, he is a tiny ball of pure energy. Hungry Planet: What the World Eats (p. 109). (MODEL IMAGE RELEASED)
    ECU04_0002_xxf1.jpg
  • 90-year-old Haruko Maeda, sprawls comfortably in the front yard of her home in Ogimi Village, cutting the grass with a pair of hand shears. "I'm getting this done before it gets too hot," she explains. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0162_xf1b.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
  • A live specimen of Theraphosa leblondi, the world's largest tarantula before being fire-roasted, by Yanomami boys, in Sejal village, near the Orinoco River, Venezuela. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ven_meb_21_xs.jpg
  • A Yanomami child, clad in a Western T-shirt, takes a break from tarantula hunting to shoot an arrow at a bird high up in the canopy of the rain forest, Sejal, Venezuela. (Man Eating Bugs page 173)
    VEN_meb_7_cxxs.jpg
  • A Yanomami youth named Gregorio Lopez wraps palm worms in palm leaves for transport back to the village, Sejal, Venezuela. (Man Eating Bugs page 172 Bottom)
    VEN_meb_12_cxxs.jpg
  • Eric Pihl, 8, of Napa, California, is amazed to see a candied apple covered with dried meal worms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Usa_meb_700_xs.jpg
  • Safiya Carter-Thompson, 12, puckers up a bit after trying a chocolate-chip mealworm cookie. Berkeley, California, United States. (Man Eating Bugs page 185)
    USA_meb_41_cxxs.jpg
  • Children in the village of Bweyogerere hunt for termites early in the morning by hacking into the termites' mounded earthen homes. They place a cloth in front of the entrance, and yank off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Uga_meb_24_xs.jpg
  • In the lush forests of the Ssese Islands, a small archipelago in Lake Victoria, a village farmer searches for dead palm trees, a source of masinya, or palm grubs (the larvae of the Capricorn beetle). Lake Victoria, Uganda. (Man Eating Bugs page 142,143)
    UGA_meb_32_xxs.jpg
  • Children in the village of Bweyogerere hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and collecting the ants that attack the cloth. Bweyogerere, Uganda. (Man Eating Bugs page 148 Top)
    UGA_meb_25_cxxs.jpg
  • Children in the village of Bweyogerere excitedly hunt for termites by hacking into their earthen mound, placing a cloth in front of the entrance, and yanking off the ants that attack the cloth. They pick them up by the rear, biting off their heads and throwing away the rear part. Or they collect them in a bowl to be roasted. Bweyogerere, Uganda. (Man Eating Bugs page 148,149)
    UGA_meb_21_cxxs.jpg
  • The ubiquitous Thai fish sauce nam pla is often, as in this case, flavored with giant water bugs (Lethocerus indica) to make the dish nam pla mang da, Chiang Mai, Thailand. (Man Eating Bugs page 42)
    THA_meb_15_cxxs.jpg
  • North of Thailand's capital city of Bangkok, at the temple complex of Wat Chae Wattanaram, rows of stone Buddhas (a common image in this overwhelmingly Buddhist nation) testify to his enlightenment, Wat Chae Wattanaram, Thailand. (Man Eating Bugs page 38,39)
    THA_meb_101_cxxs.jpg
  • Catherine Lemekwana with a mopane worm stew she prepared for her family using dried mopane worms, onions, garlic, salt, and curry in her home in Soweto, (South West Township), Johannesberg, South Africa. The harvest of mopane worms is a major economic event in Botswana where whole families move into the countryside and set up camp in order to collect the worms. Dried mopane worms have three times the protein content of beef and can be stored for many months. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_80_xs.jpg
  • Thirteen-year-old Venda youth, Azwifarwi, with his homemade Mercedes crafted of scrap wire, foam rubber and wood in order to push and steer around his village, Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_46_xs.jpg
  • Mopane worm sellers in a South African market in Thohoyandou claim the lack of rain to be attributable for the smaller than normal supply of the insects. Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (Man Eating Bugs page 127) .
    SAF_meb_6_cxxs.jpg
  • Thirteen-year-old Venda youth, Azwifarwi, with his homemade Mercedes crafted ingeniously and artistically out of scrap wire, foam rubber and wood in order to push and steer around his village, Mpumalanga, South Africa. (Man Eating Bugs page 140,141)
    SAF_meb_43_cxxs.jpg
  • Grasshoppers, with the wings removed, in the hand of a Vendan child in northeastern South Africa, collected from the field near his village. After a half-hour foraging, the grasshoppers are brought back to one of the mothers to cook and then the children eat them with porridge. The children couldn't agree on whether meat or insects taste best but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts are enjoyable. Masetoni Village, (Venda). South Africa. (Man Eating Bugs page 7 Top Left. See also page 136-137)
    SAF_meb_23_xxs.jpg
  • Vendan children sweep through a grassy field hunting for grasshoppers outside their small village of Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 136)
    SAF_meb_20_cxxs.jpg
  • The Northern Province of South Africa, formerly the Northern Transvaal and now called the Mpumalanga, is home to the Vendan people. Here, Muditami Munzhedzi, in traditional Venda clothing, prepares the Vendan's daily staple of cornmeal porridge as well as mopane worms. Tshamulavhu, Mpumalanga, South Africa. (Man Eating Bugs: The Art and Science of Eating Insects)
    SAF_meb_11_cxxs.jpg
  • Local farmers and traders going upriver on the Alta Urubamba River near Yaneriato, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_71_xs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_57_xs.jpg
  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. 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. (Man Eating Bugs page 151 Inset)
    PER_meb_92_cxxs.jpg
  • Daniel Piña Real chops through the invested wood of a pansona tree in search of chiro worms (the larvae of longhorn beetles from the family Cerambycidae), while his daughter, Marleni, 16, and son, Ramiro, 14, take part. Near the Yanatile River, Koribeni, Peru. (Man Eating Bugs page 160 Top)
    PER_meb_49_cxxs.jpg
  • View from Rt. 103, a dirt road over a 4,000 meter mountain pass, in the Andes between Calca and Kiteni, Peru. (Man Eating Bugs page 158,159)
    PER_meb_33_cxxs.jpg
  • Children of the Ochoas family waiting while their mother, Bernadina, prepares a breakfast treat of roasted waykjuiro worms, Chinchapujio, Peru. (Man Eating Bugs page 154 Top)
    PER_meb_24_cxxs.jpg
  • Mango-Grasshopper Chutney prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_700_xs.jpg
  • Ahuahuatles (fly larvae from Lake Texcoco), comparable to dry caviar, is a delicacy at Don Chon restaurant in Mexico City. The restaurant is famous for serving pre-hispanic food, including insets. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_37_xs.jpg
  • Pork loin with the honey of sting less bees known as "honey of the virgin" garnished with bee larvae prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_325_xs.jpg
  • .White agave worms in white wine served on avocados, prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_284_xs.jpg
  • Leaf-footed bug pizza prepared by Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. (Man Eating Bugs page 119 Bottom)
    MEX_meb_59_cxxs.jpg
  • Sixty miles southwest of Mexico City, schoolchildren in the town of Taxco celebrate Jumil Day, a festival in which crowds gather for the ritual harvesting and eating of jumiles (a type of stink bug, Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 106,107)
    MEX_meb_201_cxxs.jpg
  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_1_xxs.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 large number of the Mexican grasshopper, chapuline, which is collected along with its brethren for human consumption all over the country, especially in the southern state of Oaxaca, Mexico. (page 110)
    MEX_meb_101_xxs.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
  • Boiled zaza-mushi, the larvae of the aquatic cossid moth, are laid out on newspaper to be cleaned of river debris in Ina City, Japan. Zaza-mushi hunters must be licensed to harvest the aquatic creatures. The zaza-mushi are sautéed with soy sauce and sugar and eaten as an appetizer. (Man Eating Bugs page 34,35)
    Japan_JAP_meb_67_xxs.jpg
  • Cans of baby bees and grasshoppers (inago) sold by the Kaneman Company, Ina City, Japan. (Man Eating Bugs page 31 Inset)
    Japan_JAP_meb_119_cxxs.jpg
  • Asmattans in the village of Komor convene to hear the assimilated Catholic and native Good Friday Mass given by one of the local missionaries, Brother Jim, in Komor village, Irian Jaya, Indonesia. The Asmat is a large, steamy hot tidal swamp. Men and women enter by different doors and sit on opposites sides of the church. They are carrying large pieces of heart of palm to share with each other. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_88_xs.jpg
  • A typical house in Sawa Village on the Pomats River in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_82_xs.jpg
  • Men shaving each other on a voyage upriver from the main town of Agats into the interior of the Asmat in Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_709_xs.jpg
  • A group of loggers living in a jungle camp downriver from Sawa Village in the Asmat, a large, steamy hot tidal swamp in Irian Jaya, Indonesia. The people in this camp is logging the forest with hand axes, dragging the huge hardwood logs from deep in the forest over a long path of smaller cross logs. When they get to the river the logs are lashed together in rafts and floated down the river to sell to traders for cash or outboard boat motors. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_702_xs.jpg
  • Amuloke Walelo, a Dani tribeswoman from Soroba village in the Baliem Highlands of central Irian Jaya, Indonesia with one of her children on her shoulders as she goes about her daily chores. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_701_xs.jpg
  • Sawa Village on the Pomats River at low tide in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_53_xs.jpg
  • Stink bugs hunted by Dani children will be roasted later for a tasty morning snack in Soroba, Baliem Valley, Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_31_xs.jpg
  • One of the many rivers snaking through the Asmat, a large, steamy hot tidal swamp. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_189_xs.jpg
  • Dragonflies, de-winged, salted, and fried in coconut oil, with a sweet pepper garnish, over steamed rice; in a guesthouse in Ubud, Bali, Indonesia. (page 56 Inset.  See also page 7)
    IDO_meb_8_xxs.jpg
  • Asmattan family displaying processed food, one of the results of a government logging initiative that has put cash in the pocket of a people unfamiliar with a monetary system, Sawa village, Irian Jaya, Indonesia. The father is blind in one eye due to a disease common to the area brought about by vitamin deficiencies. (Man Eating Bugs page 75 Bottom)
    IDO_meb_78_cxxs.jpg
  • Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the 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. (MEB)
    IDO_meb_76_xxs.jpg
  • Asmattan child with Ulat-Kayu (wood grub in Indonesia) down river from Sawa Village, Irian Jaya, Indonesia. (Man Eating Bugs page 75 Top) .
    IDO_meb_65_cxxs.jpg
  • Asmattans in the village of Komor convene to hear the assimilated Catholic and native Good Friday Mass given by one of the local missionaries, Brother Jim, Komor, Irian Jaya, Indonesia. (Man Eating Bugs page 66,67)
    IDO_meb_57_cxxs.jpg
  • Dani children unwrap their roasted "bug packages", a collection of twenty or so stink bugs wrapped in leaves and set on the edge of a fire to roast as a small snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. The kids also roast spiders, or mulikaks, on the glowing embers and eat them. (Man Eating Bugs page 78 Bottom)
    IDO_meb_39_cxxs.jpg
  • Dani children show their "bug packages", a collection of twenty or so stink bugs wrapped in leaves to be roasted over a fire and eaten as a tasty protein snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs: The Art and Science of Eating Insects)
    IDO_meb_38_xxs.jpg
  • Indonesian children hunt dragonflies with a specialized capture and retrieve method?each individual dragonfly is spotted, then snagged with sticky jack fruit sap on the end of an extended bamboo whip in the rice fields, Batuan, Bali, Indonesia. (Man Eating Bugs page 60 Top)
    IDO_meb_13F_cxxs.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)
    IDO_meb_11_cxxs.jpg
  • 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
  • Scorpions swarming at the Ru Yang Boda Scorpion Breeding Company, a new business in China's burgeoning market economy in Luo Yang, China. Scorpions in China are useful as both food and traditional Chinese medicine. Scorpions are in such demand that they are raised domestically (ranch style) by Chinese entrepreneurs. The Boda ranch's thirty employees are raising more than three million scorpions for public consumption in a football field-sized brick building. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_97_xs.jpg
  • A couple shows off a singing cricket in a little cage that a vendor is selling on the Bund in Shanghai, China. The crickets are pets, not food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_44_xs.jpg
  • A traditional medicine doctor surrounded by his patients in the Fu Lin Tang Pharmacy in Kunming, China. The doctors, and all those in the line, listen to a series of health ailments, after which the doctor prescribes specific prescriptions of herbs and insects. From the project, Man Eating Bugs: The Art and Science of Eating Bugs.
    Chi_meb_315_xs.jpg
  • Tao Xiuzeng, a worker at the Silk Factory #1 in the city of Suzhou, describes her favorite recipe for silkworms as she pulls the silkworm cocoons from boiling water, threads the fine  silk filament onto a reel, and then tosses away the rest of the pupae when the 1000 yards or more of silk is wound off each one. Occasionally she brings silk worm pupae home to eat, first drying them in the oven, then stir-frying them with ginger, onion, rice wine, and garlic, Suzhou, China. Her daughter is afraid of them, she says. (Man Eating Bugs page 90 Bottom)
    CHI_meb_72_cxxs.jpg
  • Ant wine, pictured on the famed Great Wall of China, among a kilo of black ants, is actually ant-steeped rice brandy, and is lauded by Chinese traditional medicine doctors for its medicinal treatment of hepatitis-B and rheumatism. (Man Eating Bugs: The Art and Science of Eating Insects)
    CHI_meb_68_cxxs.jpg
  • Waitresses at the Roasted Goose restaurant outside Kunming present one of the establishment's specialties, an ant and chicken egg casserole, Kunming, China. (Man Eating Bugs page 104 Top)
    CHI_meb_67_cxxs.jpg
  • A traditional medicine doctor surrounded by his patients in the Fu Lin Tang Pharmacy. The doctor, and all those in the line, listen to a series of health ailments, after which the doctor then prescribes a specific prescriptions of herbs and insects, among other natural ingredients. Kunming, China. (Man Eating Bugs page 105 Top)
    CHI_meb_65_cxxs.jpg
  • Dried cicadas are one of many foodstuffs that may be purchased in the night food market in the village of Menghan, along with pig brain, pig feet, chicken feet, dried frogs, and fish heads. Jinhong, China. (Man Eating Bugs page 100 Bottom)
    CHI_meb_44B_cxxs.jpg
  • You Zhiming, a young scorpion salesman, allows a scorpion to climb up his arm as a woman and her son choose scorpions for dinner in Guangzhou China's, Qing Ping Market. Scorpions are used as both food and traditional Chinese medicine. They are in such demand —often raised domestically by Chinese entrepreneurs. They taste a bit like sautéed twigs. (Man Eating Bugs: The Art and Science of Eating Insects)
    CHI_meb_38_xxs.jpg
  • A small pot of Caterpillar Fungus Soup with Black Chicken, prepared by the Wine Forest restaurant costs 50 yuan, or $6.25 U.S.; the relatively high cost, especially considering that the soup contains only three or four of the fungi, originated from its medicinal value for the treatment of asthma, colds, jaundice, and tuberculosis. Guangzhou, China. The bamboo sticks are marked with the names of dishes available at the restaurant and act as a rustic menu. (Man Eating Bugs page 100,101)
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  • Li Shuiqi, a 26 year-old scorpion seller, and his roommate, You Zhiming, 25, eat scorpion soup. The pair of salesmen keep more than 10,000 scorpions in their apartment to raise and sell (for food and medicine) in the Qing Ping Market, Guangzhou, China. They are woody tasting. (Man Eating Bugs page 92)
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  • A pink plastic tray of fried cicadas, one of many insect varieties found for sale in Phnom Penh's Central Market, Cambodia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A Cambodian saleswoman holds a plastic tray full of cooked cicadas, one of many varieties found in Phnom Penh's Central Market, Phnom Penh, Cambodia. (Man Eating Bugs: The Art and Science of Eating Insects page 47)
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  • Captured crickets are deep-fried in the Liemh family kitchen ant then sold in the local market for 6,000 riels, $2.50 US, per small basket, Siem Reap, Cambodia. (Man Eating Bugs page 51) .
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  • Dawn over the Angkor Wat ruins presents a background for a young Cambodian man's sunrise fishing chore, Angkor Wat, Cambodia. (Man Eating Bugs page 52,53)
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  • Mopane worms dry in the sun after being cleaned and boiled in salted water. The harvest of mopane worms (dried, they have three times the amount of protein as beef) is a major economic event in Botswana. Whole families move into the countryside and set up camp in order to collect the worms. While mopane worms are eaten in Botswana, they are a coveted form of protein in South Africa as well and have been largely over-harvested there. (page 126)
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  • A simmering pot of mopane worms in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane treee, which the caterpillar eats. (Man Eating Bugs page 123 Inset)
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  • 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.
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  • Vic Cherikoff of Sydney, Australia, is owner of Bush Tucker Supply Party Ltd. and a supplier of native foods to Australian restaurants, stores, and on the Internet. He is the creator of a recipe for witchetty grub dip over wattleseed pancakes. (pages 26-27. See also page 22)
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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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  • 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)
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Peter Menzel Photography

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