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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.
    Cam_meb_172_xs.jpg
  • Roasted bats on a stick and sticky rice in Phou Khoun, Laos.
    LAO_110315_761_x.jpg
  • Pablo Corral Vega with a platter of roasted cui (guinea pigs) and a bottle of wine at a party at his farm house in Ecuador.
    ECU_050722_061_rwx.jpg
  • Rainbow Lorikeets on a barbed wire fence at the Mataranka Homestead, N.T. Australia.
    AUS_10_xs.jpg
  • Antonio Suarez's parrot bites his ear at a rest stop on the road to Chetumal, Mexico.
    MEX_113_xs.jpg
  • Artists paint Buddhist mandala paintings in Lhasa, Tibet.
    TIB_060617_055_xw.jpg
  • Leaf-footed bug pizza prepared by entomologist Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_01_xxs.jpg
  • A vendor naps in his stall at the old Qing Ping Market in Guangzhou, China. He sells dried snakes, scorpions, beetles, centipedes, shark fins, and caterpillar fungus..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_212_xs.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
  • A silhouette of skewered deep-fried tarantulas, sold roadside in Kampong Cham province, Cambodia. (Man Eating Bugs: The Art and Science of Eating Insects)
    CAM_meb_121_xxs.jpg
  • A cook showing roasted cui (guinea pigs) at a party at Pablo Corral Vega's farm house two hours outside Quito, Ecuador.
    ECU_050722_046_rwx.jpg
  • Rainbow Lorikeets on a barbed wire fence at the Mataranka Homestead, N.T. Australia.
    AUS_11_xs.jpg
  • Chaurino Perez Andrate, 17, offers a plate-sized sample of roasted Theraphosa leblondi, the world's largest tarantula in his village of Sejal, Venezuela. Chaurino stuns the leblondi by whacking it with a stick, gathers its legs, and lowers it onto the fire. The spider makes a final hiss as its insides heat up and it shoots out a yard-long spurt of hot juice. After it is roasted for about seven minutes, its charred hairs are rubbed away and the legs pulled off. When we crack them open, there's white meat.(Man Eating Bugs page 175)
    VEN_meb_37_xxs.jpg
  • Fortino Rojas, the chef at Don Chon, a Mexico City restaurant specializing in pre- Hispanic dishes, including insects. Bottom row of plates, L to R: escamoles (giant ant larvae), and river crawfish; center: ahuauatles (fly larvae from Lake Texcoco); top row, L to R: chapulines (fried grasshoppers), jumiles (stink bugs), and red maguay worms..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_35A_xs.jpg
  • A young woman war games paintball combatant at Sad Sack's Paintball Park, near Los Angeles, California, USA. Her T-shirt reads: "Join the Marines. Travel to exotic distant lands. Meet exciting, unusual people. And kill them." MODEL RELEASED.
    USA_MILT_17_xs.jpg

Peter Menzel Photography

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