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  • A fish vendor in the market area near the train station of Kodaira City, outside Tokyo shows the "wing span" of a flying fish. The fish shop is one of Sayo Ukita's stops on her daily shopping bike ride from her home. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. (Supporting image from the project Hungry Planet: What the World Eats) The Ukita family of Kodaira City, Japan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    Japan_JAP01_0022_xf1bs.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_106_xw.jpg
  • Icelandic cod fisherman Karol Karelsson, cleans cod fish on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in May was 2300 kcals. He is 61 years of age; 6 feet, 1 inch tall; and 202 pounds.  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_318_xw.jpg
  • Icelandic cod fishermen lower storage containers full of cod fish onto the dock at the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_544_xw.jpg
  • Icelandic cod fishermen drain water from a fish storage container on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula in Iceland. Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port.
    ICE_040524_102_xw.jpg
  • Icelandic cod fisherman Karol Karelsson picks cod fish out of the gill nets in the belly of a fishing boat near the port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    ICE_040524_101_xw.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a ship near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_072_xw.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market in Okinawa, Japan. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order.  About a third of humankind lives within 50 miles of a coast, as Carl Safina notes in his essay in the book Hungry Planet: What the World Eats (p. 202-203).
    JOK03_4323_xxf1bw.jpg
  • (MODEL RELEASED IMAGE). Emil and Erika Madsen's nephew Julian bites down on an Arctic char, half in jest, for the camera because the fish is large, but locals say that children often eat small fish raw. It's said to "tickle their bellies." After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, they yank them out of the hole with a practiced motion. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    GRE04_0013_xxf1.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_4323_xf1b.jpg
  • Snapper, parrotfish, shellfish and skinned fugu fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_4618_xf1b.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_310_xw.jpg
  • Part of the catch from a day's work by Icelandic cod fisherman Karel Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_108_xw.jpg
  • Researcher John Kumph monitors the free-swimming robot pike he has designed. The robot is used in research into the swimming efficiency of fish. The robot is powered by motors, which pull on its skeleton, producing a realistic swimming stroke. It is steered by its fins. A human operator using a radio controls the battery-powered robot. Photographed at the Massachusetts Institute of Technology (MIT), Cambridge, MA,  USA.
    Usa_rs_534_xs.jpg
  • In the water, pike can accelerate at a rate of eight to twelve g's, as fast as a NASA rocket. To scientists, the speed is inexplicable. In an attempt to understand how the flap of a thin fish tail can push a fish faster than any propeller, John Kumph, then an MIT graduate student, built a robotic version of a chain-pickerel?a species of pike?with a spring-wound fiberglass exoskeleton and a skin made of silicone rubber. Now under further development by iRobot, an MIT-linked company just outside Boston in Somerville, MA, the robo-fish can't yet swim nearly as fast as a real pike, suggesting how much remains to be learned. Photographed at the MIT tow tank, Cambridge, MA. From the book Robo sapiens: Evolution of a New Species, page 108-109.
    USA_rs_304_qxxs.jpg
  • A buyer checks fish with numbers painted on them ready for the pre-dawn auction at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_19_xs.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_542_xw.jpg
  • Scallops, called Coquilles St. Jacques in France (shells of St. James) for sale in the weekend market in Neuilly, France, along with bar fish. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    FRA04_0006_xxf1rw.jpg
  • Municipal fish market in Kuwait City, Kuwait sells mostly locally caught fish. (Supporting image from the project Hungry Planet: What the World Eats.)
    KUW03_4500_xf1brw.jpg
  • Octopus and fish for sale in the famed Tsujiki fish market and auction site, Tokyo, Japan. (Supporting image from the project Hungry Planet: What the World Eats).
    Japan_JAP86_0031_xf1bs.jpg
  • Lobsterman and fish buyer Sam Tucker checks to see whether fish on auction at the Gread Diamond Island dock is fresh. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_070321_193_xw.jpg
  • Part of the bounty from a day's work by Icelandic cod fisherman Karol Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_313_xw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. (From the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_109_xxw.jpg
  • A fish called hamsi for sale in Istanbul, Turkey. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    TUR01_0010_xxf1s.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0986_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0855_rwx.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_075_xw.jpg
  • Fish, fish eyes and other varieties of sea food are displayed for sale at the Suao Port, in Taiwan.
    TAI_081227_144_xw.jpg
  • Fresh fish is displayed on a platter at a fish stall at the busy Santinagar Market in Dhaka, Bangladesh
    BAN_081216_366_xw.jpg
  • By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. (Supporting image from the project Hungry Planet: What the World Eats.)
    ITA03_0291_xf1b.jpg
  • (MODEL RELEASED IMAGE). After a day of dogsled travel, Emil, Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.  Hungry Planet: What the World Eats (p. 149).
    GRE04_0004_xxf1.jpg
  • Operation by a California veterinarian on a valued young Koi fish. Koi are a variety of the common carp, Cyprinus carpio. Today Koi are bred in nearly every country and considered to be the most popular fresh-water ornamental pond fish. They are often referred to as being "living jewels" or "swimming flowers". If kept properly, koi can live about 30-40 years. Some have been reportedly known to live up to 200 years. The Koi hobbyists have bred over 100 color varieties. Every Koi is unique, and the patterns that are seen on a specific Koi can never be exactly repeated. The judging of Koi at exhibitions has become a refined art, which requires many years of understanding the relationship between color, pattern, size and shape, presentation, and a number of other key traits. Prize Koi can cost several thousand dollars  USA. MODEL RELEASED.
    USA_KOI_11_xs.jpg
  • Operation by a California veterinarian on a prize-winning Koi fish. Koi are a variety of the common carp, Cyprinus carpio. Today Koi are bred in nearly every country and considered to be the most popular fresh-water ornamental pond fish. They are often referred to as being "living jewels" or "swimming flowers". If kept properly, koi can live about 30-40 years. Some have been reportedly known to live up to 200 years. The Koi hobbyists have bred over 100 color varieties. Every Koi is unique, and the patterns that are seen on a specific Koi can never be exactly repeated. The judging of Koi at exhibitions has become a refined art, which requires many years of understanding the relationship between color, pattern, size and shape, presentation, and a number of other key traits. Prize Koi can cost several thousand dollars  USA. MODEL RELEASED.
    USA_KOI_10_xs.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0972_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA..
    USA_GoFish_060809_0823_rwx.jpg
  • A woman looks on as a man buys fish from a vendor at the Santinagar market in Dhaka, Bangladesh.
    BAN_081216_262_xw.jpg
  • For a photo-illustration, graduate student Josh Davis (underwater, in a wet-suit) helps the RoboPike breach out of the water in order to show how well the robotic fish might be able to swim one day. The idea for the image of the RoboPike breaching came from the head of Ocean Engineering, Professor Triantafyllou, whose dream it is for a robotic fish to swim well enough to be able to jump out of the water Massachusetts Institute of Technology, Cambridge, MA, USA.
    Usa_rs_702_120_xs.jpg
  • In this photo-illustration, graduate student Josh Davis (underwater, in a wet-suit) helps the RoboPike breach out of the water in order to show how well the robotic fish might be able to swim one day. The idea for the image of the RoboPike breaching came from the head of Ocean Engineering, Professor Triantafyllou, whose dream it is for a robotic fish to swim well enough to be able to jump out of the water.
    Usa_rs_596_120_xs.jpg
  • (MODEL RELEASED IMAGE). By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. Hungry Planet: What the World Eats (p. 179).
    ITA03_0005_xxf1.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0979_rwx.jpg
  • In this photo-illustration, graduate student Josh Davis (underwater, in a wet-suit) helps the RoboPike breach out of the water in order to show how well the robotic fish might be able to swim one day. Photographed at the Department of Ocean Engineering Testing Tank Facility at the Massachusetts Institute of Technology. The idea for the image of the RoboPike breaching came from Professor Triantafyllou, whose dream it is for a robotic fish to swim well enough to be able to jump out of the water. Published in Smithsonian Magazine, August 2000 issue, page 55.
    Usa_rszz_595_120_xs.jpg
  • (MODEL RELEASED IMAGE). Sayo Ukita shopping at the supermarket. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. Hungry Planet: What the World Eats (p. 183).
    Japan_JAP01_0003_xxf1s.jpg
  • Fresh mackerel catch in Campeche, Mexico. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    MEX88_0009_xxf1s.jpg
  • Snapper and other fish caught in the early morning being purchased direct from the dock by restaurants and wholesalers in Ginowan City, Okinawa. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_0078_xf1b.jpg
  • Cod Fish and Chips at a London pub, UK
    GBR_110221_27_x.jpg
  • Tourists take pictures of fish and other marine life at the Shanghai Aquarium in Pudong, Shanghai, China
    CHI_060611_621_xw.jpg
  • A vendor sorts fish at the Santinagar Market  in Dhaka, Bangladesh.
    BAN_081216_329_xw.jpg
  • Snapper and other fish caught in the early morning being purchased direct from the dock by restaurants and wholesalers in Ginowan City, Okinawa. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0042_xf1b.jpg
  • João Agustinho Cardoso, fishes in a shallow lake near the Solimoes River in Manacapuru, Brazil. (Featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_243_xw.jpg
  • Vendors sell fish at market in Tho Quang village, outside Hanoi, Vietnam.
    VIE_081220_196_xw.jpg
  • Fresh fish offloaded onto the sand beach at Campeche, Mexico.
    MEX_074_xs.jpg
  • Surfer Ernie Johnson grills fish on his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080910_341_xw.jpg
  • Fish for sale at the Central Market in Riga, the capital of Latvia.  Riga's Central Market, established in 1201, is one of Europe's largest and most ancient markets.
    LAT_081020_083_xw.jpg
  • A basket of bigeye snapper is  displayed on a bed of ice for shoppers at the Daxi fish market Taiwan. (From the book What I Eat: Around the World in 80 Diets.)
    TAI_081227_537_xxw.jpg
  • Fish displayed at a market in Suao port, Taiwan.
    TAI_081227_439_xw.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_229_xw.jpg
  • Fishmongers sort fish and other varieties of sea-food at the Daxi Port in Taiwan.
    TAI_081227_176_xw.jpg
  • A woman sorts fish on the dock at the port of Suao, Taiwan.
    TAI_081227_112_xw.jpg
  • Fresh fish have their scales scraped off at the Sonargaon market in the town of Sonargaon outside Dhaka, Bangladesh.
    BAN_081214_234_xw.jpg
  • Tilapia from the Niger River being cooked over a wood fire in Kouakourou, Mali. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    MAL01_0015_xxf1s.jpg
  • Frozen tuna with numbers painted on them ready to be shipped in ice at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_23_xs.jpg
  • A fisherman grills fresh fish and chicken on the Solimoes River in Manacapuru, Brazil.
    BRA_071106_057_xw.jpg
  • Arctic char caught in a glacial lake near Cap Hope village, Greenland. The steel pikes on poles are used to chop holes in the ice.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)    After a day of dogsled travel, seal hunter Emil Madsen, his wife Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.
    GRE04_9194_xf1brww.jpg
  • Fishmongers sort fish and other varieties of sea-food at the Daxi Port in Taiwan.
    TAI_081227_245_xw.jpg
  • Vendors buy fish from fishermen in Daxi harbor, Taiwan.
    TAI_081227_200_xw.jpg
  • Different species of fish are displayed at market in Taipei.
    TAI_081225_133_xw.jpg
  • Alberto the fishmonger moves a swordfish in the Capo Market in Palermo, Italy. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    ITA03_0006_xxf1.jpg
  • Snapper, Ginowan City, Okinawa. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    JOK03_0009_xxf1.jpg
  • Frozen tuna at the famed Tsujiki auction site, Tokyo, Japan. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    Japan_JAP95_0008_xxf1s.jpg
  • Freshly caught fish in a basket on the beach at Tossa de Mar, Costa Brava, Spain.
    SPA_204_xs.jpg
  • Fresh fish being cleaned at a shop on the dock on the Solimoes River in Manacapuru, Brazil.
    BRA_071106_018_xw.jpg
  • Dried fish on sale at the Sonargaon market in the town of Sonargaon outside Dhaka, Bangladesh.
    BAN_081214_236_xw.jpg
  • USA_SCI_BIOSPH_63_xs <br />
Biosphere 2 Project undertaken by Space Biosphere Ventures, a private ecological research firm funded by Edward P. Bass of Texas.  Biosphere candidate Bernd Zabel and fish culture inside Biosphere 2 test module before the construction of the main Biosphere buidings.  Biosphere 2 was a privately funded experiment, designed to investigate the way in which humans interact with a small self-sufficient ecological environment, and to look at possibilities for future planetary colonization. The $30 million Biosphere covers 2.5 acres near Tucson, Arizona, and was entirely self- contained. The eight ‘Biospherian’s’ shared their air- and water-tight world with 3,800 species of plant and animal life. The project had problems with oxygen levels and food supply, and has been criticized over its scientific validity. 1986
    USA_SCI_BIOSPH_63_xs.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_828_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_800_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_748_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish..
    USA_GoFish_060809_699_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_691_rwx.jpg
  • Fish and chips: Close up of pub lunch plate at the White Horse Inn at Hascomb, UK. Lunch with Richard and Fenella Hodson, Godalming, UK. (Material World Family from Great Britain UK) and photographer David Reed.
    GBR_050915_Hodson_051_rwx.jpg
  • Fish and chips: Close up of pub lunch plate at the White Horse Inn at Hascomb, UK. Lunch with Richard and Fenella Hodson, Godalming, UK. (Material World Family from Great Britain UK) and photographer David Reed.
    GBR_050915_Hodson_051_rwx.jpg
  • Nautical application of virtual reality used for undersea viewing. NOAA personnel demonstrating a concept developed by Washington University's Human Interface Technology Laboratory; to be able to see underwater objects, fish or terrain by combining sonar with a computer graphics system that would be viewed by the operator wearing laser micro- scanner glasses. Here, a NOAA operator looks out over the stern of a small boat whilst wearing the pink, plastic-rimmed laser glasses & data glove that connect him to the virtual undersea world created by the computer. (1990)
    USA_SCI_VR_45_xs.jpg
  • Vendors sell fish at a market in Mancapuru, Brazil.
    BRA_071106_062_xw.jpg
  • A dish of fish and peas at a restaurant in Pals, Costa Brava, Spain. Pals is a medieval town in Catalonia a few kilometres from the sea in the heart of the Bay of Emporda on the Costa Brava.
    SPA_070627_207_xw.jpg
  • A woman sells fish and other seafood delicacies at the Central Market in Latvia's capital, Riga. (From the book What I Eat: Around the World in 80 Diets.) Established in 1201, Riga is one of Europe's largest and most ancient markets.
    LAT_081020_188_xxw.jpg
  • Different varieties of fish displayed at the Daxi Port in Taiwan.
    TAI_081227_222_xw.jpg
  • A vendor sells fish at the sprawling Sonargaon market in Sonargaon, outside Dhaka, Bangladesh.
    BAN_081214_595_xw.jpg
  • A customer orders tilapia from Roseline Amondi's market stall in the Kibera slum in Nairobi, Kenya. (Roseline Amondi is featured in the book What I Eat: Around the World in 80 Diets.)  Roseline buys fish wholesale then fries them up on the street in front of her makeshift home and sells the lot of them before nightfall. She is the recipient of a small micro-loan which has given her the ability to open a small cafe, but the biggest boost to her life has been the women who have become her loan partners. The micro-lending operates as a club. If one person defaults, then everyone is responsible. The group is tight-knit, and gets together to talk about work, but also to play sports and support each other emotionally.  MODEL RELEASED.
    KEN_090302_367_xw.jpg
  • A vendor fries fish for sale in the Kibera slum, Africa's largest slum settlement with nearly one million inhabitants, the majority of whom have no access to running water and ablution facilities.
    KEN_090301_190_xw.jpg
  • Solange Da Silva Correia, a rancher's wife, with family members in their house overlooking the Solimoes River, with her typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.)  The caloric value of her day's worth of food on a typical day in the month of November was 3400 kcals.  She is 49 years of age; 5 feet 2.5 inches tall; and 168 pounds.  She and her husband, Francisco (sitting behind her, at right), live outside the village of Caviana with three of their four grandchildren in a house built by his grandfather. They raise cattle to earn income?and sometimes a sheep or two to eat themselves?but generally they rely on their daily catch of fish, and eggs from their chickens, for animal protein. They harvest fruit and Brazil nuts on their property and buy rice, pasta, and cornmeal from a store in Caviana. They also purchase Solange's favorite soft drink made from guarana?a highly caffeinated berry indigenous to the country.  MODEL RELEASED.
    BRA_071108_171_xxw.jpg
  • USA_SCI_BIOSPH_71_xs <br />
Biosphere 2 Project environmental research lab. Eating lunch of tilapia fish harvested from the Bioshphere 2 rice fields during a test phase prior to the sealing of the Biosphere.  Biosphere 2 was a privately funded experiment, designed to investigate the way in which humans interact with a small self-sufficient ecological environment, and to look at possibilities for future planetary colonization. The $30 million Biosphere covers 2.5 acres near Tucson, Arizona, and was entirely self- contained. The eight ‘Biospherian’s’ shared their air- and water-tight world with 3,800 species of plant and animal life. The project had problems with oxygen levels and food supply, and has been criticized over its scientific validity. 1987
    USA_SCI_BIOSPH_71_xs.jpg
  • Dried fish in a village near Vang Vieng, Laos.
    LAO_110314_138_x.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_786_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_737_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_714_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_697_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_683_rwx.jpg
  • Freshly caught fish on the bbq grill at summer home on Martha's Vineyard, Massachusetts.
    USA_030615_001B_x.jpg
  • Copenhagen, Denmark. fish restaurant sign: Krogs, fiskerestaurant"
    DEN_36_xs.jpg
  • Two local men carry fish strung on poles in downtown Agats, the main town of the huge Asmat swamp. The town has boardwalks built on high poles because the tides of the Arafura sea are very big. Irian Jaya, Indonesia. Since the making of this photograph, Irian Jaya was renamed Papua.
    IDO_04_xs.jpg
  • Fish vendor in the Mercado del Ninot, Barcelona, Spain.
    SPA_206_xs.jpg
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Peter Menzel Photography

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