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  • On winter days, the unheated market is cold, but the flour wholesalers, who work from trucks and sheds outside the market, are even colder. Ulaanbaatar, Mongolia. Hungry Planet: What the World Eats (p. 230). This image is featured alongside the Batsuuri family images in Hungry Planet: What the World Eats.
    MON01_0004_xxf1s.jpg
  • (MODEL RELEASED IMAGE). After pounding rice into flour in a large wooden mortar, Pama Kondo sifts it to get rid of any remaining hulls. Behind her, 10-year-old Fatoumata (daughter of Fatoumata Toure, Pama's co-wife) does much the same with some sorghum. Can she foresee a day when she will no longer have to pound grain? "That's what children are for," she replies seriously. Hungry Planet: What the World Eats (p. 212). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0008_xxf1s.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
  • Taitung, Taiwan
    TAI_110327_097_x.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
  • 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
  • A man operates a henna mill in the city of Yazd, Iran.
    IRN_061211_194_xw.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
  • 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
  • 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
  • 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
  • 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
  • Young boys pound millet grain to make flour for porridge in Kouakourou, Mali. Talking and singing often accompany this very physical task, which is usually done by girls and women. Material World Project.
    Mal_mw_742_xs.jpg
  • Women and girls pound millet grain to make flour for porridge in Djenne, Mali. Talking and singing often accompany this very physical task. Material World Project.
    Mal_mw_728_xs.jpg
  • Women and girls pound millet grain to make flour for porridge in Djenne, Mali. Talking and singing often accompany this very physical task. Published in Material World: A Global Family Portrait, page 16.
    Mal_mw_2_xxs.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
  • 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
  • Orlando Ayme, 35, (wearing a red poncho), pays for some flour he bought from a vendor in the weekly market in Simiatug (his wife, Ermalinda is by his side on the right, also with red poncho. His youngest son is on his wife's back and Alvarito, 4 is in the blue sweater eating an orange.) He sold two of his sheep at this weekly market in the indigenous community of Simiatug for $35 US in order to buy potatoes, grain and vegetables for his family. ((Supporting image from the project Hungry Planet: What the World Eats.)
    ECU_7384_xf1brw.jpg
  • Orlando Ayme, 35, (wearing a red poncho), bargains with a vendor of flour and beans before he buys some. He sold two of his sheep at this weekly market in the indigenous community of Simiatug for $35 US in order to buy potatoes, grain and vegetables for his family.(Supporting image from the project Hungry Planet: What the World Eats.)
    ECU_7383_xf1brw.jpg
  • The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".
    MEX_090_xs.jpg
  • Three monks chant and read holy Buddhist scripts outside their monastery in the Tibetan Plateau. (From the book What I Eat: Around the World in 80 Diets.) The sculpted figurines, called tormas, are offerings made of tsampa (barley flour) and butter.
    TIB_060621_046_xxw.jpg
  • Two villagers prepare a dish 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 to prepare for eating, in 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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_107_xs.jpg
  • Asmattans (Plipus Manmank's family) undergo the laborious task of sago processing?the goal is the inner starchy pith of the sago palm, which is mixed with water, roasted in dry leaves, and eaten. (There are many other ways to prepare and eat sago flour). Near the Komor Village, Irian Jaya, Indonesia. (Man Eating Bugs page 68)
    IDO_meb_114_cxxs.jpg
  • Among the treats in the menu at a "longevity restaurant" (an eatery claiming to serve food that will make patrons live longer) in Ogimi Village, Okinawa, are silver sprat fish, chopped vegetables and crispy rice flour, and purple Okinawan potatoes. (Supporting image from the project Hungry Planet: What the World Eats.) Hara hachi bu: "eat only until 80 percent full," say older Okinawans. The island has been the focus in recent years of researchers trying to discover why a disproportionately large number of Okinawans are living to age 100 or more.
    JOK03_4817_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
  • (MODEL RELEASED IMAGE). In the predawn light, with little Tena bundled onto her back, Fatoumata Toure crouches in the street outside her apartment and lights a fire under the griddle she uses to cook ngome, thick pancakes made from finely pounded corn or millet flour, oil, and salt. Her house is only a minute's walk from the larger home of her co-wife Pama Kondo. Fatoumata repeats this streetside routine every day except Saturday, when she sells ngome breakfast cakes at the village market. Hungry Planet: What the World Eats (p. 211). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0004_xxf1s.jpg
  • Alvarito Ayme, 4, casts a beseeching look at his mother, Ermalinda, who is buying grain and flour from the local indigenous coop in Simiatug, Ecuador in the hope that she will buy him a sweet from the display counter. His father, Orlando, sold two of his sheep at this weekly market in the indigenous community of Simiatug for $35 US in order to buy potatoes, grain and vegetables for his family. Supporting Image from the book Hungry Planet: What the World Eats.
    ECU_7427_xf1brw.jpg
  • Pima farmer Jose Angel Galaviz Carrillo's wife Esthela makes tortillas by hand, cooking them on top of the wood stove, which also serves as a heat source during chilly Sierra Madre mountain winters a their home in Maycoba, Sonora, Mexico. (From the book What I Eat: Around the World in 80 Diets.) Her two youngest sons wait for breakfast, while her oldest son helps José with the milking. Practically self-sufficient, the family does buy some basic food and supplies, like powdered milk, at Disconsa, one of a network of government-subsidized stores catering to rural communities, in the town of Maycoba, six miles from their home. They grow their own corn and grind it, but Esthela keeps bags of masa flour on her pantry shelf for making tortillas. MODEL RELEASED.
    MEX_080822_077_xxw.jpg
  • (MODEL RELEASED IMAGE). In the family's adobe walled cooking house, in Tingo, Ecuador, Ermelinda Ayme Sichigalo sifts flour that she will add to thickened soup cooked over a fire for breakfast as her husband and 3 of her 8 children eat. (Supporting image from the project Hungry Planet: What the World Eats.)
    ECU04_7779_xf1brw.jpg
  • The Patkar family's vegetarian breakfast consists of rice flakes, chickpea-flour noodles and fresh chopped greens, Ujjain, India. (From a photographic gallery of meals in Hungry Planet: What the World Eats, p. 245). The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_0010_xxf1.jpg
  • The Patkar family sits down to their usual vegetarian breakfast of rice flakes, chickpea-flour noodles and fresh chopped greens. (Supporting image from the project Hungry Planet: What the World Eats.) The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_9048_xf1b.jpg
  • With the aid of her daughter Neha, 19, Sangeeta Patkar prepares a vegetarian breakfast of rice flakes, chickpea-flour noodles and fresh chopped greens in her small, carefully organized kitchen. (Supporting image from the project Hungry Planet: What the World Eats.) The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_8988_xf1b.jpg

Peter Menzel Photography

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