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  • The home of a light green grub, Cystococcus echiniformis, is a knobby gall in a bloodwood tree formed when the excreted saliva of the female insect irritates the tree. This causes the tree to form a protective gall around the insect such as an oyster does with a pearl, north of Alice Springs, Central Australia. (Man Eating Bugs page 24)
    AUS_meb_19_cxxs.jpg
  • In a Kafkaesque scenario, an anesthetized female cockroach is pinned on its back in a petri dish coated with a rubbery goo. Guiding himself by peering through a microscope, James T. Watson, a staff researcher in Roy Ritzmann's lab at Case Western Reserve University, inserts the wires from thin pink electrodes into one of the insect's leg muscles. The electrodes will be used to take measurements of the insect's leg muscles when it moves-information that will be used by roboticist Roger Quinn in his roach-robot projects. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 104.
    USA_rs_321_qxxs.jpg
  • Case Western research biologist James Watson nudges a cockroach onto an insect-sized treadmill, intending to measure the actions of its leg muscles with minute electrodes. To ensure that the roach runs on its course, Watson coaxes it onward with a pair of big tweezers. In the experiment, the electrode readings from the insect's leg are matched to its movements, recorded by a high-speed video camera. Cleveland, OH. From the book Robo sapiens: Evolution of a New Species, page 105.
    USA_rs_322_qxxs.jpg
  • Hunched over a treadmill designed for arthropods, biologist Robert Full tests an Arizona centipede in his laboratory at UC Berkeley (California). Even though the centipede has forty legs, it runs much like an ordinary six-legged insect. Just as insects move on two alternating sets of three legs (two on one side, one on the other), the centipede gathers its legs into three alternating groups, with the tips of the feet in each group bunched together. From the book Robo sapiens: Evolution of a New Species, page 94 top.
    USA_rs_319_qxxs.jpg
  • Colin Angle gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9B_nxs.jpg
  • Professor Ron Fearing and his students at the University of California at Berkeley are using Dickinson's information to build a micromechanical fly. In the photo a 30% larger than final size scale mockup of the Micromechanical Flying Insect (MFI) is compared with its inspiration, the blow fly Calliphora erythrocephala. Researchers expect the stainless steel MFI to be flying in the lab by 2003. The main problem to be overcome in such a small device is an adequate power supply.
    Usa_rs_627_xs.jpg
  • Rod Brooks gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_9c_nxs.jpg
  • Ian Horswill and Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_32_nxs.jpg
  • Person gives life to Genghis at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_13_nxs.jpg
  • University of California Berkeley biologist Robert Full analyzes centipede motion by observing the insect's movement across a glass plate covered with "photoelastic" gelatin. On either side of the gel are thin polarizing filters that together block all light coming through the glass. When the centipede's feet contact the gel, they temporarily deform it, altering the way light goes through it and allowing some to pass through the filters. In the test above, one group of legs works on one side of the animal's midsection while two other groups work near its head and tail. UC Berkeley (California. From the book Robo sapiens: Evolution of a New Species, page 94 bottom..
    USA_rs_314_qxxs.jpg
  • Anita Flynn with "Gnat" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts.
    Usa_sci_ir_20_nxs.jpg
  • Cambridge, Massachusetts United States.Gehghis in "Playpen" at the M.I.T. Insect Robot Lab in Cambridge, Massachusetts. Robo sapiens Project.
    Usa_sci_ir_14_nxs.jpg
  • Witchetty grub dip (made by Vic Chericoff), and sautéed grubs; a live grub crawls through the foreground. Witchetty grubs are the larvae of cossid moths. Sydney, Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_11_cxxs.jpg
  • Michael Dickinson of the University of California at Berkeley's email address is revealing: FlymanD. Dickinson is a biologist specializing in the study of the aerodynamics of flapping flight. His studies of fruit fly flight are fascinating. In one small room sits a Plexiglas tank filled with two metric tons of mineral oil. Suspended in the oil are giant mechanical models of fruit fly wings: RoboFly.  RoboFly enables Dickinson to study similar forces when the giant wings are flapping in oil. Thousands of tiny bubbles that act as visual tracers are forced into the oil from an air compressor making all the swirling turbulence visible. The device has been used to identify the unusual aerodynamic mechanisms that insects use to fly and maneuver. UC Berkeley, CA, USA.
    Usa_rs_612_xs.jpg
  • In Australia arboreal termites are sometimes harvested for food by Aboriginals. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_191_xs.jpg
  • Spider web: Orb web of Araneus diadematus on coastal sage habitat in la Costa, California (San Diego County). The Fieldstone Corporation owns the land of a future housing subdivision site that is also California gnatcatcher habitat (a threatened species).
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  • Moth on grass.
    USA_ANML_14_xs.jpg
  • Biosphere 2 Project undertaken by Space Biosphere Ventures, a private ecological research firm funded by Edward P. Bass of Texas.  Biosphere candidate Jane Poynter in the insectariums of Biosphere 2, Oracle, Arizona.  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. 1989
    USA_SCI_BIOSPH_13_xs.jpg
  • Aivars  Radzins, a forester and beekeeper, opens one of his beehives in the forest near his home in Vecpiebalga, Latvia. (Aivars Radzins is featured in the book What I Eat: Around the World in 80 Diets.)
    LAT_081018_184_xw.jpg
  • A mopane worm in a tree outside the hut of Himba tribespeople in the small village of Okapembambu in northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
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  • Professor Robert J. Full's Poly-PEDAL Lab at UC Berkeley has been working with roboticists for years, supplying them with information on small animal locomotion that is used to conStruct innovative robots. Recently, the Lab has been working with the Stanford Research Institute (SRI), testing and evaluating artificial muscles. Dr. Kenneth Meijer (from Holland) compares and measures a Stanford Artificial Muscle with a natural one from the leg of the Death Head Cockroach. After cooling the cockroach and exposing leg extensor muscle number 179, an electrode is suctioned into the muscle to simulate the nerve-to-muscle connection. Published in Stern Magazine, February 11th, 2000.
    Usa_rs_657_xs.jpg
  • To study the flight control behavior of fruit flies, a tiny fly is glued to a probe positioned in an electronic arena of hundreds of flashing LEDs that can also measure its wing motion and flight forces. By altering its wing motion, the fly itself can change the display of the moving electronic panorama, tricking the fly into "thinking" it is really flying through the air. The amplified humming of the fruit fly as it buzzes through its imaginary flight surrounded by computers in the darkened lab is quite bizarre. UC Berkeley, CA, USA.
    Usa_rs_619_xs.jpg
  • Roaming the sands like a glowing desert scarab, six-inch-long Unibug 1.0, designed by Mark Tilden, strides across the wasteland of the Great Sand Dunes National Monument in in south central Colorado. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. From the book Robo sapiens: Evolution of a New Species, page 2-3.
    USA_rs_221_qxxs.jpg
  • Prairie sunflower, Helianthus petiolaris, designed by nature. Unibug 1.0, designed by Mark Tilden. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Seen here striding over a sand dune at Great Sand Dunes National Monument in south central Colorado. From the book Robo sapiens: Evolution of a New Species, page 240.
    USA_rs_215_qxxs.jpg
  • Albuquerque Balloon Fiesta, New Mexico. Mass assencion on Sunday morning at dawn of 500 hot air balloons.
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  • A bee collects pollen from a yellow sunflower in a field of sunflowers on a cattle farm managed by Peter Menzel in rural Charlotte, Tennessee. Sunflower plants. Tennessee. USA.
    USA_TN_1_xs.jpg
  • Flies feasting on kapana (strips of freshly butchered beef) don't seem to bother customers at the busy Oshetu Market near the Katutura area of Windhoek, Namibia. (From the book What I Eat: Around the World in 80 Diets.)
    NAM_090318_107_xxw.jpg
  • To study the flight control behavior of fruit flies, Dickinson and his researchers have come up with something even more bizarre than RoboFly. They have built a virtual reality flight simulator for fruit flies in an upstairs lab. A tiny fly is glued to a probe positioned in an electronic arena of hundreds of flashing LEDs that can also measure its wing motion and flight forces. By altering its wing motion, the fly itself can change the display of the moving electronic panorama, tricking the fly into "thinking" it is really flying through the air. The amplified humming of the fruit fly as it buzzes through its imaginary flight surrounded by computers in the darkened lab is quite bizarre.
    Usa_rs_616_xs.jpg
  • An animated robot fly with 10 foot wingspan is part of an exhibit called the Robot Zoo.
    Usa_rs_316_xs.jpg
  • "Nothing in nature is digital," says researcher Mark Tilden, who created Unibug 3.1. "Everything's analog?and analog can do better." Unibug 3.1, a slight variation on the disassembled model pictured on page 116 is an example of what he means. Although built of simple, off-the-shelf components, it can walk easily on a remarkable variety of surfaces, striding from a film of shallow water into deep sand without stumbling. Los Alamos, NM. From the book Robo sapiens: Evolution of a New Species, page 120..
    USA_rs_206_qxxs.jpg
  • Scorpion lit with a black light in Thousand Palms (desert) of California.
    USA_ANML_15_xs.jpg
  • Aivars  Radzins, a forester and beekeeper, wearing his bee-kleeping clothes, with a smoker and his typical day's worth of food in his backyard in Vecpiebalga, Latvia. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    LAT_081019_118_xxw.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
  • Stink bug (jumil, or Euchistus taxcoensi) paté, one of many insect-based dishes prepared by entomologist Julieta Ramos-Elorduy in her Mexico City kitchen; Ramos-Elorduy has created a cookbook of insect recipes comprised of insects such as mango-grasshopper chutney, blackwitch moth larvae salad and fruit salad with wasp honey. Mexico City, Mexico. (Man Eating Bugs page 119 Top.  See also page 6)
    MEX_meb_39_xxs.jpg
  • Safiya Carter-Thompson, 12, and two friends, Josh Olson and Alex Baker-Lubin, both 11, at an insect cooking lesson put on by entomologist Leslie Saul of the San Francisco Insect Zoo and her husband Norman Gershenz. On the menu: chocolate-chip mealworm cookies and cricket frittata. Berkeley, California, United States. (Man Eating Bugs page 184)
    USA_meb_27_cxxs.jpg
  • A collection of zaza-mushi in the hands of Kazumi Nakamura, a retired fisherman who belongs to an elite group of licensed zaza-mushi hunters. The worms, named for zaza, the sound of rushing water, and mushi, insect, are found under the rocks of the cold Tenru River, and are at the peak of their flavor when harvested in December and January, Ina City, Japan. (Man Eating Bugs page 32 Top)
    Japan_JAP_meb_66_xxs.jpg
  • 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
  • A candy-coated scorpion called an InsectNside, one of many insect based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs page 181 Bottom)
    USA_meb_56_cxxs.jpg
  • "Grillos a la Papouasie" (Orthoptera gryitidae, crickets on rice): A gourmet recipe by entomologist Dr. Julieta Ramos-Elorduy of the University of Mexico City (UNAM) who has written a cookbook of insect food recipes. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_57_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
  • Peter Menzel's first reaction to eating a live jumil, or flying stink bug (Euchistus taxcoensis), at the Jumil Festival. The insect attempted to escape from his mouth. It tasted "like an aspirin saturated in cod liver oil with dangerous sub-currents of rubbing alcohol and iodine." Taxco, Mexico. (Man Eating Bugs page 15)
    MEX_meb_244_cxxs.jpg
  • Cricket Lick-It candies, made by pouring sugar free créme de menthe syrup over crickets, are one of many insect based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs pages 182,183)
    USA_meb_15_xxs.jpg
  • Larry Peterman, founder of the HotLix candy company, which specializes in insect novelties, pictured here in the candy store at the his factory in Pismo Beach, California, United States. (Man Eating Bugs page 178,179)
    USA_meb_14_cxxs.jpg
  • Insect appetizers at the Kan Ron Ban Suan Restaurant in Chiang Mai, Thailand. (From bottom clockwise) June bugs, giant red ants (maeng man), grasshoppers (Crytaeanthacris tatarica), and mole crickets (Cryllotalpa africana). Served with sticky rice. Owner and chef is Mrs. Bang-orn Tuwanon..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Tha_meb_32a_xs.jpg
  • Mealworm spaghetti ("Spagheti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes she collected for insect cuisine. Mexico City, Mexico. (Man Eating Bugs page 118.  See also page 7)
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  • Mealworm covered caramel apples is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs: The Art and Science of Eating Insects)
    Usa_meb_1A_xs.jpg
  • A chocolate-covered scorpion, freshly dipped, is one of many insect-based candy novelties produced by California's HotLix candy company, Pismo Beach, California, United States. (Man Eating Bugs page 180 Bottom)
    USA_meb_3_cxxs.jpg
  • A mealworm covered caramel apple is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs page 192).
    USA_meb_1_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
  • 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
  • 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
  • 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
  • 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. "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. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • 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.
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  • A group of South African village children play with a home made toy bus, fashioned out of scrap wire. Tshamulavhu village, Mpumalanga, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_39_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
  • 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
  • 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
  • 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)
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  • 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
  • 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
  • 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
  • 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
  • "Mecapale Tamales" (Mecapales are the acquatic larvae of predacious diving beetles) 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_273_xs.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.
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  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • 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
  • 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.
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  • 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
  • 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.
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  • Fisherman in a dugout canoe at sunset on the Pomats River at Sawa Village, in the Asmat Swamp, 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_42_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
  • 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
  • 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
  • Bruno Comby, author of "Delicious Insects" (in French) holds a grasshopper before eating it. Comby lives and works in the Orkos Institute in the 17th century Chateau Montrame outside of Paris. His institute serves a raw diet  he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_101_xs.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
  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, Guangzhou Province, China. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_54_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 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
  • A woman and her son choose scorpions for dinner in a market in Guangzhou, China's. 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. They taste like sautéed twigs. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_111_xs.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
  • 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
  • Water beetles marinated in ginger and soy sauce with a carrot garnish against a background of swimming water beetles, in a restaurant in Guangzhou Province, China. (Man Eating Bugs: The Art and Science of Eating Insects)
    CHI_meb_51_xxs.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 Cambodian saleswoman with a tray full of fried grasshoppers, one of many varieties found in Phnom Penh's Central Market, Phnom Penh, Cambodia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Cam_meb_21_xs.jpg
  • 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)
    CAM_meb_7_xxs.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
  • Mopane worm in its natural environment, eating the leaves of a mopane tree 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 tree, which the caterpillar eats. 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.
    Bot_meb_1_xs.jpg
  • Santos Perez, of the indigenous Yanomami people, looks at a freshly captured Theraphosa leblondi, the world's largest tarantula, on the edge of his machete, Sejal, Venezuela. He roasted and ate it. (Man Eating Bugs: The Art and Science of Eating Insects)
    VEN_meb_28_cxxs.jpg
  • Eric Pihl, 8, of Napa, California, looks at a candied apple covered with dried mealworms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Usa_meb_703_xs.jpg
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Peter Menzel Photography

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