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  • Fried bamboo larva on a banana leaf with tomato roses, scalloped cucumbers and spring onions. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs" says Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs: The Art and Science of Eating Insects)
    Tha_meb_2_xs.jpg
  • Stirred with a palm leaf stem, palm grubs, or Capricorn beetle larvae, are sautéed in their own oil by Joseph Kawunde. He is a former Ssese Islander, one of few in his mainland village of Bweyogerere, Uganda who enjoys the cuisine of masinya, or palm grub as the other villagers curiously watch. He prepares the foreign dish of masinya worms with salt, curry, and yellow onions. Bweyogerere, Uganda.(MEB)
    UGA_meb_19_xxs.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
  • James Dyekwaso, 23, with a prime example of a masinya, or palm grub (the larvae of the Capricorn beetle), that has just been extracted from the fallen wood of a dead palm tree. Ssese Islands, Lake Victoria, Uganda. (Man Eating Bugs page 144)
    UGA_meb_35_cxxs.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
  • 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. (Man Eating Bugs page 32,33)
    Japan_JAP_meb_64_cxxs.jpg
  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire in the longhouse in Sawa Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs: The Art and Science of Eating Insects)
    Ido_meb_74_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.
    Ido_meb_62_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
  • 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
  • An Asmat child eats a roasted sago grub (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), cooked by his father in the jungle swamp where his family is processing its main staple food?sago pulp?from the sago palm tree in southernmost Irian Jaya, Indonesia. When roasted on a spit, sago grups are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Top)
    IDO_meb_72_cxxs.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
  • Skewered sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), roast over a fire near Komor Village, Irian Jaya, Indonesia. When roasted on a spit, sago grubs are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs page 69 Bottom)
    IDO_meb_70_cxxs.jpg
  • An Asmattan holds a collection of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, in Komor, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. (Man Eating Bugs: The Art and Science of Eating Insects)
    IDO_meb_69_cxxs.jpg
  • Joseph Kawunde, 56, collects the palm grubs, the larvae of the Capricorn beetle from dead palm trees and then cooks them with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs: The Art and Science of Eating Insects)
    UGA_meb_15_cxxs.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
  • 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
  • Solomon Mintiani and child (Machigüenga indians) eat sun-warmed raw palm grubs, on the Alta Urubamba River, Yaneriato, Peru. (Man Eating Bugs page 162 Bottom)
    PER_meb_86_cxxs.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
  • Live silkworm pupae are sold in the Qing Ping market; the pupae are often stir-fried along with ginger, onion, rice wine, and garlic, Guangzhou, China. (Man Eating Bugs page 90 Top)
    CHI_meb_71_cxxs.jpg
  • Stir-fried silkworm pupae about to be eaten, Guangzhou, China. Silk worm pupae can also be deep-fried. (Man Eating Bugs page 91).
    CHI_meb_69_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
  • 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)
    BOT_meb_44_xxs.jpg
  • 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)
    BOT_meb_33_cxxs.jpg
  • Mopane worms in their natural environment, eating the leaves of a mopane tree. 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. Botswana. (Man Eating Bugs page 124,125)
    BOT_meb_2_cxxs.jpg
  • Julia Marumo, her two young sisters, and her cousin Gladys pick mopane worms from mopane trees in the countryside; entire families like hers move into mobile camps for the short mopane harvest which occurs twice every year 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, and its leaves which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (pages 128,129)
    BOT_meb_12_xxs.jpg
  • 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)
    AUS_meb_122_xxs.jpg
  • A split tayanca tree reveals a waykjuiro worm. Ocra Katunki, Peru. These worms are either cooked directly on the embers of a fire, or roasted in a frying pan. (Man Eating Bugs page 154 Bottom)
    PER_meb_21_cxxs.jpg
  • Alet van der Walt and her two-year-old son, Walt, Afrikaaners, carting cleaned, salted, cooked, and dried mopane worms back to South Africa where they will be sold to wholesalers; Walt helps himself to a personal snack of the commodity along the return trip. Botswana. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. In your mouth, they taste like salty sawdust. (Man Eating Bugs page 131 Top)
    BOT_meb_51_cxxs.jpg
  • Hundreds of tiny nymphs (immature insects), Cystococcus echiniformis, fall out from the exposed home of their mother inside a gall in a bloodwood tree; the tiny insects are eaten alive by the hundreds in one ("nutty tasting") mouthful, north of Alice Springs, Central Australia. (Man Eating Bugs page 24)
    AUS_meb_20_cxxs.jpg
  • In Botswana, Mamebogo Marumo sits under the shade of a mopane tree as she squeezes the insides out of mopane worms, keeping the carcasses to be salted, cooked, and dried to be eaten. The mopane worm is the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have 3 times the protein content of beef and can be stored for many months.
    BOT_meb_25_cxxs.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.
    NAM_090308_672_xw.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
  • 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
  • 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
  • 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
  • Silversword plants in the crater of the Haleakala Volcano on Maui, Hawaii. USA. These remarkable plants, which bloom only once in thirty years and then die, were nearly wiped out by goats and vandals; they then made a comeback only to face a new threat: Argentine ants. This introduced alien ant species eats the larvae of the native Hawaiian insects, which pollinates the plants, threatening the future survival of the Silverswords.
    USA_HI_26_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
  • 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
  • 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
  • "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
  • 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
  • Caterpillar fungus, sold in markets and traditional medicine dispensaries throughout China was available here in the Qing Ping Market in Guangzhou until the market was closed in the early 2000's. The parasitic fungus Cordyceps sinensis attacks the larvae of the ghost moth Hepialus armoricanus, and grows into the body of the caterpillar. The fungus literally takes over the caterpillar, forming a hard, brown, mummy-like fungus sculpture of the caterpillar. The fungus is used to treat asthma, colds, jaundice, and tuberculosis and is very expensive: It sells for 4,000 yuan ($500 U.S.) per pound. (See "Fungus in your tea" on page 89 of Man Eating Bugs)
    Chi_meb_26_xxs.jpg
  • 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.
    Aus_meb_700_xs.jpg
  • Kitty Miller digs around the roots of a witchetty bush for witchetty grubs, a traditional meal of Australia's aboriginal peoples (all but forgotten in the face of modern supermarket foodstuffs) outside Alice Springs in Central Australia. (Witchetty grubs are the larvae of cossid moths). (page 18)
    AUS_meb_30_xxs.jpg
  • Luang Prabang, Laos. Morning food market. Honey combs with bee larvae.
    LAO_110321_192_x.jpg
  • Silvresword plants in the crater of the Haleakala Volcano on Maui, Hawaii. USA. These remarkable plants?which bloom only once in thirty years and then die?were nearly wiped out by goats and vandals; they then made a comeback only to face a new threat: Argentine ants. This introduced alien ant species eats the larvae of the native Hawaiian insects, which pollinates the plants, threatening the future survival of the Silverswords.
    USA_HI_25_xs.jpg
  • Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs page 146,147)
    UGA_meb_18_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.(Man Eating Bugs: The Art and Science of Eating Insects)
    PER_meb_55_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
  • Escamoles al Guajillo (escamoles are the larvae of giant ants and guajillos are spicy chili peppers) 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_701_xs.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
  • "Ahuautle Amona": cream cheese cakes coated with ahuauatles (fly larvae from Lake Texcoco)) 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_262_xs.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
  • 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
  • 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
  • In the Asmat, a wooden bowl holds a collection of freshly harvested sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), 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_237_xs.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
  • 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
  • Caterpillar fungus gift boxes for sale in a traditional medical pharmacy, Kunming, China. The parasitic fungus Cordyceps sinensis attacks the larvae of the ghost moth Hepialus armoricanus, and grows into the body of the caterpillar. The fungus literally takes over the caterpillar, forming a hard, brown, mummy-like fungus sculpture of the caterpillar. The fungus is used to treat asthma, colds, jaundice, and tuberculosis and is very expensive: It sells for 4,000 yuan ($500 U.S.) per pound. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_25_xs.jpg
  • A saleswoman at the middle market in Phnom Penh, Cambodia measures silkworm pupae. She also sells bee larvae (in blue tub). Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Cam_meb_22_xs.jpg
  • Kitty Miller prepares witchetty grubs by cooking them in the hot ashes at the edge of the campfire outside Alice Springs in Central Australia. Grubs are high in protein and were a traditional meal of the areas' Aboriginal peoples?all but forgotten in the face of modern supermarket foodstuffs. 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.
    Aus_meb_8_xs.jpg
  • Kitty Miller prepares extracts a Witchetty grub from the root of a Witchetty Bush in the outback outside of Alice Springs in Central Australia. Grubs are high in protein and were a traditional meal of the areas' Aboriginal peoples (all but forgotten in the face of modern supermarket foodstuffs). 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.
    Aus_meb_5_xs.jpg
  • Pauline Woods cooks witchetty grubs in the ashes of a campfire as her daughter watches, outside Alice Springs, 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. (Man Eating Bugs: The Art and Science of Eating Insects)
    Aus_meb_102_xxs.jpg
  • Bessie Liddle savors a roasted witchetty grub for its flavor and its nostalgia (she has not hunted the grubs to the extent she did when she was young, partly due to the proliferation of supermarket foodstuffs and partly due to her age), outside Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths).(Man Eating Bugs page 22)
    AUS_meb_32_cxxs.jpg
  • Surveying the outback, Bessie Liddle, an Aboriginal grandmother, searches through the desert for witchetty trees, a type of acacia whose roots may harbor witchetty grubs, the edible larvae of cossid moths; a termite mound in the foreground, outside Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_24_cxxs.jpg
  • 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). (Man Eating Bugs page 23)
    AUS_meb_16_cxxs.jpg
  • Chef Jean-Pierre Rodot at his restaurant, La Cafeterie, with a bowl of witchetty grub soup in Alice Springs, Central Australia. A live witchetty grub (Witchetty grubs are the larvae of cossid moths) floats on top of the soup. Rodot loves witchetty grubs and ate this one alive, savoring its yellow egg-yolk-like guts and declaring them "Delicious!" (pages 4,5. See also page 23).
    AUS_meb_14_xxs.jpg
  • Kitty Miller, an aboriginal grandmother from the Australian town of Alice Springs, holds witchetty grubs (the larvae of cossid moths) freshly dug from the roots of the witchetty bush in  Australia's outback. To make this photograph Peter Menzel camped for several days with Kitty and a group of women who went in search of witchetty grubs and honey ants. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_107_xxs.jpg
  • A culinary and aesthetic exhibition (on a banana leaf with tomato roses, scalloped cucumbers and spring onions) of fried bamboo worms, which are actually not worms but the larval stage of a moth that lives in bamboo trees. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs," Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs page s 42,43)
    THA_meb_34A_cxxs.jpg
  • Young Daniel Piña Real, 4, displays his lunch of live fried chiro worms (the larvae of longhorn beetles from the family Cerambycidae ) the worms were pulled from the infected trunk of a pansona tree by Daniel's father and siblings, and were prepared by Marleni, his older sister. Koribeni, Peru. (page 161)
    PER_meb_62_xxs.jpg
  • A close up image of a Witchetty grub nestled inside the root of a Witchetty Bush in 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. Photographed in the Australian outback near Alice Springs where they were being dug by Aboriginal women and used for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_6_xs.jpg

Peter Menzel Photography

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