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  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. (Man Eating Bugs page 151 Inset)
    PER_meb_92_cxxs.jpg
  • Leaf-footed bug pizza prepared by Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. (Man Eating Bugs page 119 Bottom)
    MEX_meb_59_cxxs.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
  • 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
  • The kisa-kisa caterpillar is brightly colored and attractive, but is poisonous to eat. Along the Alta Urubamba River, Yaneriato, Peru. (Man Eating Bugs page 162 Top)
    PER_meb_72_cxxs.jpg
  • Red agave worms are sold by the roadside near Teotihuacán, Mexico; the worms are placed in tequila bottles to certify the regional authenticity as well as the alcohol content of the brew (the worm would disintegrate if the alcohol content were too low). The worms are also pan fried and eaten in Mexico City and its environs. (Man Eating Bugs page 116 Top)
    MEX_meb_2_cxxs.jpg
  • A cicada on a tree just before it was caught by a young child from Soroba village in the central highlands of Irian Jaya, Indonesia. Cicadas are roasted and eaten. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_704_xs.jpg
  • Dragonflies, de-winged, salted, and fried in coconut oil, with a sweet pepper garnish, over steamed rice; in a guesthouse in Ubud, Bali, Indonesia. (page 56 Inset.  See also page 7)
    IDO_meb_8_xxs.jpg
  • A baby scorpion on a fingertip; Kunming, China. (Man Eating Bugs page 96 Best)
    CHI_meb_123_cxxs.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
  • 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
  • A spoonful of fried weaver ants of the Oecophylla genus, near Angkor Wat, Cambodia. They are shaken from their nests in the trees, caught in baskets on long poles, then stir-fried quickly over high heat. (Man Eating Bugs: The Art and Science of Eating Insects page 54. See also page 6)
    CAM_meb_117_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
  • Replete honeypot ants hang immobile from the roof of their underground chamber, with loads of delicious sweet nectar stored in their swollen abdominal pouches. North of Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_23_cxxs.jpg

Peter Menzel Photography

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