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  • Marcus Dirr, a master butcher, mixes herbs, spices and other ingredients to make sausages at his shop in Endingen, near Freiburg im Breisgau, Germany.   (Marcus Dirr  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 March was 4600 kcals. He is 43 years of age; 5 feet, 9 inches tall; and 160 pounds. The Dirrs know the farmers who supply their animals, and in fact hand choose the animals and watch them grow. MODEL RELEASED.
    GER_080313_100_xw.jpg
  • The daughter-in-law of rice farmer Nguyen Van Theo cooks pork at their shared homestead in Tho Quang village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)  Nguyen Van Theo and his family still eat traditional Vietnamese foods.
    VIE_081220_288_xw.jpg
  • A vendor prepares a dish at an open air food stall in Taipei, Taiwan.
    TAI_081228_368_xw.jpg
  • Timber Cove, N. California house on rocky coast with friends. MODEL RELEASED.
    USA_100804_018_x.jpg
  • Slow Food celebration at Ft. Mason, San Francisco
    USA_CA_080829_158_x.jpg
  • Marcus Dirr (left), a master butcher, makes sausages at his shop in Endingen, near Freiburg im Breisgau, Germany, while his father Peter Dirr, a chief butcher, operates the controls of a mixer. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in March was 4600 kcals. He is 43 years of age; 5 feet, 9 inches tall; and 160 pounds. The Dirrs know the farmers who supply their animals, and in fact hand choose the animals and watch them grow. MODEL RELEASED.
    GER_080313_088_xxw.jpg
  • Unloading surplus naval oranges at the Sunkist Orange Juice Factory, Lindsay, California, USA. Only a small percentage of naval oranges can be used in juice mix because it tends to separate. Other surplus naval oranges are used for cattle feed.
    USA_AG_ORAN_17_xs.jpg
  • During chilly mornings and evenings in northern Namibia's rainy season, the women of Okapembambu village draw steaming buckets of milk from their cows, despite the distraction of ankle-deep mud and manure. (From the book What I Eat: Around the World in 80 Diets.) Milk and its by-products are the Himba's most important source of nutrition. The women add a bit of soured milk to the fresh liquid to hasten the process of natural fermentation, and they shake calabash gourds for hours to make butter. They drink some of the soured milk, use some to make their cornmeal porridge, and mix butterfat with ochre to make their body cream.
    NAM_090308_603_xxw.jpg
  • Poppy and Simon Qampie's main purchase at a supermarket is always corn meal, which they mix with water to form what is known as pap: hot cornmeal porridge. Published in Material World page 25..The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa.
    Saf_mw_6_xxs.jpg
  • (MODEL RELEASED IMAGE). The diverse breakfast mix of Western (tomato omelet) and Eastern (cucumber salad, olives) food found in Kuwait is not enough to tempt fussy 2-year-old Rayyan Al Haggan. Hungry Planet: What the World Eats (p. 201).
    KUW03_0007_xxf1rw.jpg
  • A work in progress, this still-unnamed face robot can open its eyes and smile. In the future, says its designer, Hidetoshi Akasawa, a mechanical engineering student working on a master's at the Science University of Tokyo, Japan,  it will be able to recognize and react to human facial expressions. This third-generation robot will greet smiles with smiles, frowns with frowns, mixing and matching six basic emotions in a real-time interaction that Hara calls "active human interface."
    Japan_JAP_rs_377_xs.jpg
  • (MODEL RELEASED IMAGE) Melahat Çelik mixes the dough for savory arugula-feta filled Turkish pastries in her apartment kitchen and then will sit on the living room floor and roll paper-thin pastry called yufka around the filling to create an eggroll-style pastry her family loves. (Supporting image from the project Hungry Planet: What the World Eats)
    TUR01_0032_xf1bs.jpg
  • The modest premises of Trans Time Inc., a cryonics company in Oakland, California. Cryonics is a speculative life support technology that seeks to preserve human life in a state that will be viable and treatable by future medicine. Cryonics involves the freezing of whole human bodies, organs or pet cats & dogs, to await a future thaw & a potential second opportunity to live. A recently dead body would be frozen in stages, firstly down to -110 degrees Fahrenheit (using dry ice) and then down to -320 F (in liquid nitrogen). During this process, blood is replaced with a substitute mixed with glycerol, to prevent formation of ice crystals. Intracellular ice formation causes severe damage to organs & tissues, and is a major obstacle in the mainstream development of cryobiology science. MODEL RELEASED 1988.
    USA_SCI_CRY_02_xs.jpg
  • (1992) DNA testing of a mummy's foot. Dr. Svante Paabo takes a sample from a mummified foot for analysis by DNA sequencing. DNA obtained from the foot was compared with DNA from present day Egyptians and people from surrounding countries. This is part of research into the amount of ethnic mixing within the population of the upper Nile region. The mummy is about 2000 years old. University of California at Berkeley. DNA Fingerprinting. MODEL RELEASED
    USA_SCI_DNA_31_xs.jpg
  • (1992) Mummy's DNA testing. Dr. Svante Paabo taking a sample from a 2000 year old mummy's foot for DNA analysis. DNA obtained from the foot was compared with DNA from present day Egyptians and people from surrounding countries. This is part of research into the amount of ethnic mixing within the population of the upper Nile region. The mummy is about 2000 years old. University of California at Berkeley.  DNA (deoxyribonucleic acid) is the molecule responsible for carrying the genetic code, which is slightly different in every individual. Familial traits can be traced by studying the differences. Taking DNA from preserved humans gives a good account of how humans spread across the world. ). MODEL RELEASED
    USA_SCI_DNA_25_xs.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_214_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_134_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_012_xw.jpg
  • Kelvin Lester maneuvers a 2,000-pound bin of ?50s? (carcass trimmings that are half fat) toward the grinding and blending machines at the Rochester Meat Company in Grand Meadow, Minnesota. (From the book What I Eat: Around the World in 80 Diets.) Less desirable trimmings with a higher fat content are ground into blends with different percentages of lean meat. The ton of 50s is added to other leaner cuts, and sometimes reconstituted beef fat?which is even cheaper?is mixed in as well.
    USA_080602_245_xxw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_008_xxw.jpg
  • Theodore Rozak Model Released. IT Conference on computer freedom and privacy in San Francisco, California Theodore Roszak: an author who warns about computers getting out of control..8D. Theodore Roszak, writer, professor at California State University, Hayward, California. Roszak spoke at the conference on a panel discussion on "The Case Against Computers: A Systematic Critique" with Jerry Mander of the Elmwood Institute and Richard Sclove. This portrait is in his office at Cal State, Hayward. Roszak has written a number of books, including The Making of the Counterculture, the book that named a generation. . Roszak said, "Computers are like genies that get out of control." ."The cult of information is theirs, not ours." ."Every tool ever invented is a mixed blessing." ."There never will be a machine that makes us wiser than our own naked minds.".((Roszak was most uncooperative, saying he was very busy and that it was not to his advantage to be in an article in Germany when his recent books are not translated into German. We did a few shots of him holding the TV monitor and then he said he couldn't do it anymore so my assistant wore his jacket for the rest of the shoot while he went off to another office to make phone calls. He gave us 11 minutes of his time. It took several days to get this photo.)) .Model Released. (1995).
    USA_SCI_COMP_03_120_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
  • Children at the neighborhood daycare in Soweto, South Africa with traces of breakfast on their faces: pap (corn meal mixed with water). Published in Material World, page 24. This is the daycare center where Simon's son George and nephew Mateo attend while their parents are at work. The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa.
    Saf_mw_4_xxs.jpg
  • Children at the neighborhood daycare in Soweto, South Africa eat a breakfast, and a lunch, of hot pap porridge: corn meal mixed with water. This is the daycare center where Simon's son George and nephew Mateo attend while their parents are at work. The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa. Material World Project.
    Saf_mw_15_xs.jpg
  • At a weekly outdoor market near Texcoco, Mexico, a woman vendor mixes a popular drink known as tejate that is made out of corn paste, water, cacao, peanuts, and ice water. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX02_0022_xf1bs.jpg
  • (MODEL RELEASED IMAGE). After Melahat Çelik mixes the arugula-feta filling for a savory Turkish pastry in her apartment kitchen, she sits on the living room floor and rolls paper-thin pastry called yufka around the filling to create an eggroll-style pastry her family loves. Hungry Planet: What the World Eats (p. 259).
    TUR01_0007_xxf1s.jpg
  • Breakfast of dal, mixed vegetables, paratha and egg at a café near the central train station in Dhaka, Bangladesh
    BAN_081216_355_xw.jpg
  • A work in progress, this still-unnamed face robot can open its eyes and smile. In the future, says its designer, Hidetoshi Akasawa, a mechanical engineering student working on a master's at the Science University of Tokyo, Japan,  it will be able to recognize and react to human facial expressions. This third-generation robot will greet smiles with smiles, frowns with frowns, mixing and matching six basic emotions in a real-time interaction that Hara calls "active human interface." From the book Robo sapiens: Evolution of a New Species, page 72.
    Japan_JAP_rs_262_qxxs.jpg

Peter Menzel Photography

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