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  • Aerial photograph of the San Andreas Fault in California as it crosses the Carrizo Plain. The Earth's crust is fractured into a series of "plates" that have been moving very slowly over the Earth's surface for millions of years. Two of these moving plates meet in western California; the boundary between them is the San Andreas fault. The Pacific Plate (on the west) moves northwestward relative to the North American Plate (on the east), causing earthquakes along the fault. The San Andreas is the "master" fault of an intricate fault network that cuts through rocks of the California coastal region.
    USA_CA_EQ_20_xs.jpg
  • Aerial photograph of the San Andreas Fault in California as it crosses the Carrizo Plain. The Earth's crust is fractured into a series of "plates" that have been moving very slowly over the Earth's surface for millions of years. Two of these moving plates meet in western California; the boundary between them is the San Andreas fault. The Pacific Plate (on the west) moves northwestward relative to the North American Plate (on the east), causing earthquakes along the fault. The San Andreas is the "master" fault of an intricate fault network that cuts through rocks of the California coastal region.
    USA_CA_EQ_17_xs.jpg
  • Aerial photograph of the San Andreas Fault in California as it crosses the Carrizo Plain. The Earth's crust is fractured into a series of "plates" that have been moving very slowly over the Earth's surface for millions of years. Two of these moving plates meet in western California; the boundary between them is the San Andreas fault. The Pacific Plate (on the west) moves northwestward relative to the North American Plate (on the east), causing earthquakes along the fault. The San Andreas is the "master" fault of an intricate fault network that cuts through rocks of the California coastal region.
    USA_CA_EQ_16_xs.jpg
  • An enchilada lunch plate special at  Los Dos Loredos, a Mexican restaurant owned by the Alvarez family in Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_209_xw.jpg
  • A plate of caprese salad at a restaurant in Los Angeles, California.
    USA_080913_084_xw.jpg
  • A plate of zucchini prepared with herbs for lunch at the San Marcello al Corso Church in Rome, Italy, near the Spanish Steps, where monk brother priest Riccardo Casagrande is in charge of the kitchen, garden, and wine cellar for the brotherhood. (Riccardo Casagrande is featured in the book What I Eat: Around the World in 80 Diets.)
    ITA_040614_422_xw.jpg
  • Fermented tofu on a plate at a Stinky tofu restaurant in Taipei, Taiwan.
    TAI_081229_050_xw.jpg
  • Stone Barns Center for Food and Agriculture at Blue Hills. Pocantico Hills, New York State. Dan Barber, chef, at left puts garnishes on meat dish.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_070930_072_xw.jpg
  • Breakfast in a restaurant at a truck stop at the intersection of I-70 and I-57 in Effingham, Illinois.
    USA_081004_092_xw.jpg
  • A typical Mexican dish of tacos and guacamole is served at Lourdes Alvarez's Mexican Restaurant El Coyote in Alsip, Chicago, Illinois.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080926_308_xw.jpg
  • A hamburger from the restaurant at CN Tower in Toronto, Canada, where Neil Jones works as a director of operations. (Neil Jones is featured in the book What I Eat: Around the World in 80 Diets.)
    CAN_080619_151_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the kitchen while staff prepare meals. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_023_xw.jpg
  • A Mexican dish at Los Dos Laredos, a Mexican restaurant owned by the Alvarez family in Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_214_xw.jpg
  • Jonathan Gold, Pulitzer Prize winning food critic for the LA Weekly shopping at the Pasadena Farmers' Market on a Saturday morning with his son (laeft). Because restaurant reviewers try to keep their identity secret in order to write unbiased reviews, Jonathan agreed to be photographed under the condition his face be obscured. (Jonathan Gold is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080913_042_xw.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_57_x.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_800_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_691_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_1003.jpg
  • Lunch at the 3 Nagas Restaurant in Luang Prabang, Laos.
    LAO_120129_155_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_128_x.jpg
  • Kousuke Tominaga eats fresh mussels with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, California. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_GoFish_060809_500_rw_xxw.jpg
  • Ofer Sabath Beit-Halachmi, a Reform rabbi wearing a tall (prayer shawl), on the balcony of his home in Tzur Hadassah with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in the month of October was 3100 Kcals.  He is 43 years of age; 6 feet, 1 inch tall and 165 pounds. Ofer's town in the Judean Hills about 15 minutes southwest of Jerusalem is a communal settlement where residents lease land and houses from the state of Israel for a 99-year period. On Friday evenings Ofer leads the Shabbat service in a small portable building that is kindergarten by day and synagogue at night and on weekends. MODEL RELEASED.
    ISR_081026_121_xxw.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
  • Whataburger fried chicken and French fries in San Antonio, USA. (Supporting image from the project Hungry Planet: What the World Eats.)
    UStx04_4011_xf1b.jpg
  • Open face sandwiches of the Glad Ostensen family in Gjerdrum, Norway.
    NOR_130530_085_x.jpg
  • On Green Island, a former prison island off the coast of SE Taiwan where political prisoners were incarcerated and re-educated during the unnervingly recent White Terror. There's actually still a high-security prison on the island, but it only holds 200 inmates (actual felons, not polital prisoners), as opposed to the couple thousand of earlier decades..Now it's mostly a tourist destination. We visited in the off season in March, thereby avoiding the 5,000-10,000 tourists that inundate the little place daily, though, being the off season, we had to contend instead with intermittent cold rain and high winds.
    TAI_110325_033_x.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_66_x.jpg
  • Kitchen with adobe oven inside La Purisima Concepcion Mission, Lompoc, California, USA.
    USA_MISS_07_xs.jpg
  • Litto's Hubcap Ranch in Pope Valley, Napa County, California. A California Landmark plaque reads: This is one of California's exceptional Twentieth Century folk art environments. Over a period of 30 years, Emanuele 'Litto' Damonte (1892-1985), with the help of his neighbors, collected more than 2,000 hubcaps. All around the hubcap ranch are constructions and arrangements of hubcaps, bottles and pulltops, which proclaim that Litto, the Pope Valley Hubcap King, was here. California Registered Historical Landmark No. 939 MODEL RELEASED. Photographed in 1982.
    USA_ART_06_xs.jpg
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_25_xs.jpg
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. The Harris Feeding Company, in Coalinga, California, is the state's largest feed lot with up to 100,000 head of cattle. Coalinga, California. San Joaquin Valley. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_24_xs.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_840_rwx.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_828_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_786_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_748_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_700.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish..
    USA_GoFish_060809_699_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_683_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_504_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_500_rwx.jpg
  • USA_GoFish_060809_499_rwx.tif Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_499_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_494_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_477_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_443_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_424_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_422_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0986_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0972_rwx.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_116_x.jpg
  • Notre Dame, Indiana
    USA_100423_12_x.jpg
  • English Breakfast prepared by Francis Achache at his father Philippe Achache's house on Tite St. in London, UK.
    GBR_050915_Achache_010_rwx.jpg
  • Lunch at the 3 Nagas Restaurant in Luang Prabang, Laos.
    LAO_120129_163_x.jpg
  • Lunch at the 3 Nagas Restaurant in Luang Prabang, Laos.
    LAO_120129_158_x.jpg
  • Shwedagon Pagoda at dawn in Yangon, Myanmar (Rangoon, Burma). The gold-leafed Buddhist Pagoda and surrounding shrines is the most important religious site in the country.
    BUR_120204_210_x.jpg
  • Detail of a 50th anniversary wine barrel at R. Lopez Heredia winery in Haro. (Located in the railway district on the edge of Haro.) La Rioja, Spain.
    SPA_032_xs.jpg
  • English Breakfast prepared by Francis Achache at his father Philippe Achache's house on Tite St. in London, UK.
    GBR_050915_Achache_010_rwx.jpg
  • Phnom Penn, Cambodia. Central market. Fried cicadas.
    CAM_18_xs.jpg
  • Monk brother priest Riccardo Casagrande's dinner of spaghetti on his table at the San Marcello al Corso Church in Rome, Italy, near the Spanish Steps. (Riccardo Casagrande is featured in the book What I Eat: Around the World in 80 Diets.)  Casagrande is in charge of the kitchen, garden, and wine cellar for the brotherhood.
    ITA_040614_082_xw.jpg
  • Abdul-Baset Razem and his family having a mid day meal in the Palestinian village Abu Dis in East Jerusalem. (From the book What I Eat: Around the World in 80 Diets.)
    PAL_081025_272_xxw.jpg
  • English Breakfast prepared by Francis Achache in London, UK.
    GBR050915_0509_xxw.jpg
  • Abdul-Baset Razem, a Palestinian guide and driver, at a midday meal with his family in a Palestinean village in East Jerusalem.  (Abdul-Baset Razem is featured in the book What I Eat: Around the World in 80 Diets.)
    PAL_081025_290_x.jpg
  • Giant water bugs, (Lethocerus indicus) deep-fried in batter. Served as an appetizer at the Kan Ron Ban Suan Restaurant in Chiang Mai, Thailand. The owner and chef is Mrs. Bang-orn. She says, "Dip live water bugs in tempura batter and fry in medium vegetable oil until it turns golden and serve hot in sweet plum sauce. Appetizer or main course. For main course serve with sticky rice and chili sauce (Nam Prik).".Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Tha_meb_33a_xxs.jpg
  • 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
  • Catherine Lemekwana with a mopane worm stew she prepared for her family using dried mopane worms, onions, garlic, salt, and curry in her home in Soweto, (South West Township), Johannesberg, South Africa. The harvest of mopane worms is a major economic event in Botswana where whole families move into the countryside and set up camp in order to collect the worms. 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.
    Saf_meb_80_xs.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
  • "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
  • Mealworm spaghetti ("Spaghetti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. (Man Eating Bugs: The Art and Science of Eating Insects)
    Mex_meb_258_xxs.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.
    Mex_meb_01_xxs.jpg
  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_1_xxs.jpg
  • A dish of pan-fried red agave worms as prepared by owner and chef María Luisa Aguirre del Gadillo at Restaurante Zempoala. She wants to expand her culinary market into the United States. Teotihuacan, Mexico. (Man Eating Bugs page 117 Bottom)
    MEX_meb_104_cxxs.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
  • 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
  • Fried scorpions prepared at the Yue Xiu seafood restaurant served in Luoyang, China. (Man Eating Bugs: The Art and Science of Eating Insects page 99. See also page 6).
    CHI_meb_108_xxs.jpg
  • Whataburger fried chicken and French fries in San Antonio, USA. (From a photographic gallery of meals in Hungry Planet: What the World Eats, p. 245).
    UStx04_0009_xxf1.jpg
  • Spit-roasted cuy (guinea pig) are a popular food all around Ecuador, but are an especial treat in Ambato, Ecuador where plump roasted cuy are served in great numbers in shops around the city. Cuy are also raised by families in their homes and are eaten for special occasions, like Easter. (From a photographic gallery of street food images, in Hungry Planet: What the World Eats, p. 130)
    ECU04_0012_xxf1rw.jpg
  • Today's menu at the Bainton house: fried eggs with toast, ham, and mushrooms. Hungry Planet: What the World Eats (p. 142). The Bainton family of Collingbourne Ducis, Wiltshire, England, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    GRB02_0003_xxf1s.jpg
  • At their home in Kuwait City, Kuwait, most of the Al Haggan family dinners still center around traditional Arab foods like lamb biryani (shown here). Hungry Planet: What the World Eats (p. 200).
    KUW03_0006_xxf1rw.jpg
  • USA_100807_03_x.jpg
  • On Green Island, a former prison island off the coast of SE Taiwan where political prisoners were incarcerated and re-educated during the unnervingly recent White Terror. There's actually still a high-security prison on the island, but it only holds 200 inmates (actual felons, not polital prisoners), as opposed to the couple thousand of earlier decades..Now it's mostly a tourist destination. We visited in the off season in March, thereby avoiding the 5,000-10,000 tourists that inundate the little place daily, though, being the off season, we had to contend instead with intermittent cold rain and high winds.
    TAI_110325_036_x.jpg
  • Fresh seafood featured at the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_816_rwx.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_697_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0999.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0979_rwx.jpg
  • Cole's Chop House Restaurant, Napa, California. Napa Valley. Grilled sirloin chop.
    USA_060111_777_rwx.jpg
  • Refreshments during a break at the American Society of Bariatric Physicians (ASBP) hosted its 62nd Annual Obesity & Associated Conditions Symposium, featuring presentations by more than 40 internationally known obesity medicine experts, at The Peabody Orlando in Florida, including a presentation by authors of Hungry Planet and What I Eat: Around the World in 80 Diets, Peter Menzel and Faith D'Aluisio
    USA_121027_403_x.jpg
  • Soho/ Chinatown, London, UK. Dinner in a Chinese restaurant with Michael Marten
    GBR_110218_27_x.jpg
  • Copenhagen, Denmark. Noma Restaurant. Voted number one in the world.
    DEN_110217_178_x.jpg
  • Lunch at the 3 Nagas Restaurant in Luang Prabang, Laos.
    LAO_120129_157_x.jpg
  • Phousy public market in Ban Saylom Village, just south of Luang Prabang, Laos.
    LAO_120123_504_x.jpg
  • Sunday dinner of baked chicken, potatoes, and frozen veggies prepared by Jill McTighe at her home in Willesden, London, United Kingdom.  (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food on a "bingeing" day in the month of September was 12300 kcals. The calorie total is not a daily caloric average.  Jill is 31 years old; 5 feet, 5 inches tall;  and 230 pounds. Honest about her food addiction replacing a drug habit, Jill joked about being a chocoholic as she enthusiastically downed a piece of chocolate cake at the end of the photo session. Her weight has yo-yoed over the years and at the time of the picture she was near her heaviest; walking her children to school every day was the sole reason she didn't weigh more. She says this photo experience was a catalyst for beginning a healthier diet for herself and her family. "Do I cook? Yes, but not cakes. I roast. Nothing ever, ever is fat-fried!" [Use of Jill McTighe images must be used contextually only and use cleared with Peter Menzel Photography on a case by case basis.]
    GBR_050918_117_xxw.jpg
  • Jonathan Gold, Pulitzer Prize winning food critic for the LA Weekly, eating at Marouch Restaurant in Los Angeles, California.  (Jonathan Gold is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080913_115_xxw.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
  • 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
  • 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
  • Spit-roasted cuy (guinea pig) is a popular food all over Ecuador, but are an especial treat in Ambato, Ecuador, where plump roasted cuy are served in great numbers in shops around the city. Cuy are also raised by families in their homes and are eaten for special occasions, like Easter. (Supporting image from the project Hungry Planet: What the World Eats.)
    ECU04_5260_xf1brw.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)
    MEX_meb_50_xxs.jpg
  • Poppy Qampie passes by root vegetables and fruit for sale by the plate full near the office where she works as an assistant in downtown Johannesburg (Joberg), South Africa. 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_707_xs.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) sizzling prawns, smokey Spanis Pimenton, garlic and thyme; queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_779_rwx.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_780_rwx.jpg
  • Zuzu Restaurant, Napa, California. Napa Valley. Zuzu serves tapas: small plates of food to accompany a drink. On the bar, with two glasses of sherry, (foreground, clockwise) queso frito: pan fried Manchego cheese with roasted poblano chiles; roasted spaghetti squash with apple cider syrup and midnight moon cheese; leblebi: garbanzo bean soup, roasted peppers, poached eggs and harissa; Moroccan barbecue glazed lamb chops.
    USA_060123_778_rwx.jpg
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Peter Menzel Photography

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