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  • Slow Food celebration at Ft. Mason, San Francisco
    USA_CA_080829_123_x.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
  • Close up of steak cooked to order in an upscale restaurant outside Quito, served with mushroom gravy and banana fritters. Ecuador. (Supporting image from the project Hungry Planet: What the World Eats)
    ECU04_6136_xf1brw.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_116_x.jpg
  • Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121013_078_x.jpg
  • Dinner at Tamarind Restaurant, Luang Prabang, Laos. MODEL RELEASED.
    LAO_120124_808_x.jpg
  • Phnom Penn, Cambodia. Central market. Fried cicadas.
    CAM_18_xs.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
  • 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
  • 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 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
  • 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
  • Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121013_080_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
  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers, large on left and small on right) and live maguey worms (feeding on apple halves) in Oaxaca's Central Market, Oaxaca, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Mex_meb_6_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
  • (MODEL RELEASED IMAGE) Steak cooked to order in an upscale restaurant outside Quito is served with mushroom gravy and banana fritters. Ecuador. (Supporting image from the project Hungry Planet: What the World Eats)
    ECU04_6134_xf1brw.jpg
  • Faith D'Aluisio eats shellfish at a seaside restaurant at Collioure, France. MODEL RELEASED.
    FRA_058_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
  • 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
  • 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
  • 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
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_160_x.jpg
  • Painters, each with his own traditional design assignment applies color to bisqueware at Morvarid (Pearl) Pottery Factory, Meybod,  Iran. (Also spelled "Maybod").
    IRN_061214_097_rwx.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
  • Dried cicadas are one of many foodstuffs that may be purchased in the night food market in the village of Menghan, along with pig brain, pig feet, chicken feet, dried frogs, and fish heads. Jinhong, China. (Man Eating Bugs page 100 Bottom)
    CHI_meb_44B_cxxs.jpg
  • Family dinner for Menzel/D'Aluisios at Dyen Sabai Restaurant on the Nam Khan River, Luang Prabang, Laos.
    LAO_120125_978_x.jpg
  • Family dinner for Menzel/D'Aluisios at Dyen Sabai Restaurant on the Nam Khan River, Luang Prabang, Laos.
    LAO_120123_044_x.jpg
  • Ghasem Imami, 21, a potter working for several years despite his young age, forms one of many he will create during the course of his workday at Morvarid (Pearl) Pottery Factory, Meybod,  Iran. (Also spelled "Maybod").
    IRN_061214_286_rwx.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
  • Safiye Çinar and her daughter-in-law Feriye prepare breakfast for their families in Feriye's downstairs apartment in the house they share in the Golden Horn (or Haliç) area of Istanbul, Turkey. They will serve tea, tomatoes, spiced meat, bread, feta cheese, olives, sugar, butter, and rose jam on a communal platter.
    Tur_mw2_19_xs.jpg
  • Pablo Corral Vega with a platter of roasted cui (guinea pigs) and a bottle of wine at a party at his farm house in Ecuador.
    ECU_050722_061_rwx.jpg
  • Fresh fish is displayed on a platter at a fish stall at the busy Santinagar Market in Dhaka, Bangladesh
    BAN_081216_366_xw.jpg

Peter Menzel Photography

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