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  • Cod Fish and Chips at a London pub, UK
    GBR_110221_27_x.jpg
  • Meat grilling at a birthday party at a house in the 12 de Octubre barrio in Caracas, Venezuela.
    VEN_071028_091_xw.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan24_rwx.jpg
  • The Bread Queen Robina Weiser-Linnartz, a master baker and confectioner, cooking at her home in Cologne, Germany.  (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food in March was 3700 kcals. She is 28 years of age; 5 feet, 6 inches and 144 pounds. At the age of three, she started her career in her father's bakery, helping her parents with simple chores like sorting nuts. Her career plan is to return to this bakery, which has been in the family for four generations, in a few years. She will remodel the old premises slightly to allow customers the opportunity to watch the baking process, but plans to keep the old traditions of her forebears alive.   MODEL RELEASED.
    GER_080319_025_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
  • Jill McTighe, a mother and school aide, bastes chicken for Sunday dinner in her kitchen in Willesden, London, United Kingdom. (Jill McTighe is featured in 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.  MODEL RELEASED. [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_063_xw.jpg
  • A breakfast plate of flatbread and ful (fava beans, oil, and tomatoes)  in Shibam, Hadhramawt, Yemen.
    YEM_080402_237_xw.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_176_x.jpg
  • Indian lunch raita with chickpeas and a tray of spices in the kitchen of the  Qureshi family of Lorenskog, Norway, an Oslo suburb.
    NOR_130526_206_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
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. Work, Food. {{He is cooking in the family's detached cooking shed behind the main house. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. Material World Project.
    Wsa_mw_708_xs.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. He is cooking in the family's detached cooking shed behind the main house. Published in Material World, page 172.
    Wsa_mw_3_xxs.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
  • 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
  • The ubiquitous Thai fish sauce nam pla is often, as in this case, flavored with giant water bugs (Lethocerus indica) to make the dish nam pla mang da, Chiang Mai, Thailand. (Man Eating Bugs page 42)
    THA_meb_15_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
  • 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
  • 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
  • A delectable grasshopper (inago, from the Japanese Alps) marinated in a soy-sugar sauce. Mariko Urabe is eating this appetizer in a small basement restaurant in Tokyo that specializes in cuisine from Nagano prefecture (grasshoppers, silk worm pupae, zaza-mushi). (Man Eating Bugs: The Art and Science of Eating Insects)
    Japan_JAP_meb_106_xxs.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
  • Astronauts get together for a potluck dinner in the galley of the Unity Node of the International Space Station.  (From the book What I Eat: Around the World in 80 Diets.) The crews share a meal of mostly canned treats saved for the occasion: crab, oysters, clams, tuna, mushrooms, and calf cheeks in plum sauce. MODEL RELEASED.
    s129e007954_xxw.jpg
  • Fusili pasta with tomato sauce and cheese for lunch at a trattoria in Rome, Italy. (Supporting image from the project Hungry Planet: What the World Eats)
    ITA04_0099_xf1b.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, on the Mediterranean, tastes sauces with his chefs. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_090_xw.jpg

Peter Menzel Photography

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