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  • In Western Samoa, 10-year-old Teuila Lagavale attends math class where the uniformed students sit on mats woven from coconut leaves. 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.
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  • A uniformed man seems to enjoy looking at the missiles on display at the Paris Air Show, at Le Bourget Airport, France. Held every other year, the event is one of the world's biggest international trade fairs for the aerospace business.
    FRA_084_xs.jpg
  • Katherine Navas cooks dinner at home for friday night dinner with extended family, Caracas, Venezuela. (Katherine Navas is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    VEN_071102_139_xw.jpg
  • Curtis Newcomer, soldier at Fort Irwin, California speaks to one of his counterparts. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet.
    USA_080915_541_xw.jpg
  • Tiffany Whitehead,(at right), a student and part-time ride supervisor at the Mall of America amusement park, goes on a routine check of the mall with a colleague in Bloomington, Minnesota. (Featured in the book What I Eat: Around the World in 80 Diets.) The Mall of America is the largest among some 50,000 shopping malls in the United States. In addition to a huge amusement park, it houses over 500 stores, 26 fast-food outlets, 37 specialty food stores, and 19 sit-down restaurants, and employs more than 11,000 year-round employees. In excess of 40 million people visit the mall annually, and more than half a billion have visited since it opened in 1992. Tiffany's job involves a lot of walking. Her main beat is the amusement park area, where she responds to radio calls regarding stalled rides and lost children and answers visitors' questions.
    USA_080527_066_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, speaks to a colleague.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_674_xw.jpg
  • Ferran Adrià, (at right)  a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain helps another chef prepare a meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_460_xw.jpg
  • Katherine Navas does homework at her home in Caracas, Venezuela. (Katherine Navas is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    VEN_071102_156_xw.jpg
  • Performers entertain the audience at the  Famous Famiglia world championship pizza eating contest in New York City's Times Square before the eating contest by throwing pizza dough in the air. Joey Chestnut won the competition by eating 45 slices of cheese pizza in 10 minutes. Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_080_xw.jpg
  • Village life inside the fabricated village of Medina Jabal at Fort Irwin, California in the Mojave Desert. The village is used for training soldiers about to deploy to Iraq.
    USA_080916_204_xw.jpg
  • Medina Jabal Iraqi town at the National Training Center at Fort Irwin, California, used for training soldiers about to deploy to Iraq.
    USA_080916_199_xw.jpg
  • Military vehicles with Arabic calligraphy used for training soldiers during simulated combat conditions before deploying to Iraq at Medina Jabal, an Iraqi town at Fort Irwin, California.
    USA_080916_115_xw.jpg
  • Iraqi police officers and their U.S counterparts patrol a street in a fabricated Iraqi village at Fort Irwin, California. The sets are used for combat training exercises before the troops deploy to Iraq.
    USA_080916_075_xw.jpg
  • Curtis Newcomer (left),  a soldier at the National Training Center at Fort Irwin, California, receives breakfast at the mess tent. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080916_041_xw.jpg
  • Soldiers eating during a training exercise at the National Training Center at Fort Irwin, California,
    USA_080915_450_xw.jpg
  • Curtis Newcomer, a U.S. Army soldier, at the National Training Center at Fort Irwin in California's Mojave Desert. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080915_424_xw.jpg
  • Actors stage a crisis situation in Medina Wasl, a fabricated Iraqi village  at Camp Irwin, in California's Mojave Desert.
    USA_080915_320_xw.jpg
  • A soldier with a feigned injury at Medina Wasl, a fabricated Iraqi town used for training Iraq-bound U.S. soldiers at Camp Irwin, California, in the Mojave Desert.
    USA_080915_244_xw.jpg
  • Tiffany Whitehead, a student and part-time ride supervisor at the Mall of America amusement park, buys lunch from a fast food outlet at the Mall of America in Bloomington, Minnesota. (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080528_137_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain during the afternoon staff meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_590_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain  during the afternoon staff meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_589_xw.jpg
  • Staff at the famous El Bulli restaurant near Rosas,  on the Costa Brava in Northern Spain, during the afternoon staff meal.
    SPA_070629_569_xw.jpg
  • Staff at the famous El Bulli restaurant near Rosas,  on the Costa Brava in Northern Spain, during the afternoon staff meal.
    SPA_070629_546_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to a colleague.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_520_xw.jpg
  • Staff arrange orders for patrons at El Bulli, restaurant, located near Rosas on the Costa Brava in northern Spain.
    SPA_070629_502_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain on the Mediterranean, with the food he eats in one day (the lunch he has with the cook staff).  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) This food does not include any tasting throughout the day.  MODEL RELEASED. .
    SPA_070629_497_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to staff and taste tests food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_491_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to staff in restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_468_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes  food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_458_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, eats with staff in the kitchen of the restaurant.   (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_405_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, reviews menus in the kitchen area of the restaurant. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_394_xw.jpg
  • A chef prepares food (small crepes) at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_336_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_272_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant, tastes meat in the kitchen area of the restaurant near Rosas on the Costa Brava in northern Spain.   (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_232_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain taste tests food samples in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_162_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_126_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_118_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, speaks to a colleague in the kitchen area of the restaurant.   (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_089_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
  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (OscarHigares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_810_xw.jpg
  • Professional bullfighter Oscar Higares guides his second bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).   Each bullfight ends with the killing of the bull by the matador (bullfighter).  MODEL RELEASED.
    SPA_070624_785_xw.jpg
  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_737_xw.jpg
  • Professional bullfighter Oscar Higares pauses for a moment as fans stand up to catch a better glimpse of his performance at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070624_644_xw.jpg
  • Professional bullfighter Oscar Higares  guides a charging bull with his cape during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_594_xw.jpg
  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_589_xw.jpg
  • Professional bullfighter Oscar Higares  guides a charging bull with his cape during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_585_xw.jpg
  • Professional bullfighter Oscar Higares guides his first bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter). MODEL RELEASED.
    SPA_070624_573_xw.jpg
  • Professional bullfighter Oscar Higares at a bullfighting festival at Campos del Rio, near Murcia, Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070624_138_xw.jpg
  • Miguel Martinez and his brother Paco skin a sheep they slaughtered for Easter at their farm in Zarzuela de Jadraque, Spain.  (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070403_338_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant on the Costa Brava in northeastern Spain, tastes throughout the afternoon and evening as he oversees the chefs at his world-famous eatery. (From the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_106_xxw.jpg
  • Professional bullfighter Oscar Higares guides his second bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    SPA_070624_810_xxw.jpg
  • A disabled Vietnamese War veteran friend of Vietnamese veteran Thuan Nguyen Van drives his motorized cart in Hanoi, Vietnam. ( Thuan Nguyen Van is featured in the book What I Eat: Around the World in 80 Diets.)  Today, as war veterans, they have special dispensation to operate motorized carts on the streets of Hanoi. They use them to haul goods from one place to another around the city.
    VIE_081219_043_xw.jpg
  • Members of the armed forces practice for ceremonies to mark the founding of The Republic of China and New Year's Day at Freedom Plaza, by Chiang Kai-shek Memorial Hall and National Concert Hall and National Theater.
    TAI_081228_070_xw.jpg
  • Members of the armed forces practice for ceremonies to mark the founding of The Republic of China and New Year's Day at Freedom Plaza, by Chiang Kai-shek Memorial Hall and National Concert Hall and National Theater.
    TAI_081228_042_xw.jpg
  • Miguel Ángel Martín Cerrada, a shepherd, with his typical day's worth of food, surrounded by his flock and sheep-herding mastiff in Zarzuela de Jadraque, Spain. (From the Book What I Eat: Around the Work in 80 Diets) MODEL RELEASED.
    SPA_070403_094_xxw.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela 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 day's worth of food on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
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  • The fabricated village at Fort Irwin simulates life in Iraq for soldiers to the last detail, complete with consultations of Iraqi officials to resolve disputes.
    USA_080916_253_xw.jpg
  • A market inside the fabricated village of Medina Jabal at Fort Irwin, California. The village is used for training soldiers about to deploy to Iraq.
    USA_080916_202_xw.jpg
  • Military vehicles and tents used for training soldiers deploying to Iraq at Fort Irwin, California.
    USA_080916_179_xw.jpg
  • Soldiers get their meals from an officers' mess at Fort Irwin, California, in the Mojave Desert.
    USA_080916_145_xw.jpg
  • Curtis Newcomer (left),  a soldier at the National Training Center at Fort Irwin, California, getting breakfast at the mess tent. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 4,000 kcals. He is 20; 6'5" and 195 pounds.
    USA_080916_034_xw.jpg
  • Curtis Newcomer (left), a soldier at Fort Irwin, California, smokes with one of his counterparts during a break.  (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080915_684_xw.jpg
  • Curtis Newcomer, a U.S. Army soldier, having an MRE (Meal, Ready-to-Eat) lunch at the National Training Center at Fort Irwin in California's Mojave Desert. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080915_278_xw.jpg
  • Tiffany Whitehead, a student and part-time ride supervisor at the Mall of America amusement park, having lunch at the mall in Bloomington, Minnesota. (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080528_090_xw.jpg
  • Tiffany Whitehead,(at right), a student and part-time ride supervisor at the Mall of America amusement park, goes on a routine check of the mall with a colleague in Bloomington, Minnesota. (Featured in the book What I Eat: Around the World in 80 Diets.) The Mall of America is the largest among some 50,000 shopping malls in the United States. In addition to a huge amusement park, it houses over 500 stores, 26 fast-food outlets, 37 specialty food stores, and 19 sit-down restaurants, and employs more than 11,000 year-round employees. In excess of 40 million people visit the mall annually, and more than half a billion have visited since it opened in 1992. Tiffany's job involves a lot of walking. Her main beat is the amusement park area, where she responds to radio calls regarding stalled rides and lost children and answers visitors' questions.
    USA_080527_069_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, eats with his colleagues in the restaurant's staff area. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_582_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_465_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_321_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain taste tests food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_178_xw.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
  • Ferran Adrià (right), chef of El Bulli restaurant near Rosas on the Costa Brava,  in northern Spain, smells ingredients while speaking to a colleague. (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_055_xw.jpg
  • Professional bullfighter Oscar Higares stands with his back to a bull in the ring during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).   Each bullfight ends with the killing of the bull by the matador (bullfighter).  MODEL RELEASED.
    SPA_070624_767_xw.jpg
  • Professional bullfighter Oscar Higares guides his first bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).   Each bullfight ends with the killing of the bull by the matador (bullfighter).  MODEL RELEASED.
    SPA_070624_577_xw.jpg
  • Professional bullfighter Oscar Higares guides a charging bull with his cape during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_576_xw.jpg
  • Professional bullfighter Oscar Higares guides a charging bull into a wall at the annual village festival of San Juan in Campos del Rio, near Murcia in southernSpain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_570_xw.jpg
  • Professional bullfighter Oscar Higares  at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) Each bullfight ends with the killing of the bull by the matador (bullfighter).  MODEL RELEASED.
    SPA_070624_505_xw.jpg
  • Professional Bullfighter Oscar Higares looks on as a fellow bullfighter performs at a bullfighting festival in Campos del Rio, near Murcia, Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets)
    SPA_070624_375_xw.jpg
  • A procession marks the beginning of the bullfighting festival in which bull-fighter Oscar Higares performed at Campos del Rio, near Murcia, Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070624_328_xw.jpg
  • Professional bullfighter Oscar Higares (center) at a bullfighting festival at Campos del Rio, near Murcia, Spain. (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070624_082_xw.jpg
  • Sheepherder Miguel Martinez and his brother Paco milk down a sheep so that it is able to nurse. Zarzuela de Jadraque, Spain.(Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070403_463_xw.jpg
  • Miguel Martinez and his brother Paco slaughter a sheep for Easter at their farm in Zarzuela de Jadraque, Spain.  (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070403_316_xw.jpg
  • School pupils at a morning attendance meeting before school in Shibam, Hadhramawt, Yemen.
    YEM_080402_282_xw.jpg
  • Military vehicles with Arabic calligraphy used for training soldiers deploying to Iraq at Medina Jabal, an Iraqi town at Fort Irwin, California, in the Mojave Desert.
    USA_080916_330_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain dishes himself up some potatoes during the afternoon staff meal.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
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  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, eats with staff in the kitchen of the restaurant.   (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, smells ingredients in the kitchen of the restaurant. (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
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  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
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  • A matador gives a final stab to a bull he just slaughtered at a bullfighting festival in Campos del Rio, near Murcia, Spain.
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  • Woman on a horse at the April Fair, Seville, Spain.
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  • U.S. Army officer Curtis Newcomer eats chili mac, his favorite MRE, at lunch time at the National Training Center at Fort Irwin in California's Mojave Desert. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 4,000 kcals. He is 20; 6'5" and 195 pounds. His weapon is fitted with a laser that interacts with receivers worn by all of the soldiers and actors in the training exercise, regardless of duty, rank, or location in the training theater. At left: After the second of three mock battles of the day, Iraqis and Americans playing soldiers, victims, and insurgents relax together in the shade until the next 20 minutes of choreographed crisis. MODEL RELEASED.
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  • Sikh C&H sugar factory security guard, Inderjit S. Bal. Martinez, California. MODEL RELEASED.
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  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
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  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
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  • 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.
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  • Executive Chef Victor Scargle at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
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  • A student studying at a private high school in Buenos Aires, Argentina.
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  • A camouflaged family of paintball combatants at Sat Cong Village war games/paintball combat park near Los Angeles, California, USA. The father of the three girls holds his gun to his oldest daughter's head.
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  • Combatant playing war peers out a window with his paintball gun ready to fire at the Sat Cong Village paintball combat park near Los Angeles, California, USA. MODEL RELEASED.
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  • Combatants playing war at "Quest" paintball combat park, Malibu, California, USA.
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  • On the desert shooting range during a live fire weapons firing demonstration of Kokalis machine guns at Soldier of Fortune Convention, Las Vegas, Nevada, USA.
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Peter Menzel Photography

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