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  • 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
  • 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
  • Jean-Pierre Rodot, part owner and chef of La Cafeterie, eats a live witchetty grub out of a bowl of his special witchetty grub soup, Alice Springs, Central Australia. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_700_xs.jpg
  • Bessie Liddle savors a roasted witchetty grub for its flavor and its nostalgia (she has not hunted the grubs to the extent she did when she was young, partly due to the proliferation of supermarket foodstuffs and partly due to her age), outside Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths).(Man Eating Bugs page 22)
    AUS_meb_32_cxxs.jpg
  • Live silkworm pupae are sold in the Qing Ping market; the pupae are often stir-fried along with ginger, onion, rice wine, and garlic, Guangzhou, China. (Man Eating Bugs page 90 Top)
    CHI_meb_71_cxxs.jpg
  • Chef Jean-Pierre Rodot at his restaurant, La Cafeterie, with a bowl of witchetty grub soup in Alice Springs, Central Australia. A live witchetty grub (Witchetty grubs are the larvae of cossid moths) floats on top of the soup. Rodot loves witchetty grubs and ate this one alive, savoring its yellow egg-yolk-like guts and declaring them "Delicious!" (pages 4,5. See also page 23).
    AUS_meb_14_xxs.jpg
  • Witchetty grub dip (made by Vic Chericoff), and sautéed grubs; a live grub crawls through the foreground. Witchetty grubs are the larvae of cossid moths. Sydney, Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_11_cxxs.jpg
  • The home of a light green grub, Cystococcus echiniformis, is a knobby gall in a bloodwood tree formed when the excreted saliva of the female insect irritates the tree. This causes the tree to form a protective gall around the insect such as an oyster does with a pearl, north of Alice Springs, Central Australia. (Man Eating Bugs page 24)
    AUS_meb_19_cxxs.jpg
  • Jean-Pierre Rodot, part owner and chef of La Cafeterie, eats a live witchetty grub out of a bowl of his special witchetty grub soup, Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths). (Man Eating Bugs page 23)
    AUS_meb_16_cxxs.jpg
  • Kitty Miller, an aboriginal grandmother from the Australian town of Alice Springs, holds witchetty grubs (the larvae of cossid moths) freshly dug from the roots of the witchetty bush in  Australia's outback. To make this photograph Peter Menzel camped for several days with Kitty and a group of women who went in search of witchetty grubs and honey ants. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_107_xxs.jpg
  • Mopane worm in its natural environment, eating the leaves of a mopane tree in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane tree, which the caterpillar eats. 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.
    Bot_meb_1_xs.jpg
  • Julia Marumo, her two young sisters, and her cousin Gladys pick mopane worms from mopane trees in the countryside; entire families like hers move into mobile camps for the short mopane harvest which occurs twice every year in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane tree, and its leaves which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (pages 128,129)
    BOT_meb_12_xxs.jpg
  • Mopane worms in their natural environment, eating the leaves of a mopane tree. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Botswana. (Man Eating Bugs page 124,125)
    BOT_meb_2_cxxs.jpg
  • In Botswana, Mamebogo Marumo sits under the shade of a mopane tree as she squeezes the insides out of mopane worms, keeping the carcasses to be salted, cooked, and dried to be eaten. The mopane worm is the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. Dried mopane worms have 3 times the protein content of beef and can be stored for many months.
    BOT_meb_25_cxxs.jpg
  • A simmering pot of mopane worms in Botswana. The mopane worm is actually the caterpillar of the anomalous emperor moth (Imbrasia belina), one of the larger moths in the world. "Mopane" refers to the mopane treee, which the caterpillar eats. (Man Eating Bugs page 123 Inset)
    BOT_meb_33_cxxs.jpg
  • Stirred with a palm leaf stem, palm grubs, or Capricorn beetle larvae, are sautéed in their own oil by Joseph Kawunde. He is a former Ssese Islander, one of few in his mainland village of Bweyogerere, Uganda who enjoys the cuisine of masinya, or palm grub as the other villagers curiously watch. He prepares the foreign dish of masinya worms with salt, curry, and yellow onions. Bweyogerere, Uganda.(MEB)
    UGA_meb_19_xxs.jpg
  • Mopane worms dry in the sun after being cleaned and boiled in salted water. The harvest of mopane worms (dried, they have three times the amount of protein as beef) is a major economic event in Botswana. Whole families move into the countryside and set up camp in order to collect the worms. While mopane worms are eaten in Botswana, they are a coveted form of protein in South Africa as well and have been largely over-harvested there. (page 126)
    BOT_meb_44_xxs.jpg
  • Alet van der Walt and her two-year-old son, Walt, Afrikaaners, carting cleaned, salted, cooked, and dried mopane worms back to South Africa where they will be sold to wholesalers; Walt helps himself to a personal snack of the commodity along the return trip. Botswana. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. In your mouth, they taste like salty sawdust. (Man Eating Bugs page 131 Top)
    BOT_meb_51_cxxs.jpg
  • Kitty Miller prepares witchetty grubs by cooking them in the hot ashes at the edge of the campfire outside Alice Springs in Central Australia. Grubs are high in protein and were a traditional meal of the areas' Aboriginal peoples?all but forgotten in the face of modern supermarket foodstuffs. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_8_xs.jpg
  • A mealworm covered caramel apple is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs page 192).
    USA_meb_1_cxxs.jpg
  • James Dyekwaso, 23, with a prime example of a masinya, or palm grub (the larvae of the Capricorn beetle), that has just been extracted from the fallen wood of a dead palm tree. Ssese Islands, Lake Victoria, Uganda. (Man Eating Bugs page 144)
    UGA_meb_35_cxxs.jpg
  • Kitty Miller digs around the roots of a witchetty bush for witchetty grubs, a traditional meal of Australia's aboriginal peoples (all but forgotten in the face of modern supermarket foodstuffs) outside Alice Springs in Central Australia. (Witchetty grubs are the larvae of cossid moths). (page 18)
    AUS_meb_30_xxs.jpg
  • Vic Cherikoff of Sydney, Australia, is owner of Bush Tucker Supply Party Ltd. and a supplier of native foods to Australian restaurants, stores, and on the Internet. He is the creator of a recipe for witchetty grub dip over wattleseed pancakes. (pages 26-27. See also page 22)
    AUS_meb_122_xxs.jpg
  • Joseph Kawunde, 56, collects the palm grubs, the larvae of the Capricorn beetle from dead palm trees and then cooks them with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs: The Art and Science of Eating Insects)
    UGA_meb_15_cxxs.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
  • In the Asmat, a wooden bowl holds a collection of freshly harvested sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), extracted from the interior of a sago palm, Komor village, Irian Jaya, Indonesia. The Asmat is the world's largest (and hottest), swamp. When roasted on a spit, they are fatty and bacon-flavored, although the skins are rather chewy. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_237_xs.jpg
  • Surveying the outback, Bessie Liddle, an Aboriginal grandmother, searches through the desert for witchetty trees, a type of acacia whose roots may harbor witchetty grubs, the edible larvae of cossid moths; a termite mound in the foreground, outside Alice Springs, Central Australia. (Man Eating Bugs: The Art and Science of Eating Insects)
    AUS_meb_24_cxxs.jpg
  • Mealworm covered caramel apples is one of the many insect-based novelty sweets made by the Hotlix Candy Company, Pismo Beach, California. (Man Eating Bugs: The Art and Science of Eating Insects)
    Usa_meb_1A_xs.jpg
  • Mopane worm merchants in the central market of Thohoyandou serve as the intermediaries between the worm wholesalers and individual customers. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. Thohoyandou, South Africa. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Saf_meb_700_xs.jpg
  • Mopane worm merchants in the central market of Thohoyandou serve as the intermediaries between the worm wholesalers and individual customers. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. Eaten dry the worms are hard, crispy, and woody tasting. Thohoyandou, South Africa. (Page 132,133)
    SAF_meb_3_xxs.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
  • Red agave worms are sold by the roadside near Teotihuacán, Mexico; the worms are placed in tequila bottles to certify the regional authenticity as well as the alcohol content of the brew (the worm would disintegrate if the alcohol content were too low). The worms are also pan fried and eaten in Mexico City and its environs. (Man Eating Bugs page 116 Top)
    MEX_meb_2_cxxs.jpg
  • Mopane worm sellers in a South African market in Thohoyandou claim the lack of rain to be attributable for the smaller than normal supply of the insects. Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. Dried mopane worms have three times the protein content of beef and can be stored for many months. (Man Eating Bugs page 127) .
    SAF_meb_6_cxxs.jpg
  • Muditami Munzhedzi and her family share a breakfast of mopane worm stew; the dried caterpillars are reconstituted in hot water and are then stewed with the dish's other ingredients. Eaten dry the worms are hard, crispy, and woody tasting. Tshamulavhu, Mpumalanga, South Africa. (Man Eating Bugs page 135)
    SAF_meb_17_cxxs.jpg
  • A mopane worm in a tree outside the hut of Himba tribespeople in the small village of Okapembambu in northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
    NAM_090308_672_xw.jpg
  • A split tayanca tree reveals a waykjuiro worm. Ocra Katunki, Peru. These worms are either cooked directly on the embers of a fire, or roasted in a frying pan. (Man Eating Bugs page 154 Bottom)
    PER_meb_21_cxxs.jpg
  • Western Samoans hunting for palolo reef worms at night near Apia, Western Samoa. The rich taste of palolo is enjoyed raw or fried with butter, onions or eggs, or spread on toast. Palolo is the edible portion of a polychaete worm (Eunice viridis) that lives in shallow coral reefs throughout the south central Pacific. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Wsa_meb_72_xs.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
  • An Asmat native demonstrates the technique of cleaning the ear canal with a young sago grub. "You have to hold onto the tail", they caution, "never let go, you don't want the worm getting lost and coming out the other ear!" Down river from the Sawa village, Irian Jaya, Indonesia. (Man Eating Bugs page 74 Top)
    IDO_meb_61A_cxxs.jpg
  • Workers at the California based HotLix candy company pour hot apple flavored syrup over molds containing mealworms to produce Worm-in-Apple suckers, Pismo Beach, California, United States. (Man Eating Bugs page 181 Top)
    USA_meb_16A_cxxs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, in Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_700_xs.jpg
  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
    MEX_meb_255_cxxs.jpg
  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the  rainy season.
    NAM_090308_216_xw.jpg
  • A Yanomami youth named Gregorio Lopez wraps palm worms in palm leaves for transport back to the village, Sejal, Venezuela. (Man Eating Bugs page 172 Bottom)
    VEN_meb_12_cxxs.jpg
  • Eric Pihl, 8, of Napa, California, is amazed to see a candied apple covered with dried meal worms from Hotlix Candy Factory, Pismo Beach, California. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Usa_meb_700_xs.jpg
  • The Northern Province of South Africa, formerly the Northern Transvaal and now called the Mpumalanga, is home to the Vendan people. Here, Muditami Munzhedzi, in traditional Venda clothing, prepares the Vendan's daily staple of cornmeal porridge as well as mopane worms. Tshamulavhu, Mpumalanga, South Africa. "Mopane" refers to the mopane tree, which the caterpillar eats. 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_701_xs.jpg
  • Grasshoppers, with the wings removed, in the hand of a Vendan child in northeastern South Africa, collected from the field near his village. After a half-hour foraging, the grasshoppers are brought back to one of the mothers to cook and then the children eat them with porridge. The children couldn't agree on whether meat or insects taste best but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts are enjoyable. Masetoni Village, (Venda). South Africa. (Man Eating Bugs page 7 Top Left. See also page 136-137)
    SAF_meb_23_xxs.jpg
  • The Northern Province of South Africa, formerly the Northern Transvaal and now called the Mpumalanga, is home to the Vendan people. Here, Muditami Munzhedzi, in traditional Venda clothing, prepares the Vendan's daily staple of cornmeal porridge as well as mopane worms. Tshamulavhu, Mpumalanga, South Africa. (Man Eating Bugs: The Art and Science of Eating Insects)
    SAF_meb_11_cxxs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, Koribeni, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_57_xs.jpg
  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. (Man Eating Bugs page 151 Inset)
    PER_meb_92_cxxs.jpg
  • Maximo Katiga with a movable feast of edible insects (palm grubs, chanchu-chanchu (Megaloptera Corydyalus armatus Hagen), green and white worms, and beetles, on the Alta Urubamba River, Yaneriato, Peru.(Man Eating Bugs page 162,163)
    PER_meb_78_cxxs.jpg
  • Daniel Piña Real chops through the invested wood of a pansona tree in search of chiro worms (the larvae of longhorn beetles from the family Cerambycidae), while his daughter, Marleni, 16, and son, Ramiro, 14, take part. Near the Yanatile River, Koribeni, Peru. (Man Eating Bugs page 160 Top)
    PER_meb_49_cxxs.jpg
  • Children of the Ochoas family waiting while their mother, Bernadina, prepares a breakfast treat of roasted waykjuiro worms, Chinchapujio, Peru. (Man Eating Bugs page 154 Top)
    PER_meb_24_cxxs.jpg
  • Fredi Molo Cruz displays edible waykjuiro worms outside his family home in Ocra Katunki, Peru. (Man Eating Bugs: The Art and Science of Eating Insects)
    PER_meb_18_xxs.jpg
  • .White agave worms in white wine served on avocados, 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_284_xs.jpg
  • In the local mezcal cooperativa red agave worms are dropped into bottles of mezcal, tequila's smoky brother; the worms are placed in bottles of mezcal and tequila to certify the regional authenticity as well as the proof of the brew. Matatlán, Mexico. (Man Eating Bugs page 116 Bottom)
    MEX_meb_8_cxxs.jpg
  • A collection of zaza-mushi in the hands of Kazumi Nakamura, a retired fisherman who belongs to an elite group of licensed zaza-mushi hunters. The worms, named for zaza, the sound of rushing water, and mushi, insect, are found under the rocks of the cold Tenru River, and are at the peak of their flavor when harvested in December and January, Ina City, Japan. (Man Eating Bugs page 32 Top)
    Japan_JAP_meb_66_xxs.jpg
  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
    NAM_090308_215_xw.jpg
  • Joseph Kawunde, 56, a former Ssese Islander, is one of few in his mainland village of Bweyogerere who enjoys the cuisine of masinya, or palm grub (the larvae of the Capricorn beetle); the other villagers curiously watch as he prepares the foreign dish of masinya worms cooked with salt, curry, and yellow onions. Bweyogerere, Uganda. (Man Eating Bugs page 146,147)
    UGA_meb_18_cxxs.jpg
  • The Salvador Ticona-Ramos family shares freshly harvested and fried waykjuiro worms in the courtyard of their home in Chinchapuijo, Peru. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Per_meb_702_xs.jpg
  • Nicasio Huaman cuts the mature seed head stems of the arawanku plant to reach the tanyo kuro worms, Urubamba River Valley, Chicón, Peru. (Man Eating Bugs page 152.)
    PER_meb_5_cxxs.jpg
  • Asensia and Carmen Huaman cook tanyo kuro worms in a clay pot over a fire in the family's kitchen while guinea pigs (cuy), also a food source for these Peruvians, feed on the muddy floor. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. Chicón, Peru. (Man Eating Bugs page 152,153)
    PER_meb_11_cxxs.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
  • 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
  • María Luisa Aguirre del Gadillo, the owner of the Restaurante Zempoala near Teotihuacán, Mexico, fries up a batch of red agave worms: She has a freezer full of frozen worms and wants to expand her edible insect market into the United States. (Man Eating Bugs page 117 Top)
    MEX_meb_9_cxxs.jpg
  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers) and live maguey worms in Oaxaca's Central Market, Oaxaca, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_4_cxxs.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
  • Two little girls leave their parent's table to marvel at the fresh catches in the Nan Hei (South Sea City Seafood) Restaurant which resemble the bins of various catches at a fish market; some of the selections include flesh-colored marine worms, plump pink silkworm pupae, and shiny black hard shelled water beetles, all sold not as bait, but as food. Clients choose their fish or insects and tell the staff how to prepare them. Ten minutes later they are on the table. Guangzhou province, China. (Man Eating Bugs, page 88-89)
    Chi_meb_158_xxs.jpg
  • Kitty Miller prepares extracts a Witchetty grub from the root of a Witchetty Bush in the outback outside of Alice Springs in Central Australia. Grubs are high in protein and were a traditional meal of the areas' Aboriginal peoples (all but forgotten in the face of modern supermarket foodstuffs). Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_5_xs.jpg
  • Pauline Woods cooks witchetty grubs in the ashes of a campfire as her daughter watches, outside Alice Springs, Australia. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. (Man Eating Bugs: The Art and Science of Eating Insects)
    Aus_meb_102_xxs.jpg
  • Close up of a boy's leg that is affected by elephantiasis in the village of Kouakourou, Mali. Elephantiasis is a largely irreversible enlargement and thickening of tissues; specifically, the enormous enlargement of a limb caused by obstruction of lymphatics by filarial worms (especially Wuchereria bancrofti).
    Mal_mw2_57_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
  • A teen-age boy snacking on dried, salted mopane worms near Lanseria, South Africa. Eaten dry the worms are hard, crispy, and woody tasting. The worms are so popular in South Africa that they have been over-harvested and are now only abundant in neighboring Botswana. "Mopane" refers to the mopane tree, which the caterpillar eats. 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_85_xs.jpg
  • Vendan children show off their haul of grasshoppers which one of their mothers cooks and serves with porridge. The children disagree on their preference of insects or meat, but all agree that the grasshoppers, as well as mopane worms, winged termites, and locusts, are adequate and enjoyable when no meat is available. Masetoni, Mpumalanga, South Africa. (Man Eating Bugs page 137 Top)
    SAF_meb_22_cxxs.jpg
  • Young Daniel Piña Real, 4, displays his lunch of live fried chiro worms (the larvae of longhorn beetles from the family Cerambycidae ) the worms were pulled from the infected trunk of a pansona tree by Daniel's father and siblings, and were prepared by Marleni, his older sister. Koribeni, Peru. (page 161)
    PER_meb_62_xxs.jpg
  • Live chiro worms (the larvae of longhorn beetles from the family Cerambycidae), in a frying pan with vegetable oil, comprise the lunch prepared by Marleni Real, 16, for her father and brother, in Koribeni, Peru.(Man Eating Bugs: The Art and Science of Eating Insects)
    PER_meb_55_cxxs.jpg
  • Squirming flesh-colored marine worms for sale in a plastic tub in the Qing Ping Market. They are sold (not as bait) but as food, along with plump pink silkworm pupae and shiny black hard-shelled water beetles.   Guangzhou Province, China. (Man Eating Bugs page 86,87)
    CHI_meb_135_cxxs.jpg
  • A close up image of a Witchetty grub nestled inside the root of a Witchetty Bush in Australia. Witchetty grubs are the larvae of cossid moths. The large white worms live in tunnels in the ground where they feed on sap from the roots of a species of Acacia, commonly known as Wichetty Bush. Photographed in the Australian outback near Alice Springs where they were being dug by Aboriginal women and used for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Aus_meb_6_xs.jpg

Peter Menzel Photography

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