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  • Napa Town and Country Fair. Napa, California, USA. Napa Valley.
    USA_080809_011_x.jpg
  • Thanksgiving at Menzel and D'Aluisio's in the Napa Valley, California.
    USA_081129_291_x.jpg
  • Thanksgiving at Menzel and D'Aluisio's in the Napa Valley, California.
    USA_081129_298_x.jpg
  • Dong Xuan Market in the old quarter of Hanoi, Vietnam.
    VIE_120205_084_x.jpg
  • Taipei, Taiwan
    TAI_110324_236_x.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_48_x.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_46_x.jpg
  • Thanksgiving at Menzel and D'Aluisio's in the Napa Valley, California.
    USA_081129_308_x.jpg
  • Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120121_044_x.jpg
  • Menzel / D'Aluisio guest house bungalow, Napa Valley, CA.
    USA_CA_110609_49_x.jpg
  • Sikh farm family at home, Yuba City, California. MODEL RELEASED.
    USA_SIKH_11_xs.jpg
  • Sikh temple, Yuba City, California. Reading the Sikh holy book from start to finish during a festival.
    USA_SIKH_07_xs.jpg
  • Sikh farmer in Yuba City, California. MODEL RELEASED.
    USA_SIKH_01_xs.jpg
  • A wrestler with the Professional Sumo Team (Musahigawa Beya) during practice before a tournament in Nagoya, Japan.
    Japan_JAP_060629_296_xw.jpg
  • A sumo wrestler who is a member of the Professional Sumo Team (Musahigawa Beya) does stretching exercises between practice bouts in Nagoya, Japan, in preparation for a tournament.
    Japan_JAP_060629_081_xw.jpg
  • Professional Sumo Team (Musahigawa Beya) practicing in Nagoya, Japan before a tournament.
    Japan_JAP_060628_350_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya) practicing in Nagoya, Japan before a tournament.
    Japan_JAP_060628_039_xw.jpg
  • Wrestlers of the Professional Sumo Team (Musahigawa Beya) go through practice routines at their stable in Tokyo, Japan.  Sumos cook and eat chanko nabe, a stew pot of vegetable and meat or fish, at nearly every meal. It  is eaten with copious amounts of rice and numerous side dishes. Miyabiyama eats now to maintain his weight rather than to gain it, unlike the younger less gargantuan wrestlers in his stable who are eating a lot to pack on weight.
    Japan_JAP_060601_340_xw.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_89_x.jpg
  • Sikh temple, Yuba City, California.
    USA_SIKH_10_xs.jpg
  • Sikh farmer in Yuba City, California, in front of the Sikh Temple. MODEL RELEASED.
    USA_SIKH_08_xs.jpg
  • USA_SIKH_06_xs.Sikh festival parade at the Sikh Temple, Yuba City, California..
    USA_SIKH_06_xs.jpg
  • Sikh C&H sugar factory security guard, Inderjit S. Bal. Martinez, California. MODEL RELEASED.
    USA_SIKH_04_xs.jpg
  • Sikh farmer in Yuba City, California. MODEL RELEASED.
    USA_SIKH_03_xs.jpg
  • Sikh farmer in Yuba City, California. MODEL RELEASED.
    USA_SIKH_02_xs.jpg
  • Weavers at Ban Pha Nom, near Luang Prabang, Laos.
    LAO_120124_672_x.jpg
  • A wrestler with the Professional Sumo Team (Musahigawa Beya) during practice before a tournament in Nagoya, Japan.
    Japan_JAP_060629_297_xw.jpg
  • Masato Takeuchi (ring name Miyabiyama), a sumo wrestler at the junior champion level (sekiwale) practices for a tournament in Nagoya, Japan. (Masato Tekeuchi is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    Japan_JAP_060629_182_xw.jpg
  • Menzel / D'Aluisio guest house bungalow, Napa Valley, CA.
    USA_CA_110609_62_x.jpg
  • Portrait of a holy man praying at Kumbh Mela.  Every 12 years, millions of devout Hindus celebrate the month-long festival of Kumbh Mela by bathing in the holy waters of the Ganges at Hardiwar, India. Hundreds of ashrams set up dusty, sprawling camps that stretch for miles. Under the watchful eye of police and lifeguards, the faithful throng to bathe in the river.
    IND_101_xs.jpg
  • Aerial of Sikh festival parade at the Sikh Temple, rural Yuba City, California.
    USA_SIKH_09_xs.jpg
  • Sikh temple, Yuba City, California. Reading the Sikh holy book from start to finish during a festival.
    USA_SIKH_05_xs.jpg
  • Sikh Temple, Queens, New York.
    USA_SIKH_12_xs.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_189_x.jpg
  • Weavers at Ban Pha Nom, near Luang Prabang, Laos.
    LAO_120124_675_x.jpg
  • Santo Domingo, Ecuador; Colorado Indian family in front of their home.
    ECU_01_xs.jpg
  • Dani children show their "bug packages", a collection of twenty or so stink bugs wrapped in leaves to be roasted over a fire and eaten as a tasty protein snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs: The Art and Science of Eating Insects)
    IDO_meb_38_xxs.jpg
  • Ritual waters from the Ganges River are poured onto the face of the body of Savitridevi Mishra, who lived near the cremation grounds of Jalasi Ghat. Wrapped in a shroud of yellow and gold and decorated with marigold garlands, the woman will be burned upon a funeral pyre at the cremation grounds in a rite officiated by the eldest living male in her family.
    IND_040417_349_x.jpg
  • Hay bales wrapped in plastic near the village of Vecpiebalga, Latvia.
    LAT_081018_222_xw.jpg
  • Wired Magazine Executive Editor, Kevin Kelley, in the entry area of his office in San Francisco, California, wrapped in black cables. Model Released.  (1996)
    USA_SCI_COMP_04_xs.jpg
  • Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (MEB)
    IDO_meb_76_xxs.jpg
  • Dani children unwrap their roasted "bug packages", a collection of twenty or so stink bugs wrapped in leaves and set on the edge of a fire to roast as a small snack, Soroba, Baliem Valley, Irian Jaya, Indonesia. The kids also roast spiders, or mulikaks, on the glowing embers and eat them. (Man Eating Bugs page 78 Bottom)
    IDO_meb_39_cxxs.jpg
  • A steaming sago "tamale" of sorts (actually, the dish is reputed to be without a    name) is made from sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in a sago palm leaf and roasted over a fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (pages 72,73)
    IDO_meb_106_xxs.jpg
  • Sangay chews betel nut and lime wrapped in a leaf, which, from long-term use, has discolored her teeth and gums. Shingkhey Village, Bhutan. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_717_xs.jpg
  • Honey, drizzled on a dense slice of dark sour rye bread. Beekeeper Aivars Radzins, occasionally receives bread in exchange for the honey he produces in Vecpiebalga, Latvia. (From the book What I Eat,; Around the World in 80 Diets.) The loaf comes wrapped in maple leaves baked into the crust.
    LAT_081018_061_xxw.jpg
  • Shielded from the sun and strangers' eyes, and wrapped up against the chilly December air, a woman cloaked in a black chador wends her way through the ancient streets in the old market district of Yazd, Iran. (From the book What I Eat: Around the World in 80 Diets.)
    IRN_061213_129_xxw.jpg
  • Chen Zhen, a university student, with her typical day's worth of food on Nanjing East Road in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in June was 2600 kcals. She is 20 years of age; 5 feet, 5 inches tall and 106 pounds.  Although she doesn't care for noodles or rice, a special rice roll is her favorite snack: black glutinous rice wrapped around youtiao (fried bread), pickled vegetables, mustard greens, and flosslike threads of dried pork. Zhen and her friends eat at KFC about three times a week, something they couldn't afford without the company's coupons. Meanwhile, her father and grandparents, who live in a tiny apartment in northeast Shanghai, go without meat during the week so they can afford to share a special meal with Zhen on her weekend visits.  MODEL RELEASED.
    CHI_060611_716_NF_xxw.jpg
  • Wired magazine. Executive editor, Kevin Kelley in office entry area, wrapped in cables. Model Released. (1996).
    USA_SVAL_81_xs.jpg
  • Two villagers prepare a dish made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire to prepare for eating, in Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_107_xs.jpg
  • Fast food in Manila runs the gamut from American fast food stores to home grown varieties such as Jollibee, and the take-away chain Kiss, King of Balls, owned by a Manila businessman. Kikiam balls are ground pork and vegetables wrapped in sheets of bean curd; gulaman balls are sea weed gelatin. Squid and crab balls are composed of what the name implies. Over 250 shops are operated nationwide, and the company is expanding into other markets. Manila, Philippines. (From a photographic gallery of images of fast food, in Hungry Planet: What the World Eats, p. 94)
    PHI04_0008_xxf1.jpg
  • A body wrapped in bright orange funeral cloth purchased from one of the many funeral vendors that line the narrow streets above Manikarnika Ghat is carried to the edge of the Ganges River for cremation as another body is being readied for burning. Surrounded by boats loaded with wood used for burning the bodies, workers stack the wood that a family has purchased from the ghat's managers for the cremation ritual.
    IND_040410_366_x.jpg
  • The day after the electrifying celebration in the village, life returns to normal. Singing as they walk, Bangam (third from the right) joins other village girls in collective women's work: cleaning out the manure from the animal stalls under the houses and spreading it on the fallow fields before the men plow. All wear the traditional kira worn by all Bhutanese women: a rather complicated woven wool wrap dress. Men wear a robelike wrap called a gho. Hungry Planet: What the World Eats (p. 45).  The Namgay family living in the remote mountain village of Shingkhey, Bhutan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    BHU01_0009_xxf1s.jpg
  • Pig parts and lard are displayed for sale in the municipal market in Cuernavaca, Mexico. (From the book What I Eat: Around the World in 80 Diets.) Although meat in the United States and Europe mainly comes from factory farms and is sold in shrink-wrapped packages, most animal products elsewhere?as these photographs demonstrate?come from small-scale producers and are sold by butchers.
    MEX03_0430_xf1b_xxw.jpg
  • Ducks for sale in the old Qingping market, Guangzhou, China. (From a photographic gallery of meat and poultry images, in Hungry Planet: What the World Eats, p. 164). Although meat in the United States and Europe mainly comes from factory farms and is sold in shrink-wrapped packages, most animal products elsewhere (as these photographs demonstrate) come from small-scale producers and are sold by butchers.
    CHI97_0014_xxf1s.jpg
  • Tables of beef viscera for sale in a market in N'Djamena, the capital of Chad. Although meat in the United States and Europe mainly comes from factory farms and is sold in shrink-wrapped packages, most animal products elsewhere (as these photographs demonstrate)come from small-scale producers and are sold by butchers.
    CHA04_0014_xxf1rww.jpg
  • Chicken and ducks for sale in Chinese open markets are shown live then either killed immediately or brought home live. The Chinese insistence on fresh food treats with suspicion anything that is already dead. This is changing somewhat in urban centers as Western style supermarkets become more ubiquitous in the country. (Supporting image from the project Hungry Planet: What the World Eats) Although meat in the United States and Europe mainly comes from factory farms and is sold in shrink-wrapped packages, most animal products elsewhere (as these photographs demonstrate) come from small-scale producers and are sold by butchers.
    CHI97_0020_xf1bs.jpg
  • Beijingers and travelers alike flock to the specialty restaurants, like Beijing Qianmen Quanjude Roast Duck Restaurant 32, Qianmen Street, for their very own Peking duck dinner. These succulent ducks will be served whole and cut tableside after the flurry of activity on the part of several cooks and assistants to prepare them in large roasting ovens. (Supporting image from the project Hungry Planet: What the World Eats) Although meat in the United States and Europe mainly comes from factory farms and is sold in shrink-wrapped packages, most animal products elsewhere (as these photographs demonstrate) come from small-scale producers and are sold by butchers.
    CHI04_4678_xf1brw.jpg
  • Shrink-wrapped meat for sale at one of the bigger Ito Yokado supermarkets (a Japanese chain) in Bejing, China. (Supporting image from the project Hungry Planet: What the World Eats.)
    CHI03_0081_xf1b.jpg
  • The main mourner, usually the eldest son or closest male family member, prepares for cremation rituals by getting his head and face shaved. There are a prescribed set of rituals for the entire process that started at the family's home with the washing of the body and wrapping for the travel to the burning ghats. The main mourner's hair and facial hair is shorn, (cost 15 rupees, by one of the many barbers near the ghats) and his nails are cut.
    IND_040412_328_x.jpg
  • The main mourner, usually the eldest son or closest male family member, prepares for cremation rituals by getting his head and face shaved. There are a prescribed set of rituals for the entire process that started at the family's home with the washing of the body and wrapping for the travel to the burning ghats. The main mourner's hair and facial hair is shorn, (cost 15 rupees, by one of the many barbers near the ghats) and his nails are cut. Family members at home also are shaved and cut.
    IND_040410_135_x.jpg
  • Ermelinda Ayme wraps her baby in two shawls tied in different directions as she cultivates potatoes with her husband Orlando in their village of Tingo, central Andes, Ecuador. (From the book Hungry Planet; What the World Eats  (p. 117) Ermelinda Ayme is also one of the 80 people featured with one day's food in the book What I Eat: Around the World in 80 Diets.) When she and her husband Orlando arrived at the field, a ten-minute walk from their home, they said a quick prayer to Pacha Mama (Mother Earth) before working the land. Occasionally, Ermelinda has to adjust the baby's position, but generally she has no problem carrying her tiny passenger. The Ayme family of Tingo, Ecuador, a village in the central Andes, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats. The family consists of Ermelinda Ayme Sichigalo, 37, Orlando Ayme, 35, and their children: Livia, 15, Moises, 11, Jessica, 10, Natalie, 8, Alvarito, 4, Mauricio, 30 months, and Orlando hijo (Junior), 9 months. Lucia, 5, lives with her grandparents to help them out. (Please refer to Hungry Planet book p. 106-107 for a family portrait [Image number ECU04.0001.xxf1rw] including a weeks' worth of food, and the family's detailed food list with total cost.) MODEL RELEASED.
    ECU04_0010_xxf1rw.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
  • Cultivating potatoes on a windy afternoon, Ermelinda Ayme wraps her baby in two shawls tied in different directions. When she and her husband Orlando arrived at the field, a ten-minute walk from their home, they said a quick prayer to Pacha Mamma (Mother Earth) before working the land. Occasionally, Ermelinda has to adjust the baby's position, but generally she has no problem carrying her tiny passenger. Hungry Planet: What the World Eats (p. 117). (MODEL RELEASED IMAGE).
    ECU04_0010_xxf1rw.jpg
  • (MODEL RELEASED IMAGE). Soumana Natomo of Kouakourou, Mali, wraps his head and face for protection against many different elements. Hungry Planet: What the World Eats (p. 212). The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0009_xxf1s.jpg
  • (MODEL RELEASED IMAGE). Cultivating potatoes on a windy afternoon, Ermelinda Ayme wraps her baby in two shawls tied in different directions. When she and her husband Orlando arrived at the field, a ten-minute walk from their home in Tingo, Ecuador, they said a quick prayer to Pacha Mamma (Mother Earth) before working the land. Occasionally, Ermelinda has to adjust the baby's position, but generally she has no problem carrying her tiny passenger. Hungry Planet: What the World Eats (p. 117).
    ECU04_0010_xxf1rw.jpg

Peter Menzel Photography

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