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DUKAS_187981845_NUR
Makeshift Factories In Dhaka
Laborers work at a makeshift leather-boiling workshop in Hazaribagh, Dhaka, Bangladesh, on August 21, 2025. Small pieces of leather are boiled to produce glue, releasing polluted air and harmful chemicals. Although many tanneries are relocated to the leather processing zone in Savar to reduce pollution, several such informal factories still remain in Hazaribagh. (Photo by Syed Mahamudur Rahman/NurPhoto) -
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Makeshift Factories In Dhaka
Laborers work at a makeshift leather-boiling workshop in Hazaribagh, Dhaka, Bangladesh, on August 21, 2025. Small pieces of leather are boiled to produce glue, releasing polluted air and harmful chemicals. Although many tanneries are relocated to the leather processing zone in Savar to reduce pollution, several such informal factories still remain in Hazaribagh. (Photo by Syed Mahamudur Rahman/NurPhoto) -
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Daily Life In Krakow
KRAKOW, POLAND – AUGUST 13:
A typical Polish dish featuring pierogi leniwe, dumplings made of quark, eggs, and flour, boiled in lightly salted water, served in a popular bar in Krakow, Poland, on August 13, 2025. (Photo by Artur Widak/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774795_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile roasts on a comal in the San Gregorio Atlapulco region in the Xochimilco district of Mexico City, to make a salsa that can be prepared raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
The grinding process of chicuarote chile in a molcajete is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025, to make salsa. This salsa can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a molcajete or blender. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774780_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A sauce made with chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, can be made raw, boiled, or fried using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774779_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother, and Dionicia Zeferino, mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A sauce made with chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, can be made raw, boiled, or fried using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, dedicates himself to the production of chicuarote peppers, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, since he is a child. He says he begins sowing seeds on a chinampa between March and April, and within a period of approximately 4 to 5 months, they reach their peak harvest time, allowing them to harvest different sizes and shades of peppers.
Half a kilo of chicuarote peppers costs $35 pesos.
Ernesto asserts that one of the threats to the chicuarote chile begins with its growing location and climatic conditions: excess water can ruin the crop, or excessive heat due to humid conditions impacts the chile's growth and spiciness. The presence of some chile predators, such as gophers and insect larvae like ladybugs, also has a negative impact.
The chicuarote chile remains a family heirloom because the region's oldest inhabitants are the ones who master recipes that include this ingredient and share them with their children and grandchildren.
A characteristic dish of the chicuarote chile is salsa, which can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Dionicia Zeferino, mother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774680_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774678_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774676_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774674_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774671_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774650_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774647_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774644_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774640_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774608_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774606_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, dedicates himself to the production of chicuarote chile peppers, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, to repel gophers. (Photo by Gerardo Vieyra/NurPhoto) -
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Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
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FEATURE - 'Scanwiches'
MANDATORY CREDIT: Jon Chonko/REX Shutterstock. Only for use in story about Jon Chonko's Scanwiches project. Editorial Use Only. STRICTLY not stock. No books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Jon Chonko/REX Shutterstock (5379604h)
Chivito: Chivito is the name of a sandwich-style national dish in Uruguay, and consists primarily of a thin slice of filet mignon, with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham
Scanwiches: scans of sandwiches for education and delight, New York, America - Nov 2015
FULL COPY: http://www.rexfeatures.com/nanolink/rjmi
This WILL make you hungry!
A man loves his lunch so much he scans every sandwich he eats.
Jon Chonko's Scanwiches ongoing photo project sees him placing his lunchtime snacks directly onto a scanner.
By cutting the sandwich in half, the picturial results are mouth-watering glimpses of his deli delights.
The Brooklyn-based designer says his project is "for education and delight".
Jon says he has scanned more than 200 sandwiches, published a book and shown his work at several New York galleries.
Some of his latest range from a selection of tea sandwiches with the crusts cut off, to a simple Bologna.
There is also tasty-looking a Maine Lobster Roll, various burgers and a Uruguayan Chivito.
(FOTO:DUKAS/REX)
(c) Dukas -
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Sweets
Please refer to individual reference number for billing
Mandatory Credit: Photo by Emma Thatcher/REX (1915445c)
Rhubard and Custard
Compilation - It's Sweetie Ora
The singer is known for her quirky fashion sense and, as these images show, she's never short of a tasty look or two.
Time and time again she proves that she knows how to put a sweet outfit together.
In fact, we think it's safe to say the star has Allsorts in her wardrobe!
For more information visit http://www.rexfeatures.com/stacklink/BVABMVBLA (FOTO:DUKAS/REX)
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Wang Saen Suk Hell Garden, near Bangkok, Thailand - 25 Nov 2011
Mandatory Credit: Photo by Amos Chapple / Rex Features (1516596d)
A Trip To Buddhist Hell
Walking through the Wang Saen Suk Monastery garden offers a chilling trip through Buddhist hell.
Located around 100 miles from Bangkok, the gardens are home to a host of gruesome sculptures that illustrate the exact punishments meted out to sinners.
At the entrance visitors are greeted by a brightly coloured sign proclaiming "Welcome To Hell".
Beyond is a maze of nightmarish visions of torsos being sawn, people being boiled and birds pecking at entrails.
According to Buddhism, when you die you must face four celestial beings who examine all the good and bad deeds you carried out during your life.
If the good outweigh the bad you will go to heaven, but if your bad deeds are more numerous you will be punished.
Those condemned to the 'hell realms' are given specific punishments for a finite amount of time (usually many thousands of years).
They remain in hell until they have worked off their accumulated karma and are allowed up to a higher realm of life.
The centrepiece of the Wang Saen Suk hell garden is a pair of giant emaciated sinners - one male and one female - with long tongues hanging down to their waists.
Nearby, a parade of frightening life-size figures with animal heads show what happens to people who carry out certain sins.
For example, thieves are transformed into monkeys, the dishonest into toads and the corrupt into pigs.
Venturing further into the garden reveals grotesque scenes showing what fate befalls those who break the five central Buddhist precepts.
As such, those who kill, cheat, steal, commit adultery, or get hooked on gambling, drugs or alcohol are shown suffering various painful torments.
Meanwhile, one woman is shown being squeezed in a giant vice for the sin of practising birth control or having had an abortion.
Another is speared...
For more information visit http://www.rexfeatures.com/stacklink/VAJWZRQRD
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Daughters
Mandatory Credit: Photo by Jens Honore / Mood Board / Rex Features ( 1298018a )
MODEL RELEASED 7-8 year old sits eating boiled egg
Daughters
(FOTO:DUKAS/REX)
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Daughters
Mandatory Credit: Photo by Jens Honore / Mood Board / Rex Features ( 1298017a )
MODEL RELEASED Sisters sit eating breakfast together and talking
Daughters
(FOTO:DUKAS/REX)
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'Yuck! The Things People Eat' Food Project - Nov 2010
Editorial Use Only. No books, advertising or merchandise.
Mandatory Credit: Photo by Neil Setchfield / Rex Features ( 1244124n )
Yuck! The Things People Eat
One man has made it his mission to taste disgusting delicacies around the world.
Neil Setchfield's 'Yuck! The Things People Eat' project has seen him try unusual foods ranging from fried songbird in Cambodia to pigs brain in the Philippines.
The artfully photographed results of his brave culinary journey have been collected in a book of the same name.
Neil explains: "A couple of years ago I was walking through a market in Cambodia when I came across a stall selling stir fried tarantulas. I took some photographs but they didn't really convey the reality of what was a huge bucket piled high with a crispy gelatinous mass of cooked black spiders. So I bought some, as you do, not really sure whether to eat or to photograph. In the end I did both - the spiders tasted mainly of the spicy sauce they were cooked in - but when I looked at them in all their gory detail through the camera with a macro lens I just knew I had a interesting project.
"The reaction to the photographs was just as inspiring. Whilst everyone back in London went "YUCK!", when I showed them the pictures, in Cambodia the natural response was "YUM!". Whilst one nation was appalled the other was just peckish. And this became the entire premise of the project, how differing cultures react to different types of food.
"But the spiders were just the beginning and now three years later I've eaten and photographed everything from wild grey squirrel in the north of England to roast guinea pig in Peru, from sheep's penis and black scorpion kebabs in China to kangaroos tail in Australia. And that's just a fraction of the whole.
"What I've come to realise is that some people somewhere will eat every single bit of every creature they can catch and cook - and someti...
For more information visit http://www.rexfeatures.com/stacklink/QVWWOIXTW
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'Yuck! The Things People Eat' Food Project - Nov 2010
Editorial Use Only. No books, advertising or merchandise.
Mandatory Credit: Photo by Neil Setchfield / Rex Features ( 1244124c )
Bull or Ox Testicles boiled then sliced and fried in breadcrumbs. Known as Rocky Mountain Oysters in the US.
Yuck! The Things People Eat
One man has made it his mission to taste disgusting delicacies around the world.
Neil Setchfield's 'Yuck! The Things People Eat' project has seen him try unusual foods ranging from fried songbird in Cambodia to pigs brain in the Philippines.
The artfully photographed results of his brave culinary journey have been collected in a book of the same name.
Neil explains: "A couple of years ago I was walking through a market in Cambodia when I came across a stall selling stir fried tarantulas. I took some photographs but they didn't really convey the reality of what was a huge bucket piled high with a crispy gelatinous mass of cooked black spiders. So I bought some, as you do, not really sure whether to eat or to photograph. In the end I did both - the spiders tasted mainly of the spicy sauce they were cooked in - but when I looked at them in all their gory detail through the camera with a macro lens I just knew I had a interesting project.
"The reaction to the photographs was just as inspiring. Whilst everyone back in London went "YUCK!", when I showed them the pictures, in Cambodia the natural response was "YUM!". Whilst one nation was appalled the other was just peckish. And this became the entire premise of the project, how differing cultures react to different types of food.
"But the spiders were just the beginning and now three years later I've eaten and photographed everything from wild grey squirrel in the north of England to roast guinea pig in Peru, from sheep's penis and black scorpion kebabs in China to kangaroos tail in Australia. And that's just a fraction of the whole.
"What I've come to realise is...
For more information visit http://www.rexfeatures.com/stacklink/QVWWOIXTW
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'Yuck! The Things People Eat' Food Project - Nov 2010
Editorial Use Only. No books, advertising or merchandise.
Mandatory Credit: Photo by Neil Setchfield / Rex Features ( 1244124a )
Boiled Cows Foot used in soup and stews, Accrington, Lancashire Britain
Yuck! The Things People Eat
One man has made it his mission to taste disgusting delicacies around the world.
Neil Setchfield's 'Yuck! The Things People Eat' project has seen him try unusual foods ranging from fried songbird in Cambodia to pigs brain in the Philippines.
The artfully photographed results of his brave culinary journey have been collected in a book of the same name.
Neil explains: "A couple of years ago I was walking through a market in Cambodia when I came across a stall selling stir fried tarantulas. I took some photographs but they didn't really convey the reality of what was a huge bucket piled high with a crispy gelatinous mass of cooked black spiders. So I bought some, as you do, not really sure whether to eat or to photograph. In the end I did both - the spiders tasted mainly of the spicy sauce they were cooked in - but when I looked at them in all their gory detail through the camera with a macro lens I just knew I had a interesting project.
"The reaction to the photographs was just as inspiring. Whilst everyone back in London went "YUCK!", when I showed them the pictures, in Cambodia the natural response was "YUM!". Whilst one nation was appalled the other was just peckish. And this became the entire premise of the project, how differing cultures react to different types of food.
"But the spiders were just the beginning and now three years later I've eaten and photographed everything from wild grey squirrel in the north of England to roast guinea pig in Peru, from sheep's penis and black scorpion kebabs in China to kangaroos tail in Australia. And that's just a fraction of the whole.
"What I've come to realise is that some people somewhere will eat ...
For more information visit http://www.rexfeatures.com/stacklink/QVWWOIXTW
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Singapore - Apr 2010
Mandatory Credit: Photo by Richard Sowersby / Rex Features ( 1190444k )
A busy scene in a Chinese medication store in Chinatown, Singapore. The herbs are boiled before drinking the flavours.
Singapore - Apr 2010
(FOTO:DUKAS/REX)