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  • Edmonton Auto Expo Highlights
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    Edmonton Auto Expo Highlights
    EDMONTON, CANADA – APRIL 13:
    A small stand with Canadian-made, all-natural beeswax leather conditioner on display at the Edmonton Motor Show on April 13, 2025, in Edmonton, Alberta, Canada. (Photo by Artur Widak/NurPhoto)

     

  • Edmonton Auto Expo Highlights
    DUKAS_183675368_NUR
    Edmonton Auto Expo Highlights
    EDMONTON, CANADA – APRIL 13:
    A small stand with Canadian-made, all-natural beeswax leather conditioner on display at the Edmonton Motor Show on April 13, 2025, in Edmonton, Alberta, Canada. (Photo by Artur Widak/NurPhoto)

     

  • Edmonton Auto Expo Highlights
    DUKAS_183675349_NUR
    Edmonton Auto Expo Highlights
    EDMONTON, CANADA – APRIL 13:
    A Canadian-made, all-natural beeswax leather conditioner on display at the Edmonton Motor Show on April 13, 2025, in Edmonton, Alberta, Canada. (Photo by Artur Widak/NurPhoto)

     

  • Trainer Udo Lattek (MG) auf der Trainerbank, links Konditionstrainer Karl-Heinz Drygalski (MG), Fussball, Bundesliga, 1976/1977, VfL Bochum gegen Borussia Moenchengladbach 0:0
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    Trainer Udo Lattek (MG) auf der Trainerbank, links Konditionstrainer Karl-Heinz Drygalski (MG), Fussball, Bundesliga, 1976/1977, VfL Bochum gegen Borussia Moenchengladbach 0:0
    Fussball, Bundesliga, 1976/1977, Stadion an der Castroper Strasse, VfL Bochum gegen Borussia Moenchengladbach 0:0, Trainer Udo Lattek (MG) auf der Trainerbank, links Konditionstrainer Karl-Heinz Drygalski (MG), football, Bundesliga, 1976/1977, Stadium an der Castroper Strasse, VfL Bochum versus Borussia Moenchengladbach 0:0, coach Udo Lattek (MG) on the coaching bench, left conditioning coach Karl-Heinz Drygalski (MG)

    ZUSAMMENSTELLUNG COMPILATION: Deutsche Fussball-Legende Udo Lattek im Alter von 80 Jahren gestorben

    DUKAS/UNITED ARCHIVES

     

  • Liverpool, Britain - May 2011
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    Liverpool, Britain - May 2011
    Mandatory Credit: Photo by Richard Gardner / Rex Features (1322505v)
    The away dressing room does not have air conditioning or heating. Nor is it sound proofed, Liverpool Football Club, Liverpool, England, Britain
    Liverpool, Britain - May 2011

    (FOTO:DUKAS/REX)

    DUKAS/REX

     

  • INDIAN WOMAN NUDE BOILING MANIOK PULP IN A NATIVE PATTERY AT THE VILLAGE SQUARE, XINGU INDIAN RESERVATION, BRAZIL
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    INDIAN WOMAN NUDE BOILING MANIOK PULP IN A NATIVE PATTERY AT THE VILLAGE SQUARE, XINGU INDIAN RESERVATION, BRAZIL
    The water in which the manioc has been washed has to be detoxified by hours of boiling and decanting, until it produces a thick, sweet drink called mingau. Meanwhile, the manioc pulp is shaped into loaves and dried in the sun. The loaves are placed in a storage-tower in the middle of the house, for future consumption. From the manioc flour the women bake thin, flat cakes in a traditional clay pan.
    Manioc, the daily bread of the Xinguanos, is a starch-rich tuber of the spurge (euphorbia) family. Only after complicated preparation is the poisonous vegetable edible. Harvest time is in June. The tubers are dug out with picks, then peeled and dried in the sun. When they are bleached, they are grated into a tub, soaked in water and boiled several times. The pulp is strained through a sieve, shaped into loaves and dried out again. Now the manioc is ready to be stored for future use: the loaves are ground into flour and baked by the Indian women into pancake-like beijus. Today aluminium containers have replaced the huge, artistically decorated clay pots.
    (FOTO: DUKAS/MICHAEL FRIEDEL)

    DUKAS/FRIEDEL

     

  • HARVEST AT THE MANIOK PLANTATION, INDIAN WOMEN NUDE RETURN TO THEIR SETTLEMENT WITH LARGE BASKETS ON THEIR HATS, XINGU INDIAN RESERVATION, BRAZIL
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    HARVEST AT THE MANIOK PLANTATION, INDIAN WOMEN NUDE RETURN TO THEIR SETTLEMENT WITH LARGE BASKETS ON THEIR HATS, XINGU INDIAN RESERVATION, BRAZIL
    Afukaka and her daughter Auna. The women carry as much as 50 kilos of manioc on their heads for 5 kilometres back to the village. The peeled tubers are grated into the aluminium cooking-pot, a gift from the government. The raw manioc pulp is rinsed to remove some of the highly toxic hydrocyanic acid. However, the complicated process of preparation into an edible food is far from over.
    (FOTO: DUKAS/MICHAEL FRIEDEL)

    DUKAS/FRIEDEL

     

  • MEN CLEARING THE JUNGLE FOR AGRICULTURE BY SLASHING AND BURNING IN THE DRY SEASON, XINGU INDIAN RESERVATION, BRAZIL
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    MEN CLEARING THE JUNGLE FOR AGRICULTURE BY SLASHING AND BURNING IN THE DRY SEASON, XINGU INDIAN RESERVATION, BRAZIL
    AfitIsarro and Alato. Towards evening, when the forest is dry from the heat of the day, the Kuikuru men burn a small clearing in the jungle. Here a manioc field is to be planted. Clearance by fire is only intended for those areas where the Indians have previously planted fire-resistant trees. The young, cultivated plants need trees to give them shade.
    (FOTO: DUKAS/MICHAEL FRIEDEL)

    DUKAS/FRIEDEL

     

  • INDIAN WOMAN NUDE COLLECTION MANIOK ROOTS AT PLANTATION HARVEST, XINGU INDIAN RESERVATION, BRAZIL
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    INDIAN WOMAN NUDE COLLECTION MANIOK ROOTS AT PLANTATION HARVEST, XINGU INDIAN RESERVATION, BRAZIL
    Afukaka and her daughter Auna. Using hardwood digging-tools, the women recover the life-giving manioc fruit from the sandy soil of the primeval forest. The yield is around 5 tons per hectare (2 tons per acre) a record performance. As agronomists, the Kuikuru are up to 25 times more effective than Brazilian ranchers on the same land area. The harvest is the women¹s assignment, while the tough job of clearing the jungle falls to the men.
    (FOTO: DUKAS/MICHAEL FRIEDEL)

    DUKAS/FRIEDEL