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  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restauran copy.jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Fangshan Restaurant is famous for cooking imperial cuisine and has a history of nearly more than 80 years. In 1925, Beihai Park was opened to the public and established a tea house as ‘Fangshan’. In 1955, Fangshan Tea House was changed from the private sector into the state, and it was renamed as ‘Fangshan Restaurant’. During1966 to 1977, Beihai Park stopped opening to the outside world, Fangshan ceased operation. During this time, it became a place where party and state leaders met foreign guests, and handled administrative affairs. In 1978, Beihai Park was re-opened. Fangshan Restaurant was also resumed for business. The opulent dining rooms and staff in traditional dress give a truly unique atmosphere. The food itself is creative and modern with a great deal of history behind it. This restaurant is somewhere where you can hold a Man Han banquet.
    20120531fangshan restaurant beijing_...jpg
  • Dishes in Los Danzantes restauarant. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca087_1.jpg
  • Grasshoppers are a local crunchy speciality, on sale here in Mercado 20 Noviembre / Market 20 November, Mercado Market Benito Juárez is also known as Oaxaca food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca083_1.jpg
  • Grasshoppers are a local crunchy speciality, on sale here in Mercado 20 Noviembre / Market 20 November, Mercado Market Benito Juárez is also known as Oaxaca food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca084_1.jpg
  • Locals eat at a street food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca095_1.jpg
  • Mexican woman making traditional food in a street food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca094_1.jpg
  • Dishes in Los Danzantes restauarant. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca089_1.jpg
  • Los Danzantes restauarant. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca086_1.jpg
  • Mercado 20 Noviembre / Market 20 November, Mercado Market Benito Juárez is also known as Oaxaca food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca080_1.jpg
  • Hot chocolate / Chocolate Quente is another Oaxacan food speciality, served with a bread roll, it resembles a soup more than a hot drink. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca081_1.jpg
  • Black Mole is the signature dish of Oaxaca, consisting of chicken with a chocolate sauce. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca073_1.jpg
  • Theodore Kyriakou is seen in his Real Greek restaurant in Hoxton, East London. He smiles to the view dressed in chef's apron and with a pen behind his ear. This Greek-born chef once served in the military but realised his ambition to cook by coming to London and eventually being the co-owner of Livebait, the renowned London fish restaurant chain. In 1999, he finally opened a restaurant specialising in the kind of food his mother used to make. The Real Greek was in business, recreating many of the dishes he remembered, he introduced authentic Greek cuisine to a new audience. Kyriakou's parents ran a deli in Athens. His mother, a natural cook, didn't follow recipes, though many of her dishes are influenced by a 2,000-year-old cookbook, the Deipnosophistai by Athenaeus. She still gets calls from her son to check facts.
    theodore_kyriakou02-03-09-2007_1_1.jpg
  • Mercado 20 Noviembre / Market 20 November, Mercado Market Benito Juárez is also known as Oaxaca food market. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca079_1.jpg
  • Mole Verde. There are 7 moles in Oaxaca, each with its own taste and personaility. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca074_1.jpg
  • Mexican woman making traditional food. Oaxaca is known throughout Mexico and internationally for it’s great food. Seen as a centre for Mexican cuisine, among other regional specialities the dish the area is best known for is called Mole.
    Oaxaca002_1.jpg
  • Chef, Manish Mehrotra with a dish of duck chettinad and umpa barrels with tomato and onion chutney at the Indian Accent restaurant at the Manor Hotel, New Delhi.  Mehrotra is internationally renown for combining traditional Indian dishes with other international cuisines
    SFE_111107_113_1.jpg
  • Eight year old school girl Xiao Chen,  plays a game of cards with a friend, whilst her grandmother finishes off the lunch they have just enjoyed. Chen's grandfather returns from farm chores (in background), Dong Da Jian village, Shaanxi province.                       Chen's grandparents are farmers and own a minute plot of land from which they derive a subsistence income. As a consequence of this        Chen's parents are migrant workers whom live and work in the factories of Guangzhou city . Since her birth they have seen Chen four short times, therefore she is largely brought up by the grandparents a phenomenon that affects millions of working families in China's rapid industrial expansion
    chischochi_046_1.jpg
  • Portrait of Chen Xiao Sa,  8 years old with parents and grandparents, Dong Da Jian village, Shaanxi Province.<br />
Chen's grandparents are farmers and own a minute plot of land from which they derive a subsistence income. As a consequence of this        Chen's parents are migrant workers whom live and have worked for years in the factories of Guangzhou city . They send back the income from which the grandparents and child live off. Since her birth they have seen Chen four short times, being therefore largely brought up by the grandparents a phenomenon that affects millions of working families across China's rapid industrial expansion.
    chischochi_036_1.jpg
  • Close up of family meal in home close to the shores of Lugu Lake, northwest Yunnan province.<br />
<br />
Mo Suo people live along LuGu lake, northwest  Yunnan province. Since the population is not big enough, the Chinese government did not assign them as an independent minority. Mo Suo people belongs to the NaXi minority of LiJiang region. Mo Suo people have their own distinctive culture, religion and customs. Most significantly: Mo Suo people do not have a marriage System. Locally, they call their relationships a "walking marriage". <br />
A girl has her ADULT ceremony when she is 14, then she can start to wear the Mo Su costume and the family will give her a room that is called “Flower room”.<br />
Logically, she is allowed to take her boyfriend, since Mo Su family carries on by the mother's name, the son and the daughter stay with mother their whole lifes.<br />
When they are adults, the girl chooses her boyfriend. The boyfriend come to sleep in her room in the evening and leave for his mother's home in the morning. He belongs to his mother's family. She belongs to her mother's family, her children will be taken care of by her family: her mother, uncle, aunts, or sisters and brothers. Her children do not belongs to the boyfriend's family.<br />
Normally, the mother will pass her "power" to her eldest daughter when she is old and thus perpetuate the Mo Suo traditions.
    chilugu_026_1.jpg
  • Mu Ze Latso  prepares lunch at home amidst hanging corns and posters and photos of the Dalai Lama, in village along the shores of Lugu Lake, northwest Yunnan province.<br />
<br />
Mo Suo people live along LuGu lake, northwest  Yunnan province. Since the population is not big enough, the Chinese government did not assign them as an independent minority. Mo Suo people belongs to the NaXi minority of LiJiang region. Mo Suo people have their own distinctive culture, religion and customs. Most significantly: Mo Suo people do not have a marriage System. Locally, they call their relationships a "walking marriage". <br />
A girl has her ADULT ceremony when she is 14, then she can start to wear the Mo Su costume and the family will give her a room that is called “Flower room”.<br />
Logically, she is allowed to take her boyfriend, since Mo Su family carries on by the mother's name, the son and the daughter stay with mother their whole lifes.<br />
When they are adults, the girl chooses her boyfriend. The boyfriend come to sleep in her room in the evening and leave for his mother's home in the morning. He belongs to his mother's family. She belongs to her mother's family, her children will be taken care of by her family: her mother, uncle, aunts, or sisters and brothers. Her children do not belongs to the boyfriend's family.<br />
Normally, the mother will pass her "power" to her eldest daughter when she is old and thus perpetuate the Mo Suo traditions.
    chilugu_022_1.jpg
  • A chef working on the grill cooking yakitori seen through a steamed up window in Shibuya.
    150101_japan_1075_1.jpg
  • Le Beaujolais wine bar on the 3rd October 2019 in London in the United Kingdom.
    DR_Le_Beaujolais-1045994.jpg
  • Le Beaujolais wine bar on the 3rd October 2019 in London in the United Kingdom.
    DR_Le_Beaujolais-1045943.jpg
  • Interior of Gordons Wine Bar on the 7th October 2019 in London in the United Kingdom.
    DR_Gordons_Wine_Bar-1046823.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2326_1.jpg
  • Food stalls inside at Brick Lane Market, London, UK. Foods from all over the World are available here at this popular reason to come to the area.
    20150719_brick lane food stalls_A.jpg
  • Detail of a chef's hands, preparing salmon with tongs in 'So', a sushi restaurant in central London. Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari or sumeshi. So restaurant in Soho is contemporary Japanese dining infused with unique European flavours. Select dishes are prepared on our "yogan-yaki" customised grill and cooked over volcanic rocks imported from Mt. Fuji.
    tetsuko_hama50-12-06-2014_1.jpg
  • A boy frying Nagori (smal puri) at Ram Swarup, a shop which has been  serving up breakfasts in the old city for over 70 years Old Delhi, India
    SFE_141016_015_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India
    SFE_111110_121_1.jpg
  • Sweets on sale in the Ghantewallah Confectionary shop on Chadni Chowk. The shop has stood here since 1790. Delhi, India
    SFE_111110_012_1.jpg
  • Sweets on sale in the Ghantewallah Confectionary shop on Chadni Chowk. The shop has stood here since 1790. Delhi, India
    SFE_111110_001_1.jpg
  • A man making paratha at Parawthe Wala restaurant in Old Delhi, India<br />
Gali Paranthe Wali or Paranthe wali Gali means the the street of fried bread and name of a narrow street in Chandni Chowk Old Delhi, noted for its series of shops selling paratha. The parantha is an Indian fried bread, folded and filled with fillings and then fried
    SFE_111109_141_1.jpg
  • A  waitress sets the table at the <br />
Carmello Bistro, Tel Aviv, Israel
    SFE_100423_551.jpg
  • A man looks at geese on sale at a market in Zhujiao Township, Chuzhou, Anhui Province, China on 02 March, 2011.  Chuzhou is the city where Dongdaxu Village is located, the ancestral home of current Chinese vice premier Li Keqiang, slated to be the next premier and the man in charge of China's economic transformation
    QS110302Chuzhou026.jpg
  • Member of restaurant staff taking a cigarette break outside Le Beaujolais wine bar on 18th February 2020 in London, England, United Kingdom. On the ground floor, Le Beaujolais is Londons oldest French wine bar whilst downstairs resides a restaurant and members only Club. Le Beaujolais is proud of its French tradition, which since 1972 has been providing a genuinely French atmosphere, in a little piece of France tucked away in the heart of London.
    20200218_le beaujolais_003.jpg
  • Member of restaurant staff taking a cigarette break outside Le Beaujolais wine bar on 18th February 2020 in London, England, United Kingdom. On the ground floor, Le Beaujolais is Londons oldest French wine bar whilst downstairs resides a restaurant and members only Club. Le Beaujolais is proud of its French tradition, which since 1972 has been providing a genuinely French atmosphere, in a little piece of France tucked away in the heart of London.
    20200218_le beaujolais_002.jpg
  • Le Beaujolais wine bar on the 3rd October 2019 in London in the United Kingdom.
    DR_Le_Beaujolais-1046009.jpg
  • Interior of Gordons Wine Bar on the 7th October 2019 in London in the United Kingdom.
    DR_Gordons_Wine_Bar-1046810.jpg
  • Woman tipping a bowl to her face drinking the remainder of her ramen broth soup in a restaurant in London, United Kingdom.
    20190309_ramen bowl_004.jpg
  • Woman tipping a bowl to her face drinking the remainder of her ramen broth soup in a restaurant in London, United Kingdom.
    20190309_ramen bowl_003.jpg
  • Woman tipping a bowl to her face drinking the remainder of her ramen broth soup in a restaurant in London, United Kingdom.
    20190309_ramen bowl_002.jpg
  • Woman tipping a bowl to her face drinking the remainder of her ramen broth soup in a restaurant in London, United Kingdom.
    20190309_ramen bowl_001.jpg
  • Jimmys Lodge cook preparing a traditional alpine dish, raclette on the 11th December 2018 in London in the United Kingdom.
    Xmas-LDN-SM-03425.jpg
  • Interior of Olesyas wine bar on 04th April 2017 in Dublin, Republic of Ireland. Dublin is the largest city and capital of the Republic of Ireland.
    SMP_4300.jpg
  • Interior of Olesyas wine bar on 04th April 2017 in Dublin, Republic of Ireland. Dublin is the largest city and capital of the Republic of Ireland.
    SMP_4289.jpg
  • Sitting in one of the many restaurants in Brixton Village, a man looks at his mobile phone on 07th June 2017 in London, United Kingdom. From the series Our Small World, an observation of our mobile phone obsessions
    SMP_9299-1-Brixton_Village.jpg
  • A steak / bife de chorizo at One table at HG restaurant, Palermo, Buenos AIres, Argentina. .
    _MG_3895_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2331_1.jpg
  • Evaporating sea water to make sea salt In the salt pans Of Gruisson, France<br />
The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. <br />
The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity.<br />
You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt is much prized is called Fleur de sel.
    _E6A2341_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2329_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2332_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2353_1.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI born 19 April 1937 is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio3-01-06-1996.jpg
  • A portrait of Italian chef Antonio Carluccio on around June 1996 in London, England. Antonio Carluccio, OBE OMRI born 19 April 1937 is an Italian chef, restaurateur and food expert, based in London. He is known as the godfather of Italian gastronomy, with a career stretching back more than 50 years.
    antonio_caluccio4-01-06-1996.jpg
  • Food stalls inside at Brick Lane Market, London, UK. Foods from all over the World are available here at this popular reason to come to the area.
    20150719_brick lane food stalls_D.jpg
  • Food stalls inside at Brick Lane Market, London, UK. Foods from all over the World are available here at this popular reason to come to the area.
    20150719_brick lane food stalls_C.jpg
  • Food stalls inside at Brick Lane Market, London, UK. Foods from all over the World are available here at this popular reason to come to the area.
    20150719_brick lane food stalls_B.jpg
  • Diners making a toast, One Table with Hernán Gipponi at the HG restaurant in the Fierro Hotel in Palermo, Buenos Aires, Federal District, Argentina.
    _MG_3921_1.jpg
  • Chef drinking wine after a long night cooking, One Table with Hernán Gipponi at the HG restaurant in the Fierro Hotel in Palermo, Buenos Aires, Federal District, Argentina.
    _MG_3915_1.jpg
  • Blood sausage pastry dish, One Table with Hernán Gipponi at the HG restaurant in the Fierro Hotel in Palermo, Buenos Aires, Federal District, Argentina.
    _MG_3717_1.jpg
  • Chef explaining the dishes to be served, at the One Table with Hernán Gipponi at the HG restaurant in the Fierro Hotel in Palermo, Buenos Aires, Federal District, Argentina.
    _MG_3707_1.jpg
  • Knives in the kitchen hanging up, One Table with Hernán Gipponi at the HG restaurant in the Fierro Hotel in Palermo, Buenos Aires, Federal District, Argentina.
    _MG_3638_1.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <br />
From the chapter entitled 'The Price of Happiness' and from the book 'Risk Wise: Nine Everyday Adventures' by Polly Morland (Allianz, The School of Life, Profile Books, 2014).
    tetsuro_hama42-22-07-2014_1.jpg
  • Japanese entrepreneur, Tetsuro Hama with sushi chef and old friend, Kaoru Yamamoto at his 'So' restaurant business, Soho, London. Hama is the owner of So plus a north London car dealership. He arrived from Japan in 1973, looking for business opportunities before starting a hotel in a Bayswater backstreet. He then went into the restaurant industry, soon earning the respect of employees and customers for affordable and tasty sushi. <br />
From the chapter entitled 'The Price of Happiness' and from the book 'Risk Wise: Nine Everyday Adventures' by Polly Morland (Allianz, The School of Life, Profile Books, 2014).
    tetsuro_hama14-22-07-2014_1.jpg
  • Detail of a chef's hands, preparing Makizushi in 'So', a sushi restaurant in central London. Makizushi "rolled sushi" norimaki "Nori roll" or makimono "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat known as a makisu Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist. So restaurant in Soho is contemporary Japanese dining infused with unique European flavours. Select dishes are prepared on our "yogan-yaki" customised grill and cooked over volcanic rocks imported from Mt. Fuji.
    tetsuko_hama58-12-06-2014_1.jpg
  • The cashier at the Haji-Shabrati Nihari wallah, Old Delhi, India
    SFE_141021_086_1.jpg
  • A man serving Nihari (a meat stew) at the Haji-Shabrati Nihari wallah
    SFE_141021_080_1.jpg
  • Naan bread at the Haji-Shabrati Nihari wallah, Old Delhi, India
    SFE_141021_075_1.jpg
  • A man serving Nihari (a meat stew) at the Haji-Shabrati Nihari wallah
    SFE_141021_024_1.jpg
  • A man serving Nihari (a meat stew) at the Ghaffar nihari wallah, Old Delhi
    SFE_141020_127_1.jpg
  • A dish of nihari at the Ghaffar nihari wallah, Old Delhi, India
    SFE_141020_114_1.jpg
  • A man serving Nihari (a meat stew) at the Ghaffar nihari wallah, Old Delhi
    SFE_141020_025_1.jpg
  • Owner of the Old Kheer Shop (formerly known as 'Bade Mian') Jamal Uddin Siddique serving kheer on Lal Kuan, Old Delhi, India
    SFE_141016_335_1.jpg
  • A man sells daulat ki chaat - a fabled sweet - on the streets, Old Delhi, India
    SFE_141016_273_1.jpg
  • A man sells daulat ki chaat - a fabled sweet - on the streets, Old Delhi, India
    SFE_141016_243_1.jpg
  • Mutton Korma at the Al Jawahar Restaurant on Matia Mahal, Old Delhi, India
    SFE_141016_223_1.jpg
  • Author of the book Korma, Kheer and Kismet, Pamela Timms at the Jain Coffee House, Old Delhi, India
    SFE_141016_164_1.jpg
  • Pavan Jain makes fruit sandwiches at the Jain Coffee House, Old Delhi, India
    SFE_141016_105_1.jpg
  • Fruit sandwiches at the Jain Coffee House, Old Delhi, India
    SFE_141016_101_1.jpg
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