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  • a family run Parma ham business. Here men cure with salt (most often sea salt)the Pork legs and thighs that are then stored for 9 to 18  months before the whole process is complete  and they are prepared for sale, Parma,  Italy.
    cp_ita_0148_1.jpg
  • Mixing chocolate at the famous Caffarel factory at Luserna San Giovanni, where they make many known types of chocolate, such as Gianduia, Italy.
    cp_ita_0147_1.jpg
  • Giovanni Cavali sampling and mixing years old highly priced Balsamic vinegar in his family run business. The Balsamic vinegar is mixed in aged Cherry oak casks for differing lengths of time to give it its unique characteristic flavour, Modena, Italy
    cp_ita_0145_1.jpg
  • Giovanni Cavali sampling and mixing years old highly priced Balsamic vinegar in his family run business. The Balsamic vinegar is mixed in aged Cherry oak casks for differing lengths of time to give it its unique characteristic flavour, Modena, Italy
    cp_ita_0144_1.jpg
  • Women cooks prepare a lunch of Loin of Pork  and potatoes on the Frescobaldi wine estate, italy
    cp_ita_0141_1.jpg
  • Three Truffle hunters study and discuss the value and price of the large truffle one holds in his hands, in Alba market, italy.
    cp_ita_0138_1.jpg
  • In the town of Alba the local beauty Queen, officially opens the famous and prestigious Truffle season. Alba is the capital of the highly priced "Tartufo" in Italy. Here seen a re-enactment of past history.
    cp_ita_0136_1.jpg
  • A roller skating waitress delivers an order at a drive-thru restaurant in Modesto, California, USA
    cp_usa_0232_1.jpg
  • A women smiles as she and a colleague prepare a lunch of Chicken and beef casserole in a vilage outside Florence, Italy
    cp_ita_0143_1.jpg
  • Women cooks prepare a lunch of Loin of Pork  and potatoes on the Frescobaldi wine estate, italy
    cp_ita_0142_1.jpg
  • Traditional sausage making in Bologna city, italy.
    cp_ita_0140_1.jpg
  • Truffle hunters and sellers in Alba market, the italian capital of the truffle, the "tartufo".
    cp_ita_0139_1.jpg
  • A "Tartufo", hunter with his essential tool his dog go in search of the highly priced truffles that have made Alba and the Piedmonte region of Italy world famous for these food delicacies.
    cp_ita_0137_1.jpg
  • In the town of Alba the local beauty Queen, officially opens the famous and prestigious Truffle season. Alba is the capital of the highly priced "Tartufo" in Italy.
    cp_ita_0134_1.jpg
  • In the town of Alba the local beauty Queen, officially opens the famous and prestigious Truffle season. Alba is the capital of the highly priced "Tartufo" in Italy.
    cp_ita_0133_1.jpg
  • A dish of Karhai chicken in a dish on a kitchen table in New Delhi, India
    SFE_090826_282_1.jpg
  • An Indian housewife at home slices okra in her kitchen, New Delhi, India
    SFE_090826_272_1.jpg
  • An Indian housewife at home with her mother-in law in New Delhi, slices okra in her kitchen. New Delhi, India
    SFE_090826_256_1.jpg
  • An Indian housewife at home with her mother-in law in New Delhi, slices okra in her kitchen. New Delhi, India
    SFE_090826_254.jpg
  • An Indian housewife at home with her mother-in law in New Delhi, cooks her favourite dish in her kitchen, New Delhi, India
    SFE_090826_230.jpg
  • A box of syringe and injections sits on the wall of a pig pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing079.jpg
  • Pigs to be fattened up and sold to the market sleeps in a pen in the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing074.jpg
  • Two farm hands clean the excrement in the pen where they keep pregnant sows at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. The material will be used to produce Methane as well as fertilizer for the nearby rice farms. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing048.jpg
  • Two farm hands clean the excrement in the pen where they keep pregnant sows at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. The material will be used to produce Methane as well as fertilizer for the nearby rice farms. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing046.jpg
  • A hired help feed sows who recently gave birth to a new litter at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing018.jpg
  • Newly born piglets fight and play around their mother in a pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing012.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_L.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AR.jpg
  • Two chefs carve roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AP.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_A.jpg
  • Details of a machine making a sambhar (sauce) in the Indian Coffee House, Baba Kharak Singh Marg, New Delhi, India.The Coffee House dates back almost fifty years, first in central Connaught Place, then Janpath and now at the top of a rather shabby shopping centre. Still run by the Indian Coffee Workers Cooperative Society, it was a regular haunt for politicos in Delhi and It's clientelle is still well read and intellectual.
    SFE_100205_059.jpg
  • An Indian housewife at home in New Delhi, cooks her favourite dish in her kitchen, New Delhi, India
    SFE_090826_212_1.jpg
  • Sous Chef Tong Phuoc Duc holds a toddy palm in the Square One restaurant of the Saigon Hyatt Hotel, Ho Chi Minh City, Vietnam
    SFE_080222_0183.jpg
  • Stripped of their feathers, plucked ducks await the next stage during a family Foie Gras business in French Alsace. The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. A farmer has cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious. Newly-killed carcasses are strung up on a special rack. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quantities of corn mash down the oesophagus two weeks before slaughter.
    alsace_geese1-13-10-1997_1.jpg
  • The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She is about to cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_ducks01_1.jpg
  • A hire help from Sichuan Province stands in the pig pen that he takes care of at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing072.jpg
  • A hire help from Sichuan Province stands in the pig pen that he takes care of at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing065.jpg
  • Pigs to be fattened up and sold to the market sleeps in a pen in the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing063.jpg
  • Pigs to be fattened up and sold to the market sleeps in a pen in the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing061.jpg
  • A farm hand  counts the pregnant sows at a pen in the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing057.jpg
  • Pigs to be fattened up and sold to the market sleeps in a pen in the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing055.jpg
  • Two farm hands clean the excrement in the pen where they keep pregnant sows at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. The material will be used to produce Methane as well as fertilizer for the nearby rice farms. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing044.jpg
  • Two farm hands clean the excrement in the pen where they keep pregnant sows at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. The material will be used to produce Methane as well as fertilizer for the nearby rice farms. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing042.jpg
  • Two farm hands clean the excrement in the pen where they keep pregnant sows at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011. The material will be used to produce Methane as well as fertilizer for the nearby rice farms. Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing037.jpg
  • A hired help walk through by pens where pregnant sows are kept at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing034.jpg
  • A hired help walk through by pens where pregnant sows are kept at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing033.jpg
  • Newly born piglets fight and play around their mother in a pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing021.jpg
  • Newly born piglets fight and play around their mother in a pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing017.jpg
  • Sows who recently gave birth to new litters seen in the pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing016.jpg
  • Sows who recently gave birth to new litters seen in the pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing014.jpg
  • Newly born piglets fight and play around their mother in a pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing009.jpg
  • Pregnant sows seen in the pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing007.jpg
  • Newly born piglets fight and play around their mother in a pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing006.jpg
  • Pregnant sows seen in the pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing005.jpg
  • Pregnant sows seen in the pen at the Grand Canal Pig Farm in Jiaxing, Zhejiang Province, China on 04 August, 2011.  Pork is by far the most popular meat eaten in China, with its value deeply ingrained in the mind of the Chinese people. The importance of pork in the Chinese diet and the role of prices in affecting social stability are demonstrated by the establishment in 2007 by the central government of a "strategic pork reserve", the only one of its kind in the world.
    QS110804Jiaxing003.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_W.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_P.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AQ.jpg
  • Skye oysters from Loch Harport at The Three Chimneys Restaurant, Colbost, on the Isle of Skye. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    25-03_1_1.jpg
  • Langoustines (Scottish prawns) from Loch Dunvegan at The Three Chimneys Restaurant, Colbost, on the Isle of Skye. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    24-12_1_1.jpg
  • Chef Mathew Fisher holds a bunch of baby white turnips at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. White turnips are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    23-09_1_1.jpg
  • Chef Simon Rodgers holds a bunch of baby carrots at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. Carrots are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    23-03_1_1.jpg
  • 2 men judging at the 82nd Annual Rhubarb Show, Cedar Court Hotel, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 33-16_1.jpg
  • "Best Six Sticks" - tying up with raffia.  David Brook and John Smiles preparing rhubarb for the 82nd Annual Rhubarb Show, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 29-7_1.jpg
  • Graham Oldroyd selecting rhubarb sticks for the 82nd Annual Rhubarb Show, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 27-12_1.jpg
  • "Right little bit of cooking oil gives it a bit of a shine". Graham Oldroyd selecting rhubarb sticks for the 82nd Annual Rhubarb Show, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 24-18_1.jpg
  • Freshly pulled rhubarb for the 82nd Annual Rhubarb Show, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 24-07_1.jpg
  • Grading room at E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 09-05_1.jpg
  • Graham Oldroyd pulling rhubarb by candlelight, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 5-23_1.jpg
  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Handing a number of carefully loaded plates on to a tray, he makes sure that all is well before allowing the waiter to walk out of the kitchen, into the front of house on the main restaurant floor where diners await. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
    marco_pierre_white01-10-11-1997.jpg
  • Chef Michael Smith preparing a lobster dish at The Three Chimneys Restaurant, Colbost on the Isle of Skye, Scotland, UK. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    26-06_1_1.jpg
  • Winkles picked from the shore at Borreraig at The Three Chimneys Restaurant, Colbost, on the Isle of Skye. The winkles are used in a variety of ways including as an item on the lunchtime seafood platter. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.
    24-06_1_1.jpg
  • David Brook filling forcing sheds with 2 year old rhubarb roots from the fields, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 42-9_1.jpg
  • David Brook filling forcing sheds with 2 year old rhubarb roots from the fields, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 42-4_1.jpg
  • Stuart Asquith filling forcing sheds with 2 year old rhubarb roots from the fields, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
    Rhubarb 40-02_1.jpg
  • Stephen Askin and Nicol McKay lifting rhubarb roots to go into the forcing shed, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • David Brook coming out of the forcing shed with rhubarb selected for showing at the 82nd Annual Rhubarb Show, Caldergrove, Wakefield. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • Valko Sariyski, trimming rhubarb in the packhouse, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • Boxes of forced rhubarb at E. Oldroyd and sons Ltd, Carlton, Wakefield, stacked ready to be sent out to supermarkets. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • Rhubarb growing in the forcing sheds in darkness, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • Portrait of Graham Oldroyd whilst pulling rhubarb in the forcing shed by candlelight, E. Oldroyd and sons Ltd, Carlton, Wakefield, West Yorkshire, UK. February is high season for the forced rhubarb of the so-called 'Rhubarb Triangle' formed by Wakefield, Rothwell and Morley. These intensely flavoured plants with pink stems and yellow leaves - grown by candlelight and tended by hand in huge, heated forcing sheds - are one of the first culinary delights of the British winter.
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  • The chef Marco Pierre-White works in the kitchens of the Hyde Park Hotel. Waving a sharp knife in his right hand, he is about to carve a joint of red meat amid the heat and bustle of his busy work area. Overseeing a small army of sous-chefs and waiters, he rules his roost though it is his reputation that needs preserving. Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine and his exceptional culinary skills. White has been dubbed the first celebrity chef enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars.
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