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  • 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
  • The Spanish delicacy of "Percebes" a highly priced and very expensive gooseneck barnacle that grows only on rocks with heavy surf. There are only a few regions that they can be cultivated, including the Rias Altas region of Galicia.
    cp_spa_0179_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
  • Luo Ming Wei  with his brothers carefully sample Pu'er tea that their factory is presently producing before it's sent away for sale. They wash the leaves in boiling water and then infuse the tea in fresh water for a few minutes before serving, Yi Wu village, Yunnan province, China.
    chitea_051_1.jpg
  • 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
  • A family run Parmesan cheese production business. Seen here farmer mixing the milk which thickens into a cheese curd. Parma, Italy
    cp_ita_0146_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
  • Women cooks prepare a lunch of Loin of Pork  and potatoes on the Frescobaldi wine estate, italy
    cp_ita_0142_1.jpg
  • Women cooks prepare a lunch of Loin of Pork  and potatoes on the Frescobaldi wine estate, italy
    cp_ita_0141_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
  • Du Cai Mei prepares a meal with the help of her husband, Chang Lin, Chang Qu village, Shaanxi, China.
    chiocave_005_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
  • Fisherman Zhang Zhi Ping having lunch with his wife and friends
    chifish_019_1.jpg
  • A roller skating waitress delivers an order at a drive-thru restaurant in Modesto, California, USA
    cp_usa_0232_1.jpg
  • Fishermen  cling to the rock face as the try pry clear with knives or poles the Spanish delicacy of "Percebes" a highly priced and very expensive gooseneck barnacle that grows only on rocks with heavy surf. There are only a few regions that they can be cultivated, including the Rias Altas region of Galicia. It is a very dangerous occupation as many fishermen are often killed as they get slammed into the rock due to the very heavy tidle waves.
    cp_spa_0180_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
  • A women market stall fruit and vegetable vendor attends to her produce, Guangzhou  city, China
    cp_chi_0255_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 with family have lunch together amid posters of Mao  Zedong and  the Dalai Lama 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_024-2_1.jpg
  • Seasonal grape pickers having lunch during the annual "vendage" at the famed Chateau Margaux wine estate, Bordeaux, France
    cp_fra_0264_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai106_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai032_1_1.jpg
  • Chef Paul Pairet issues orders through a windo at the kitchen of his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai161_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai136_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai135_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai123_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai073_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai071_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai059_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai027_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai016_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai006_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai011_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai004_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai142_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai138_1_1.jpg
  • Employees practice serving patons at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai140_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai119_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai113_1_1.jpg
  • A diner walks past a comment wall at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai112_1_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts as well as photo ops with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai108_1_1.jpg
  • Diners are invited to the kitchen to share Champagne and deserts with Chef Paul Pairet and staff at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai105_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai091_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai085_1_1.jpg
  • A waiter moves a tray holding a fish encased in gelatin at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai079_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai067_1_1.jpg
  • Food being prepared at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai054_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai064_1_1.jpg
  • Dish waiting to be served at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai049_1_1.jpg
  • Dish waiting to be served at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai045_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai044_1_1.jpg
  • Waiters prepare for dinner as projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai042_1_1.jpg
  • Employees monitor the progress and reactions of each diner through video monitors at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai040_1_1.jpg
  • Diners are picked up by a van at the bund to be escorted to Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai030_1_1.jpg
  • Names of diners are projected onto the table at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai037_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai019_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai014_1_1.jpg
  • Projections adorn the dining room wall of Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai003_1_1.jpg
  • Chef Paul Pairet poses for photographs at his Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai126_1_1.jpg
  • Diners being entertained at Chef Paul Pairet's Ultra Violet (UV) restaurant in Shanghai, China on 28 September 2013. Serving only a dozen patrons per meal, UV is quickly making a reputation for itself as it combines the senses of taste, sound, and sight to the extreme.
    QS130928Shanghai038_1_1.jpg
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