Gourmet Food, Anyone?

A waitress pours a favorite Chinese wine, soaked with various herbs and snakes, into a glass for a customer at a restaurant in Beijing. You know, to wash away the taste of the dog you just ate.



Florentino Azpetia, chef at Girasoles restaurant in Mexico City, prepares a grasshopper taco (taco de chapulines), a typical Mexican delicacy, in the restaurant’s kitchen. Maggots (gusanos del maguey), grasshoppers (chapulines) and white ant eggs (escamoles) form part of a Mexican specialty cuisine which features over 500 edible insects and bugs.



Giant grilled spiders. Two Cambodian women selling grilled spiders in Phnom Penh’s central market, 09 August 2001 try to attract customers as one of them display a specimen to a passer by. Grilled insects such as those big spiders are very popular with Cambodians who eat them as snack any time during the day.



Fried scorpions. A Thai worker arranges fried scorpions in the kitchen of ‘Insects Inter in Bangkok, 12 September 2002. Insects Inter has capitalised on the local taste for fried insects, typically sold by street vendors, and created a franchise to take the tasty bugs up market.
Bet you won’t need any hot sauce on those.



In this village where people eat rats, there are a dozen of rats hunters like this man and each day they sell their catch for about one dollar per kilogram.



A woman looks at a dish of worms during the Taipei Chinese Food Festival. Oh joy.



A Thai worker prepares grubs to cook.