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Traditional food including chicken tajine and lamb with couscous, Marrakech (Marrakesh), Morocco, North Africa, Africa

Buddhist monks collecting alms in the early morning, Luang Prabang, Laos, Indochina, Southeast Asia, Asia

View of Mochi, traditional Japanese confectionery and tea in the Higashi Chaya District, Kanazawa City, Ishikawa Prefecture, Honshu, Japan

Mali tribeswomen with gold noserings selling yoghourt from metal pots in Mali weekly tribal market, Guneipada, Orissa (Odisha), India, Asia

Hiker cooking food on camping stove high up above Oeschinensee lake, Bernese Oberland, Kandersteg, Canton of Bern, Switzerland, Europe

Preparation of smoked fish soup, Gaideliai rural tourism homestead on the edge of Srovinatis lake, Ginuciai, Aukstaitija National Park, Lithuania, Europe

Smiling Mali tribeswomen with gold noserings selling yoghourt from metal pots in Mali weekly tribal market, Guneipada, Orissa (Odisha), India, Asia

View of restaurants and bars in Pot throwing (Botides) at dusk, Corfu Town, Corfu, Ionian Sea, Greek Islands, Greece, Europe

Myanmar (burma) monks helping themselves to rice from a big pot at a monastery in katha, upper irrawady, where george orwells burmese days was set

Various types of sonf, mouth freshener, in aluminium pots, some coated in silver, in sonf stall in market, Kolkata, West Bengal, India, Asia

Tagine, typical Moroccan food and pot, Cafe Atlas, Imlil, High Atlas Mountains, Morocco, North Africa, Africa

Women carrying pots with children in early morning food queue at Mother Teresa's Mission Calcutta, India

The poor queuing for food outside Mother Teresa's Mission in Calcutta, India. The women are carrying metal pots in which to carry the food back to their families.

A villager woman in a remote subsistence farming village on an island in the Sunderbans, the Ganges Delta in Eastern India that is very vulnerable to sea level rise. She is cooking on a traditional clay oven, fuelled by biofuel (rice stalks), low carbon cooking.

A woman subsistence farmer cooking on a traditional clay oven, using rice stalks as biofuel in the Sunderbans, Ganges, Delta, India. the area is very low lying and vulnerable to sea level rise. All parts of the rice crop are used, and the villagers life is very self sufficient, with a tiny carbon footprint.