nationalgeographic.com [an error occurred while processing this directive]


 


Marco Polo in China



<< Back to Feature Page



View exclusive photographs and get the facts behind the frame.


Click to ZOOM IN >>


Click to ZOOM IN >>


Click to ZOOM IN >>


Click to ZOOM IN >>


Click to ZOOM IN >>





Main Course
Photograph by Michael Yamashita

“They eat the raw flesh of fowls and of sheep and of oxen and of buffalo,” reported Marco, fascinated by the table fare of villagers in Yunnan Province. A taste for raw meat persists in southwest China, where men rush a freshly killed pig to a wedding banquet near the city of Dali. Showing no fear of trichinosis, guests ate the raw pork, served in a garlic sauce. Garlic also accompanied the raw meals cited by Marco. And what does raw pork taste like? “Garlic sauce,” says photographer Mike Yamashita.




Camera: Canon EOS I
Film Type: Fujichrome Velvia 50
Lens: 17-35mm zoom
Speed and F-Stop: 1/60 @ f/5.6
Weather Conditions: Perfect
Time of Day: Sunrise
Lighting Techniques: Fill strobe

Special Equipment or Comments:
Marco didn’t mention what kind of raw flesh he saw people eating. So we were very surprised to find villagers in this area of Yunnan, through which he traveled, eating raw pig. A delicacy, eaten only on special occasions, we lucked into a wedding where I photographed the slaughter of pigs, the butchering and preparing of the meat. They soaked the meat in soy sauce and sesame oil, chili and garlic. It turned out to be pretty tasty stuff.


© 2001 National Geographic Society. All rights reserved. Privacy Policy       Advertising Opportunities       Masthead

NATIONAL GEOGRAPHIC MAGAZINE HOME Contact Us Forums Subscribe
[an error occurred while processing this directive]