Robert Harding

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832-399348 - Swabian cuisine, hearty snail pasta, small savoury snail pasta, salty yeast pastry, yeast pastry with ham and cheese filling, bake, from the oven, typical Swabian reinterpreted, party pastry, finger food, appetisers for on the go, summer cuisine, radishes, traditional cuisine, plate, cutlery, knife, fork, food photography, Germany, Europe
832-399347 - Swabian cuisine, hearty snail pasta, small savoury snail pasta, salty yeast pastry, yeast yeast dough with ham and cheese filling, bake, from the oven, typical Swabian reinterpreted, party pastry, finger food, appetisers for on the go, summer cuisine, radishes, field salad, lambs lettuce, vinegar bottles, traditional cuisine, wooden board, plate, food photography, Germany, Europe
832-395235 - Several hard sausages in display, butcher's shop, sausage (salsicha), Spanish tradition, sausage with suspension, sausage with suspension string, ingredients of muscle meat, bacon, salt and spices, sausage recipe
857-47481 - Hispanic workers at Catalina Offshore Products in San Diego, Ca. inspect, prepare and clean sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After proce
857-47479 - Sea urchin lies in a tray prior to packaging at Catalina Offshore Products in San Diego, Ca. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After processing, jetl
857-47486 - Hispanic workers at Catalina Offshore Products in San Diego, Ca. inspect, prepare and clean sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After proce
857-47494 - A Hispanic worker at Catalina Offshore Products in San Diego, Ca. inspects and prepares sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After processing