Close
Home
Help
Library
Login
FAO Staff Login
Register
0
Selected
Invert selection
Deselect all
Deselect all
Click here to refresh results
Click here to refresh results
Digital Asset Management (DAM) by Orange Logic
Go to Login page
Hide details
Explore More Collections
Conceptually similar
Sustainable Wildlife Management Programme (SWMP), Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable Wildlife Management Programme (SWMP), Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable Wildlife Management Programme (SWMP), Guyana
Sustainable Wildlife Management Programme (SWMP), Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable Wildlife Management Programme (SWMP), Guyana
Sustainable wildlife management programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Sustainable Wildlife Management Programme SWMP, Guyana
Similar tones
View images with similar tones
Add to collection
Sustainable wildlife management programme SWMP, Guyana
15 February 2020, Georgetown, Guyana - The menu of Mary's Sports Bar and Grill. They are seen preparing wild meat, in this case Peccary, popular with the bar's clientle.
02/15/2020
Credit
© Brent Stirton/Getty Images for FAO, CIRAD, CIFOR, WCS
UNFAO Source
FAO Photo Library
File size
1.65 MB
Unique ID
UF14FKF
Editorial use only. Photo credit must be given.
For further information contact: Photo-Library@fao.org
Background Information
Wild meat is associated with festive, fun occasions in Guyana, and tends to be a male dominated activity. The meat tends to arrive early in the morning, skinned and cleaned, where it is further prepared by these women.