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Kid Foodies

In a two-photo combo: The founders of ...
Data da imagem: 12/12/2018
Cod. da imagem: ny121218192004
Crédito: Jonno Rattman/ The New York Times/ Fotoarena

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In a two-photo combo: The founders of Yumi, a new line of baby food, share a meal with foodies and their progeny, in New York.

Data da imagem: 12/12/2018

Cod. da imagem: ny121218192004

In a two-photo combo: The founders of Yumi, a new line of baby food, share a meal with foodies and their progeny, in New York.

Crédito: Jonno Rattman/ The New York Times/ Fotoarena

In a two-photo combo: The founders of Yumi, a new line of baby food, share a meal with foodies and their progeny, in New York, Nov. 27, 2018. Yumi purées are sent in weekly installments in 4.5-ounce jars and cost about $5 each. Started last year in Los Angeles, the company has become a darling of parents who take organic food and Instagram posts seriously. (Jonno Rattman/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218185403
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218185403

Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen and beyond. (Jeenah Moon/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218185204
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218185204

Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, wears a Garmin GPS watch while she goes running in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen and beyond. (Jeenah Moon/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218184904
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, uses an old darkroom timer in her kitchen at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218184904

Melissa Clark, a food writer for the Times, uses an old darkroom timer in her kitchen at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, uses an old darkroom timer in her kitchen at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218184404
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, measures flour with a Polder digital scale at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218184404

Melissa Clark, a food writer for the Times, measures flour with a Polder digital scale at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, measures flour with a Polder digital scale at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218184504
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218184504

Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Tech Favorites

Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218184803
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218184803

Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, uses an Instant Pot Duo 6-quart to cook beans at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218185104
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, uses a Breville electric kettle to make a cup of tea at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218185104

Melissa Clark, a food writer for the Times, uses a Breville electric kettle to make a cup of tea at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, uses a Breville electric kettle to make a cup of tea at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Melissa Clark, a food writer for the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny121218184703
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Melissa Clark, a food writer for the Times, bakes cookies at her place in Brooklyn.

Data da imagem: 11/12/2018

Cod. da imagem: ny121218184703

Melissa Clark, a food writer for the Times, bakes cookies at her place in Brooklyn.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Melissa Clark, a food writer for the Times, bakes cookies at her place in Brooklyn, Dec. 11, 2018. Tech has brought innovation, convenience and smarts to the kitchen. (Jeenah Moon/The New York Times/Fotoarena)

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Age Of The Chicken

Chicks recently separated from the ...
Data da imagem: 11/12/2018
Cod. da imagem: ny111218225203
Crédito: Jeremy M. Lange/ The New York Times/ Fotoarena

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Chicks recently separated from the eggs they hatched from at a Perdue chicken farm in Candor, N.C.

Data da imagem: 11/12/2018

Cod. da imagem: ny111218225203

Chicks recently separated from the eggs they hatched from at a Perdue chicken farm in Candor, N.C.

Crédito: Jeremy M. Lange/ The New York Times/ Fotoarena

FILE -- Chicks recently separated from the eggs they hatched from at a Perdue chicken farm in Candor, N.C., July 24, 2015. With 65 billion chickens consumed each year, the signature fossil of the modern epoch may be the leftover bones. (Jeremy M. Lange/The New York Times/Fotoarena)

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Pour Best Wines 2018

The Stefan Vetter Sylvaner Rosenrain ...
Data da imagem: 04/12/2018
Cod. da imagem: ny111218182204
Crédito: Patricia Wall/ The New York Times/ Fotoarena

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The Stefan Vetter Sylvaner Rosenrain 2014.

Data da imagem: 04/12/2018

Cod. da imagem: ny111218182204

The Stefan Vetter Sylvaner Rosenrain 2014.

Crédito: Patricia Wall/ The New York Times/ Fotoarena

FILE -- The Stefan Vetter Sylvaner Rosenrain 2014. Sampling this deep and intense wine made from one of Germany's workhorse grapes was one of the highlights of 2018 for the New York Times critic Eric Asimov. (Patricia Wall/The New York Times/Fotoarena)

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Theater Food Adv16

A barbecue chicken boxed dinner served ...
Data da imagem: 01/12/2018
Cod. da imagem: ny131218154604
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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A barbecue chicken boxed dinner served at Rattlestick Playwrights Theater during "Lewiston/Clarkston," in New York.

Data da imagem: 01/12/2018

Cod. da imagem: ny131218154604

A barbecue chicken boxed dinner served at Rattlestick Playwrights Theater during "Lewiston/Clarkston," in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

A barbecue chicken boxed dinner served at Rattlestick Playwrights Theater during "Lewiston/Clarkston," in New York, Dec. 1, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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A hearty Christmas meal served at the ...
Data da imagem: 01/12/2018
Cod. da imagem: ny131218155203
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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A hearty Christmas meal served at the American Irish Historical Society to accompany the performance of “The Dead, 1904,” in New York.

Data da imagem: 01/12/2018

Cod. da imagem: ny131218155203

A hearty Christmas meal served at the American Irish Historical Society to accompany the performance of “The Dead, 1904,” in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

A hearty Christmas meal served at the American Irish Historical Society to accompany the performance of ?The Dead, 1904,? in New York, Dec. 1, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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Playing, perhaps, to Irish ...
Data da imagem: 01/12/2018
Cod. da imagem: ny131218154904
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Playing, perhaps, to Irish stereotypes, “The Dead, 1904” supplies alcohol generously to the audience, at the American Irish Historical Society in New York.

Data da imagem: 01/12/2018

Cod. da imagem: ny131218154904

Playing, perhaps, to Irish stereotypes, “The Dead, 1904” supplies alcohol generously to the audience, at the American Irish Historical Society in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Playing, perhaps, to Irish stereotypes, ?The Dead, 1904? supplies alcohol generously to the audience, at the American Irish Historical Society in New York, Dec. 1, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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Theater Food Adv16

Darren Ritchie serves drinks while ...
Data da imagem: 30/11/2018
Cod. da imagem: ny131218154804
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Darren Ritchie serves drinks while also acting in “Shake & Bake: Love’s Labour’s Lost,” one of several current productions that include theater with a side of food, in New York.

Data da imagem: 30/11/2018

Cod. da imagem: ny131218154804

Darren Ritchie serves drinks while also acting in “Shake & Bake: Love’s Labour’s Lost,” one of several current productions that include theater with a side of food, in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Darren Ritchie serves drinks while also acting in ?Shake & Bake: Love?s Labour?s Lost,? one of several current productions that include theater with a side of food, in New York, Nov. 30, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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Theater Food Adv16

“Shake & Bake: Love’s Labour’s ...
Data da imagem: 30/11/2018
Cod. da imagem: ny131218155504
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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“Shake & Bake: Love’s Labour’s Lost,” one of several current productions that include theater with a side of food, in New York.

Data da imagem: 30/11/2018

Cod. da imagem: ny131218155504

“Shake & Bake: Love’s Labour’s Lost,” one of several current productions that include theater with a side of food, in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

?Shake & Bake: Love?s Labour?s Lost,? one of several current productions that include theater with a side of food, in New York, Nov. 30, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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Theater Food Adv16

Cheeto-dusted mac and cheese at ...
Data da imagem: 30/11/2018
Cod. da imagem: ny131218155104
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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Cheeto-dusted mac and cheese at “Shake & Bake: Love’s Labour’s Lost,” in New York.

Data da imagem: 30/11/2018

Cod. da imagem: ny131218155104

Cheeto-dusted mac and cheese at “Shake & Bake: Love’s Labour’s Lost,” in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

Cheeto-dusted mac and cheese at ?Shake & Bake: Love?s Labour?s Lost,? in New York, Nov. 30, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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A vanilla panna cotta with brown ...
Data da imagem: 30/11/2018
Cod. da imagem: ny131218155304
Crédito: Jeenah Moon/ The New York Times/ Fotoarena

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A vanilla panna cotta with brown butter crumble at “Shake & Bake: Love’s Labour’s Lost,” in New York.

Data da imagem: 30/11/2018

Cod. da imagem: ny131218155304

A vanilla panna cotta with brown butter crumble at “Shake & Bake: Love’s Labour’s Lost,” in New York.

Crédito: Jeenah Moon/ The New York Times/ Fotoarena

A vanilla panna cotta with brown butter crumble at ?Shake & Bake: Love?s Labour?s Lost,? in New York, Nov. 30, 2018. Some productions are trying to connect food with the show?s theme, feeding a hunger for ?experiences? that dovetails with an appetite for immersive theater, whose popularity shows no sign of abating. (Jeenah Moon/The New York Times/Fotoarena)

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Kid Foodies

Yumi, a new line of baby food, in New ...
Data da imagem: 27/11/2018
Cod. da imagem: ny121218191404
Crédito: Jonno Rattman/ The New York Times/ Fotoarena

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Yumi, a new line of baby food, in New York.

Data da imagem: 27/11/2018

Cod. da imagem: ny121218191404

Yumi, a new line of baby food, in New York.

Crédito: Jonno Rattman/ The New York Times/ Fotoarena

Yumi, a new line of baby food, in New York, Nov. 27, 2018. Yumi purées are sent in weekly installments in 4.5-ounce jars and cost about $5 each. Started last year in Los Angeles, the company has become a darling of parents who take organic food and Instagram posts seriously. (Jonno Rattman/The New York Times/Fotoarena)

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Kid Foodies

Nash Neidich eats Yumi, a new line of ...
Data da imagem: 27/11/2018
Cod. da imagem: ny121218191603
Crédito: Jonno Rattman/ The New York Times/ Fotoarena

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Nash Neidich eats Yumi, a new line of baby food, in New York.

Data da imagem: 27/11/2018

Cod. da imagem: ny121218191603

Nash Neidich eats Yumi, a new line of baby food, in New York.

Crédito: Jonno Rattman/ The New York Times/ Fotoarena

Nash Neidich eats Yumi, a new line of baby food, in New York, Nov. 27, 2018. Yumi purées are sent in weekly installments in 4.5-ounce jars and cost about $5 each. Started last year in Los Angeles, the company has become a darling of parents who take organic food and Instagram posts seriously. (Jonno Rattman/The New York Times/Fotoarena)

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