Owen FRANKEN - Photographer based in Paris - assignments, illustrate your articles, fine prints for sale at a good price

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  • Bullfight in Arles, Provence, France, during the Feria de Paques, the Easter festival
    CORRIDA-arles best(1).JPG
  • Bullfight in >Arles, Provence, France, during the Feria de Paques, the Easter festival. - Photograph by Owen Franken
    CORRIDA-of-018841.jpg
  • Bullfight in Arles, Provence, France, during the Feria de Paques, the Easter festival - Photograph by Owen Franken
    CORRIDA-arles.JPG
  • Bullfight in Arles, Provence, France, during the Feria de Paques, the Easter festival
    CORRIDA-Arles.jpg
  • Bullfight in Arles, Provence, France, during the Feria de Paques, the Easter festival - Photograph by Owen Franken
    CORRIDA-Arles-Fete de Paques.JPG
  • October 1991, Madrid, Spain --- Seafood tapas: boquerones (vinegared white anchovy fillets) and pulpo a la gallego (galician octopus with paprika) --- Image by © Owen Franken/CORBIS
    OF012797.jpg
  • Bullfight in Feria de Paques, Easter Festival in Arles, Provence, France
    Corrida, ARLES.jpg
  • pigs figures outside a restaurant in Toledo,Spain - photograph by Owen Franken
    pigs toledo restaurant.tif
  • Glasses of sherry, (manzanilla) and olives at a ber in Seville, Spain, - photograph by Owen Franken
    olives-sherry-seville.jpg
  • Manui eating tiny clams in Spain - photograph by Owen Franken
    Spain Chipiona4261.tif
  • Hams hanging in a shop in Spain
    Spain Chipiona4249.TIF
  • saffron flowers piled near drying laundry, La Mancha, Spain
    saffron by laundry.jpg
  • curing hams hanging in a curing room in Guijuelo, near Salamanca, Spain
    77 spain guijuelo hams.jpg
  • saffron flowers piled near drying laundry, La Mancha, Spain
    saffron by laundry.JPG
  • Manui eating tiny clams in Spain - photograph by Owen Franken
    Spain Chipiona4256.tif
  • November 1994, San Pedro, La Mancha, Spain --- Harvesters pick the three red-orange stigma from each saffron crocus blossom to be sold as the saffron spice. It takes approximately 70,000 blossoms to produce a pound of spice, roughly equivalent to $300-$400 per pound for the farmer. --- Image by © Owen Franken/CORBIS
    OF010546.jpg
  • November 1994, La Mancha, Spain --- Farmer Holds Blossoming Saffron Crocus --- Image by © Owen Franken/CORBIS
    OF010490.jpg
  • November 1995, Candelario, Spain --- Ham is covered with salt inside a warehouse during the curing process. --- Image by © Owen Franken/CORBIS
    OF015931.jpg
  • November 1995, Spain --- A man thinly slices cured Jabugo Pata Negra Bellota Ham from the leg. --- Image by © Owen Franken/CORBIS
    OF015907.jpg
  • November 1995, Jabugo, Spain --- Meat Hanging Inside a Storage Room --- Image by © Owen Franken/CORBIS
    OF015901.jpg
  • September 1991, Valencia, Spain --- Cured hams and sausages hang from hooks in a butcher shop of Valencia, Spain. --- Image by © Owen Franken/CORBIS
    OF004225.jpg
  • "crocus sativus" - saffron flower in a field in La Mancha, Spain..© Owen Franken..© Owen Franken
    saffron flower.jpg
  • Couple holding the family treasure of saffron
    saffron family treasure.jpg
  • Jabugo, Andalucia,  Spain..<br />
<br />
curing of pata negra bellota hams
    Spain jabugo4605.JPG
  • November 1995, Andalucia, Spain --- Pigs Grazing for Food --- Image by © Owen Franken/CORBIS
    36.7 OF015895 pigs eat.jpg
  • people sitting in patio in Santa Elo, spain with ham hanging
    patio Santo Elo Seville.jpg
  • November 1995, Spain --- Man Carving Leg of Ham --- Image by © Owen Franken/CORBIS
    Slicing Pata Negra Jamon OF015908.jpg
  • April 1988, Madrid, Spain --- A bucket of sardines for sale, Madrid, Spain. --- Image by © Owen Franken/Corbis
    Sardines, Madrid.jpg
  • Olive fields in Andalucia, Spain - photograph by Owen Franken
    olive fields Spain.tif
  • November 1994, San Pedro, La Mancha, Spain --- A woman carefully roasts freshly harvested saffron, hand collected from the saffron crocus, on her stove before selling to markets. --- Image by © Owen Franken/CORBIS
    OF010560.jpg
  • November 1994, Barrax, La Mancha, Spain --- Harvesters pick the three red-orange stigma from each saffron crocus blossom to be sold as the saffron spice. It takes approximately 70,000 blossoms to produce a pound of spice, roughly equivalent to $300-$400 per pound for the farmer. --- Image by © Owen Franken/CORBIS
    OF010544.jpg
  • November 1994, Barrax, La Mancha, Spain --- Harvesters pick the three red-orange stigma from each saffron crocus blossom to be sold as the saffron spice. It takes approximately 70,000 blossoms to produce a pound of spice, roughly equivalent to $300-$400 per pound for the farmer. --- Image by © Owen Franken/CORBIS
    OF010541.jpg
  • November 1994, Monreal del Campo, Teruel Province, Spain --- Harvester and Basket Near Pile of Discarded Saffron Flowers --- Image by © Owen Franken/CORBIS
    OF010524.jpg
  • November 1994, Teruel Province, Spain --- Boy Shows Basket of Harvested Saffron Crocus Blossoms --- Image by © Owen Franken/CORBIS
    OF010517.jpg
  • November 1994, Manzanares, La Mancha, Spain --- Woman Harvesting Saffron by Hand --- Image by © Owen Franken/CORBIS
    OF010513.jpg
  • November 1994, Manzanares, La Mancha, Spain --- Women Harvest Saffron Blossoms by Hand --- Image by © Owen Franken/CORBIS
    OF010512.jpg
  • November 1994, La Mancha, Spain --- Farmer Holds Blossoming Saffron Crocus --- Image by © Owen Franken/CORBIS
    OF010489.jpg
  • September 1991, Almeria, Spain --- Chili peppers dry outside the window of a white house in Almeria, Spain. --- Image by © Owen Franken/CORBIS
    Almeria, Spain - Chili peppersOF0042...jpg
  • September 1991, Trevelez, Andalusia, Spain --- Red chili peppers dry on a wall in Trevelez, Spain. --- Image by © Owen Franken/CORBIS
    OF001333.jpg
  • October 1994, Madrid, Spain --- A large bowl of green olives, which are served with beer at a bar in Madrid, Spain. --- Image by © Owen Franken/CORBIS
    OF001102.jpg
  • April 1988, Madrid, Spain --- A bucket of sardines for sale, Madrid, Spain. --- Image by © Owen Franken/Corbis
    Sardines, Madrid.jpg
  • August 1995, Luarca, Spain --- Two men cook fresh sardines on a grill at a sardine festival in Luarca, Spain. --- Image by © Owen Franken/CORBIS
    OF014821.jpg
  • November 1994, La Mancha, Spain --- Closeup of Blossoming Saffron Crocuses --- Image by © Owen Franken/CORBIS
    OF010494.jpg
  • ca. 2003, Andalucia, Spain --- Inspecting Jabugo - Pata Negro Bellota Hams --- Image by © Owen Franken
    OF020207.jpg
  • ca. 2003, Andalucia, Spain --- Hanging Hams --- Image by © Owen Franken
    OF020206.jpg
  • ca. 2003 Andalucia, Spain --- Hanging Hams --- Image by © Owen Franken
    OF020178.jpg
  • November 1995, Spain --- Slices of Spanish , or Iberian-style ham. The ham, Spain's most select cut, comes from black pigs raised on acorns in the province of Extremadura. --- Image by © Owen Franken/CORBIS
    OF015952.jpg
  • November 1995, Spain --- Ham --- Image by © Owen Franken/CORBIS
    OF015951.jpg
  • November 1995, Zafra, Spain --- A waiter thinly slices Spanish Pata Negra ham from the leg. --- Image by © Owen Franken/CORBIS
    OF015944.jpg
  • November 1995, Zafra, Spain --- A Man Thinly Slicing Ham From the Leg --- Image by © Owen Franken/CORBIS
    OF015942.jpg
  • November 1995, Zafra, Spain --- Man Carving Leg of Ham --- Image by © Owen Franken/CORBIS
    Extremadura ham-OF015940.jpg
  • November 1995, Candelaria, Spain --- Meat Covered with Salt Inside a Warehouse --- Image by © Owen Franken/CORBIS
    OF015934.jpg
  • November 1995, Candelario, Spain --- Ham is covered with salt inside a warehouse during the curing process. --- Image by © Owen Franken/CORBIS
    Pata Negra ham OF015933.jpg
  • November 1995, Guijuelo, Spain --- A butcher carves a leg of ham in the tasting room of a ham company in Guijuelo, Spain. --- Image by © Owen Franken/CORBIS
    OF015927.jpg
  • November 1995, Spain --- An inspector sticks a horse bone into a ham joint and smells it to check the curing quality. --- Image by © Owen Franken/CORBIS
    OF015924.jpg
  • November 1995, Guijuelo, Spain --- A meat inspector tests hams by inserting a horse bone into a joint and smelling it to check the quality of the curing. Guijuelo, Spain. --- Image by © Owen Franken/CORBIS
    OF015919.jpg
  • November 1995, Guijuelo, Spain --- An inspector inserts a horse bone into a ham hanging in a curing room in Guijuelo, Spain. He will smell the horse bone to check the quality of the curing. This ham comes from Iberian pigs and is the most expensive ham in the world. --- Image by © Owen Franken/CORBIS
    OF015918.jpg
  • November 1995, Guijuelo, Spain --- Ameat inspector examines hams hanging from racks in a processing plant in Guijuelo, Spain. --- Image by © Owen Franken/CORBIS
    OF015916.jpg
  • November 1995, Jabugo, Spain --- A worker for the Sanchez Romero Carvajal company examines Jabugo Pata Negra Bellota hams. --- Image by © Owen Franken/CORBIS
    Jabugo hams OF015902.jpg
  • 1991, Museo del Jamon, Madrid, Spain --- Cured hams hang above display cases full of meat, at the Museo del Jamon in Madrid. --- Image by © Owen Franken/CORBIS
    OF008987.jpg
  • 1991, Madrid, Spain --- Museo del Jamon, a restaurant and meat market in Madrid.  Cured hams hang in the windows. --- Image by © Owen Franken/CORBIS
    OF008983.jpg
  • October 1991, Las Alpujarras, Spain --- Serrano hams, a mountain-cured ham made in the region, hang from a metal rack. Las Alpujarras, Spain. --- Image by © Owen Franken
    OF008381.jpg
  • September 1991, Madrid, Spain --- A famous bar in Madrid called the Museo del Jamon, or Museum of Ham, has dozens of hams hanging from the ceiling, mainly of the salt-cured type . --- Image by © Owen Franken/CORBIS
    OF001150.jpg
  • April 1988, Madrid, Spain --- A famous bar in Madrid called the Museo del Jamon, or Museum of Ham, has dozens of hams hanging from the ceiling, mainly of the salt-cured type . --- Image by © Owen Franken/CORBIS
    OF001012.jpg
  • picking saffron stamens from the flower, crocus sativas.La Mancha, Spain
    safrron picking, fingers.jpg
  • grandmother and granddaughter picking saffron stamens from the flowers, La Mancha, Spain
    saffron two women.jpg
  • harvesting saffron in La Mancha, Spain
    saffron harvesting.jpg
  • just harvested saffron drying in front of a Roman fire (fire under the house to heat it) in Aragon Province, Spain
    saffron drying.jpg
  • drying saffron on the stove, just after harvesting and picking..San Pedro, La Mancha, Spain
    saffron drying stove.jpg
  • "crocus sativus" - ..family delicately picking saffron stamens in La Mancha, Spain..© Owen Franken......
    Saffron harvest, Barax.jpg
  • "crocus sativus" - saffron flower in a field in La Mancha, Spain..© Owen Franken......
    Saffron flower, Spain.jpg
  • "crocus sativus" - ..family delicately picking saffron stamens in La Mancha, Spain..© Owen Franken
    saffron family 01.jpg
  • Jabugo, Andalucia,  Spain..<br />
<br />
curing of pata negra bellota hams
    Spain jabugo4605.JPG
  • Olive fields in Andalucia, Spain - photograph by Owen Franken
    olives fields Spain02.tif
  • November 1994, Barrax, La Mancha, Spain --- Harvesters pick the three red-orange stigma from each saffron crocus blossom to be sold as the saffron spice. It takes approximately 70,000 blossoms to produce a pound of spice, roughly equivalent to $300-$400 per pound for the farmer. --- Image by © Owen Franken/CORBIS
    OF010543.jpg
  • November 1994, La Mancha, Spain --- Closeup of Blossoming Saffron Crocus --- Image by © Owen Franken/CORBIS
    OF010495.jpg
  • October 1991, Spain --- The sun shines on bright red chili peppers hanging from a wire on a post. Spain. --- Image by © Owen Franken/CORBIS
    Chili peppers-Spain OF008384.jpg
  • September 1991, El Meson restaurant, Seville, Andalusia, Spain --- A waiter serves Andalusian gazpacho, a cold soup made with tomatoes, cucumbers, onions, and peppers. --- Image by © Owen Franken/CORBIS
    OF001105.jpg
  • November 1995, Zafra, Spain --- Ham on Two Plates --- Image by © Owen Franken/CORBIS
    OF015947.jpg
  • November 1995, Candelario, Spain --- Ham is covered with salt inside a warehouse during the curing process. --- Image by © Owen Franken/CORBIS
    OF015932.jpg
  • November 1995, Guijuelo, Spain --- A meat inspector tests hams by inserting a horse bone into a joint and smelling it to check the quality of the curing. Guijuelo, Spain. --- Image by © Owen Franken/CORBIS
    OF015925.jpg
  • November 1995, Guijuelo, Spain --- Hams hang in a curing room in Guijuelo, Spain. The ham comes from Iberian pigs that are raised on acorns. At $50 a pound, the ham is the most expensive in the world. --- Image by © Owen Franken/CORBIS
    OF015915.jpg
  • November 1995, Guijuelo, Spain --- Hams hang in a curing room in Guijuelo, Spain. The ham comes from Iberian pigs that are raised on acorns. At $50 a pound, the ham is the most expensive in the world. --- Image by © Owen Franken/CORBIS
    OF015914.jpg
  • November 1995, Spain --- Man Carving Leg of Ham --- Image by © Owen Franken/CORBIS
    OF015908.jpg
  • November 1995, Seville, Spain --- Butcher Displays Ham Slices --- Image by © Owen Franken/CORBIS
    Seville OF015887.jpg
  • October 1991, Barcelona, Spain --- Meat Stand in Barcelona-charcuteria-pork products, hanging sausages, hams --- Image by © Owen Franken/CORBIS
    OF012796.jpg
  • saffron field, La Mancha, Spain, in the month of November, harvest time
    saffron fields.jpg
  • Spainchipionafoods4279.tif
  • Spain jabugo4661.tif
  • 2001, Pays Basque, France --- Bayonne Ham for Sale --- Image by © Owen Franken/CORBIS
    OF019750.jpg
  • Spanish couple holding their family treasure of dried saffron, waiting for the best time to sell it on the market
    saffron fam treasure 02.jpg
  • picking saffron from the flowers
    50.4 saffron - saveur 1.jpg
  • Spainchipionafoods4282 .tif
  • picking saffron from the flowers
    saffron picking.jpg