Deli meat is cooked, preserved and sliced meat, and a meat scientist explains how a ham goes from a pig's back leg to a sandwich. The leg is boned and injected with a salty brine containing sugar, spices and phosphates that help it hold water. It is then pressed into a net or casing and cooked in a smokehouse, sometimes with real wood smoke or liquid smoke. Nitrite in the brine gives ham its pink colour and, more importantly, helps block dangerous bacteria, including the one that causes botulism. Turkey and roast beef are usually cooked as whole roasts, while bologna is finely chopped and shaped before cooking. Salt has preserved meat for thousands of years, and modern deli meats add refrigeration, cooking and careful chemistry to keep them safe.

Hampi is a UNESCO World Heritage Site in Karnataka, India, with more than 1,600 surviving remains spread over 4,100 hectares. It was the capital of the Vijayanagara Empire from 1336 to 1565. Travellers from Persia and Portugal described it as a prosperous, wealthy and grand city with temples, markets and farms along the Tungabhadra River. By 1500 it was estimated to be the world's second-largest city after Beijing, and probably India's richest at the time. In 1565 a coalition of Muslim sultanates defeated the Vijayanagara Empire, its capital was conquered and destroyed, and the city was left in ruins. Hampi remains a religious centre, with the active Virupaksha Temple at its heart.