Mexican cuisine grew from Mesoamerican roots: the Olmec and Maya domesticated maize and developed nixtamalization, the process of soaking corn in an alkaline solution that makes it nutritious and easy to grind. Later groups such as the Teotihuacanos, Toltec, Zapotec and Mixtec brought their own methods, and the Aztec Triple Alliance blended these into a shared foodway. After the Spanish conquest, beef, pork, chicken, dairy, rice and sugar arrived and fused with native staples. African influence came through slavery and the Manila-Acapulco galleons. Mole remains central to celebrations, and UNESCO recognized the cuisine in 2010.

Israeli reports also say the cabinet directed the military to prepare for a possible new attack on Iran.

Angkor, near Siem Reap in northern Cambodia, was the capital of the Khmer Empire, which ruled much of mainland Southeast Asia between roughly the 9th and 15th centuries. At its height the city spread across about 3,000 square kilometres, making it the largest pre-industrial city on Earth by area. Its growth depended on water: huge reservoirs called barays, along with canals and embankments, stored monsoon rain and carried it to rice fields. That system let farmers harvest more than once a year and fed a very large population through the dry season. The temple complex of Angkor Wat, built in the early 12th century, is the best-known monument and still stands at the heart of the park.