French cuisine has roots in medieval court kitchens, where Guillaume Tirel, a chef known as Taillevent, wrote Le Viandier in the 14th century, one of the earliest recipe collections in France. In the 17th and 18th centuries, chefs such as François Pierre La Varenne and Marie-Antoine Carême shifted cooking away from Italian influences and built a distinct French style. Cheese and wine play major roles, with regional variations governed by appellation d'origine contrôlée laws. From the 20th century, culinary tourism and the Michelin Guide helped spread urban bourgeois dishes and countryside peasant cooking to wider audiences. Many regional dishes spread and changed as they travelled. French culinary criteria now shape cookery schools across the Western world.

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.