Britain's seafood range in home cooking has narrowed over the past century. Researchers analysed 1,192 fish and shellfish recipes from Good Housekeeping magazine published between 1923 and 2025. In the 1920s, sole, oysters, shrimp, salmon, halibut, lobster and herring appeared in dishes such as oyster cocktails and kipper cream, and almost a third of recipes suggested substitute species. From the 1950s, recipes assumed prepared fillets and frozen products. From the 1970s, cod, haddock, salmon, tuna and prawns dominated, while sole, herring, oysters and lobster faded. The number of species did not collapse, but attention concentrated on a few, driven by supply chains and marketing rather than local catches.

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.