Japanese artist Mami Kiyoshi has spent 15 years creating vivid portraits of people surrounded by their belongings – from wine bottles and violins to the odd stray pet. Mami Kiyoshi’s ongoing series “New Reading Portraits” is, in part, a nod to the mise-en-scène found in traditional woodcut printing. Here: Sakura and Kazuhiro, Tokyo, 2015. (Photo by Mami Kiyoshi/Galerie Annie Gabrielli/The Guardian)

A man gestures to a robot at a restaurant in Hefei, Anhui province, December 26, 2014. The restaurant, with a space of 1300 square metres and a total of 30 robots to cook meals, deliver dishes and welcome costumers, was reported to be the biggest robot restaurant in China. (Photo by Reuters/Stringer)

A man from the Dani tribe cuts the head of a pig after cooked by traditional way which is use burned hot stones at Obia Village on August 9, 2014 in Wamena, Papua, Indonesia. The stone-age Dani tribe live a traditional existence in the Baliem Valley, which is situated 1600 metres above sea level in the heart of the Cyclops Mountains. (Photo by Agung Parameswara/Getty Images)

A snail (Helix Aspersa) and a baby snail sit on a leave in a farm in Vienna June 12, 2013. Andreas Gugumuck owns Vienna's largest snail farm, exporting snails, snail-caviar and snail-liver all over the world. The gourmet snails are processed using old traditional cooking techniques and some are sold locally to Austrian gourmet restaurants. (Photo by Leonhard Foeger/Reuters)

In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)

In this photo taken Tuesday, February 2, 2016, asylum seekers gather round a fire as they cook a meal overlooking the temporary Altnes camp refugee camp on the island of Seiland, northern Norway. Waiting for their asylum claims to be processed, hundreds of people in emergency shelters in Hammerfest and neighboring towns are slowly getting used to the extreme climate and unfamiliar customs of the High North. They say they have adapted to the cold – the temperature rarely drops below minus 10 degrees C (14 F) along the coast, though it gets much colder further inland. It’s the darkness that throws them off. (Photo by Alastair Grant/AP Photo)

In this August 1, 2014 photo provided by the National Park Service are male caribou antlers in the Oolah Valley, likely the result of a grizzly kill as he migrated south for the winter at the Arctic National Park and Preserve in Alaska. The nation's northernmost national park says its new management plan will have to consider the effects of a new industrial road to the mining district of Ambler, the first road that would be constructed within its Maryland-sized boundaries. (Photo by Cadence Cook/AP Photo/National Park Service)

The proliferation of marijuana edibles for both medical and recreational purposes is giving rise to a cottage industry of baked goods, candies, infused oils, cookbooks and classes that promises a slow burn as more states legalize the practice and awareness spreads about the best ways to deliver the drug. Edibles and infused products such as snack bars, olive oils and tinctures popular with medical marijuana users have flourished into a gourmet market of chocolate truffles, whoopie pies and hard candies as Colorado and Washington legalized the recreational use of marijuana in the past year. Photo: In this Thursday, July 10, 2014, photo, Mike Fitzgerald, right, teaches behind a sample display of cannabis-infused products during a cooking class at the New England Grass Roots Institute in Quincy, Mass. (Photo by Michael Dwyer/AP Photo)