Alice Cooke at the Sydney Women’s Reformatory in 1922. By the time she was 24 Alice Cooke had created an impressive number of aliases and at least two husbands, and was convicted of bigamy and theft. (Photo by My Colorful Past/Mediadrumworld)

In this May 31, 2016 photo, pieces of watermelon litter the trash area of the Coche public market in Caracas, Venezuela. Staples such as corn flour and cooking oil are subsidized, costing pennies at the strongest of two official exchange rates. But fruit and vegetables have become an unaffordable luxury for many Venezuelan families. (Photo by Fernando Llano/AP Photo)

A cook grills chicken during the Festival des Grillades, in the yard of the Culture Palace of Abidjan, September 5, 2015. The two day festival was iniated in 2008 to promote Ivorian cuisine, which revolves around grilled food. (Photo by Luc Gnago/Reuters)

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 porter stands at the bottom of the Illimani mountain, on the outskirts of La Paz, Bolivia, April 16, 2016. For years, Lydia Huayllas, 48, has worked as a cook at base camps and mountain-climbing refuges on the steep, glacial slopes of Huayna Potosi, a 19,974-foot (6,088-meter) Andean peak outside of La Paz, Bolivia. But two years ago, she and 10 other Aymara indigenous women, ages 42 to 50, who also worked as porters and cooks for mountaineers, put on crampons – spikes fixed to a boot for climbing – under their wide traditional skirts and started to do their own climbing. (Photo by David Mercado/Reuters)

A man looks at kebabs cooking on the street side in Rawalpindi, Pakistan October 2, 2017. (Photo by Caren Firouz/Reuters)

Videographer Jay Baron, from Utah, spends up to nine hours cooking super small dishes and serving them up to his YouTube audience. The tiny portions feature cuisine from all over the world, from ultra-American apple pie to Japanese ramen. The 22-year-old confines himself to cooking in a 2ft by 2ft box, so the only heat he can use comes from a tea light. Here: Jay cooks the ingredients of the tiny spaghetti on the tiny stove. (Photo by Jay Baron/Caters News)