南方周末:那你在之后演奏肖邦时,脑子里还会浮现起比赛的场景以及随之而来的噪音吗?
Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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Екатерина Щербакова (ночной линейный редактор)
愛潑斯坦文件:麥克斯韋如何將克林頓帶進了「淫媒」的交際圈
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Жители Санкт-Петербурга устроили «крысогон»17:52
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