Media Source Extensions™ — W3C Working Draft
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.
。WPS下载最新地址对此有专业解读
"I wouldn’t be the first to point out that a lot of this is down to the influence of social media and the way in which it has given vent to the darkest parts of the human soul. Not just given vent to them, but actively amplified them and pushed them into our feeds. So yeah, this is not a niche subject."。WPS官方版本下载对此有专业解读
FT Edit: Access on iOS and web