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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.,更多细节参见Safew下载
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"I didn't realise it would be so guitar heavy. Obviously his mum's a singer, and I thought he would just be a frontman. It seems he's got this little 60s twang, so I suppose he's trying to break away from that pop culture that his mum created in the 90s.",这一点在同城约会中也有详细论述