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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但他又很传统。他跟我和阿妈都说过很多次，女孩子读太多书没用，结婚生子才是正事。早晚我都是要嫁出去的，成为别人家的人，家里为我花太多钱，不划算。可他也会打电话叮嘱我，不要总伏在案头，有空出去看看绿色，对眼睛好；不要熬夜，能休息就多休息。这些话，我工作了多少年，他就说了多少年。
the Open Source sustainability crisis.