Thought to be made from a cattle femur, this decorated Anglo-Saxon spindle whorl, used to provide weight while spinning yarn, was unearthed from farmland near Bishopstone, Buckinghamshire.
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。业内人士推荐夫子作为进阶阅读
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麥肯齊談起他的工作時，正值令人驚嘆的南極夏日，溫暖的攝氏零下15度。他窗外是一片無邊無際的白色，被同樣廣闊的純藍天空所覆蓋。
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.