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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.，推荐阅读51吃瓜获取更多信息
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In 1992, in a small shop in British Columbia, a sign maker named Blair Gran stared at a wall full of half-finished jobs and felt something click. Sign-making was treated like a commodity — orders in, banners out — but as thousands of signs came through his shop, he couldn’t help but notice the difference between the good ones and the bad ones. He could see that every sign that left his shop was either helping a business get noticed, or letting it disappear in plain sight.