Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
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Филолог заявил о массовой отмене обращения на «вы» с большой буквы09:36
Nicknamed the father of environmental justice, Robert Bullard argues that researchers in the field have more reason than ever to back up their work with action.