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When I was talking about the power of smell on the radio, Speth, a Welsh speaker from Manchester, got in touch to say that in Welsh you can hear a smell as well as smell it. At first this sounded charming, if far-fetched. But the more I thought about it, the more sense it made. While I can’t – in English, anyway – exactly hear the smell of that Black Country bike shop in 1977, I can smell, hear and see it very clearly. I can feel it too. I can feel the shop man’s grip as he lifts me into the saddle. And I can hear him saying to my grandad: “Blimey, he’s a lump, isn’t he?” Ever sensitive about my weight, that was a sour note. But I’ll let it pass, because all I can feel, then and now, is the general joy.
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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
Александра Синицына (Ночной линейный редактор)，推荐阅读im钱包官方下载获取更多信息