Фото: Гавриил Григоров / РИА Новости
「我一直很有冒險精神，也對尋找最原始的地方感興趣。」麥肯齊透過衛星視訊接受 BBC訪問時說。
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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).