Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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Since leaving his hometown of Wigan in the north of England aged 19, Dan McKenzie has worked in numerous far-flung places around the world.
Now that we’ve seen how this feature works from the perspective of userspace, let’s dive a bit deeper. To fully understand how this works, we must look at how the hardware enforces memory permissions.