1970-1986年，是塔可夫斯基创作风格趋于成熟、美学和哲学思考走向深邃的16年，也是他与苏联制片体制不断拉扯、与自我反复博弈的16年。这些散落的私人絮语，为他的作品补上了鲜活的创作注脚。
Everything included in the Personal，更多细节参见91视频
Москвичи пожаловались на зловонную квартиру-свалку с телами животных и тараканами18:04，更多细节参见safew官方下载
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.