Meet the Forgotten Woman Who Revolutionized Microbiology With a Simple Kitchen Staple

To study microorganisms in laboratory settings, scientists often rely on a perhaps surprising medium: agar, a jelly-like substance that, when mixed with other nutrients, supports the growth of bacteria and similarly small living things. But agar hasn’t always fulfilled this function. Prior to the late 19th century, it was more commonly used as an ingredient in desserts and soups. At the time, researchers lacked a…