Eva Ekeblad
Eva Ekeblad (née Eva De la Gardie; 10 July 1724 – 15 May 1786) was a Swedish countess, salon hostess, agronomist, and scientist. She is best known for her discovery of how to make flour and alcohol from potatoes. This innovation significantly reduced the risk of famine in Sweden by providing a new source of food and spirits.
Early Life[edit | edit source]
Eva Ekeblad was born into the noble De la Gardie family. Her father was Magnus Julius De la Gardie, a prominent Swedish statesman, and her mother was Hedvig Catharina Lilje, a member of the Swedish nobility. Eva was educated at home, as was customary for women of her status during that period.
Marriage and Family[edit | edit source]
In 1740, at the age of 16, Eva married Count Claes Claesson Ekeblad. The couple had seven children. Despite her responsibilities as a mother and a countess, Eva Ekeblad managed to pursue her scientific interests.
Scientific Contributions[edit | edit source]
Eva Ekeblad's most notable contribution to science was her discovery in 1746 that potatoes could be used to make flour and alcohol. This was a significant breakthrough because it provided a new, reliable source of food and spirits, which was particularly important during times of poor harvests. Her work helped to alleviate food shortages and contributed to the economic stability of Sweden.
In recognition of her achievements, Eva Ekeblad became the first woman to be elected to the Royal Swedish Academy of Sciences in 1748. However, she was not allowed to participate in the meetings of the Academy due to her gender.
Later Life and Legacy[edit | edit source]
Eva Ekeblad continued to be active in scientific and agricultural circles throughout her life. She also managed her family's estates and was involved in various social and cultural activities. She passed away on 15 May 1786.
Eva Ekeblad's contributions to science and agriculture have been recognized posthumously, and she remains a celebrated figure in Swedish history.
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