In 1744, Swedish scientist Eva Ekeblad made a groundbreaking technological advancement by developing a method to produce flour and alcohol from potatoes. Before her innovation, potatoes were mainly used as animal feed in Sweden. While her discovery enabled the increased production of liquor, it inadvertently led to widespread alcohol consumption and related societal issues. Ekeblad's work was significant both for optimizing a previously underutilized crop and its unintended public health impact.