Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
A pottery head detached from a Roman vessel
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"I would definitely not call it a new normal, because I don't think it's normal," she said. "I don't think you can sustain the kind of labour market that we're in over the long term.
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But of course, hard coding a size guess is a bit rigid.