Just as diet soda’s multibillion-dollar industry stems from the unassuming Russian Jewish émigré Hyman Kirsch, so the history of artificial sweeteners is an immigrant story, one that begins in a Johns Hopkins University laboratory in 1879. Constantine Fahlberg, a “well-built, handsome, German-American,” according to an article Scientific American published years later, was working there examining the properties of coal tar. Quite by accident, he stumbled upon a chemical that would forever sweeten the course of history.
“One evening I was so interested in my laboratory,” Fahlberg told Scientific American, “that I forgot about supper until quite late, and then rushed off for a meal without stopping to wash my hands. I sat down, broke a piece of bread, and put it to my lips. It tasted unspeakably sweet. I did not ask why it was so, probably because I thought it was some cake or sweetmeat. I rinsed my mouth with water, and dried my mustache with my napkin, when, to my surprise, the napkin tasted sweeter than the bread. Then I was puzzled.”