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Preface to "The Boston Cooking School Cook Book"

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on-line edition of "Boston Cooking School Cookbook"

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The Boston Cooking School was at 174 Tremont St, a stop on the Boston Women's Heritage Trail South Cove/Chinatown Walk. Boston Women's Heritage Website.
 

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04/24/2011 22:35
 

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Fannie Farmer Cookbook Published
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On This Day...

      ...in 1896, the first edition of the Boston Cooking-School Cookbook was published. Later known as the Fannie Farmer Cookbook, the book was the work of Fannie Farmer, born in Boston and raised in Medford. The head of the Boston Cooking School, Farmer wanted housewives, as well as professionals, to understand the science of nutrition. She introduced standard measures such as the teaspoon, tablespoon, and cup that American cooks have been using ever since. The publisher was doubtful that anyone would buy such an unconventional cookbook, so he insisted the author pay for the first edition herself. He was wrong. The Fannie Farmer Cookbook was an immediate success and has never been out of print.

The Fannie Farmer Cookbook, one of the best-selling cookbooks in American history, began life in 1896 as the Boston Cooking-School Cookbook. Its author, Boston-born Fannie Farmer, was writing for the growing number of American women who aspired to the new ideal of middle-class family life: home ownership, with a wage-earning male head of household and a full-time mother and housewife to oversee the home and family. The book provided these women with the kind of practical, detailed knowledge earlier generations could expect to get from their mothers, aunts, or older sisters. It treated meal preparation and other domestic chores as serious, even scientific, pursuits. Fannie Farmer's work laid the foundation for home economics courses that soon became standard high school fare.

Her approach grew out of her personal experience. She was a 16-year-old student at Medford High School when her right leg became paralyzed, probably as the result of polio. Her father's printing business was failing so instead of going on to college, she went to work as a mother's helper for a family friend. She had never done much cooking at home; with her employer's encouragement, she soon became an excellent cook. In 1887, at age 28, she entered the Boston Cooking School, established to train women to be professional cooks. She did so well that at the end of the two-year course, she was invited to stay on as assistant principal. By 1894, Fannie Farmer was the head of the school.

Her success eased the financial pressures on her family, and it gave her the opportunity to put her ideas about cooking and nutrition into a book — the Boston Cooking-School Cookbook, she published in 1896. Aimed at ordinary housewives, rather than at professional cooks, the book introduced American women to the science of nutrition. Rather than merely a collection of general recipes, Farmer's book asked women to think seriously about what their families should eat and how best to achieve a balanced diet. For example, the book opened with a discussion of the chemical composition of the human body and the nutritional value of different food groups. She went on to discuss diet in terms more akin to those found in a chemistry textbook than in other cookbooks. The book was innovative in another sense. It provided detailed cooking instructions and advocated standard measures such as the "level" teaspoon, tablespoon, and cup that American cooks have been using ever since.

After eight years at the Boston Cooking School, she went out on her own, opening Miss Farmer's School of Cookery in 1902. Her weekly demonstrations and lectures on cooking and diet were popular among both homemakers and professionals, and were regularly reported in the Boston Transcript. She had a special interest in diet for the sick and gave short courses to nurses and dietitians at area hospitals; she even lectured at Harvard Medical School.

Fannie Farmer was equally successful when she traveled the country lecturing to women's clubs and other groups of non-professionals. Before an audience, her shy and reserved personality gave way to vivaciousness. She suffered two strokes but continued lecturing from a wheelchair. When she died in Boston in 1915, at the relatively young age of 57, her cookbook was still selling well. In 1997, a facsimile of the original edition was published, and the book was completely updated to celebrate the 100th anniversary of this American classic.

Sources

Dictionary of American Biography

Notable American Women


 
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