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Fannie Merritt Farmer – Mother of the American Cookbook

When one thinks of delicious and innovative food, whether a foodie or just someone who appreciates well-prepared food, the name Fannie Merritt Farmer comes to mind. Her story is one of determination to teach the public that one does not have to be a professional cook to live a good life in the kitchen and around the house.

Bostonian Fannie Merritt Farmer (born March 23, 1857) was the eldest of four daughters born to a strong Unitarian family led by John Franklin Merritt and Mary Ann Watson. Her parents strongly believed in good education for their daughters and each of them was given to finish college. Unfortunately, while still in high school, Fannie was paralyzed in her left leg, probably caused by polio. He was treated as an invalid for several years, and was not allowed to return to school.

A 30-year-old farmer, unwilling to spend his remaining years in bed, hired himself out as a nanny to a prominent family friend, Mrs. Charles Shaw. Mrs. Shaw encouraged Fannie to enroll in classes at the Boston Culinary School to become a cooking teacher. Founded in 1879 by the Women’s Education Association of Boston, the school emphasized a more intellectual and structured approach to food preparation and food consideration, and over time, women won a high status not only as cooks, but also as cooks. teachers and health authorities, both for the healthy and for the chronically ill in the form of a post-civil war school built by philanthropists and reformers. Working class women were given the opportunity to enter the professional workforce when the labor market was not optimal for women. With its emphasis on science and domestic skills, the Boston Cooking-School prudently encouraged upper class women to learn “proper” ways to support themselves in the event of a reversal of fortune or death. his wife. Mrs. Mary Johnson Lincoln, after the collapse of her husband’s finances, was one of those women. She became a popular cooking teacher and author of the original edition of the Boston Cooking School Book, an inspiration for Fannie Farmer. Farmer completed the school’s 2-year curriculum in 1889 and became Assistant Principal and Principal in 1891.

Fannie Farmer’s first cookbook, an updated version of Mrs. Lincoln’s book, The Boston Cooking-School Cookbook, was published in 1896 and is still in print today. It was based on Mrs. Lincoln’s cooking style at school, but did not pay tribute to Lincoln. The farmer’s edition is short and simple, and the scene is complete. Its selling point is the way it combines the science of food with the classic appeal. The farmer’s book created a systematic approach to cooking. Fannie Farmer, the Boston Cookbook, left no doubt that she was a generous woman. Because the publisher was skeptical of a business created by a woman, they insisted that she pay all the first printing costs. Because of this biased attitude, Farmer retained the copyright and the profits and was in a position, if he chose, to make some men uncomfortable by doubting his abilities. .

In 1902, Farmer left her position to open Miss Farmer’s Cooking School. Here he laid more emphasis on the education of housewives and community matrons. His new goal is to focus on healthy nutrition for the sick and chronically ill, or disabled patients. Farmer participated in the training of nutritionists and nurses in the hospital as well as regular lectures at Harvard Medical School. Farmer also published, in 1904, what he considered his magnus corpus: Food and Diet for Sickness and Health. Her topics here range from breastfeeding to alcohol to articles on diabetes, while encouraging her readers to make healthy food presentations for patients: add heart-shaped bread and butter sandwiches to ‘the fragile flower. dish instead of throwing bread and butter carelessly. He felt that esthetics helped the patient to recover faster.

During the remaining years of his life, Farmer continued to lecture across the country. Eventually, he suffered two more strokes and was forced back into a wheelchair. He gave speeches until ten days before his death (January 15, 1915). The school continued to flourish under the leadership of Alice Bradley, until it closed in 1944.

If nothing else, Fannie Merritt Farmer is revered by millions for her innovations in recipe writing. He standardized measuring sizes so that a cup would always be a cup, regardless of what it was measuring. This brought more stability so theoretically, the recipe could be replicated every time without all the guesswork that was expected, the amazing little element! His success made people call him “mother of measurement” or “pioneer of the modern method.”

FURTHER INFORMATION: Lizzie Black Kander created the famous cookbook that has been used for the last 100 years as a snapshot of American society. Originally written to teach newly arrived immigrants how to fit in with 20th-century Milwaukee, these young women learned to do everything at home, from cooking to cooking. to cleaning in the same way as that of a well-organized chicken. population. From this book sprang the famous Milwaukee Settlement House and its more famous books.

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