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The Boston Cooking School was founded in 1879 by the Women’s Education Association of Boston [note 1] "to offer instruction in cooking to those who wished to earn their livelihood as cooks, or who would make practical use of such information in their families." [1] The school became famous following the 1896 publication of The Boston Cooking ...
Hooper persuaded Boston's Women’s Education Association, of which she was an active member, to authorize $100 to launch a cooking school in Boston. As a result, the Boston Cooking School opened on March 10, 1879, at 158½ Tremont Street. The school became famous following the 1896 publication of The Boston Cooking-School Cook Book by its ...
Fannie published her best-known work, The Boston Cooking-School Cook Book, in 1896.A follow-up to an earlier version called Mrs. Lincoln's Boston Cook Book, published by Mary J. Lincoln in 1884, the book under Farmer's direction eventually contained 1,850 recipes, from milk toast to Zigaras à la Russe.
Massachusetts. United States. Maria Parloa (September 25, 1843 – August 21, 1909) was an American author of books on cooking and housekeeping, the founder of two cooking schools, a lecturer on food topics, and an early figure in the "domestic science" (later "home economics") movement. A culinary pioneer, she was arguably America's first ...
Mary Johnson Bailey Lincoln (July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. [ 1] Considered one of the pioneers of the Domestic Science ...
The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...
Janet McKenzie Hill (1852–1933) was an early practitioner of culinary reform, food science and scientific cooking. She wrote many cookbooks. Hill was born in Westfield, Massachusetts, the daughter of Alexander McKenzie, a clergyman, and Nancy (Lewis) McKenzie. In 1873 she married Benjamin M. Hill. Hill took up the study of cooking and its ...
Park Ridge, Illinois. Occupation (s) chef, cookbook writer. Years active. 1898–1936. Notable work. The Corn Cook Book. Elizabeth O. Hiller (circa 1856 – August 14, 1941) was a prominent early twentieth-century American author of cookbooks and a professor of culinary arts. [1] [2] [3]