On August 23, 1902, Fannie Farmer opens a school to teach her methods of cooking. You may not have heard of her, but she revolutionized American cooking by introducing standardized measuring tools in her famous cookbook. Next time you measure a level teaspoon of baking soda, you know who to thank! Miss Farmer’s aptitude and nearly scientific approach to cooking made her a familiar name across the country.
Made Cooking a Science Sun, Nov 24, 1957 – Page 38 · Lansing State Journal (Lansing, Michigan) · Newspapers.com
Miss Fannie Farmer Sat, Jul 19, 1902 – 3 · New England Farmer (Boston, Massachusetts) · Newspapers.com
Miss Farmer was unique in her field for another reason, too; not only did her cookery courses focus on fancy dinners and events, but she worked to create diets catered to the ill. She taught nutritional courses to doctors and nurses and considered her work creating meals for those who are so often without appetites to be her most important contribution. But the classes taught in her cooking school focused on all of her areas of expertise.