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Fannie Merrit Farmer School


Fannie Merrit Farmer School

Fannie Merrit Farmer School

23 August

Fannie Merrit Farmer (1857–1915) managed the Boston Cooking School from 1891 to 1902.

She then opened her own school, the Miss Farmer's School of Cookery.

Where the target market for the Boston Cooking School was teaching people how to teach cooking, at her new school, she aimed to teach people who would actually be doing the cooking -- housewives and nurses. The new school opened on 23 August 1902; it was located at 30 Huntington Avenue in Boston, Massachusetts, USA.

Her summer courses were 5 weeks; they involved two sessions a day from Monday to Friday, covering Practical Dietetics (two sessions), Infant and Child Feeding (two sessions), Applied Organic Chemistry (four sessions), Invalid Cookery (two sessions), Feeding in Institutions (four sessions), Duties of a Waitress (eight sessions), Sewing (two sessions a week), Marketing Course (four sessions), and Advanced Cookery (twenty-four sessions.) Others teaching at the school included a Dr Elliot P. Joseph, Dr Charles W. Townsend, Alice Bradley, and a Mrs C.E. Pearce.

During the year, Fannie gave lessons during the day for housewives, and during the evenings for nurses and professional cooks who had to work during the day.

In the 1920s, Alice Bradley became principal of the school. She wrote a recipe book sponsored by the General Electric Company in 1928, called "Electric Refrigerator Menus and Recipes." In 1903, the school became associated with Simmons College, which had opened on 9 October 1902. In 1903, Simmons College leased space at 372 Boylston Street in Boston which had formerly housed laboratories for the Boston Cooking School and which was merged into the College in 1902.

The school was still in business as of 1945.

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Fast Facts
Name: Fannie Merrit Farmer School
1902 to 1945
Occupation: Food School
Nationality: American
Location:
Boston, Massachusetts, United States

Associated with: Fannie Merrit Farmer

Bon mots

"Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment."

-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)

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