Fannie Merritt Farmer was an American culinary expert and cookbook author who lived from 1857 to 1915. She is widely recognized as one of the most influential figures in the field of American culinary arts.
Born in Boston, Massachusetts, Farmer became paralyzed from the waist down due to a childhood stroke. Despite her physical challenges, she pursued her passion for cooking and gained extensive knowledge in the art of culinary. In 1896, she published the highly acclaimed "The Boston Cooking-School Cook Book," which marked a significant milestone in American cookbook history.
Farmer's cookbook was renowned for its innovative recipes, detailed instructions, and scientific approach to cooking. It was among the first to introduce standardized measurements, making the recipes more accessible to home cooks. As a result, it became an indispensable kitchen reference for countless Americans and played a vital role in shaping the way people cooked and learned about food.
Furthermore, Farmer's cooking methods emphasized the use of fresh, local ingredients, reflecting her commitment to promoting healthy eating and nutrition. Her cookbook also highlighted the significance of food safety and hygiene practices, setting new standards for culinary education.
Through her numerous articles, lectures, and the establishment of the Fannie Farmer School of Cookery in Boston, Fannie Merritt Farmer became a prominent figure in the culinary field, influencing generations of aspiring chefs and home cooks. Her progressive approach to cooking and dedication to improving the standards of culinary education earned her the reputation as the "Mother of Level Measurements" and a significant contributor to the development of American cuisine.
