Boston Cooking School

Boston Cooking School

The Boston Cooking School, also known as the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, was a cooking school founded in 1879 by the Women's Education Association of Boston. It played a significant role in promoting culinary education and domestic science in the late 19th and early 20th centuries.

History

The Boston Cooking School was established by the Women's Education Association of Boston, a group of progressive women seeking to improve the education and opportunities available to women. The school aimed to provide practical training in cooking and domestic science to women, with the goal of empowering them to become self-sufficient and economically independent.

Under the leadership of its first principal, Fannie Farmer, the Boston Cooking School quickly gained recognition for its innovative approach to culinary education. Farmer introduced standardized measurements and precise cooking techniques, revolutionizing the way recipes were written and taught. Her cookbook, "The Boston Cooking-School Cook Book," became a bestseller and is still considered a classic in American culinary literature.

Curriculum

The Boston Cooking School offered a comprehensive curriculum that covered a wide range of topics related to cooking, nutrition, and household management. Students were taught various cooking techniques, meal planning, food preservation, and the science behind cooking. The school also emphasized the importance of nutrition and healthy eating.

The curriculum included both theoretical and practical components. Students attended lectures, participated in hands-on cooking classes, and had the opportunity to practice their skills in the school's kitchen facilities. Graduates of the Boston Cooking School were well-prepared for careers as professional cooks, teachers, or homemakers.

Legacy

The Boston Cooking School had a lasting impact on culinary education and domestic science. Its emphasis on scientific principles and standardized measurements laid the foundation for modern cooking techniques. Many of its graduates went on to become influential figures in the culinary world, opening their own cooking schools or writing cookbooks.

Fannie Farmer's "The Boston Cooking-School Cook Book" remains a popular reference for home cooks and culinary professionals alike. It has been revised and updated multiple times, reflecting changes in cooking trends and dietary preferences.

See also

• Fannie Farmer
• Culinary education
• Domestic science

External links

• Fannie Farmer: The Woman Who Taught America How to Cook - Boston University article on Fannie Farmer and the Boston Cooking School.