Fannie Farmer was a pioneering educator who opened opportunities for women of all backgrounds. She started her career at The Boston Cooking School in 1888 and published The Boston Cooking School Cookbook, one of the first to provide accurate measurements of ingredients. In 1902, she founded Miss Farmer’s School of Cookery, training many women, including Lena Richards, a notable African American chef. Her 1904 book, Food and Cookery for the Sick and Convalescent, led to her lecturing at Harvard Medical School on the connection between nutrition and illness. Today, the site of her school is a parking garage, but it once played a vital role in culinary education for women.
