Fannie Farmer

Pioneered standardized cooking measurements in America

Fannie Merritt Farmer (1857-1915) transformed home cooking through her landmark 1896 《Boston Cooking-School Cook Book》, which introduced standardized measurements (cups and teaspoons) to American kitchens. This innovation made recipes reproducible and accessible to domestic cooks of all skill levels.

Despite suffering a paralytic stroke at 16 that ended formal education, Farmer became director of the Boston Cooking School. Her scientific approach to nutrition influenced institutional cooking and medical diets. The book sold over 4 million copies through 13 editions, establishing Farmer as the 'mother of level measurements' in culinary science.

Farmer's legacy persists in modern cookbook formatting and culinary education. Her work democratized cooking knowledge during America's industrialization period when many women entered the workforce.