October 2011
Fannie Farmer taught plain cooking, richer cooking, and fancy cooking at the Boston Cooking School from circa 1896 to 1902. She then branched out and started her own school, Miss Farmer’s School of Cookery on August 23, 1902. the school continued after her death in 1915, managed by Alice Bradley until Miss Farmer’s School closed in the mid-1940s.
Plain Cooking
Cooking Fuels
Bread
Mashed and Boiled Potatoes
Soup Stock
Boiled Eggs
Beef Stew
Fried Fish & Potatoes
Apple Pie
Roast Beef
Macaroni
Plain Lobster
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Arcane Radio Trivia blog contains a list of many of the popular radio cooking shows from the 1920s to the 1930s. The USDA (United States Department of Agriculture) aired Aunt Sammy’s radio cooking show and printed Bulletins with notes from the shows and recipes. See .pdf of Aunt Sammy’s Bulletin. Today you can listen here to Sam ‘n Ella’s Radio Show.
Chuck wagons were a part of ranching life and this chuck wagon can be seen at the Panhandle-Plains Historical Museum, click photo for more. Also check out Pioneer Hall, the original section of the museum. You can visit them at 2503 4th Avenue in Canyon, Texas. Like
As part of their culinary program, George Brown College in Toronto offers an Applied Food History class with the open-hearth cooking sessions held at the Campbell House Museum. Like
Culinary Historians of Canada, dedicated to researching, interpreting, preserving and celebrating Canada’s culinary heritage, offers an online newsletter, annoucements of events, and a list of historic kitchens in Canada including:
A bag of sugar slumps on the cover of the book written by Elizabeth Abbott Sugar: A Bittersweet History
Here’s a sketch of the adoption of sugar:
1000s+: mostly used in medicines, also sultans, caliphs [New Guinea crop] “A Persian visitor claimed that in 1040, the sultan’s bakers transformed 162,000 pounds of sugar into a life-sized tree and other sweet replicas.” — Sugar: A Bittersweet History
1400s+: Royals, nobles, knights [addition of Mediterranean crop]
1500s+: European merchant class. [addition of New World crop]
1600s+: working classes
Even though the 1970s kitchens were open-concept, women were geared for professional careers outside the home and often rejected working in the home kitchen. Cooking was a traditional role and it was time to branch out. Branching out commonly meant rejecting the old roles in obvious, or in subtle ways, such as this expressive and almost surreal video of Martha Rosler.
She recites the kitchen items are in alphabetical order. Like
Julia Child’s Cambridge kitchen is at the Smithsonian Museum. See the kitchen and listen to Julia encourage you to make the kitchen a part of your family life. Navigate the link to find descriptions of the Cambridge kitchen items, and stories such as the designing of Julia and Paul Child’s 14 x 20 kitchen.
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Speaking of Wood Stove Coffee…
Fannie Farmer’s recipe for Boiled Coffee
Old-timers will never admit that filtered coffee has as fine a flavor as old-fashioned boiled coffee, made with an egg.
Read Fannie Farmer’s Coffee Recipe —>
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