September 24, 1902. A new cooking school is set to open at Boston’s 30 Huntington Avenue. The rooms will soon be filled with trainee cooks, who will watch in awe as the school’s namesake and principal, Fannie Farmer, lectures on everything from boning meats to baking the perfect reception rolls. Farmer is an innovative cook, and a pioneer in a thriving women's culinary movement known as "domestic science." But her school stands at a crossroads of that very movement and begs the question, what is the purpose of food? Who was Fannie Farmer, “the mother of level measurements”? And how did she shape the way we cook and eat today?
Special thanks to our guests, Laura Shapiro, author of Perfection Salad; Danielle Dreilinger, author of The Secret History of Home Economics; and Anne Willan, author of Women in the Kitchen.
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