Mrs. Alexander (Fanny) Farmer Paintings

Fanny Merritt Farmer was not a traditional visual artist but made her mark in the culinary arts as an American authority on food and cookery. Born on March 23, 1857, in Boston, Massachusetts, Fanny Farmer was the eldest of four daughters to Mary Watson Merritt and John Franklin Farmer. Although initially she had plans for a formal education, her academic pursuits were interrupted by a paralytic stroke at the age of 16, which delayed her education and left her with a permanent limp.

Despite her health challenges, Farmer enrolled in the Boston Cooking School at the age of 30, where she honed her culinary skills and knowledge. Her approach to cooking was revolutionary for her time, as she emphasized the importance of precise measurements – a practice not commonly adhered to in the kitchen until then. In 1896, she published her most famous work, 'The Boston Cooking-School Cook Book', which introduced standardized measurements to the American public. The book became a bestseller and has been reprinted and revised many times since its original publication, often known simply as the 'Fanny Farmer Cookbook'.

Farmer's influence extended beyond her cookbook. She opened Miss Farmer's School of Cookery in Boston in 1902, intending to focus on teaching the art of cooking to housewives and nurses, and later, she lectured on diet and nutrition for the sick. Her expertise in the area of dietetics led her to develop and encourage the adoption of balanced diets for the ill, which was a relatively novel concept at the time.

Throughout her career, Farmer sought to educate people on the importance of proper nutrition and the science of food preparation. Her work paved the way for the future of home economics and the field of dietetics. Fanny Farmer died on January 15, 1915, leaving behind a legacy as a pioneer in the culinary world, whose principles of accuracy and simplicity in the kitchen continue to influence cooking practices today.