Fannie Farmer was an American authority in the art of cooking and the author of six books about food preparation. She was a determined woman who overcame her physical limitations to achieve success in her field.

Early life

Fannie Merritt Farmer was born in Boston, Massachusetts, on March 23, 1857. She was the eldest of four daughters of J. Franklin Farmer, a master printer, and Mary Watson Merritt Farmer. The Farmers moved to Medford, Massachusetts, when Fannie was a child. Though they were not wealthy, the Farmers strongly believed that their daughter should receive a solid education. Fannie's parents had hopes of sending her to college, but after high school graduation she suffered a stroke that left her paralyzed. Her doctor discouraged all thoughts of further schooling. Fannie was unable to get out of bed for months and remained an invalid for years. She did, however, learn to use her legs again. She was eventually able to walk, but always retained a limp.

Education and career

While at home, Farmer helped around the house but she was not able to help her family financially until she was in her mid-twenties. By that time she was well enough to take a job with the Shaw family. It was here that she showed a strong interest in cooking. By the time Fannie had reached thirty-one years of age, her physical condition had markedly improved. Her parents and the Shaw family advised her to seek schooling that would develop and refine her knowledge and abilities in cooking.

Farmer then enrolled in the Boston Cooking School, where her performance was outstanding. Because of the excellence of her work, upon graduation in 1889 she was invited to serve as assistant director of the school under Carrie M. Dearborn. Farmer began to understand the association between eating and good health. Her inquiring mind led her into further studies, including a summer course at the Harvard Medical School