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This month, in The Huntington Library, Art Museum and Botanical Garden’s "Taste of Art" virtual series, Women in the Collections, Gomez-Rejón focuses on the 1896 cookbook The Boston Cooking School Cook Book by Fannie Farmer.
The Boston Cooking School Cook Book became the first cookbook to standardize measurements and distinguish between recipes and directions. Were it not for her we might still be using recipes that call for “butter the size of an egg.” Together we will celebrate the holidays and bake from this groundbreaking work.
The class begins with the history behind the cookbook with a cooking demonstration inspired by its pages.
90 minutes
$35 members, $45 non-members