Juliet Corson

Juliet Corson (January 14, 1841 – June 18, 1897) was a leader in cookery education in the latter half of the 19th century in the United States. She is best known for founding the New York Cooking School in 1876, which was the first successful cooking school in New York City. Corson was also a prolific writer and speaker, and she published several books on cookery and household management.

Early Life and Education

Corson was born in Boston, Massachusetts, in 1841. She attended the Raymond and Brooklyn Institutes, and she was secretary of the New York Free Training School for Women in 1872-73. Beginning in 1872, she devoted herself to study and experiments on healthful and economical cookery, and dietetics.

Career

Corson's interest in cookery education was sparked by her own experiences as a young homemaker. She found that there were few resources available to help women learn how to cook and manage their households effectively. Corson was determined to fill this gap, and she set out to create a new type of cooking school that would be both practical and affordable.

In 1876, Corson founded the New York Cooking School. The school was a success from the start, and it quickly became a national model for cookery education. Corson's teaching methods were innovative and effective. She emphasized the importance of scientific principles in cooking, and she taught her students how to prepare nutritious and affordable meals.

Corson was also a prolific writer and speaker. She published several books on cookery and household management, including Cooking School Text-Book and Housekeeper's Guide (1880) and Twenty-Five Years of Housekeeping (1905). She also gave numerous lectures and workshops on cookery topics.

Principles and Philosophy

Corson believed that cookery education was essential for women of all social classes. She believed that all women should have the opportunity to learn how to cook and manage their households effectively. Corson also believed that cookery education could help to improve public health and reduce poverty.

Corson's philosophy was based on the belief that cooking was a science as well as an art. She emphasized the importance of understanding the scientific principles behind cooking, such as the effects of heat on different foods and the nutritional value of different ingredients. Corson also believed that cooking should be affordable and accessible to everyone.

Notable Works

Corson's most notable works include:

• Cooking School Text-Book and Housekeeper's Guide (1880)
• Twenty-Five Years of Housekeeping (1905)
• Diet for the Sick: A treatise on the scientific and cookery treatment of disease (1882)
• The Family and the State: A Social Study (1890)

Death and Legacy

Corson died in 1897 at the age of 56. She is remembered as a pioneer in the field of cookery education. She helped to establish cookery as a legitimate academic discipline, and she advocated for women's education and economic independence. Corson's work continues to inspire people today.

Interesting Facts About Juliet Corson

• Corson was a strong supporter of women's suffrage. She believed that women had the right to vote and to participate in public life.
• Corson was also a strong advocate for temperance. She believed that alcohol abuse was a major social problem, and she worked to promote abstinence.
• Corson was a lifelong learner. She continued to take classes and attend lectures throughout her life. She was also a voracious reader.

Conclusion

Juliet Corson was a remarkable woman who dedicated her life to improving the lives of others. She was a pioneer in the field of cookery education, and she advocated for women's education and economic independence. Corson's work continues to inspire people today.