Alice Bradley, 1875-1946

AB was born on June 28, 1875, in Bradford, Massachusetts. She began her lifelong culinary career by giving cooking demonstrations with Janet McKenzie Hill, who in 1896 became editor of American Cookery, the magazine of the Boston Cooking School (BCS). AB went on to attend the BCS, where Fannie Merritt Farmer (FMF) was director; she and other students tested recipes for Farmer's new book, The Boston Cooking School Cook Book, which became famous for its novel use of precise, level measurements of ingredients.

In 1897 AB was graduated from the BCS; she then taught in Montreal and Ottawa for 3 years. She returned to Boston to take the position of resident dietitian at Massachusetts Homeopathic Hospital (now the Boston University Medical Center); she was the first hospital dietitian in Boston and only the third nationwide. In 1902 FMF opened Miss Farmer's School of Cookery (MFSC). She invited AB to teach there because the school had to offer courses in dietetics for nurses to gain acceptance. The school used two teaching methods: the demonstration lecture, and laboratory work done in small groups in kitchen/classrooms. AB taught at the school for nine years, and then taught at the New York School of Cookery for two. When FMF died in 1915, AB bought MFSC from Cora Dexter Perkins, FMF's sister, and became its principal. The curriculum included proper methods of serving food in formal settings, which was practical training for those who wanted to open tearooms or restaurants.

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