Auteur: Juliet Corson

Juliet Corson (1841–1897) stands as a pioneering figure in the American culinary world, particularly known for her initiative to make nutritious cooking accessible to those of limited means. Born in New York City, Corson overcame a poverty-stricken childhood to later become a champion of culinary education. She founded the New York Cooking School in 1876, driven by the philosophy that wholesome and economical meals could be prepared even within the constraints of modest household budgets. Her emphasis on frugal but healthy recipes is best encapsulated in her influential work « Twenty-Five Cent Dinners for Families of Six » (1878), which provided practical guidance for low-income families to prepare decent meals. Her culinary pedagogy was marked by simple, clearly written recipes that intended to educate the average American housekeeper. Corson »s literary contributions are also significant for their early inclusion of nutritional advice, explaining not only how to prepare dishes, but also why certain ingredients were beneficial. Throughout her career, Juliet Corson »s efforts extended beyond her writing as she conducted cooking classes, gave public lectures, and actively engaged with charitable organizations to improve domestic economy among the working class. Her legacy endures in the foundational principles she established for economic home cooking and education, which have left an indelible mark on American culinary literature.