The Boston Cooking School was established in 1879 and became a pioneer in culinary education in the United States. It aimed to teach practical cooking skills and promote the importance of nutrition and food preparation. The school offered classes for both professional chefs and home cooks, emphasizing the value of quality ingredients and techniques. In 1896, Fannie Farmer, a graduate of the school, published "The Boston Cooking-School Cookbook," which popularized standardized measurements in recipes. This cookbook became a significant influence on American cooking and helped shape modern culinary practices. The school eventually closed in 1944, but its legacy continues in culinary education today.