1857 · London
Alexis Soyer was a chef and entrepreneur, originally from France, whose life was filled with some pretty extraordinary twists and turns. Soyer cooked in the French noble kitchens on the eve of the uprising, then found his way to England, cooked and designed kitchens and kitchen appliances, wrote cookbooks, and reorganized the cooking facilities in Crimea during the Crimean War; this book being the culmination of those endeavors.
Jump to America in the early 1900's and we find Lenna F. Cooper, a dietitian who worked under Ella Kellogg at Battle Creek's Sanitarium, was the dean of home economics at Battle Creek College and in 1930 became the food service director of Michigan State University, also becoming the chief dietitian at Montefiore Hospital in New York City. Cooper wrote the book The New Cookery with her fellow Battle Creek Sanitarium dietitian, Margaret Allen Hall. Inscription on verso of front cover in pen - "Presented by Lenna F. Cooper." (Inventory #: 1313)