| Juliet Corson | |
| Caption: | Juliet Corson c. 1888 |
| Birth Date: | January 14, 1841 |
| Birth Place: | Boston, United States |
| Death Place: | New York City |
| Nationality: | American |
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.[1] She contributed to a weekly column in the New York Times that ran for five years, 1875–1880.[2]
She was born in Boston, attended the Raymond and Brooklyn Institutes, and was secretary of the New York Free Training School for Women 1872/3. Beginning 1872, she devoted herself to study and experiments on healthful and economical cookery, and dietetics. She founded the New York School of Cookery in 1876 and was its superintendent until 1883, when she was obliged to close it on account of failing health.This was New York City's first successful cooking school.
In 1877, to help the poor learn how to cook on tight budgets, she authored and distributed a 33-page booklet Fifteen Cent Dinners for Families of Six,[3] which became quite popular.[4] [5] [6] After 1883, she was actively engaged, with intervals of illness, in writing and in lecturing throughout the United States. In Philadelphia, Montreal, and Oakland, California, her efforts led to the teaching of cookery in the public schools. In 1881 the French consul general at New York asked Corson about her works and methods, for the purpose of adapting them to the needs of the French educational system.
She also wrote many newspaper articles and pamphlets.