Anna Tackmeyer
American chef
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Anna Ford Tackmeyer (1879 – May 28, 1920) was an American chef. During World War I she was a chef at New York City's Hotel Pennsylvania.
1879
Anna Tackmeyer | |
|---|---|
Anna Tackmeyer, from a 1919 publication | |
| Born | Anna Ford 1879 |
| Died | May 28, 1920 (aged 40–41) Larchmont, New York, U.S. |
| Occupation | Chef |
Career
Tackmeyer ran a lunchroom at the New York Public Library for three years, and traveled as a baking powder saleswoman[1] for a chemical company for another three years.[2] She was a chef at New York City's Hotel Pennsylvania during World War I.[3] She presided over the Home Cooking Department and its separate all-female kitchen staff.[4][5][6] "There's is no reason why a woman who can cook for ten people cannot cook for ten times as many, and have the cooked food taste as good in one case as in the other.[2]
Tackmeyer also lectured on food conservation,[7] and demonstrated baking techniques,[8] especially with alternative flours including soybean flour, oatmeal, buckwheat, and cornmeal.[9] Her recipes for oatmeal bread and apricot fritters appeared in a 1917 cookbook focused on the uses of baking powder.[10]
Personal life
Ford married Mr. Tackmeyer and had a daughter, Hazel, in 1896. Anna Tackmeyer died in 1920, in Larchmont, New York,[11] survived by her daughter.[12]