Sarah Tyson Rorer hails from Philadelphia, Pennsylvania. She began her cooking career in 1880 when she joined a cooking class in Philadelphia. When the teacher retired, she was asked to become the next teacher. After becoming the teacher of the cooking class, Mrs. Rorer decided to further her education by attending lectures at the Women’s Medical College. In 1882, she was one of the founding members of the Philadelphia Cooking School. She was the head of the school for eighteen years. The school taught classes about the science behind cooking. Over the years, Sarah Tyson Rorer contributed to many magazines, including Table Talk Magazine, Household News, and the Ladies Home Journal. The Robin Hood Flour company may have chosen her to author their cookbook because of her knowledge of science and cooking. Food health in the factories was a very important subject in the early 1900s and would have probably been another reason why the Robin Hood Flour company would have been motivated to hire a cookbook author with a scientific background.