Rosana Wan speaks about her book The Culinary Lives of John & Abigail Adams: A Cookbook. Throughout their 54-year marriage, John and Abigail Adams enjoyed diverse cuisine in both Massachusetts and Europe. Raised with traditional New England palates, they feasted on cod, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World such as roast duck and Strawberry Fool, are included in this historical cookbook. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture.
BIO: Rosana Wan
Born in Hong Kong and raised in the United States, Rosana Wan is a park ranger at the Adams National Historical Park, a sergeant in the Army National Guard, and the first recipient of the John C. Cavanagh Prize in History at Suffolk University.