Podcast appearances and mentions of michael krondl

Welcome to the Instant Trivia podcast episode 1095, where we ask the best trivia on the Internet. Round 1. Category: Beastly Literary Characters 1: The title character of this 19th c. tale had "a pretty white star on my forehead. I was thought very handsome". Black Beauty. 2: In the original Pinocchio story, the guy given this name in the movie is just called the talking cricket. Jiminy Cricket. 3: In a tale by Beatrix Potter, Tom Thumb and Hunca Munca are "two bad" these rodents. mice. 4: She is Harry Potter's pet owl and airmail delivery system. Hedwig. 5: Polynesia is the parrot who teaches this title physician how to talk to the animals. Dr. Dolittle. Round 2. Category: Everyone'S Taking Sides 1: In Mexican cuisine, these are refried and served as a side dish. beans. 2: Croutons or bread crumbs can be used to make this traditional Thanksgiving side dish. stuffing. 3: Simmer ground hominy in milk or water to make this Southern side dish. grits. 4: We're at liberty to tell you that during WWI this German side dish was known in the U.S. as Liberty cabbage. sauerkraut. 5: Tzatziki is a Greek side dish made with cucumbers and this fermented milk product. yogurt. Round 3. Category: Foreign Relations 1: In Swedish a brorsdotter is this. niece. 2: In French a frere is this, whether in the monastery or the family. brother. 3: Depending on where you are speaking Spanish, this relative could be a nana or an abuela. grandmother. 4: This older relative is a grosstante in German. great-aunt. 5: In Portuguese irma means this and cidade irma is this kind of city. sister. Round 4. Category: World Currency 1: In 2018 its pres. Erdogan urged his people to take euros and dollars from under their pillows and convert them to the native lira. Turkey. 2: The name of this Maltese currency comes from the Latin libra, meaning "pound". lira. 3: In December 1995 Venezuela devalued by 41% this currency named for its liberator. bolívar. 4: In England, paper bills of this monetary unit come in denominations of 5, 10, 20 and 50. pounds. 5: After the U.S. pulled out of the 2015 nuclear deal with this country in 2018, its currency plunged. Iran. Round 5. Category: To Donuts 1: "The Donut" by Michael Krondl says the treat became popular with this profession back when all-night food options were few. policemen. 2: Milk and powdered sugar are Mark Bittman's 2 ingredients for this 5-letter substance that covers many a Krispy Kreme donut. glaze. 3: In Israel, jelly donuts are the traditional food during this winter holiday. Hanukkah. 4: Your basic donut shop donut is made with yeast; this crispy type named for a different treat uses baking powder. a cake donut. 5: The doughboys of the WWI U.S. Army were grateful for the "Donut Lassies" of this "Army". the Salvation Army. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Thanksgiving has become the forgotten holiday, that thing that is sandwiched between Halloween and Christmas.  Even though it is a little late, we are going to give Turkey Day it's due by discussing it's most defining characteristic (after turkey of course):  PIES!  Michael Krondl tells us the origins of three distinct favorites:   Apple, Pecan, […]

Desert is a funny thing:  It is typically the last course of a meal, is usually a delicious sweet treat, usually made of sugar, and always completely devoid of nutrients.  It is also a very modern invention, having been invented in the past few hundred years or so.  Today food historian Michael Krondl is going […]

Desert is a funny thing:  It is typically the last course of a meal, is usually a delicious sweet treat, usually made of sugar, and always completely devoid of nutrients.  It is also a very modern invention, having been invented in the past few hundred years or so.  Today food historian Michael Krondl is going […]

Wir sprechen in dieser Folge über Essen, genauer über Mythen und Delikatessen. Es geht um verschmähten Hummer, einen Kaviarrausch und wie das Loch in den Donut kam. //Literatur - Davidson, Alan, Jane Davidson, and Helen Saberi. 2014. The Oxford Companion to Food. Vol. 1. Oxford University Press. - Elisabeth Townsend. 2011. Lobster: A Global History. - Inga Saffron. 2002. Caviar. - Kline, Kathleen Schmitt, Ronald M. Bruch, and Frederick P. Binkowski. 2012. People of the Sturgeon: Wisconsin's Love Affair with an Ancient Fish. Wisconsin Historical Society. - Michael Krondl. 2014. The Donut: History, Recipes, and Lore From Boston to Berlin. Chicago Review Press. Das Episodenbild zeigt einen Ausschnitt des in der Folge erwähnten Gemäldes "Wasser", von Giuseppe Arcimboldo. //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts rezensiert oder bewertet. Für alle jene, die kein iTunes verwenden, gibt's die Podcastplattform Panoptikum, auch dort könnt ihr uns empfehlen, bewerten aber auch euer ganz eigenes PodcasthörerInnenprofil erstellen. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

Michael Krondl explores the history of the donut, including its place in the Mardis Gras tradition, why Germans wanted to blow up an American donut truck during WWII, and the question of whether they have to be sweet. Alice Gu's documentary "The Donut King," explores why most of America's 5000 independently owned donut shops are owned and operated by Cambodian-American families.

America has long had a love affair with cookies which led big business to get in the game and the choices of commercially made sweets seem endless. Several years ago Oreos, the iconic, #1 American cookie, celebrated their 100th birthday. Food writer and culinary historian Michael Krondl talks with Linda about their history and Nabisco - world's largest cookie factory that transformed cookie and cracker manufacturing. *A Taste of the Past* is powered by [Simplecast][1]

"While visions of sugarplums danced in their heads..." But, what exactly is a sugarplum? On the season finale of A Taste of the Past, Linda Pelaccio is in studio with Michael Krondl and Cathy Kaufman discussing the history behind the sweets enjoyed throughout the holidays. Embarking on a great fruitcake debate, explaining the plethora of sweeteners used throughout the ages, as well as the origins of the infamous yule log and more, this episode covers it all!

This week on A Taste of the Past Linda tackles the delectable topic of the donut with food historian, Michael Krondl, and author of The Donut: History, Recipes, and Lore from Boston to Berlin. Tracing the donut through the years, Michael details the various types of fried dough that ultimately led to the donut that we all know and love today, including the popular cronut. However, when did donuts start being filled with sweets? Where did the donut originate? Where is the donut headed in the future – Linda predicts the up and coming biznut. Tune in to find out more about this beloved treat as well as other derivatives of donuts found around the world. This program has been brought to you by Whole Foods Market. “I have a theory… that donuts do well in times of economic crisis. If you look at the depression, donuts were big, if you look at the 1970’s, donuts were big, and if you look at the last ten years, once again, donuts become huge.” [27:19] “Donuts have a street cred that cupcakes will never have.” [28:43] — Michael Krondl on A Taste of the Past

Michael Krondl is talking Easter sweets on this week’s episode of A Taste of the Past! Michael joins Linda Pelaccio in the studio to shed some light on some confusing Easter mythology. Why do we give chocolate bunnies at Easter time? Why are rabbits and eggs Easter symbols? Also, listen in to learn the history behind eating sweet bread during the Easter holiday. Hear about other ancient spring celebrations, and find out what foods were eaten to improve fertility. How do desserts differ across Europe, and how do their traditions help distinguish desserts from everyday breads? Celebrate Easter on today’s episode of A Taste of the Past! This program has been sponsored by Hearst Ranch. “Bread has a very complicated meaning (in fertility holidays). In Christianity, bread represents the body of Christ. The idea of having these breads for Easter ties in with Christianity, but it probably came before Christianity in Europe.” [4:00] “Sweet things used to be rare and expensive. They used to be associated with the priest class.” [27:20] — Michael Krondl on A Taste of the Past

Food writer, award-winning cooking instructor, former chef and New York City resident Michael Krondl talks about his new book Sweet Invention: A History of Dessert.

This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.