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