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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


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First Aired - 04/05/2009 09:00AM Download MP3 (Full Episode)
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This week's Q Report is about beginnings: the roots of the mind, new connectivity in rural America, and reclaiming pre-industrial food systems.

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This week on A Taste of the Past, Linda Pelaccio talks about the history of ramen in Japan and the United States with George Solt, author of The Untold History of Ramen. Tune into this episode to learn how international relations and trade agreements allowed ramen to evolve in Japan using non-traditional ingredients. How do ramen noodles different from other Japanese noodle soups like soba? How did ramen preparations change in order to satisfy the caloric needs of the Japanese population. Tune into this program to learn more about the first instances of instant ramen, ramen museum, and the dish's nutritional value! Are ramen shops in Japan as popular as their equivalents in the United States today? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Pamela Royal.

"Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn't eat much meat; it was much more of fish and vegetable type of eating culture... It shows how politics, international relations, and trade affect food culture." [6:50]

"The pushcart is really the site that the ramen phenomenon came from." [9:20]

-- George Solt on A Taste of the Past


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