Michael Krondl is a food writer, culinary historian, college professor and artist. He has authored multiple books and articles on food and history including The Donut: History, Recipes and Lore from Boston to Berlin. The Taste of Conquest: The Rise and Fall of the Great Cities of Spice, Sweet Invention: A History of Dessert, Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of The New York Public Library and The Great Little Pumpkin Cookbook (now in a revised, improved edition!). He was associate editor and contributor to The Oxford Companion to Sugar and Sweets. You’ll find his name at the end of numerous entries in the Oxford Encyclopedia of Food and Drink in America , Savoring Gotham, and other publications. He has written numerous articles for the likes of Gastronomica, Saveur, Condé Nast’s Traveler, Marie Claire, New York Newsday, Family Circle and Saturday Night. He teaches courses on food and history at New School University in New York. Look for his upcoming series of lectures on the history of spices as part of the Great Courses collection.