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Michael Krondl - Michael Krondl. New York, NY, US

Michael Krondl Michael Krondl

food writer, author, culinary historian | Michael Krondl

New York, NY, UNITED STATES

Experienced speaker and presenter to both a general more specialized public about food and culture.

Social

Biography

Michael Krondl is a food writer, and artist. He is the the author of Sweet Invention: A History of Dessert, a volume devoted to the pleasures of sweet foods from around the world. His previous book was The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice, a history of the pivotal roles Venice, Lisbon and Amsterdam played not only in transforming the tastes of peoples around the globe, but changing the world itself. He is also the author of Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of The New York Public Library. The long title pretty well describes the book which is a popular account of the history of American food. The book draws extensively on the spectacular collection of cookbooks in the stacks of The New York Public Library for source material. The Great Little Pumpkin Cookbook is a collection of some fifty recipes for those obsessed with those adorable rotund gourds (well, technically, they’re not gourds, but that’s a long story). An award- winning cooking instructor, food writer, and former chef, he has also contributed to Gastronomica, Marie Claire, Family Circle, Cultural History of Food: The Renaissance, and the Oxford Encyclopedia of Food and Drink in America among many other publications. He lives in New York City.

Industry Expertise (2)

Food and Beverages Writing and Editing

Areas of Expertise (5)

The Uses of Dessert How Spices Transformed the World The Invention of Italian Cuisine Italian Cooking in the Renaissance How the French Invented Cuisine

Accomplishments (3)

Author (professional)

Published Sweet Invention: A History of Dessert

Awarded best introductory class in New York by New York Magazine (professional)

Awarded best introductory class in New York by New York
Magazine for teaching “Cooking 101” at the New School.

Author (professional)

Published The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

Education (2)

George Brown College: Honours Certificate in Advanced Food Preparation, Professional Chef Program, Cullinary Arts 1979

A professional, one year program in the culinary arts.

The Cooper Union: BFA, Fine Art 1984

Affiliations (3)

  • New York Culinary Historians
  • City University of New York
  • Astor Center

Event Appearances (4)

Title

Princess Cruise Lines Scholarship at Sea Program  Princess Cruise Lines

Title

Lecture on the “Uses of Dessert.”  San Francisco’s Exploratorium

2010-12-01

Title

Lecture on the history of the spice trade.   Mariners’ Museum (Newport News, Virginia)

2010-04-10

Title

Lecture on the history of Thanksgiving.  New York City College of Technology

2009-11-08

Sample Talks (1)

The Uses of Dessert

A talk that explains how food and culture interact to change politics, economics and the way we live.

Style

Availability

  • Keynote
  • Panelist
  • Author Appearance

Fees

200 to 5000 *Will consider certain engagements for no fee
Contact