Robert Wolke
Encyclopedia
Robert L. Wolke is an American chemist, currently professor emeritus of chemistry
at the University of Pittsburgh
. He is a food columnist for The Washington Post
, and has written multiple books, which aim to explain everyday phenomena in non-technical terms:
What Einstein Didn't Know: Scientific Answers to Everyday Questions contains answers to everyday questions (e.g. Why do car batteries go dead in winter?, Why does warm beer go flat?), attempting to explain them scientifically but without using technical terms (though it often shows technical terms after their definitions). In addition, it also contains bar bets and "Try it" experiments related to the current subject.
What Einstein Told His Barber: More Scientific Answers to Everyday Questions is a nonfiction book written by Robert Wolke
. It is the sequel to What Einstein Didn't Know: Scientific Answers to Everyday Questions.
What Einstein Told His Cook: Kitchen Science Explained provides answers to common food science
questions. The book also contains recipes by Robert Wolke's wife, Marlene Parrish. Both the James Beard Foundation
and International Association of Culinary Professionals
have nominated this book as 2005's best technical or reference book.
What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science (ISBN 0-393-05869-7) is a nonfiction book and sequel to What Einstein Told His Cook: Kitchen Science Explained; this book provides answers to common questions related to kitchen science.
Wolke has won awards such as the American Chemical Society
's http://www.chemistry.org/portal/a/c/s/1/acsdisplay.html?DOC=awards%5Cgrady-stack.html2005 James T. Grady-James H. Stack Award for Interpreting Chemistry
for the Public], International Association of Culinary Professionals
' Bert Greene Award, and the James Beard Foundation
's award for the best newspaper column.
Chemistry
Chemistry is the science of matter, especially its chemical reactions, but also its composition, structure and properties. Chemistry is concerned with atoms and their interactions with other atoms, and particularly with the properties of chemical bonds....
at the University of Pittsburgh
University of Pittsburgh
The University of Pittsburgh, commonly referred to as Pitt, is a state-related research university located in Pittsburgh, Pennsylvania, United States. Founded as Pittsburgh Academy in 1787 on what was then the American frontier, Pitt is one of the oldest continuously chartered institutions of...
. He is a food columnist for The Washington Post
The Washington Post
The Washington Post is Washington, D.C.'s largest newspaper and its oldest still-existing paper, founded in 1877. Located in the capital of the United States, The Post has a particular emphasis on national politics. D.C., Maryland, and Virginia editions are printed for daily circulation...
, and has written multiple books, which aim to explain everyday phenomena in non-technical terms:
What Einstein Didn't Know: Scientific Answers to Everyday Questions contains answers to everyday questions (e.g. Why do car batteries go dead in winter?, Why does warm beer go flat?), attempting to explain them scientifically but without using technical terms (though it often shows technical terms after their definitions). In addition, it also contains bar bets and "Try it" experiments related to the current subject.
What Einstein Told His Barber: More Scientific Answers to Everyday Questions is a nonfiction book written by Robert Wolke
Robert Wolke
Robert L. Wolke is an American chemist, currently professor emeritus of chemistry at the University of Pittsburgh. He is a food columnist for The Washington Post, and has written multiple books, which aim to explain everyday phenomena in non-technical terms:...
. It is the sequel to What Einstein Didn't Know: Scientific Answers to Everyday Questions.
What Einstein Told His Cook: Kitchen Science Explained provides answers to common food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
questions. The book also contains recipes by Robert Wolke's wife, Marlene Parrish. Both the James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
and International Association of Culinary Professionals
International Association of Culinary Professionals
The International Association of Culinary Professionals is a United States based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage....
have nominated this book as 2005's best technical or reference book.
What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science (ISBN 0-393-05869-7) is a nonfiction book and sequel to What Einstein Told His Cook: Kitchen Science Explained; this book provides answers to common questions related to kitchen science.
Wolke has won awards such as the American Chemical Society
American Chemical Society
The American Chemical Society is a scientific society based in the United States that supports scientific inquiry in the field of chemistry. Founded in 1876 at New York University, the ACS currently has more than 161,000 members at all degree-levels and in all fields of chemistry, chemical...
's http://www.chemistry.org/portal/a/c/s/1/acsdisplay.html?DOC=awards%5Cgrady-stack.html2005 James T. Grady-James H. Stack Award for Interpreting Chemistry
James T. Grady-James H. Stack Award for Interpreting Chemistry
The James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public is awarded on a yearly basis by the American Chemical Society. The Award recognizes outstanding reporting on chemistry, chemical engineering, and related chemical fields...
for the Public], International Association of Culinary Professionals
International Association of Culinary Professionals
The International Association of Culinary Professionals is a United States based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage....
' Bert Greene Award, and the James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
's award for the best newspaper column.