Name Robert Wolke Role Chemist | Education Cornell University Fields Chemistry | |
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Born April 2, 1928
New York City, New York ( 1928-04-02 ) Institutions University of Pittsburgh Notable awards James T. Grady-James H. Stack Award for Interpreting Chemistry; International Association of Culinary Professionals Awards James Beard Award for Newspaper Column Nominations James Beard Award for Reference and Scholarship Books What Einstein Told His, What Einstein Told His, What Einstein Told His, What Einstein Didn't Kn, What Einstein Kept Und | ||
Dr robert wolke discusses safety and cookware with teflon nonstick coating
Robert L. Wolke (April 2, 1928) 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 2005 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.