Robert L. Wolke (1928–2021)
Autor von Was Einstein seinem Koch erzählte: Naturwissenschaft in der Küche
Über den Autor
Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh.
Bildnachweis: Gary Tramontina for The New York Times
Reihen
Werke von Robert L. Wolke
Woher weiß die Seife, was der Schmutz ist? - Kluge Antworten auf alltägliche Fragen (1999) 225 Exemplare
Was Einstein seinem Koch und seinem Friseur erzählte. Naturwissenschaft und Küche im Alltag. Mit 33 Rezepten (2006) 13 Exemplare
Food 101: Bubble On 1 Exemplar
Food 101: Uncorked! 1 Exemplar
Lo Que Einstein No Sabia 1 Exemplar
O QUE EISTEIN DISSE A SEU COZINHEIRO 1 Exemplar
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Wissenswertes
- Gebräuchlichste Namensform
- Wolke, Robert L.
- Andere Namen
- Wolke, Robert L.
Wolke, Robert
Wolke, R. L. - Geburtstag
- 1928
- Todestag
- 2021-08-29
- Geschlecht
- male
- Nationalität
- USA
- Geburtsort
- Brooklyn, New York, USA
- Sterbeort
- Pittsburgh, Pennsylvania, USA
- Todesursache
- complications of Alzheimer's disease
- Ausbildung
- Cornell University (PhD)
- Berufe
- chemist
food writer
Mitglieder
Rezensionen
What Einstein Told His Barber: More Scientific… von Robert Wolke
NF
Un buen libro para saber un poco más de cosas cotidianas, contado de forma amena e incluso divertida. Los gags de humor son muy entretenidos.
This one was an interesting combination of reference and cookbook. Setup somewhat like a Q&A or FAQ, the author addresses popular questions about food, cooking, kitchen tools and busts a few urban myths. His answers are from a chemist's POV and as a professor emeritus of nuclear chemistry for U of Pittsburgh, I guess he knows what he's talking about.
The narrative is laid back and engaging: he might be a chemistry professor but Mr. Wolke was (is?) also a columnist for The Washington Post and most of the writing is chatty and humorous.
More than a couple of the recipes sound like they're worth trying, too.
Overall, I enjoyed the book quite a bit - enough that I'm going to look for this other works for future reads.… (mehr)
The narrative is laid back and engaging: he might be a chemistry professor but Mr. Wolke was (is?) also a columnist for The Washington Post and most of the writing is chatty and humorous.
More than a couple of the recipes sound like they're worth trying, too.
Overall, I enjoyed the book quite a bit - enough that I'm going to look for this other works for future reads.… (mehr)
have hardback and paperback
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