Robert L. Wolke


Born
in Pittsburgh, The United States
April 02, 1928

Website


Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and a food columnist for The Washington Post. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable.
He is the author of Impact: Science on Society and Chemistry Explained, as well as dozens of scientific research papers. His latest book, the fourth in his Einstein series on everyday science, is What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science.
Robert L. Wolke has won the James Beard Foundation’s award for the best newspaper column and the International Association of Culinary Professionals’ (IACP) Bert Greene Award for the best newspaper food writing. “What Eins
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More books by Robert L. Wolke…
What Einstein Told His Cook... What Einstein Told His Cook...
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“If it says méthode champenoise on the label, it has been clarified by dégorgement—a process in which all sediment is allowed to settle down into the neck of the inverted bottle, after which the neck is frozen and the ice plug, along with the trapped sediment, is removed. Beers are rarely clarified”
Robert L. Wolke, What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

“When the combined taste, smell, and textural stimuli reach the brain, they remain to be interpreted. Whether the overall sensation will be pleasant, repulsive, or somewhere in between will depend on individual physiological differences, on previous experience (“just like my mother used to make”), and on cultural habituation (haggis, anyone?).”
Robert L. Wolke, What Einstein Told His Cook: Kitchen Science Explained

“As a matter of fact, with heating, you can coax more than two pounds (5 cups!) of sugar to dissolve in a single cup of water.”
Robert L. Wolke, What Einstein Told His Cook: Kitchen Science Explained

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