What Einstein Didn t Know

Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 9780486492896
Release Date: 2014-05-21
Genre: Science

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

What Einstein Didn t Know

Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 9780486793337
Release Date: 2014-03-05
Genre: Science

Discover how cricket chirps can tell us the temperature, why you can't unburn a match, why ice floats, and a host of mysteries of modern living — including some riddles that maybe even Einstein couldn't solve. From the simple (How does soap know what's dirt? How do magnets work? Why do batteries die?) to the more complex (Why does evaporation have a cooling effect? Where does uranium get its energy?), this book makes science more understandable and fun. Author Robert Wolke provides definitive and easy-to-comprehend explanations for things that we take for granted, like the illumination behind neon signs and the mysteries of beverage carbonation. Wolke also dares readers to explore and conduct their own experiments with food, kitchen utensils, and common household products. This fifteenth anniversary edition of his bestselling popular science classic has been completely revised and expanded.

What Einstein Didn t Know

Author: Robert L. Wolke
Publisher: Tantor eBooks
ISBN: 9781618030832
Release Date: 2012-08-31
Genre: Science

A "Washington Post" columnist offers a fun, fascinating guide to everyday science for those who never wore a slide rule or a pocket protector.

What Einstein Told His Cook Kitchen Science Explained

Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 9780393339871
Release Date: 2010-06-21
Genre: Cooking

"Wolke is Martha Stewart with a PhD." —American Scientist "Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." —Publishers Weekly

What Einstein Told His Barber

Author: Robert Wolke
Publisher: Dell
ISBN: 9780307568472
Release Date: 2009-07-29
Genre: Science

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...? Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and acclaimed author of What Einstein Didn't Know, understands the need to...well, understand. Now he provides more amusing explanations of such everyday phenomena as gravity (If you're in a falling elevator, will jumping at the last instant save your life?) and acoustics (Why does a whip make such a loud cracking noise?), along with amazing facts, belly-up-to-the-bar bets, and mind-blowing reality bites all with his trademark wit and wisdom. If you shoot a bullet into the air, can it kill somebody when it comes down? You can find out about all this and more in an astonishing compendium of the proverbial mind-boggling mysteries of the physical world we inhabit. Arranged in a question-and-answer format and grouped by subject for browsing ease, WHAT EINSTEIN TOLD HIS BARBER is for anyone who ever pondered such things as why colors fade in sunlight, what happens to the rubber from worn-out tires, what makes red-hot objects glow red, and other scientific curiosities. Perfect for fans of Newton's Apple, Jeopardy!, and The Discovery Channel, WHAT EINSTEIN TOLD HIS BARBER also includes a glossary of important scientific buzz words and a comprehensive index. --> From the Trade Paperback edition.

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 9781569769607
Release Date: 2011-11-01
Genre: Cooking

"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

How to Read a French Fry

Author: Russ Parsons
Publisher: Houghton Mifflin Harcourt
ISBN: 0618379436
Release Date: 2003
Genre: Cooking

Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing the author's unique cooking principles.

The Kitchen as Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 9780231526920
Release Date: 2012-02-07
Genre: Cooking

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231508070
Release Date: 2012-04-02
Genre: Cooking

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Kitchen Mysteries

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231141710
Release Date: 2010
Genre: Cooking

Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

The Science of Cooking

Author: Peter Barham
Publisher: Springer Science & Business Media
ISBN: 3540674667
Release Date: 2000-10-04
Genre: Technology & Engineering

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

Gourmet Lab

Author: Sarah Reeves Young
Publisher: NSTA Press
ISBN: 9781936137480
Release Date: 2011
Genre: Chemical engineering

Hands-on, inquiry-based, and relevant to every studentOCOs life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6OCo12. This collection of 15 hands-on experimentsOCoeach of which includes a full set of both student and teacher pagesOCochallenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lessonOCOs connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?"

Chemistry in Your Kitchen

Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 9781782623137
Release Date: 2016-12-29

Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Complete Idiot s Guide to Cooking Techniques and Science

Author: Sarah R. Labensky
ISBN: 0028644263
Release Date: 2002-11-01
Genre: Cooking

You're no idiot, of course. You've often thought that cooking is a lot like a science experiment: There's lots of measuring and mixing involved-and you're never quite sure how it will turn out. Do not settle for burned biscuits and soggy spaghetti! To get better results in the kitchen, you need a solid understanding of how recipes work-and that's exactly what The Complete Idiot's Guide to Cooking Techniques and Science offers you. In this Complete Idiot's Guide, you get: Foolproof facts about what makes bread rise-and how to help the process along; Time-saving tips for making a great white or brown sauce; Simple advice on how to handle meat safely-and cook it so it tastes great; What to do when you're out of an ingredient-substitutions you can make in a pinch.


Author: Walter Isaacson
Publisher: Simon and Schuster
ISBN: 9781847395894
Release Date: 2008-09-04
Genre: Biography & Autobiography

Einstein is the great icon of our age: the kindly refugee from oppression whose wild halo of hair, twinkling eyes, engaging humanity and extraordinary brilliance made his face a symbol and his name a synonym for genius. He was a rebel and nonconformist from boyhood days. His character, creativity and imagination were related, and they drove both his life and his science. In this marvellously clear and accessible narrative, Walter Isaacson explains how his mind worked and the mysteries of the universe that he discovered. Einstein's success came from questioning conventional wisdom and marvelling at mysteries that struck others as mundane. This led him to embrace a worldview based on respect for free spirits and free individuals. All of which helped make Einstein into a rebel but with a reverence for the harmony of nature, one with just the right blend of imagination and wisdom to transform our understanding of the universe. This new biography, the first since all of Einstein's papers have become available, is the fullest picture yet of one of the key figures of the twentieth century.