FROM THE BACK COVER "FORGET THE WORD 'SCIENCE.' THIS BOOK TELLS YOU WHAT'S GOING ON BENEATH THE SURFACE OF EVERYDAY THINGS. IT IS FOR PEOPLE WHO ARE CURIOUS ABOUT THE WORLD AROUND THEM, BUT WHO DON'T HAVE THE TIME TO SEEK OUT THE EXPLANATIONS OR MAY BE INTIMIDATED BY 'SCIENCE.' "OF COURSE, THE ANSWERS TO WHY EVERYDAY THINGS HAPPEN MUST BE SCIENTIFIC THAT IS, LOGICAL AND ACCURATE. BUT YOU WON'T FIND THE USUAL POP-SCIENCE NONANSWERS HERE THAT LEAVE YOU JUST AS MYSTIFIED AS BEFORE. INSTEAD OF MERE 'ANSWERS,' YOU WILL BE GIVEN 'EXPLANATIONS': PLAIN TALK THAT I HOPE WILL LEAD YOU ALL THE WAY TO GENUINE, WELL I'LL BE DARNED 'UNDERSTANDING.'" Other books by Robert Wolke are available from Bookshare.
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.
"All you have to do is ask 'why' and open to any page. Good luck putting it down." --Alton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Written in a humorous style, this book addresses such questions as "what really keeps and airplane up?" and "why do wet things look darker?" Wolke (chemistry, U. of Pittsburgh) provides simple explanations to complex phenomena like gravity and acoustics, as well as simple experiments to do at home that prove his points. Annotation c. Book News, Inc. , Portland, OR (booknews. com)
The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods--from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
"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?
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