Tantor Media
Author
Language
English
Description
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award
"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything
"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
...Author
Language
English
Formats
Description
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, a professor emeritus of chemistry at the University of Pittsburgh...