by Robert L. Wolke · EDICIONES ROBINBOOK, S.L. · tapa blanda · ISBN 9788495601537
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«Lo que Einstein le contó a su barbero», by Robert L. Wolke, is a popular science book in paperback from Ediciones Robinbook (256 pages, Spanish).
The author offers clear and rigorous answers to everyday science questions, such as why the ocean is blue, why birds don't get electrocuted on high-voltage cables, or why ice cubes look opaque. In an accessible tone, it covers gravity, acoustics, and other physical and chemical curiosities of the world around us.
Published by Ediciones Robinbook in January 2003, it is the translation of the original English 'What Einstein Told His Barber', which appeared in 2000, and is part of the Ciencia Ma Non Troppo collection.
Aimed at curious readers without scientific training who enjoy understanding everyday phenomena through simple and entertaining explanations.
Robert L. Wolke was an American chemist and professor emeritus of chemistry at the University of Pittsburgh. He was a food columnist for The Washington Post and wrote multiple books to explain everyday phenomena in non-technical terms:What Einstein Didn't Know: Scientific Answers to Everyday Questions answers everyday questions, attempting to explain scientifically without using technical terms. It also contains bar bets and "Try it" experiments related to the current subject.What Einstein Told His Barber: More Scientific Answers to Everyday Questions, a nonfiction book, is the sequel to What Einstein Didn't Know: Scientific Answers to Everyday Questions.What Einstein Told His Cook: Kitchen Science Explained answers common food science questions. The book also contains recipes by Wolke's wife, Marlene Parrish. Both the James Beard Foundation and International Association of Culinary Professionals nominated this book as 2005's best technical or reference book.What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science (ISBN 0-393-05869-7) is a nonfiction book and sequel to What Einstein Told His Cook: Kitchen Science Explained. It answers common questions related to kitchen science.
