What Einstein Told His Barber

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. -->

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."

With the same nimble, intelligent, and often humorous prose that made his last book, "What Einstein Didn't Know, " connect with readers of all ages, "Washington Post" columnist Robert Wolke returns to show how everyday science is both marvelous and comprehensible. Online feature.

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.

Blending philosophy and humor, here are 250 thought-provoking, challenging, and strange questions—from the profound “what is the meaning of life?” to the playful “is a hotdog a sandwich?” and everything in between. Life is complex, confusing, and weird. But have you ever stopped to think about just how weird the world around you can be? For example: Which invention has caused the most unhappiness: fire, the wheel, or the internet? If a werewolf landed on the moon, would it touch down as a man or a wolf? When sitting at a movie theater, which armrest is yours? What’s the most untrustworthy animal? Would you rather kiss a person with jellybeans for teeth or a banana for a tongue? In Questions for Deep Thinkers, you’ll find 250 thought-provoking, challenging, and sometimes completely ridiculous questions that you (probably) never thought to even ask. Perfect for large group parties, hanging out with friends, or if you just want a moment to ponder some of life’s absurdities, this collection of head-scratching “deep questions” will leave you either in an argument or saying, “hmm, I never thought of that…” Don’t let the world’s most pressing mysteries pass you by!

NewsLady is the memoir of a trailblazing African American woman journalist whose life is about firsts. Carole Simpson was the first woman to broadcast radio news in Chicago, the first African American woman to anchor a local newscast in the same city, the first African American woman national network television correspondent, the first African American woman to anchor a national network newscast and the first woman or minority to moderate a presidential debate. Hers is a story of survival in a male-dominated profession that placed the highest premium on white males. In this book she recounts how she endured and conquered sex discrimination and racial prejudice to reach the top ranks of her profession. Along the way she covered some of the most important news events over the four decades of her illustrious broadcasting career. Her inspirational story is for all trying to succeed in a corporate environment.

The time is 1933, the place, Berlin, when William E. Dodd becomes America's first ambassador to Hitler's Germany. A mild-mannered professor from Chicago, Dodd brings along his wife, son, and flamboyant daughter, Martha. At first Martha is entranced by the parties and pomp, and the handsome young men of the Third Reich with their infectious enthusiasm for restoring Germany to a position of world prominence. Enamored of the 'New Germany,' she has one affair after another, including with the suprisingly honorable first chief of the Gestapo, Rudolf Diels. But as evidence of Jewish persecution mounts, confirmed by chilling first-person testimony, her father telegraphs his concerns to a largely indifferent State Department back home. Dodd watches with alarm as Jews are attacked, the press is censored, and drafts of frightening new laws begin to circulate. As that first year unfolds and the shadows deepen, the Dodds experience days full of excitement, intrigue, romance - and ultimately, horror, when a climactic spasm of violence and murder reveals Hitler's true character and ruthless ambition.

Provides humorous scientific answers to questions about motion, heat, the Earth and the heavens, water, vision, and other issues encountered in everyday life.

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 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