|Robert L. Wolke||
Professor Emeritus of Chemistry at the University of Pittsburgh
Title: "A Little Knowledge Makes a Dangerous Cook"
Date: April 24 , 2009 Location:
1571 S. Elmhurst Rd
Cost: $30 for members of ACS and their guests, $32 for non-members,
$15 for students or unemployed
Dinner reservations are required and should be received in the Section Office via phone (847-391-9091), email (email@example.com), or web by noon on Tuesday, April 21. PLEASE HONOR YOUR RESERVATIONS. The Section must pay for all dinner orders. No-shows will be billed.
Please REGISTER ON LINE
5:00 - 5:30 PM Job Club
5:30 - 6:15 PM Pre-dinner Program
5:30 - 6:30 PM Social Hour
6:30 PM Dinner
7:30 PM General Meeting
Many beliefs about food and cooking are passed along from chef to chef and cookbook to cookbook without any scientific verification ever having been attempted. Professor Wolke will describe his research in testing (and busting) several long-held food myths.
Biographical Sketch: Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and a food columnist for The Washington Post. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable. He is the author of Impact: Science on Society and Chemistry Explained, as well as dozens of scientific research papers. His latest book, the fourth in his Einstein series on everyday science, is What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science.
Robert L. Wolke has won the James Beard Foundation's award for the best newspaper column and the International Association of Culinary Professionals' (IACP) Bert Greene Award for the best newspaper food writing. "What Einstein Told His Cook: Kitchen Science Explained" was nominated by both the James Beard Foundation and the IACP as the best technical or reference book of the year. The American Chemical Society has selected Dr. Wolke for the 2005 Grady-Stack Award for interpreting chemistry for the public.
Prof. Wolke will be signing copies of What Einstein Told His Cook: Kitchen Science Explained and What Einstein old His Barber: More Scientific Answers to Everyday Questions.
Map and Directions
- French Onion Soup
- Garden salad with choice of dressing
- New York Strip Steak or Orange Roughy or Pasta Primavera
- Spumoni ice cream