“What Einstein Told His Cook”

Robert L Wolke

In my mind, the term for this genre is “popular science.” Or, possibly, “pop science.” (In this case, that’s also a pun on the subject.) Either way, it feels like a fun piece of beach reading – worth the time to read, which differentiates it from an airplane read,1 but not so heavy that you feel like you should be taking notes or pausing to take time to process.

For the most part, this book stands up pretty well, and the cover is minimal enough that the whole thing feels quite modern. Admittedly, it loses some of this with the occasional dated pop culture reference, and the final chapter, discussing the latest technologies, noticeably lags as a result of being, dear lord, almost two decades out of date.2

Still, though, it’s not like chemistry changes all that rapidly, and a lot of the explanations of how things work were quite neat. Give it a read.

For my own ‘pop science’ injection: despite their pressurized interiors, the amount of oxygen in the cabin of a plane is lower than what your brain is used to, so as the flight goes on, you get a little oxygen-deprived, leaving your thoughts nice and fuzzy. There’s a reason Clive Cussler books are the ideal airplane books – they’re incredibly formulaic, so there’s less cognitive load. ↩

There’s a very serious discussion of the differences between mechanical and digital cooking thermometers, which is downright comical in the age of RFID-tagged disposable cups. ↩