| LC control no. | n 79065703 |
|---|---|
| Descriptive conventions | rda |
| Personal name heading | Wolke, Robert L. |
| Associated country | United States |
| Birth date | 1928-04-02 |
| Death date | 2021-08-29 |
| Place of birth | New York (N.Y.) |
| Place of death | Pittsburgh (Pa.) |
| Field of activity | Chemistry Nuclear chemistry Food science |
| Affiliation | University of Pittsburgh Polytechnic Institute of Brooklyn Cornell University |
| Profession or occupation | College teachers Chemists Chemistry teachers Science writers Food writers |
| Found in | Impact, science on society, 1975. Information from 678 converted Dec. 18, 2014 (Dept. of Chem., Univ. of Pitt.; b. 4/2/28) Lo que Einstein le contoĢ a su cocinero, 2011: title page (Robert L. Wolke) back Flap ( Robert L. Wolke is emeritus professor of chemistry at the University of Pittsburg (U.S.) ) Washington post WWW site, viewed Sept. 3, 2021 (in obituary dated "yesterday": Robert L. Wolke, a nuclear chemist who spent decades teaching liberal-arts students about the fundamentals of chemical reactions, then helped demystify the kitchen through a folksy Washington Post column and book series about the science of food, died Aug. 29 in Pittsburgh. He was 93. Robert Leslie Wolke was born in Brooklyn on April 2, 1928. He graduated in 1949 from the Polytechnic Institute of Brooklyn, which later merged with New York University, and in 1953 received a PhD in nuclear chemistry from Cornell University. After landing at the University of Pittsburgh in 1960, he established a nuclear chemistry laboratory) |
| Associated language | eng |
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