Professor Klaus Roth, Freie Universität Berlin, Germany, is the author of very popular articles that bring to live the chemistry of everyday items published by ChemViews magazine and the journal Chemie in unserer Zeit. He also is the author of science books such as Chemische Delikatessen.

Here, he talks about what inspires these articles and his entertaining and enlightening writing style.

Articles by Klaus Roth published by ChemViews magazine:

• Espresso — A Three-Step Preparation
  Klaus Roth proves that no culinary masterpiece can be achieved without a basic knowledge of chemistry
  DOI: 10.1002/chemv.201000003
• Chocolate — The Noblest Polymorphism
  Klaus Roth proves only chemistry is able to produce such a celestial pleasure
  DOI: 10.1002/chemv.201000021
• Sparkling Wine, Champagne & Co
  Klaus Roth shows that only chemistry can be this tingling
  DOI: 10.1002/chemv.201000047
• Chemistry of a Hangover — Alcohol and its Consequences
  Klaus Roth asks how can a tiny molecule like ethanol be at the root of so much human misery?
  DOI: 10.1002/chemv.201000074
• The Chemist’s Fear of the Fugu
  The chemist’s fear of the fugu or pufferfish extends as far as the distinctive and intriguing poision it carries
  DOI: 10.1002/chemv.201000104
• Chemistry of the Christmas Candle
  When we light a candle, the chemistry we are pursuing is not only especially beautiful, but also especially complex
  DOI: 10.1002/chemv.201000133
  
• and many more ….