“My chemistry colleagues thought it was a waste of time,” he said of his early work in using computers to simulate molecular processes. “Now it has become a central part of chemistry and structural biology. … It has consecrated this field.” . . .
Karplus is modest, energetic, and imaginative; he has perspective too. After the celebrations, he was soon planning dinner, expecting that he would enjoy it with just his family, without the phone ringing. Planning of that kind is familiar to Karplus, an amateur chef who for years during vacations volunteered to work in the kitchens of three-star restaurants in France and Spain.More is here.