ratio of word probabilities predicted from brain for igloo and spoon

close this window

igloo

spoon

top 10 words in brain distribution (in article):
light skin heat rise form air increase temperature type refer
top 10 words in brain distribution (in article):
steel handle head cut metal century hammer bronze knife shape
top 10 words in brain distribution (not in article):
color green fuel engine red gas energy white blue oil
top 10 words in brain distribution (not in article):
iron blade hair tool nail whip breast design hand size
times more probable under igloo 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under spoon
(words not in the model)
An igloo'" (Inuit language: "iglu", Inuktitut syllabics: ᐃᒡᓗ, "house", plural: "iglooit" or "igluit", but in English commonly "igloos"), translated sometimes as snowhouse'", is the Inuit word for house or habitation, and is not restricted exclusively to snowhouses but includes traditional tents, sod houses, homes constructed of driftwood and modern buildings. Igloo as a snowhouse. When referring to a snowhouse, igloos are shelters constructed from blocks of snow, generally in the form of a dome. Although igloos are usually associated with all Inuit, they were predominantly constructed by people of Canada's Central Arctic and Greenland's Thule area. Other Inuit people tended to use snow to insulate their houses which consisted of whalebone and hides. Snow was used because the air pockets trapped in it make it an insulator. On the outside, temperatures may be as low as, but on the inside the temperature may range from to when warmed by body heat alone. Traditional types. There were three traditional types of igloos, all of different sizes and all used for different purposes. The smallest was constructed as a temporary shelter, usually only used for one or two nights. These were built and used during hunting trips, often on open sea ice. Next in size was the semi-permanent, intermediate-sized family dwelling. This was usually a single room dwelling that housed one or two families. Often there were several of these in a small area, which formed an "Inuit village". The largest of the igloos was normally built in groups of two. One of the buildings was a temporary structure built for special occasions, the other built nearby for living. These might have had up to five rooms and housed up to 20 people. A large igloo might have been constructed from several smaller igloos attached by their tunnels, giving common access to the outside. These were used to hold community feasts and traditional dances. Modifications. The Central Inuit, especially those around the Davis Strait, lined the living area with skin, which could increase the temperature within from around 2 °C (36 °F) to 10-20 °C (50-68 °F). Construction. The snow used to build an igloo must have sufficient structural strength to be cut and stacked in the appropriate manner. The best snow to use for this purpose is snow which has been blown by wind, which can serve to compact and interlock the ice crystals. The hole left in the snow where the blocks are cut from is usually used as the lower half of the shelter. Sometimes, a short tunnel is constructed at the entrance to reduce wind and heat loss when the door is opened. Due to snow's excellent insulating properties, inhabited igloos are surprisingly comfortable and warm inside. In some cases a single block of ice is inserted to allow light into the igloo. Architecturally, the igloo is unique in that it is a dome that can be raised out of independent blocks leaning on each other and polished to fit without an additional supporting structure during construction. The igloo, if correctly built, will support the weight of a person standing on the roof. Also, in the traditional Inuit igloo the heat from the kulliq (stone lamp) causes the interior to melt slightly. This melting and refreezing builds up an ice sheet and contributes to the strength of the igloo. The sleeping platform is a raised area compared to where one enters the igloo. Because warmer air rises and cooler air settles, the entrance area will act as a cold trap whereas the sleeping area will hold whatever heat is generated by a stove, lamp or body heat. In popular use. In heraldry, the igloo appears as the crest in the coat of arms of Nunavut. "Nanook of the North". The 1922 documentary "Nanook of the North" contains the oldest surviving movie footage of an Inuit constructing an igloo. In the film, Nanook (real name Allakariallak) builds a large family igloo as well as a smaller igloo for sled pups. Nanook demonstrates the use of an ivory knife to cut and trim snow block, as well as the use of clear ice for a window. His igloo was built in about one hour, and was large enough for five people. The igloo was cross-sectioned for filmmaking, so interior shots could be made. See "External links" for video footage. A spoon'" is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery (usually called flatware in the United States), especially as part of a place setting, it is used primarily for serving and eating liquid or semisolid food (sometimes called "spoon-meat"), and solid foods such as rice and cereal which cannot easily be lifted with a fork. Spoons are also used in food preparation to measure, mix, stir and toss ingredients. They can be made from metal (notably flat silver or silverware, plated or solid), wood or plastic. Abbreviation: sp. History. The earliest northern European spoon would seem to have been a chip or splinter of wood; Greek references point to the early and natural use of shells, such as those that are still used by primitive peoples. Ancient Indian texts also refer to the use of spoons. For example, the Rigveda refers to spoons during a passage describing the reflection of light as it "touches the spoon's mouth" (RV 8.43.10). Preserved examples of various forms of spoons used by the ancient Egyptians include those composed of ivory, flint, slate and wood; many of them carved with religious symbols. The spoons of the Greeks and Romans were chiefly made of bronze and silver and the handle usually takes the form of a spike or pointed stem. There are many examples in the British Museum from which the forms of the various types can be ascertained, the chief points of difference being found in the junction of the bowl with the handle. Middle Ages spoons at Chillon Castel Medieval spoons for domestic use were commonly made of cow horn or wood, but brass, pewter, and latten spoons appear to have been common in about the 15th century. The full descriptions and entries relating to silver spoons in the inventories of the royal and other households point to their special value and rarity. The earliest English reference appears to be in a will of 1259. In the wardrobe accounts of Edward I for the year 1300 some gold and silver spoons marked with the "fleur-de-lis", the Paris mark, are mentioned. One of the most interesting medieval spoons is the coronation spoon used in the anointing of the English sovereign. The sets of Apostle Spoons, popular as christening presents in Tudor times, the handles of which terminate in heads or busts of the apostles, are a special form to which antiquarian interest attaches. The earlier English spoon-handles terminate in an acorn, plain knob or a diamond; at the end of the 16th century, the baluster and seal ending becomes common, the bowl being fig-shaped. During The Restoration, the handle becomes broad and flat, the bowl is broad and oval and the termination is cut into the shape known as the hind's foot. In the first quarter of the 18th century, the bowl becomes narrow and elliptical, with a tongue or rat's tail down the back, and the handle is turned up at the end. The modern form, with the tip of the bowl narrower than the base and the rounded end of the handle turned down, came into use about 1760. Types and uses. Spoons are used primarily for eating liquid or semi-liquid foods, such as soup, stew or ice cream, and very small or powdery solid items which cannot be easily lifted with a fork, such as rice, sugar, cereals and green peas. In Southeast Asia, spoons are the primary utensil used for eating; forks are used only to push food onto the spoon. Spoons are also widely used in cooking and serving. In baking, batter is usually thin enough to pour or drop from a spoon; a mixture of such consistency is sometimes called "drop batter”. Rolled dough dropped from a spoon to a cookie sheet can be made into rock cakes and other cookies, while johnnycake may be prepared by dropping spoonfuls of cornmeal onto a hot greased griddle. A spoon is similarly useful in processing jelly, sugar and syrup. A test sample of jelly taken from a boiling mass may be allowed to slip from a spoon in a sheet, in a step called "sheeting". At the "crack" stage, syrup from boiling sugar may be dripped from a spoon, causing it to break with a snap when chilled. When boiled to 240°F. and poured from a spoon, sugar forms a filament, or "thread". Hot syrup is said to "pearl" when it forms such a long thread without breaking when dropped from a spoon. Used for stirring, a spoon is passed through a substance with a continued circular movement for the purpose of mixing, blending, dissolving, cooling, or preventing sticking of the ingredients. Mixed drinks may be "muddled" by working a spoon to crush and mix ingredients such as mint and sugar on the bottom of a glass or mixer. Spoons are employed for mixing certain kinds of powder into water to make a sweet or nutritious drink. A spoon may also be employed to toss ingredients by mixing them lightly until they are well coated with a dressing. A spoonful'"—the amount of material a spoon contains or can contain—is used as a standard unit of measure for volume in cooking, where it normally signifies a "'teaspoonful'". It is abbreviated "coch" or "cochl", from Latin "cochleare". "Teaspoonful" is often used in a similar way to describe the dosage for over the counter medicines. Dessert spoonful and tablespoonful may also be found in drink and food recipes. A teaspoon holds about 5ml and a tablespoon about 15ml. For storage, spoons and knives were sometimes placed in paired "knife boxes", which were often ornate wooden containers with sloping top, used especially during the 18th century. On the table, an ornamental utensil called a "nef", shaped like a ship, might hold a napkin, knife and spoon. The souvenir spoon generally exists solely as a decorative object commemorating an event, place, or special date. Spoons can also be used as a musical instrument. To "spoon-feed" oneself or another can simply mean to feed by means of a spoon. Metaphorically, however, it often means to present something to a person or group so thoroughly or wholeheartedly as to preclude the need of independent thought, initiative or self-reliance on the part of the recipient; or to present information in a slanted version, with the intent to preclude questioning or revision. Someone who accepts passively what has been offered in this way is said to have been spoon-fed. Manufacture. For machine-made spoons, the basic shape is cut out from a sheet of sterling silver, nickel silver alloy or stainless steel. The bowl is cross rolled between two pressurized rollers to produce a thinner section. The handle section is also rolled to produce the width needed for the top end. The blank is then cropped to the required shape, and two dies are used to apply the pattern to the blank. The fash is then removed using a lynisher, and the bowl is formed between two dies and bent. To make a spoon the traditional by way of handforging, a bar of silver is marked up to the correct proportions for the bowl and handle. It is then heated until red hot and held in tongs and using the hammer and anvil, beaten into shape. The tip of the bar is pointed to form the tip of the bowl, then hammered to form the bowl. If a heel is to be added, a section down the centre is left thicker. The edges of the bowl and the tip of the spoon are left thicker as this is where most of the thickness is needed. The handle is then started and hammered out to length going from thick at the neck and gradually tapering down in thickness giving a balanced feel. During this process the piece becomes very hard and has to be annealed several times, then worked again until the final shape is achieved. The bowl is filed to shape, often using a metal template. The bowl is then formed using a tin cake and spoon stake. The molten tin is poured around the spoon stake and left to harden. The handle is then bent down to 45 degrees, and the spoon is hammered into the tin using the spoon stake and a heavy hammer, to form the bowl. The bend in the handle is then adjusted to match the other spoons in the set and so it sits correctly on the table. The bowl is then filed level, a process called striking off. The surfaces are filed, first with a rough file to remove the fire stain from the surface, then with a smooth file. It is then buffed to remove any file marks and fire stain from inside the bowl and is polished to the desired finish. During the hand-forging process the spoon will have been hit with a hammer over 300 hundred times. A machine made spoon receives one or two blows from a press. Bibliography. Features broad array of collectible spoons from around the world, with values. Contains historical information and photos of antique collectible spoons.