ratio of word probabilities predicted from brain for skirt and celery

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skirt

celery

top 10 words in brain distribution (in article):
wear form century culture body time type woman light produce top 10 words in brain distribution (in article):
blade light head handle produce size century shape form time

top 10 words in brain distribution (not in article):
tea horse tooth pearl shoe kite cell design foot common top 10 words in brain distribution (not in article):
iron steel cut drink metal hair lamp tool design type

times more probable under skirt 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under celery
(words not in the model)

A skirt'" is a tube- or cone-shaped garment that hangs from the waist and covers all or part of the legs. In European culture, skirts are usually considered women's clothing. However, there are exceptions. The kilt is a traditional men's garment in Scotland, and some fashion designers, such as Jean-Paul Gaultier, have shown men's skirts. At its simplest, a skirt can be a draped garment made out of a single piece of material (such as pareos), but most skirts are fitted to the body at the waist and fuller below, with the fullness introduced by means of dart, gores, pleats, or panels. Modern skirts are usually made of light to mid-weight fabrics, such as denim, jersey, worsted, or poplin. Skirts of thin or clingy fabrics are often worn with slips to make the material of the skirt drape better and for modesty. The hemline of skirts can be as high as the upper thigh or as low as the ground, depending on the whims of fashion and the modesty or personal taste of the wearer. Some medieval upper-class women wore skirts over 3 metres in diameter at the bottom. At the other extreme, the miniskirts of the 1960s were minimal garments that may have barely covered the underwear when seated. Costume historians typically use the word "petticoat" to describe skirt-like garments of the 18th century or earlier. History. Skirts have been worn by men and women from many cultures, such as the lungi, kanga and sarong worn in South Asia and Southeast Asia, and the kilt worn in Scotland. The earliest known culture to have females wear miniskirts were the Duan Qun Miao, which literally meant "short skirt Miao" in Chinese. This was in reference to the short miniskirts "that barely cover the buttocks" worn by women of the tribe, and which were "probably shocking" to Han Chinese observers in medieval and early modern times. Skirts in the 19th century. During the nineteenth century the cut of women's dresses in western culture varied more widely than in any other century. Waistlines started just below the bust (the Empire silhouette) and gradually sank to the natural waist. Skirts started fairly narrow and increased dramatically to the hoopskirt and crinoline-supported styles of the 1860s; then fullness was draped and drawn to the back by means of bustles. Skirts in the 20th and 21st centuries. Beginning around 1915, hemlines for daytime dresses left the floor for good. For the next fifty years fashionable skirts became short (1920s). then long (1930s), then shorter (the War Years with their restrictions on fabric), then long (the New Look), then shortest of all during the 1960s, when skirts became as short as possible while avoiding exposure of underwear, which was considered taboo. Since the 1970s and the rise of pants for women as an option for all but the most formal of occasions, no one skirt length has dominated fashion for long, with short and ankle-length styles often appearing side-by-side in fashion magazines and catalogs. Male wear. There are a number of male garments which fall under the catergory of "skirt" or "dress." These go by a variety of names and form part of the traditional dress for men from various cultures. Usage varies- the dhoti is part of everyday dress on the Indian subcontinent while the kilt is more usually restricted to occasional wear and the foustanella is used almost exclusively as costume. Robes, which are a type of dress for men, have existed in many cultures, including the Japanese kimono, the Chinese cheongsam, the Arabic thobe, and the African Senegalese kaftan. Robes are also used in some religious orders, such as the cassock in Christianity and various robes and cloaks that may be used in pagan rituals. Examples of men's skirts and skirt like garments from various cultures include: In the Western world skirts, dresses and similar garments are considered primarily women's clothing today although historically that was not the case. The wearing of skirts by men in these areas is generally seen as cross-dressing although some fashion designers such as Jean-Paul Gaultier have produced skirts for men and kilts are widely accepted in some situations. "Apium graveolens" is a plant species in the family Apiaceae commonly known as celery'" (var. "dulce") or celeriac'" (var. "rapaceum") depending on whether the petioles or roots are eaten. Taxonomy. Celery was described by Carolus Linnaeus in Volume One of his "Species Plantarum" in 1753. The closely related "Apium bermejoi" from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left. Uses. "Apium graveolens" is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. Celery is an important ingredient in Indian cuisines including in Indian Curry. Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents. Medicine. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD. Nutrition. Celery is valuable in weight-loss diets, where it provides low-calorie fiber bulk. Celery contains androstenone, not androsterone. Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted. Allergies. Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe. In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such. History. Zohary and Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since "A. graveolens" grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's "Iliad", the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in "Odyssey" there is mention of the meadows of violet and wild celery surrounding the cave of Calypso. Cultural depictions. A chthonian symbol, celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder ("Natural History" XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery. Celery is eaten at the end of each adventure by the Wonder Pets in the American animated children's television series. Cultivation. "Apium graveolens" grows to 1 m (3 ft) tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 cm long and 2-4 cm broad. The flowers are creamy-white, 2-3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide. In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender. The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant. The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems. In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter. Harvesting and storage. Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.

skirt	celery
top 10 words in brain distribution (in article): wear form century culture body time type woman light produce	top 10 words in brain distribution (in article): blade light head handle produce size century shape form time
top 10 words in brain distribution (not in article): tea horse tooth pearl shoe kite cell design foot common	top 10 words in brain distribution (not in article): iron steel cut drink metal hair lamp tool design type
times more probable under skirt 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under celery (words not in the model)
A skirt'" is a tube- or cone-shaped garment that hangs from the waist and covers all or part of the legs. In European culture, skirts are usually considered women's clothing. However, there are exceptions. The kilt is a traditional men's garment in Scotland, and some fashion designers, such as Jean-Paul Gaultier, have shown men's skirts. At its simplest, a skirt can be a draped garment made out of a single piece of material (such as pareos), but most skirts are fitted to the body at the waist and fuller below, with the fullness introduced by means of dart, gores, pleats, or panels. Modern skirts are usually made of light to mid-weight fabrics, such as denim, jersey, worsted, or poplin. Skirts of thin or clingy fabrics are often worn with slips to make the material of the skirt drape better and for modesty. The hemline of skirts can be as high as the upper thigh or as low as the ground, depending on the whims of fashion and the modesty or personal taste of the wearer. Some medieval upper-class women wore skirts over 3 metres in diameter at the bottom. At the other extreme, the miniskirts of the 1960s were minimal garments that may have barely covered the underwear when seated. Costume historians typically use the word "petticoat" to describe skirt-like garments of the 18th century or earlier. History. Skirts have been worn by men and women from many cultures, such as the lungi, kanga and sarong worn in South Asia and Southeast Asia, and the kilt worn in Scotland. The earliest known culture to have females wear miniskirts were the Duan Qun Miao, which literally meant "short skirt Miao" in Chinese. This was in reference to the short miniskirts "that barely cover the buttocks" worn by women of the tribe, and which were "probably shocking" to Han Chinese observers in medieval and early modern times. Skirts in the 19th century. During the nineteenth century the cut of women's dresses in western culture varied more widely than in any other century. Waistlines started just below the bust (the Empire silhouette) and gradually sank to the natural waist. Skirts started fairly narrow and increased dramatically to the hoopskirt and crinoline-supported styles of the 1860s; then fullness was draped and drawn to the back by means of bustles. Skirts in the 20th and 21st centuries. Beginning around 1915, hemlines for daytime dresses left the floor for good. For the next fifty years fashionable skirts became short (1920s). then long (1930s), then shorter (the War Years with their restrictions on fabric), then long (the New Look), then shortest of all during the 1960s, when skirts became as short as possible while avoiding exposure of underwear, which was considered taboo. Since the 1970s and the rise of pants for women as an option for all but the most formal of occasions, no one skirt length has dominated fashion for long, with short and ankle-length styles often appearing side-by-side in fashion magazines and catalogs. Male wear. There are a number of male garments which fall under the catergory of "skirt" or "dress." These go by a variety of names and form part of the traditional dress for men from various cultures. Usage varies- the dhoti is part of everyday dress on the Indian subcontinent while the kilt is more usually restricted to occasional wear and the foustanella is used almost exclusively as costume. Robes, which are a type of dress for men, have existed in many cultures, including the Japanese kimono, the Chinese cheongsam, the Arabic thobe, and the African Senegalese kaftan. Robes are also used in some religious orders, such as the cassock in Christianity and various robes and cloaks that may be used in pagan rituals. Examples of men's skirts and skirt like garments from various cultures include: In the Western world skirts, dresses and similar garments are considered primarily women's clothing today although historically that was not the case. The wearing of skirts by men in these areas is generally seen as cross-dressing although some fashion designers such as Jean-Paul Gaultier have produced skirts for men and kilts are widely accepted in some situations.	"Apium graveolens" is a plant species in the family Apiaceae commonly known as celery'" (var. "dulce") or celeriac'" (var. "rapaceum") depending on whether the petioles or roots are eaten. Taxonomy. Celery was described by Carolus Linnaeus in Volume One of his "Species Plantarum" in 1753. The closely related "Apium bermejoi" from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left. Uses. "Apium graveolens" is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. Celery is an important ingredient in Indian cuisines including in Indian Curry. Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents. Medicine. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD. Nutrition. Celery is valuable in weight-loss diets, where it provides low-calorie fiber bulk. Celery contains androstenone, not androsterone. Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted. Allergies. Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe. In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such. History. Zohary and Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since "A. graveolens" grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's "Iliad", the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in "Odyssey" there is mention of the meadows of violet and wild celery surrounding the cave of Calypso. Cultural depictions. A chthonian symbol, celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder ("Natural History" XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery. Celery is eaten at the end of each adventure by the Wonder Pets in the American animated children's television series. Cultivation. "Apium graveolens" grows to 1 m (3 ft) tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 cm long and 2-4 cm broad. The flowers are creamy-white, 2-3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide. In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender. The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant. The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems. In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter. Harvesting and storage. Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.