ratio of word probabilities predicted from brain for skirt and spoon

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skirt

spoon

top 10 words in brain distribution (in article):
wear form body century light culture type time produce woman top 10 words in brain distribution (in article):
steel head cut handle metal type shape form edge hammer

top 10 words in brain distribution (not in article):
tea horse cell tooth pearl shoe kite foot design drink top 10 words in brain distribution (not in article):
iron blade tool hair design size hand cell nail whip

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 spoon
(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. 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.

skirt	spoon
top 10 words in brain distribution (in article): wear form body century light culture type time produce woman	top 10 words in brain distribution (in article): steel head cut handle metal type shape form edge hammer
top 10 words in brain distribution (not in article): tea horse cell tooth pearl shoe kite foot design drink	top 10 words in brain distribution (not in article): iron blade tool hair design size hand cell nail whip
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 spoon (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.	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.