ratio of word probabilities predicted from brain for arch and spoon

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arch

spoon

top 10 words in brain distribution (in article):
build material wood structure form type wall state surface building top 10 words in brain distribution (in article):
produce sugar form time food common type state century head

top 10 words in brain distribution (not in article):
city cell house store street town floor home design paint top 10 words in brain distribution (not in article):
plant fruit fuel grow seed oil species engine leaf tree

times more probable under arch 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 arch'" is a structure that spans a space while supporting weight (e.g. a doorway in a stone wall). Arches appeared as early as the 2nd millennium BC in Mesopotamian brick architecture, but their systematic use started with the Ancient Romans who were the first to apply the technique to a wide range of structures. History. Arches were known by the Mesopotamian, Urartian, Harappan, Egyptian, Babylonian, Greek and Assyrian civilizations, but their use was infrequent and mostly confined to underground structures such as drains where the problem of lateral thrust is greatly diminished. The ancient Romans learned the arch from the Etruscans, refined it and were the first builders to tap its full potential for above ground buildings: "The Romans were the first builders in Europe, perhaps the first in the world, fully to appreciate the advantages of the arch, the vault and the dome." Throughout the Roman empire, their engineers erected arch structures such as bridges, aqueducts, and gates. They also introduced the triumphal arch as a military monument. Vaults began to be used for roofing large interior spaces such as halls and temples, a function which was also assumed by domed structures from the 1st century BC onwards. The Roman arch is semicircular, and built from an odd number of arch bricks (called "voussoirs"). An odd number of bricks is required for there to be a "capstone" or "keystone", the topmost stone in the arch. The Roman arch's shape is the simplest to build, but not the strongest. There is a tendency for the sides to bulge outwards, which must be counteracted by an added weight of masonry to push them inwards. The Romans used this type of semicircular arch freely in many of their secular structures such as aqueducts, palaces and amphitheaters. The semicircular arch was followed in Europe by the pointed Gothic arch or ogive (derived from the Islamic pointed arch in Moorish Spain), whose centreline more closely followed the forces of compression and which was therefore stronger. The semicircular arch can be flattened to make an elliptical arch as in the Ponte Santa Trinita. The parabolic and catenary arches are now known to be the theoretically strongest forms. Parabolic arches were introduced in construction by the Spanish architect Antoni Gaudí, who admired the structural system of Gothic style, but for the buttresses, which he termed “architectural crutches”. The catenary and parabolic arches carry all horizontal thrust to the foundation and so do not need additional elements. The horseshoe arch is based on the semicircular arch, but its lower ends are extended further round the circle until they start to converge. The first examples known are carved into rock in India in the first century AD, while the first known built horseshoe arches are known from Aksum (modern day Ethiopia and Eritrea) from around the 3rd–4th century, around the same time as the earliest contemporary examples in Syria, suggesting either an Aksumite or Syrian origin for the type of arch. It was used in Spanish Visigothic architecture, Islamic architecture and mudéjar architecture, as in the Great Mosque of Damascus and in later Moorish buildings. It was used for decoration rather than for strength. Across the ocean in Mexico and Central America, Mesoamerican civilizations created various types of corbelled arches, such as with the interior tunnels in the Great Pyramid of Cholula and the many styles of corbelled arches built by the Mayan civilization. In Peru, the Inca civilization used a trapezoidal arch in their architecture. The arch is still used today in some modern structures such as bridges. Construction. An arch requires all of its elements to hold it together, raising the question of how an arch is constructed. One answer is to build a frame (historically, of wood) which exactly follows the form of the underside of the arch. This is known as a centre or centring. The voussoirs are laid on it until the arch is complete and self-supporting. For an arch higher than head height, scaffolding would in any case be required by the builders, so the scaffolding can be combined with the arch support. Occasionally arches would fall down when the frame was removed if construction or planning had been incorrect. (The A85 bridge at Dalmally, Scotland suffered this fate on its first attempt, in the 1940s). The interior and lower line or curve of an arch is known as the "intrados". Old arches sometimes need reinforcement due to decay of the keystones, known as bald arch. The gallery shows arch forms displayed in roughly the order in which they were developed. Technical aspects. The arch is significant because, in theory at least, it provides a structure which eliminates tensile stresses in spanning an open space. All the forces are resolved into compressive stresses. This is useful because several of the available building materials such as stone, cast iron and concrete can strongly resist compression but are very weak when tension, shear or torsional stress is applied to them. By using the arch configuration, significant spans can be achieved. This is because all the compressive forces hold it together in a state of equilibrium. This even applies to frictionless surfaces. However, one downside is that an arch pushes outward at the base, and this needs to be restrained in some way, either with heavy sides and friction or angled cuts into bedrock or similar. This same principle holds when the force acting on the arch is not vertical such as in spanning a doorway, but horizontal, such as in arched retaining walls or dams. Even when using concrete, where the structure may be monolithic, the principle of the arch is used so as to benefit from the concrete's strength in resisting compressive stress. Where any other form of stress is raised, it has to be resisted by carefully placed reinforcement rods or fibres. (See Arch bridge.) Other types. The Delicate Arch, a natural arch in Moab, UtahA blind arch is an arch infilled with solid construction so it cannot function as a window, door, or passageway. A dome is a three-dimensional application of the arch, rotated about the center axis. Igloos are notable vernacular structures making use of domes. Natural rock formations may also be referred to as arches. These natural arches are formed by erosion rather than being carved or constructed by man. See Arches National Park for examples. A special form of the arch is the triumphal arch, usually built to celebrate a victory in war. A famous example is the Arc de Triomphe in Paris, France. A vault is an application of the arch extended horizontally in two dimensions; the groin vault is the intersection of two vaults. 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.

arch	spoon
top 10 words in brain distribution (in article): build material wood structure form type wall state surface building	top 10 words in brain distribution (in article): produce sugar form time food common type state century head
top 10 words in brain distribution (not in article): city cell house store street town floor home design paint	top 10 words in brain distribution (not in article): plant fruit fuel grow seed oil species engine leaf tree
times more probable under arch 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 arch'" is a structure that spans a space while supporting weight (e.g. a doorway in a stone wall). Arches appeared as early as the 2nd millennium BC in Mesopotamian brick architecture, but their systematic use started with the Ancient Romans who were the first to apply the technique to a wide range of structures. History. Arches were known by the Mesopotamian, Urartian, Harappan, Egyptian, Babylonian, Greek and Assyrian civilizations, but their use was infrequent and mostly confined to underground structures such as drains where the problem of lateral thrust is greatly diminished. The ancient Romans learned the arch from the Etruscans, refined it and were the first builders to tap its full potential for above ground buildings: "The Romans were the first builders in Europe, perhaps the first in the world, fully to appreciate the advantages of the arch, the vault and the dome." Throughout the Roman empire, their engineers erected arch structures such as bridges, aqueducts, and gates. They also introduced the triumphal arch as a military monument. Vaults began to be used for roofing large interior spaces such as halls and temples, a function which was also assumed by domed structures from the 1st century BC onwards. The Roman arch is semicircular, and built from an odd number of arch bricks (called "voussoirs"). An odd number of bricks is required for there to be a "capstone" or "keystone", the topmost stone in the arch. The Roman arch's shape is the simplest to build, but not the strongest. There is a tendency for the sides to bulge outwards, which must be counteracted by an added weight of masonry to push them inwards. The Romans used this type of semicircular arch freely in many of their secular structures such as aqueducts, palaces and amphitheaters. The semicircular arch was followed in Europe by the pointed Gothic arch or ogive (derived from the Islamic pointed arch in Moorish Spain), whose centreline more closely followed the forces of compression and which was therefore stronger. The semicircular arch can be flattened to make an elliptical arch as in the Ponte Santa Trinita. The parabolic and catenary arches are now known to be the theoretically strongest forms. Parabolic arches were introduced in construction by the Spanish architect Antoni Gaudí, who admired the structural system of Gothic style, but for the buttresses, which he termed “architectural crutches”. The catenary and parabolic arches carry all horizontal thrust to the foundation and so do not need additional elements. The horseshoe arch is based on the semicircular arch, but its lower ends are extended further round the circle until they start to converge. The first examples known are carved into rock in India in the first century AD, while the first known built horseshoe arches are known from Aksum (modern day Ethiopia and Eritrea) from around the 3rd–4th century, around the same time as the earliest contemporary examples in Syria, suggesting either an Aksumite or Syrian origin for the type of arch. It was used in Spanish Visigothic architecture, Islamic architecture and mudéjar architecture, as in the Great Mosque of Damascus and in later Moorish buildings. It was used for decoration rather than for strength. Across the ocean in Mexico and Central America, Mesoamerican civilizations created various types of corbelled arches, such as with the interior tunnels in the Great Pyramid of Cholula and the many styles of corbelled arches built by the Mayan civilization. In Peru, the Inca civilization used a trapezoidal arch in their architecture. The arch is still used today in some modern structures such as bridges. Construction. An arch requires all of its elements to hold it together, raising the question of how an arch is constructed. One answer is to build a frame (historically, of wood) which exactly follows the form of the underside of the arch. This is known as a centre or centring. The voussoirs are laid on it until the arch is complete and self-supporting. For an arch higher than head height, scaffolding would in any case be required by the builders, so the scaffolding can be combined with the arch support. Occasionally arches would fall down when the frame was removed if construction or planning had been incorrect. (The A85 bridge at Dalmally, Scotland suffered this fate on its first attempt, in the 1940s). The interior and lower line or curve of an arch is known as the "intrados". Old arches sometimes need reinforcement due to decay of the keystones, known as bald arch. The gallery shows arch forms displayed in roughly the order in which they were developed. Technical aspects. The arch is significant because, in theory at least, it provides a structure which eliminates tensile stresses in spanning an open space. All the forces are resolved into compressive stresses. This is useful because several of the available building materials such as stone, cast iron and concrete can strongly resist compression but are very weak when tension, shear or torsional stress is applied to them. By using the arch configuration, significant spans can be achieved. This is because all the compressive forces hold it together in a state of equilibrium. This even applies to frictionless surfaces. However, one downside is that an arch pushes outward at the base, and this needs to be restrained in some way, either with heavy sides and friction or angled cuts into bedrock or similar. This same principle holds when the force acting on the arch is not vertical such as in spanning a doorway, but horizontal, such as in arched retaining walls or dams. Even when using concrete, where the structure may be monolithic, the principle of the arch is used so as to benefit from the concrete's strength in resisting compressive stress. Where any other form of stress is raised, it has to be resisted by carefully placed reinforcement rods or fibres. (See Arch bridge.) Other types. The Delicate Arch, a natural arch in Moab, UtahA blind arch is an arch infilled with solid construction so it cannot function as a window, door, or passageway. A dome is a three-dimensional application of the arch, rotated about the center axis. Igloos are notable vernacular structures making use of domes. Natural rock formations may also be referred to as arches. These natural arches are formed by erosion rather than being carved or constructed by man. See Arches National Park for examples. A special form of the arch is the triumphal arch, usually built to celebrate a victory in war. A famous example is the Arc de Triomphe in Paris, France. A vault is an application of the arch extended horizontally in two dimensions; the groin vault is the intersection of two vaults.	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.