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Introduction to Art/Drawing Exercises

== DRAWING FROM. '' drawing from life is the act of drawing what you see. Life drawing is considered fundamental to most other types of art because it teaches the student to observe all aspects of their subject. Life drawing is also easier to evaluate than more abstract art: If the student intends to draw a subject from life, then their artwork can be evaluated as how well it directly resembles the subject.Always know you are drawing to impact a == The brain's visual system is large and complex, designed to reduce an image directly to a concept so that the person can then act on that concept. While this process is useful for daily functioning and general survival, it actually impedes the process of drawing from life. For example, here is the process that an untrained person might go through while drawing part of a face:

 * 1) The eye sees the subject's nose.
 * 2) The visual system reduces the image to the concept "nose".
 * 3) The mind thinks, "What do I know about a nose?  Noses have two nostrils.  Nostrils look round."
 * 4) The hand draws two circles.

Thus, instead of drawing the shapes of the nose that the artist sees, the artist draws a mental icon for "nose", despite the fact that from most angles nostrils are not circular -- from many angles one nostril may even be totally obscured, but that won't stop the untrained artist from drawing it. While there is artistic value in being able to identify and reproduce mental icons, the process is not helpful when learning to draw from life.

In learning to draw from lif. drawing an image using a grid is a venerable technique for tranfering a small drawing to a large surface such as a over-sized canvas or a wall. the technique itself is simple divide the original small drawing into equal sections using lightly-ruled lines, and then create the exact same grid in large propotions on the targeted surface. afterward transfer the drawing to the new surface section by section. BREAKING IMAGES INTO SHAPES.

The basis of all realistic drawing technique is solid geometry.one who draws well has an aptitude of conceiving an object as an inter-relation of component geometric solids. for example, a human leg may be conceived as a composite of regular shapes. or it may be conceived as a series of avoid shapes.or a combination of the two. the choice the artist makes contributes to what is ultimately known as his or her style.

Drawing an image using a grid is a venerable technique for transferring a small drawing to a large surface such as an over-sized canvas or a wall. The technique itself is simple: divide the original small drawing into equal sections using lightly-ruled lines, and then create the exact same grid in larger proportion on the target surface. Afterward, transfer the drawing to the new surface section by section.

Copying an upside-down image
This process helps in training oneself to draw what you see, not what you would normally characterize something as. For example, if you were drawing a nose upside down and did not know you were drawing a nose, your mental concept of a nose would be suppressed, allowing you to draw more accurately and train yourself to look at the lines and shapes of what you're drawing.

Blind contour drawings
This involves choosing an object and drawing it without looking even once at your paper. This develops hand-eye coordination which helps in accurately depicting what you're trying to draw. For beginning artists, this exercise isn't concentrated on achieving a perfect likeness of whatever you're drawing, just draw what you see and don't worry about what it looks like. If you keep doing this, over time your hand-eye coordination will improve immensely and you will begin to be able to draw what you see accurately without even looking.

Introductory Exercise: Pierce a paper plate with a sharp pencil. (If you don't have a paper plate handy, any kind of stiff paper will do.) Put the plate over the top of your pencil, resting atop your hand, so that it blocks your view of your drawing paper. Draw any convenient object, perhaps your shoe, a set of keys, or items from the kitchen. The barrier makes it impossible for your drawing to come out "right," which takes a lot of pressure off you as you gradually learn to see in a new way. Each time you practice, your brain will be making new connections between your eyes and drawing muscles, much as happened when you learned to ride a bike without thinking much about the bike. When you finish a drawing, you'll probably find it more humorous than accurate. Enjoy that, but also look for places where your line was fairly accurate. Later, you may find this a good way to loosen up before tackling your project for the day.

Advanced Exercise (from [The Animation Learner's Site]): Find a place where you can work undisturbed for half an hour. Place your sketch book open on a table on your right hand side, preferably tilted towards you. Hold your pencil lightly in your right hand, and place it roughly in the middle of your paper. Now, turn in your chair until you are looking in the opposite direction of your paper. Your right hand, the pencil and the paper are now behind you. Place your left hand on your knee and relax. VERY SLOWLY, start to trace the contours of your hand. UNDER NO CIRCUMSTANCES LOOK AT YOUR PAPER! Draw everything you see. Do not attempt to name something (like a fingernail) and then draw it, because you cannot see the paper you are drawing it onto. Just "trace," as accurately as you can, the contours of that thing (which just so happens to be a fingernail). You should start by drawing for about 15 minutes at a time (use a timer!), and gradually work up to anywhere from 1/2 hour to 2 hours per hand. After you have been doing this exercise for several weeks, you may look at the paper occasionally to reposition your pencil. But do not move the pencil until you are again looking away.

Gesture drawings
In figure drawing, a gesture drawing is a very fast sketch--one or two lines at most--describing the primary motion or position of the body. A series of gesture drawings are usually sketched out in rapid succession as a warm-up prior to the start of a figure drawing class or session.

A gesture drawing does not show the surface details of an object, rather the forces that are contained within that object. Like contour drawing, it involves an almost complete loss of conscious thought and allows you simply to react to what you see. (from [The Animation Learner's Site])

Exercise (also from [The Animation Learner's Site]): Take any complicated object. A live model (clothed or nude) is best, but a flower, plant, pet, ribbon, or any other organically shaped object should do fine. (I would not recommend using your hand this time, as gesture drawing is very physical and involves the whole upper body and you will not be able to keep your hand still). Set your timer to 15 seconds. Yup, you heard right. You've got 15 seconds to draw the object in front of you. After the time is up, move the object or get the model to change poses. Repeat a minimum of ten times. Now set your timer to 30 seconds and repeat 5-10 times. Now set it to two minutes and repeat about five-ten times. Note that your drawing speed should NOT CHANGE; when you have 2 minutes you should draw like you have fifteen seconds.

Breaking images into shapes
The basis of all realistic drawing technique is solid geometry. One who draws well has an aptitude for conceiving an object as an inter-relation of component geometric solids. For example, a human leg may be conceived as a composite of rectangular shapes, or it may be conceived as a series of ovoid shapes--or a combination of the two. The choice the artist makes contributes to what is ultimately known as his or her style.

copying an image using a grid text

Proportion through measurement
When rendering an object, an artist is in a constant state of analysis. Every object exists in relation to an adjacent object.

Drawing a ball
The seemingly simple exercise of drawing a ball so that it appears to be three-dimensional permits you to analyze and solve virtually every lighting analysis problem you will encounter when trying to render a figure realistically.

LINKS example of modern life class http://www.home.earthlink.net/~idrawyou/id4.html

title: Introduction to Art/Drawing Exercises


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Cookbook:Chip

Chip can refer to:

 * Potato Chip
 * Tortilla Chip
 * French Fries, called "chips" in the United Kingdom.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Cookbook:Chip


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Cookbook:Potato Chip

| Potato

Potato Chips (crisps in the UK), are deep-fat fried potatoes. Most chips have salt on them. Chips are thinner and more cooked than French fries, making them crunchy. In the United Kingdom, "chip" usually refers to french fries.

title: Cookbook:Potato Chip


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Cookbook:Kiwifruit

The kiwifruit (or kiwi ) is a fruit. It is the size of a large hens egg, and a is grown only in temperate climates. Kiwifruit flesh is said to taste and feel vaguely like strawberries, but with a strong green taste. When canned, kiwifruit becomes mushy and lose their color.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, which is commercially useful as a meat tenderizer but can be an allergen for some individuals. Specifically, people allergic to papayas or pineapples are likely to be allergic to kiwifruit also.

This enzyme, which is quickly destroyed by boiling the fruit, makes raw kiwifruit unfit for use in desserts containing milk or any other dairy products. The enzyme will start to dissolve the milk proteins within a few minutes, leaving a very unpleasant bitter taste. However, sliced kiwifruit may be used as a garnish atop whipped cream as on one of New Zealand's favourite desserts, the pavlova, without ill effects.

title: Cookbook:Kiwifruit


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Cookbook:Fig

The fig is a fruit. Though exquisite when fresh and ripe, it spoils far too quickly to make fresh fruit practical. Figs are usually available in dried form. There are two main types of fig, the small dark ones (mission figs) and the large pale ones (all others: calimyrna, kadota, brown turkey, etc.). Most dried figs are mission figs, but the other types generally taste a little better.

The fig is actually a flower inverted into itself, sometimes needing to be pollinated by a wasp that crawls inside through the bottom hole.

Figs are highly nutritious. One serving of figs is 40 grams, about ¼ cup, or about 3 Calimyrna figs or about 4 to 5 Mission figs. Figs are high in fiber, providing 20% of the Daily Value — more dietary fiber per serving than any other common dried or fresh fruit.

Availability, selection, and storage
Fresh figs are available July through September. Dried figs are never out of season, and are available all year. You can find them in your favorite grocery store in the produce or dried fruit section. Look for fresh figs that are soft and smell sweet. Handle carefully because their fragile skins bruise easily. You can store fully ripened figs in the refrigerator up to 2 days, assuming the store didn't already do so. Bring the figs to room temperature before serving.

title: Cookbook:Fig


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Cookbook:Peach

The peach is a stone fruit related to the plum, cherry, almond, apricot, and nectarine. Peach flesh tastes and feels somewhat like mango flesh. Freestone peaches have flesh that separates easily from the pit. Cling peaches have flesh that clings to the pit. Cling peaches taste a bit better, but might not be worth the trouble. Peaches are fuzzy on the outside; some people will want to peel off the skin.

Choose peaches with a strong and pleasant smell. Peaches will soften if left around, but will not gain a nice ripe taste and smell. Do not refrigerate peaches.

Recipes featuring peaches include

 * California Fusion Peach Salsa
 * Peach Cobbler
 * Easy Peach Cobbler

title: Cookbook:Peach


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Cookbook:Apricot

The apricot is a stone fruit related to the plum, almond, peach, and nectarine.

Characteristics
Apricots are small to medium-sized hand fruits, plum-sized at most. They are yellow to orange, with smooth or slightly velvety skin. They have loose, fairly smooth pits. When ripe, an apricot is very soft but not mushy. They are easy to bruise and do not keep well.

Most apricots are picked while very unripe, and never develop much apricot flavor. When fresh apricots aren't in season, dried apricots are often available. They may be treated with sulfur dioxide, which preserves their orange color, or untreated. Untreated dried apricots will have a darker, more caramelized flavor. Softer dried apricots will have more water and slightly less intense flavor than tougher ones. Which to use will depend on personal preference and the recipe.

Freeze-dried apricots are crunchy and extremely sweet.

Seasonality
The peak season for apricots falls in in the early summer (May through July on the northern hemisphere).

In North America, Apricots are available throughout the year from different regions:
 * Mid-February through mid-March from Chile
 * Mid-June through mid-July from California
 * Mid-July through mid-August from Washington

Selection and storage
Fresh apricots are best when they are locally grown. Otherwise, they will be picked for shipping before ripe and will lack flavor. They should be golden-orange and plump, but not mushy.

Ripe apricots keep for up to a week in the fridge.

Use
Apricots may be used fresh, dried, freeze-dried, or used in cooking. They are commonly used in jam, and this jam is used in many confections. Apricot pits are roasted and used to flavor liqueurs.

To cut an apricot, slice around its seam, twist it in half, and gently lift out the pit.

title: Cookbook:Apricot


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Cookbook:Banana

The banana is a mildly sweet tropical fruit related to the starchy plantain.

Characteristics
Bananas are crescent shaped and 7–9 inches long, with a thick yellow peel and pale yellow flesh. The peel is not edible and can be easily removed by pinching the tip and pulling it off in strips.

Bananas are always picked green. When green, they have a high starch content, firmer texture, and a "green" taste somewhat like kiwifruit. As bananas ripen, the starch is converted to sugar, and the peel turns yellow before developing brown spots that eventually merge to make the banana completely dark brown. When fully ripe, a banana should have no green at the tip; once it gets too brown and squishy, it has passed into overripe.

Nutrition and diet
Bananas are a nutrient-dense food. They are relatively high in calories, and a medium-sized banana has about 110 calories (460 kilojoules). They also provide potassium calcium, carotene, vitamin C, and vitamin B6. The banana helps prevent both constipation and diarrhea.

Other
Bananas are very easy to bruise, which will make them brown and mushy on the inside. Banana ripening produces ethylene gas, so most types of fruit will also ripen when placed in a bag with ripening bananas.

Varieties
"Baby" bananas are small, compact bananas with dense and particularly sweet flesh.

Seasonality
Bananas are a typical non-seasonal fruit, which means they are available fresh all year. They are usually grown in tropical countries.

Selection and storage
In general, bananas should be purchased when underripe and allowed to ripen at room temperature until they reach the desired stage.

When stored at room temperature, bananas will progress through the ripening process, eventually turning completely brown. To store bananas long-term, they may be frozen either in the peel or peeled in an airtight bag/container. Note that when frozen, the banana peel will turn dark brown but the inside will remain unaffected. Avoid refrigerating bananas.

Use
Bananas may be eaten plain or used in cooking. A banana is generally best from immediately after the spots appear until the spots begin to merge, but this is a matter of personal preference and application. Firm is better for eating out of hand or in fresh fruit recipes, while the softer and riper stage is generally better for baking. Frozen bananas can be coated in chocolate and eaten as a treat. Green bananas can be used as a vegetable and cooked by boiling or frying. Dried banana chips are often available—choose brown ones (without sulfur dioxide) if you can find them.

If substitution is desired, use pawpaws instead of bananas.

title: Cookbook:Banana


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Cookbook:Pineapple

The pineapple is a very sweet tropical fruit. It can be up to 1 foot tall. Pineapple is commonly eaten fresh, in desserts, or cooked as part of a sauce or glaze.

When buying fresh pineapple, choose a good-smelling fruit that feels solid. The topmost leaves should be a bit loose (meaning ripe) and not browning (meaning too old). There should not be a yeasty smell at the bottom.

When buying canned pineapple, choose pineapple packed in juice. Name-brand pineapple is sweeter, and thus better suited for eating without added sugar. The cheaper store-brand pineapple is fine for baking.

Carving a fresh pineapple

 * 1) Twist out the top.  The top may be planted if you want a 4' (1.2m) diameter thorny bush that requires a couple of years of frost-free weather.  You'd also get a tall stalk, covered in lovely blue flowers, that turns into a pineapple.
 * 2) Slice away the skin.  The best tasting pineapple is right under the surface, so don't cut too deeply.
 * 3) Carve out the "eyes".  These flower holes contain enzymes that can cause mouth irritation; they digest you a little bit. (Pineapples can get revenge.)
 * 4) Slice the pineapple the long way.  Make 6 to 12 (8 is easy) wedges with the core along one edge of each wedge.
 * 5) Cut the core away from each wedge.
 * 6) Chop up the wedges as desired.  The bottom part is sweetest and most likely to be spoiled.

Seasonality
Pineapples have their peak season near the end of spring. In some locations, like Hawaii, they are available all year round.

Cooking pineapple
Pineapple is good cooked as well as raw, and can be boiled, grilled, fried, or baked. Grilled pineapple rings become caramelized and are an excellent topping for cheeseburgers. Cooked pineapple goes well in general with cheesy/tomato-sauce meals, such as adding to pizza or to pasta (e.g. spaghetti) to add a sweet tangy flavor.

Recipes featuring pineapple

 * Pineapple Crisp (variation)
 * Sweet and Sour
 * Pineapple fried rice
 * Category:Pineapple recipes

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Cookbook:Applesauce

| Fruit

Applesauce is a preparation of cooked and puréed apples.

Characteristics
Applesauce is very high in moisture, with a slight grainy texture. It can remain unsweetened or can be sweetened with the addition of sugar. Acid, particularly citric acid, is often added for a sour flavor and to reduce browning.

Use
Applesauce can be eaten plain, often with a sprinkle of cinnamon. It can also be used in cooking and baking to impart moisture and flavor.

title: Cookbook:Applesauce


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Cookbook:Papaya

The papaya is a melon-like tropical fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose.

The papaya contains an enzyme called papain that is a meat tenderizer. It breaks down tough meat fibers. It is sold as a component in powdered meat tenderizer available in most supermarkets. Some people react badly to this when eating papaya.

Selection
Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature and will not ripen properly. Uncut papayas have no smell. Papayas that are cut should smell sweet, not bad or fermented.

Storage
Slightly green papayas will ripen quickly at room temperature, especially if placed in a paper bag. As the papaya ripens, it will turn from green to yellow. Place ripe papayas in a plastic bag and store in the refrigerator. Papayas will keep for up to a week, but it's best to use them within a day or two.

Varieties
There are two types of papayas, the Hawaiian and Mexican. The Hawaiian varieties, also known as Solo papayas, are found most often in supermarkets. These fruits are pear-shaped, weigh about a pound each, and have yellow skin when ripe. The flesh is bright orange or pinkish, depending on the variety. The Mexican varieties are not as common but can be found in Latino supermarkets. Mexican papayas are much larger then the Hawaiian types and can weigh up to 20 pounds and be more than 15 inches long. Although the flavor is less intense than the Hawaiian varieties, they are still delicious and enjoyable.

title: Cookbook:Papaya


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Cookbook:Cherry

The cherry is a stone fruit related to the plum, peach, almond, apricot, and nectarine. It is sometimes considered a culinary berry, although it is distinguished by its pit, which must be removed when eating.

Characteristics
Cherries come in a range of colors, from yellow-orange to red or purple. The flesh can be firm or juicy, with a single inedible pit. Commercially-available cherries are divided broadly into sweet and sour varieties. As the name implies, sweet cherries are sweet in flavor and can be eaten plain. On the other hand, sour cherries are much more tart and can generally only be cooked with.

Seasonality
In temperate climates, cherries are a summer fruit, typically hitting their peak in June or July in the northern hemisphere.

Selection and storage
When selecting fresh cherries, look for plump, unblemished fruit. They should be firm and not soft, and the stems should be green. Avoid removing the stems until ready to eat or use. They do not ripen after picking and should be stored in the fridge. They can be pitted and frozen for long-term storage. Cherries are also commonly available dried or jarred in syrup.

Use
Suitable for both savory and sweet dishes, cherries are common in a range of cuisines. Sweet cherries are often eaten fresh, though they are often used in baked dishes and confections. Sour cherries are also popular in baked goods, and they add a pop of tart flavor and color to meat dishes. Maraschino cherries are dyed bright red and stored in syrup—these are popular as an ice cream topping. Cherries are also commonly processed into syrups and liqueurs such as kirsch.

title: Cookbook:Cherry


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Cookbook:Persimmon

The persimmon is a fruit that has fallen out of fashion for its poor keeping qualities. There are two main types, the tall Hachiya type and the short squat Fuyu type. Choose persimmons that are very soft but not mushy, and be very careful not to bruise them.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.

 * Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

 * Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.

Availability, Selection, Storage, Preparation
Persimmons are widely available September through December, with a peak during November.

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy.

Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.

title: Cookbook:Persimmon


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Cookbook:Plum

The plum is a stone fruit related to the peach, cherry, almond, apricot, and nectarine.

Choose plums with a pleasant smell. It's common for plums to develop a yeast growth on the surface, like grapes. Plums will soften if left around, but will not gain a nice ripe taste and smell, like other fruits. They benefit more than most fruits from being picked when absolutely ripe, but before the wasps get them, and plums sold in supermarkets tend to have been picked too early, which means they suffer less damage in transit, but never develop the full taste and fragrance.

When chopped up and boiled down with sugar, plums make an excellent topping for vanilla ice cream.

Plums can also be used very effectively with duck. Try using a purée flavoured with allspice and cinnamon.

Dried plums are called prunes.

Seasonality
Plums are a typical summer fruit. Early-season varieties will start halfway through May (in the northern hemisphere), whereas later season varieties will be harvested until the third week of August. Some late varieties keep well enough to last until late November.

Recipes featuring plums include

 * Silvash Gombotz
 * Onigiri

title: Cookbook:Plum


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Cookbook:Strawberry

The strawberry is a small sweet fruit.

Choose red strawberries, being careful to avoid any signs of rot. Rotting strawberries tend to have mushy spots that may be discolored and sunken, often turning a bit violet or lavender. Unripe strawberries tend to be pale, sometimes almost white.

When chopped up and boiled down with sugar, strawberries make a good topping for vanilla ice cream.

Strawberries are used on several occasions, like cake.

Kochbuch/ Erdbeere

title: Cookbook:Strawberry


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Cookbook:Currant

Currant is an ambiguous term that may refer to:

 * Redcurrants and related whitecurrants
 * Blackcurrants
 * Zante currants, the raisins of Black Corinth grapes

title: Cookbook:Currant


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Talk:Beekeeping/Solitary Bees

Links to Retailers
I added a couple of links to places where mason bees could be purchased. I am in no way affiliated with these retailers. I simply added them as a convenience, as mason bees are not necessarily the easiest thing to find for sale. I also want to mention that I have not purchased bees from either of these places, and don’t guarantee the quality of their stock. Rather I built a mason bee house (the one pictured in the module) and was lucky enough to have a few feral ones move in on their own (one of the residents is also pictured on the module). --Robert Engelhardt 04:22, Apr 23, 2005 (UTC)

Request for regional info
From the mason bee article I found out mason bees are native to Japan and North America. I was wondering if the info on the page could be similarly used for similar bees found in Europe (if any)? --Egregius (talk) 21:26, 11 June 2008 (UTC)

title: Talk:Beekeeping/Solitary Bees


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Use the Source/Glossary

#

 * 32V - a 32-bit release of the Unix operating system, based on SystemV, which is the most recent of the actual Unix code bases to be open sourced by Caldera Systems in January 2002
 * 386 - IBM PC clones based on the Intel 386 processors, include all Athlon, Pentium and Celerons

A

 * alpha - a processor class originally developed by DEC, now owned by HP
 * amd - Advanced Micro Devices Inc., a processor and flash producer
 * amd64 - a processor class based on the 386 architecture with added 64-bit extentions, produced by AMD
 * Amiga -
 * Apple -
 * AT&T - the American Telephone and Telegraph Company, original developers of the Unix codebase
 * Atari -
 * Altair -

B

 * bar -
 * Bell - Bell Laboratories the research and developement branch of AT&T/Lucent
 * Berkeley - the University of California Berkeley, original developers of the BSD codebase
 * bit - binary digit
 * BSD -
 * bug - Tech lore states that first computer debugging tool was a pair of tweezers, at MIT in the 1940s a problem with their computer system was traced back to a moth which had died in the machine, leading to the term "bug in the system" which later was shortened to simply bug.
 * byte - 8 bits in sequence, used to form standard 8-bit characters

C

 * C -
 * Caldera - Caldera International Inc., see SCO
 * CMS - content management system
 * crack - to break into a computer or programme, to subvert the original function of a programme
 * Compaq - the Compaq Computer Corporation, Compaq stood for Compatibility and Quality, which has now been merged with HP

D

 * DEC - Digital Equipment Corporation, a now defunct computer manufacturer and developer which created the VAX and alpha

F

 * flash - a class of memory, sometimes called compact flash, which can be written to and will retain its contents until new data is written over or it is wiped
 * foo -
 * foobar -
 * FreeBSD -

H

 * hack - to build up, modify, toy with or engineer a piece of software

K

 * K&R - Brian Kernighan & Dennis Ritchie, original promoter and writer of the C programming language and thus the fathers of modern programming.
 * K&R - The C Programming Language book, covering K&R C in the original edition and ANSI C in later versions. Also referred to as The White Book and The Old Testament and New Testament (for first and second editions).
 * K&R C - The original reference C programming style, no longer commonly used, but referred to in documentation when illustrating C standards, such as ISO and ANSI C.

L

 * Linux - pronounced lin-uks, following the form of Linus, its creator. A kernel developed originally as a substitute for the Minix kernel and now the centre of a large store of operating systems referred to as Linux distributions.
 * Lucent - Lucent Technologies, an offshoot company of AT&T

M

 * Minix -
 * Multics -

N

 * NetBSD -

O

 * OpenBSD -

R

 * rar -

S

 * SCO - the Santa Cruz Operation, originally Caldera International Inc., which now calls itself the SCO Group, a company which is now based largely on its IP claims against systems using what it claims as its code
 * Sparc -
 * su -
 * sudo -
 * Sun -
 * SysV -

T

 * tar -

U

 * Unix -
 * UNIX -
 * Unix-like -

V

 * VAX - Virtual Address eXtension, one of the earliest Unix platforms, developed by DEC Note: Who owns the Vaxen rights, Intel or HP? Intel bought the chip branch of Digital, but obviously Alpha remained with the company until it's purchase by Compaq

X

 * X - the X Windows System, a graphical interface used by most Unix-like operating systems
 * Xenix -

Z

 * zip -

title: Use the Source/Glossary


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Cookbook:Chicago Sirloin with Cabernet Balsamic Reduction

This is a classically-inspired steak recipe, with influences from both American and European cuisine.

Ingredients

 * 2 ea. (16 oz / 550 g) sirloin steaks
 * Montreal steak seasoning
 * 1 cup Cabernet Sauvignon wine
 * 1 cup balsamic vinegar
 * 8–10 cloves of garlic, minced
 * ⅓ large white onion, diced
 * 4 cloves shallots, diced
 * 2 tbsp extra-virgin olive oil
 * Pepper

Procedure

 * 1) Preheat a medium-sized saucepan over medium-low heat and preheat the grill to high.
 * 2) Add the onions to the pan, and sauté until light yellow.
 * 3) Add the shallots and garlic to the pan and sauté for a few minutes more. Make sure all ingredients are lightly crisped.
 * 4) Pour in about ⅓ of the wine and ⅓ of the vinegar. Let this simmer and reduce over lower heat for about 5–10 minutes.
 * 5) Place the steaks on the barbecue, seasoning with the Montreal steak spice.
 * 6) Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.
 * 7) Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.
 * 8) Once the sauce has gone down to about ⅓ of its original volume, take off heat.
 * 9) Remove steaks from grill and take inside.
 * 10) Place the steaks on your plates, cover with the sauce and serve!

Notes, tips, and variations

 * You may wish to serve this flavourful dish with a side that compliments its strong flavors such as asparagus, new potatoes, or roasted Brussels sprouts.


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Cookbook:Walnut

There are several kinds of walnut, the Persian walnut (by far the most common), the Black walnut (more flavorful and expensive), the Butternut, the Japanese walnut and others. Walnuts are very similar to pecans.

Walnuts go well with chocolate, making an excellent ice cream topping.

Recipes featuring walnuts include

 * Snezhanka
 * Madeira Honey Cake
 * Butter tart
 * Pesto (as a pine nut replacement)
 * Brownies
 * Saucepan Fudge Crackle Cookies
 * Molasses Cookies
 * Ma'amoul

title: Cookbook:Walnut


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Cookbook:Hazelnut

| Nut

Hazelnuts are the nut of the common hazel. They are often used in desserts in combination with chocolate.

How to Skin and Roast Hazelnuts

 * 1) Add 3 tablespoons of baking soda (sodium bicarbonate) to 2 cups boiling water; this will cause the mixture to foam up, keep stirring until the foam goes away.  Note how much foam is produced; if it is anywhere close to the top of the pot switch to a larger pot.
 * 2) Add the nuts (this recipe is for approximately 1 cup) and blanch for 10 minutes. The baking soda neutralizes the acid skins, which can then be removed easily.  This reaction can cause a lot of foam even at a low simmer.  Stir the foam down (not the liquid) until the mixture settles down; then stir the mixture until the foaming stops (about 10 minutes).
 * 3) Drain the nuts in a sieve and rinse with cold water.
 * 4) Place the nuts in a container of cold water.
 * 5) Remove the skins under running water and place peeled nuts in the sieve over a container.
 * 6) When all the nuts are peeled, dry them off by patting handfuls in paper towels.
 * 7) Salt the nuts to taste while still damp (optional).
 * 8) To roast the hazelnuts, place skinned nuts on a baking sheet in a 275ºF oven for 20 - 30 minutes, stirring after 10 minutes.

To help slough off the skins after the hot and cold water process, rub between terry towels.

title: Cookbook:Hazelnut


text:
Cookbook:Crawfish

| Seafood

Crawfish are freshwater crustaceans related to shrimp, crab, and lobster. They are also sometimes known as crawdads, mudbugs, or crayfish.

Characteristics
Crawfish come in a range of sizes—usually around 3–8 in (7.5–20 cm) long—and are frequently described as miniature lobsters. The meat is lean and largely concentrated in the tail. They are typically brown when alive, turning bright red after cooking.

Selection and storage
Crawfish are available live or cooked and frozen. When purchasing live, the crawfish should be lively and moving —discard any that do not move when nudged, and be on the lookout for off odors or damage. The live crawfish can be stored in the fridge, wrapped in a damp towel, for a day or two. Once cooked, crawfish meat should be separated from the shells and stored in the fridge for a few days.

Preparation
Before cooking, live crawfish should be cleaned to reduce the debris on their shells and inside their hindgut. This can be done by placing them in a large tub and soaking them in several changes in fresh water for at least 10–15 minutes each time. Some sources may tell you to add salt to the soak, but this does nothing to help remove debris and may be hazardous or inhumane for the crayfish. Cooking requires about 8–10 minutes at a full boil.

Use
Crawfish are usually boiled whole, often with boil seasoning in the water. They can also be steamed. The tail is then pulled off the head and peeled to remove the meat. Most of the meat is in the tail and head, but some meat may be sucked out of the claws, and the entire crawfish contributes flavor to a broth. Crawfish are popular in American South and Cajun cuisines.

title: Cookbook:Crawfish


text:
Cookbook:Feta Cheese

| Cheese

Feta cheese is a variety of white crumbly cheese.

Characteristics
It is traditionally made from goat's milk or sheep's milk, although it is often made from cow's milk in some countries. After shaping, the cheese is pickled in a salty brine mixture, where its flavor develops and becomes tangy. As it ages, the cheese becomes firmer, and it ultimately develops a firm and crumbly texture. While it will soften with heat, feta will never truly melt.

Selection and storage
Feta is typically sold in rectangular blocks, either in its brine or drained. Even if not fully submerged, the cheese should still be a little moist from trace amounts of liquid in the packaging. The hallmarks of a quality feta cheese are a crumbly but creamy texture.

Store feta cheese in the fridge, ideally submerged in its brine. Kept this way, it will last for several weeks to months. Note that the flavor will continue to develop over time.

Use
Feta is a popular ingredient primarily in Greek recipes, including such standards as Greek salad and spanakopita. It is often crumbled. If you would like to reduce some of the salt content in the cheese, you can soak it in fresh water.

Substitution
If you have access to it, teleme cheese from the Balkans is a similar brined variety that makes a good substitute. Cotija is crumbly and can make a reasonable substitute based on this texture, but it has a milder flavor than feta. Halloumi cheese is also similar, but it has a much sturdier texture. If all else fails, a crumbly fresh goat cheese will do.

title: Cookbook:Feta Cheese


text:
Cookbook:Provolone Cheese

| Cheese

Provolone cheese is a cow's milk cheese from southren Italy. Provlone, like mozzarella, is a plasic curd cheese. The curd is mixed with heated whey and kneaded into a smooth semi soft consistency.

The cheese comes in two types; mild and delicately flavored dolce and longer aged sharper piccante. It is often smoked to impart a light flavor.

title: Cookbook:Provolone Cheese


text:
Cookbook:Emmental Cheese

Emmental, or Emmentaler, is a variety of Swiss cow-milk cheese. In fact, the term "Swiss cheese", when used colloquially in North America, Australia, and New Zealand, often refers to Emmental.

Characteristics
The rind of Emmental is dry, and the cheese is characterized as semi-hard with a yellow color. It is notably characterized by large holes left by gas bubbles produced during the warm propionic acid fermentation of the cheese. The flavor is generally mild and nutty, with longer-aged varieties having a stronger flavor.

Selection and storage
If you specifically want Emmental produced in Switzerland, look for the country name stamped on the rind. Emmental must be refrigerated—keep it wrapped in paper or plastic, and it should keep for about 2 months.

Use
Emmental is a good melting cheese, which makes it particularly common in fondue, as well as hot sandwiches, gratins, and quiches. It can also be simply eaten as part of a cheese plate, paired with fruits and nuts.

Substitution
If you can't get your hands on Emmental, Gruyère makes a reasonable substitute as another Swiss-type cheese, though the flavor is different.

title: Cookbook:Emmental Cheese


text:
User:Dinosaurdarrell~enwikibooks

i mostly spend my time fixing up grammer but i'll write something here and there when i'm bored

title: User:Dinosaurdarrell~enwikibooks


text:
Cookbook:Almond

| Nuts

The almond is a tree nut derived from the pit of a stone fruit related to the plum, cherry, peach, apricot, and nectarine.

Varieties
Currently the almond comes in two main cultivars: sweet almonds and bitter almonds. Sweet almonds are mild in flavor and safe to consume raw. Bitter almonds contain precursor compounds to the poison cyanide, and they are not safe to consume raw in even moderate quantities.

Characteristics
Whole almonds have a thick tan shell that must be removed to access the nut meat. The nut itself is teardrop-shaped and covered with a papery brown skin, with a dense texture and mild flavor.

Bitter almonds are aromatic but very bitter.

Processing
The almond fruits are first shaken from the trees, and the fruit exterior is removed. The nuts in the shells are then dried before cracking and removal of the shell. At this point, the almonds can be consumed, but they may also be processed in a variety of ways.

If destined for whole consumption as a snack, the almonds may be roasted and seasoned. The papery brown skin can be removed to yield blanched almonds, which are slightly milder and have less visual contrast. The nuts can be cut up in many ways, including sliced, slivered, and chopped. They can also be ground to make almond meal/flour. To make almond paste and marzipan, the almonds are ground with water and sugar.

Bitter almonds can be processed to make almond extract, which is used as a flavoring.

Selection and storage
Almonds should be stored in an airtight container to prevent rancidity. They have a long shelf life at room temperature but will eventually become stale.

Techniques
To blanch almonds at home, pour boiling water over top, let them soak for several minutes, then use your fingers to slip them out of the skins. If desired, you can toast almonds before using them in order to get a more complex flavor.

Uses
Almonds are widely used in patisserie and confectionery. Almond meal contributes moisture, flavor, and tenderness to cakes and doughs.

Almonds go well with cherries and chocolate.

Seasonality
Almonds have their peak in mid-summer and stay in season throughout the fall. However, since almonds (like most nuts and seeds) will easily store for a year, their growing season does not significantly impact their availability. Roasted and packaged almonds are available regardless of season, and fresh unprocessed almonds may be hard to find, even in season.

title: Cookbook:Almond


text:
Cookbook:Asafoetida

Asafoetida, also known as hing, is a dark amber resin derived from the dried sap of wild fennel (Ferula asafoetida/Ferula foetida) stems and roots.

Production
The wild fennel used to make asafoetida is mainly grown in Iran, Afghanistan, and Kashmir. The most commonly available form of the spice is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with flour and gum arabic.

Characteristics
Asafoetida powder has a strong odor and must be stored in airtight containers to avoid contaminating other foodstuffs. It loses its smell in cooking, however, and contributes an onion-like flavor to dishes when cooked in fat.

Use
This spice is used as a digestive aid and in pickles. In India, it is especially used by the Brahmin caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions.

title: Cookbook:Asafoetida


text:
Haskell/Simple input and output

Back to the real world
Beyond internally calculating values, we want our programs to interact with the world. The most common beginners' program in any language simply displays a "hello world" greeting on the screen. Here's a Haskell version:

is one of the standard Prelude tools. As the "putStr" part of the name suggests, it takes a  as an argument and prints it to the screen. We could use  on its own, but we usually include the "Ln" part so to also print a line break. Thus, whatever else is printed next will appear on a new line.

So now you should be thinking, "what is the type of the putStrLn function?" It takes a  and gives… um… what? What do we call that? The program doesn't get something back that it can use in another function. Instead, the result involves having the computer change the screen. In other words, it does something in the world outside of the program. What type could that have? Let's see what GHCi tells us:

"IO" stands for "input and output". Wherever there is  in a type, interaction with the world outside the program is involved. We'll call these  values actions. The other part of the  type, in this case , is the type of the return value of the action; that is, the type of what it gives back to the program (as opposed to what it does outside the program). (pronounced as "unit") is a type that only contains one value also called  (effectively a tuple with zero elements). Since  sends output to the world but doesn't return anything to the program,   is used as a placeholder. We might read  as "action which returns  ".

A few more examples of when we use IO:

 * print a string to the screen
 * read a string from a keyboard
 * write data to a file
 * read data from a file

What makes IO actually work? Lots of things happen behind the scenes to take us from  to pixels in the screen, but we don't need to understand any of the details to write our programs. A complete Haskell program is actually a big IO action. In a compiled program, this action is called  and has type. From this point of view, to write a Haskell program is to combine actions and functions to form the overall action  that will be executed when the program is run. The compiler takes care of instructing the computer on how to do this.

Sequencing actions with do
do notation provides a convenient means of putting actions together (which is essential in doing useful things with Haskell). Consider the following program:

Before we get into how do works, take a look at. It goes to the outside world (to the terminal in this case) and brings back a. What is its type?

That means  is an IO action that, when run, will return a. But what about the input? While functions have types like  which reflect that they take arguments and give back results,   doesn't actually take an argument. It takes as input whatever is in the line in the terminal. However, that line in the outside world isn't a defined value with a type until we bring it into the Haskell program.

The program doesn't know the state of the outside world until runtime, so it cannot predict the exact results of IO actions. To manage the relationship of these IO actions to other aspects of a program, the actions must be executed in a predictable sequence defined in advance in the code. With regular functions that do not perform IO, the exact sequencing of execution is less of an issue — as long as the results eventually go to the right places.

In our name program, we're sequencing three actions: a  with a greeting, a , and another. With the, we use   notation which assigns a variable name to stand for the returned value. We cannot know what the value will be in advance, but we know it will use the specified variable name, so we can then use the variable elsewhere (in this case, to prepare the final message being printed). The final action defines the type of the whole  block. Here, the final action is the result of a, and so our whole program has type.

Left arrow clarifications
While actions like  are almost always used to get values, we are not obliged to actually get them. For example, we could write something like this:

In this case, we don't use the input at all, but we still give the user the experience of entering their name. By omitting the, the action will happen, but the data won't be stored or accessible to the program.

can be used with any action except the last
There are very few restrictions on which actions can have values obtained from them. Consider the following example where we put the results of each action into a variable (except the last... more on that later):

The variable  gets the value out of its action, but that isn't useful in this case because the action returns the unit value. So while we could technically get the value out of any action, it isn't always worth it.

So, what about the final action? Why can't we get a value out of that? Let's see what happens when we try:

Making sense of this requires a somewhat deeper understanding of Haskell than we currently have. Suffice it to say, after any line where you use  to get the value of an action, Haskell expects another action, so the final action cannot have any  s.

Controlling actions
Normal Haskell constructions like if/then/else can be used within the do notation, but you need to take some care here. For instance, in a simple "guess the number" program, we have:

Remember that the if/then/else construction takes three arguments: the condition, the "then" branch, and the "else" branch. The condition needs to have type , and the two branches can have any type, provided that they have the same type. The type of the entire if/then/else construction is then the type of the two branches.

In the outermost comparison, we have  as the condition. That has the correct type. Let's now consider the "then" branch. The code here is:

Here, we are sequencing two actions:  and . The first has type, which is fine. The second also has type, which is fine. The type result of the entire computation is precisely the type of the final computation. Thus, the type of the "then" branch is also. A similar argument shows that the type of the "else" branch is also. This means the type of the entire if/then/else construction is, which is what we want.

Note: be careful if you find yourself thinking, "Well, I already started a do block; I don't need another one." We can't have code like:

Here, since we didn't repeat the do, the compiler doesn't know that the  and   calls are supposed to be sequenced, and the compiler will think you're trying to call with three arguments: the string, the function and the integer, and thus reject the program.

Actions under the microscope
Actions may look easy up to now, but they are a common stumbling block for new Haskellers. If you have run into trouble working with actions, see if any of your problems or questions match any of the cases below. We suggest skimming this section now, then come back here when you actually experience trouble.

Mind your action types
One temptation might be to simplify our program for getting a name and printing it back out. Here is one unsuccessful attempt:

Let us boil the example above down to its simplest form. Would you expect this program to compile?

For the most part, this is the same (attempted) program, except that we've stripped off the superfluous "What is your name" prompt as well as the polite "Hello". One trick to understanding this is to reason about it in terms of types. Let us compare: We can use the same mental machinery we learned in ../Type basics/ to figure how this went wrong. is expecting a  as input. We do not have a ; we have something tantalisingly close: an. This represents an action that will give us a  when it's run. To obtain the  that   wants, we need to run the action, and we do that with the ever-handy left arrow,.

Now the name is the String we are looking for and everything is rolling again.

Mind your expression types too
So, we've made a big deal out of the idea that you can't use actions in situations that don't call for them. The converse of this is that you can't use non-actions in situations that expect actions. Say we want to greet the user, but this time we're so excited to meet them, we just have to SHOUT their name out:

This is similar to the problem we ran into above: we've got a mismatch between something expecting an IO type and something which does not produce IO. This time, the trouble is the left arrow ; we're trying to left-arrow a value of , which really isn't left arrow material. It's basically the same mismatch we saw in the previous section, except now we're trying to use regular old String (the loud name) as an IO String. The latter is an action, something to be run, whereas the former is just an expression minding its own business. We cannot simply use  because a   sequences actions, and   is not an action.

So how do we extricate ourselves from this mess? We have a number of options:
 * We could find a way to turn  into an action, to make it return  . However, we don't want to make actions go out into the world for no reason. Within our program, we can reliably verify how everything is working. When actions engage the outside world, our results are much less predictable. An IO   would be misguided. Consider another issue too: what if we wanted to use makeLoud from some other, non-IO, function? We really don't want to engage IO actions except when absolutely necessary.
 * We could use a special code called  to promote the loud name into an action, writing something like  . This is slightly better. We at least leave the   function itself nice and IO-free whilst using it in an IO-compatible fashion. That's still moderately clunky because, by virtue of left arrow, we're implying that there's action to be had -- how exciting! -- only to let our reader down with a somewhat anticlimactic   (note: we will learn more about appropriate uses for   in later chapters).
 * Or we could use a let binding...

It turns out that Haskell has a special extra-convenient syntax for let bindings in actions. It looks a little like this:

If you're paying attention, you might notice that the let binding above is missing an. This is because  bindings inside   blocks do not require the   keyword. You could very well use it, but then you'd have messy extra do blocks. For what it's worth, the following two blocks of code are equivalent.

Learn more
At this point, you have the fundamentals needed to do some fancier input/output. Here are some IO-related topics you may want to check in parallel with the main track of this course.
 * You could continue the sequential track, learning more about types and eventually monads.
 * Alternately: you could start learning about building graphical user interfaces in the ../GUI/ chapter
 * For more IO-related functionality, you could also consider learning more about the System.IO library

title: Haskell/Simple input and output


text:
User talk:217.158.132.166

When one page needs to be moved over another, you need to let an admin do it. Nobody else can preserve the history correctly. (see the "history" tab) An admin can delete the undesired page, then move the desired one.

title: User talk:217.158.132.166


text:
Cookbook:Krummelpap (South African Maize Porridge)

| South Africa

Krummelpap is a type of slowly-cooked maize porridge. It is traditionally eaten at breakfast, mostly with a bit of milk, butter, and sugar, or at dinner, where it is served with a sauce like gravy.

Ingredients

 * 1 tsp salt
 * 250 ml hot/boiling water, or more as needed
 * 700 ml maize meal

Procedure

 * 1) Combine maize and salt in a large pot (like the one used for rice).
 * 2) Add a third of the hot water, mixing with a fork to make little balls or crumbs.
 * 3) Very gradually stir in more water. Don't add too much water.
 * 4) Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.
 * 5) Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook.


text:
User talk:Pielie

700 ml Maize
"ml" is an obsolete notation for mL.

"Maize" is...?

 * frozen cut corn
 * canned cut corn
 * canned creamed corn
 * dried cut corn
 * cornmeal
 * masa
 * grits
 * hominy
 * so-called "Indian corn" (often red and unevenly colored)
 * cracked corn

Also, Krummelpap should be Cookbook:Krummelpap. You can just move it.

AlbertCahalan 08:54, 23 Apr 2005 (UTC)

title: User talk:Pielie


text:
Haskell/Lists III

Folds
Like, a fold is a higher order function that takes a function and a list. However, instead of applying the function element by element, the fold uses it to combine the list elements into a result value.

Let's look at a few concrete examples. could be implemented as:

and  as:

, which takes a list of lists and joins (concatenates) them into one:

All these examples show a pattern of recursion known as a fold. Think of the name referring to a list getting "folded up" into a single value or to a function being "folded between" the elements of the list.

Prelude defines four  functions: ,  ,   and.

foldr
The right-associative  folds up a list from the right to left. As it proceeds, foldr uses the given function to combine each of the elements with the running value called the accumulator. When calling foldr, the initial value of the accumulator is set as an argument.

The first argument to  is a function with two arguments. The second argument is the value for the accumulator (which often starts at a neutral "zero" value). The third argument is the list to be folded.

In,   is  , and   is. In,   is   and   is. In many cases (like all of our examples so far), the function passed to a fold will be one that takes two arguments of the same type, but this is not necessarily the case (as we can see from the  part of the type signature — if the types had to be the same, the first two letters in the type signature would have matched).

Remember, a list in Haskell written as  is an alternative (syntactic sugar) style for.

Now,  in the   definition simply replaces each cons  in the   list with the function   while replacing the empty list at the end with  :

Note how the parentheses nest around the right end of the list.

An elegant visualisation is given by picturing the list data structure as a tree: :                        f  / \                       / \ a  :       foldr f acc   a   f    / \    ->     / \ b  :                     b   f      / \                       / \ c []                     c   acc

We can see here that  will return the list completely unchanged. That sort of function that has no effect is called an identity function. You should start building a habit of looking for identity functions in different cases, and we'll discuss them more later when we learn about monoids.

foldl
The left-associative  processes the list in the opposite direction, starting at the left side with the first element.

So, parentheses in the resulting expression accumulate around the left end of the list:

The corresponding trees look like: :                           f  / \                          / \ a  :       foldl f acc      f   c    / \    ->    / \ b  :                    f   b       / \                  / \ c []                acc a

Because all folds include both left and right elements, beginners can get confused by the names. You could think of foldr as short for fold-right-to-left and foldl as fold-left-to-right. The names refer to where the fold starts.

Are foldl and foldr opposites?
You may notice that in some cases  and   do not appear to be opposites. Let's examine one such case, involving subtraction as the combining operation. Will we get  or   for each of the equalities below?

Thinking of  as going from right to left might lead us to suppose that the second equality would be true, as the rightmost elements show up before the leftmost ones. That, however, is not what we actually see:

This happens because the difference between  and   lies in the way the resulting expression is associated, and not in the left-to-right order of the elements of the list. Here is the expansion of the expressions above, with explicit parentheses:

Also note how the initial accumulator ( in this example) is always found in the innermost parentheses.

For the sake of contrast, here is a simulated imperative style that does change the order of the elements in the list:

Now we get  in both cases from our initial example, because both are folding from the left:

foldr1 and foldl1
As previously noted, the type declaration for  makes it quite possible for the list elements and result to be of different types. For example, "read" is a function that takes a string and converts it into some type (the type system is smart enough to figure out which one). In this case we convert it into a float.

There is also a variant called  ("fold - R - one") which dispenses with an explicit "zero" for an accumulator by taking the last element of the list instead:

And  as well:

Note: Just like for foldl, the Data.List library includes foldl1' as a strict version of foldl1.

With foldl1 and foldr1, all the types have to be the same, and an empty list is an error. These variants are useful when there is no obvious candidate for the initial accumulator value and we are sure that the list is not going to be empty. When in doubt, stick with foldr or foldl'.

folds and laziness
One reason that right-associative folds are more natural in Haskell than left-associative ones is that right folds can operate on infinite lists. A fold that returns an infinite list is perfectly usable in a larger context that doesn't need to access the entire infinite result. In that case, foldr can move along as much as needed and the compiler will know when to stop. However, a left fold necessarily calls itself recursively until it reaches the end of the input list (because the recursive call is not made in an argument to f). Needless to say, no end will be reached if an input list to foldl is infinite.

As a toy example, consider a function  that takes a list of integers and produces a list such that wherever the number n occurs in the input list, it is replicated n times in the output list. To create our echoes function, we will use the prelude function  in which   is a list of length n with x the value of every element.

We can write echoes as a foldr quite handily:

(Note: This definition is compact thanks to the syntax. The , meant to look like a lambda (λ), works as an unnamed function for cases where we won't use the function again anywhere else. Thus, we provide the definition of our one-time function in situ. In this case,   and   are the arguments, and the right-hand side of the definition is what comes after the  .)

We could have instead used a foldl:

but only the foldr version works on infinite lists. What would happen if you just evaluate ? Try it! (If you try this in GHCi or a terminal, remember you can stop an evaluation with Ctrl-c, but you have to be quick and keep an eye on the system monitor or your memory will be consumed in no time and your system will hang.)

As a final example,  itself can be implemented as a fold:

Folding takes some time to get used to, but it is a fundamental pattern in functional programming and eventually becomes very natural. Any time you want to traverse a list and build up a result from its members, you likely want a fold.

Scans
A "scan" is like a cross between a  and a fold. Folding a list accumulates a single return value, whereas mapping puts each item through a function returning a separate result for each item. A scan does both: it accumulates a value like a fold, but instead of returning only a final value it returns a list of all the intermediate values.

Prelude contains four scan functions:

accumulates the list from the left, and the second argument becomes the first item in the resulting list. So,.

uses the first item of the list as a zero parameter. It is what you would typically use if the input and output items are the same type. Notice the difference in the type signatures between  and. .

These two functions are the counterparts of  and   that accumulate the totals from the right.

filter
A common operation performed on lists is filtering — generating a new list composed only of elements of the first list that meet a certain condition. A simple example: making a list of only even numbers from a list of integers.

This definition is somewhat verbose and specific. Prelude provides a concise and general  function with type signature:

So, a  function tests an elements for some condition, we then feed in a list to be filtered, and we get back the filtered list.

To write  using , we need to state the condition as an auxiliary  function, like this one:

And then retainEven becomes simply:

We used ns instead of xs to indicate that we know these are numbers and not just anything, but we can ignore that and use a more terse point-free definition:

This is like what we demonstrated before for  and the folds. Like, those take another function as argument; and using them point-free emphasizes this "functions-of-functions" aspect.

List comprehensions
List comprehensions are syntactic sugar for some common list operations, such as filtering. For instance, instead of using the Prelude, we could write   like this:

This compact syntax may look intimidating, but it is simple to break down. One interpretation is:

 * (Starting from the middle) Take the list es and draw (the "<-") each of its elements as a value n.
 * (After the comma) For each drawn n test the boolean condition.
 * (Before the vertical bar) If (and only if) the boolean condition is satisfied, append n to the new list being created (note the square brackets around the whole expression).

Thus, if  is [1,2,3,4], then we would get back the list [2,4]. 1 and 3 were not drawn because.

The power of list comprehensions comes from being easily extensible. Firstly, we can use as many tests as we wish (even zero!). Multiple conditions are written as a comma-separated list of expressions (which should evaluate to a Boolean, of course). For a simple example, suppose we want to modify  so that only numbers larger than 100 are retained:

Furthermore, we are not limited to using  as the element to be appended when generating a new list. Instead, we could place any expression before the vertical bar (if it is compatible with the type of the list, of course). For instance, if we wanted to subtract one from every even number, all it would take is:

In effect, that means the list comprehension syntax incorporates the functionalities of  and.

To further sweeten things, the left arrow notation in list comprehensions can be combined with pattern matching. For example, suppose we had a list of  tuples, and we would like to construct a list with the first element of every tuple whose second element is even. Using list comprehensions, we might write it as follows:

Patterns can make it much more readable:

As in other cases, arbitrary expressions may be used before the. If we wanted a list with the double of those first elements:

Not counting spaces, that function code is shorter than its descriptive name!

There are even more possible tricks:

This comprehension draws from two lists, and generates all possible  pairs with the first element drawn from   and the second from. In the final list of pairs, the first elements will be those generated with the first element of the first list (here, ), then those with the second element of the first list, and so on. In this example, the full list is (linebreaks added for clarity):

Prelude> [(x, y) | x <- [1..4], y <- [5..8]] [(1,5),(1,6),(1,7),(1,8), (2,5),(2,6),(2,7),(2,8), (3,5),(3,6),(3,7),(3,8), (4,5),(4,6),(4,7),(4,8)]

We could easily add a condition to restrict the combinations that go into the final list:

This list only has the pairs with the sum of elements larger than 8; starting with, then   and so forth.

title: Haskell/Lists III


text:
Movie Making Manual/Shooting Styles

=Blair Witch Project/Cloverfield=

The Blair Witch Project and Cloverfield differ from the standard shooting style in several different ways.

 * The whole film is presented as if it were an unedited documentary, filmed by the protagonists, and as such the shooting style resembles that of an amateur documentary or a home movie.
 * This includes shaking shots when the characters are running and more or less useless or irrelevant shots when the characters are just fooling around with the cameras.
 * A large part of the Blair Witch Project is in black and white, as one of the cameras that the protagonists carry with them only shoots in this format. This adds to the realism of the movie.

=Ken Loach=

The films of Ken Loach have an incredible authenticity and 'realness' to them. How does he achieve this?

Taken from "Loach on Loach"

 * Never use ADR
 * Run the entire scene for every shot, don't break the scene down into little "shot length" segments.
 * Light the entire scene so you're not artificially telling the audience "THIS is the lead actor for this scene, the others are less important"
 * Don't give the actors marks (indeed, you don't have to because you're lighting the entire scene)
 * Actors should have vulnerabilities

=Dogme/Dogma=

From Bright Lights Film Journal: ''Copyrights lawyers are out of luck. Anyone can obtain a Dogme certificate if [they] shoot a film in accordance with the ten rules known as "The Vow of Chastity."''

The Vow of Chastity

 * Shooting on location (no imported props or sets)
 * Sound and image produced together
 * A handheld camera
 * Natural light
 * No optical work or filters
 * No superficial action (murders, weapons)
 * No temporal or geographic alienation
 * No genre films
 * Film format must be Academy 35mm.
 * No signature; the director must not be credited.

=Alfred Hitchcock=

A man dedicated to suspense and intrigue

Emotion is the ultimate goal of each of his shots. Hitchcock believed that emotion came directly from the actor's eyes. By bringing us closer or tearing us away he used camera angles to jerk us into the feeling of his moments.

The camera should be just like a person looking around for something out of place in a room. This allows the audience to feel like they are involved the action. Scenes can often begin by panning a room showing close-ups of objects that explain plot elements.

Hitchcock also loved to keep us on our toes by throwing in shots fast and close after being slow and far...

=Sources=

 * Bright Lights Film Journal - An article about Dogme films
 * IMDB Glossary letter: D - Dogme 95 explanation

/Cinematography /Production /Directing

title: Movie Making Manual/Shooting Styles


text:
A-level Chemistry/AQA/Module 5/Thermodynamics/Thermodynamic Temperature

What is Temperature?
There are a few ways we can describe temperature. But a large amount of them are surprisingly poor. Sadi Carnot for instance imagined heat as a liquid, and it was this view that allowed him to develop heat engine theory.

Here we will develop a way of viewing temperature that makes it useful in a Thermodynamic point of View.

Two systems in Thermal Contact
Imagine two systems, 1 and 2, with total energy E = E1 + E2 and Entropy S = S1 + S2.

Conservation of energy of the system means that E2 = E - E1 always.

Differentiating by E1 we see that:

$$ \begin{matrix} \frac{d E_2}{d E_1} &=& \frac{d(E - E_1)}{dE_1} \\ &=& -\frac{d E_1}{dE_1} \\ &=& -1 \end{matrix} $$

Now if we look at Entropy changing with Energy. $$\frac{\partial S}{\partial E_1} = \frac{d S_1}{d E_1} + \frac{d S_2}{d E_1} = \frac{d S_1}{d E_1} + \frac{d S_2}{d E_2}\frac{d E_2}{d E_1} = \frac{d S_1}{d E_1} - \frac{d S_2}{d E_2}$$

At equilibrium there is no change in entropy, so when the systems are at the same temperature $$\frac{\partial S}{\partial E_1} = \frac{d S_1}{d E_1} - \frac{d S_2}{d E_2} = 0 $$

We use this to define Temperature. $$ T^{-1} = \frac{\partial S}{\partial E}_{N,V}$$ N and V means the Volume and Number of Particles is fixed.

Or for a specific system $$ T_i^{-1} = \frac{\partial S_i}{\partial E_i}_{N_i,V_i}$$

Usage
If we were to look at how entropy changed with temperature, it is easy to show that as entropy always increases, energy always flows from the hotter body to the cooler one. Try it.

Authors
--Frontier 11:51, 23 Apr 2005 (UTC)

Note
One of the equations wasn't parsing correctly at the time of writing. I've left it as is because the error message was 'Unknown Function \begin' which should be recognised. I'm not really sure what the problem is.


text:
Cookbook:Food Processor

| Kitchen appliances

A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. In modern times, it is usually equipped with an electric motor, although there are manual versions.

Typically, a food processor will have a vessel (called a bowl), with a removable lid to contain ingredients during processing operations. The lid has an integrated feeder tube to allow the introduction of unprocessed food during operation. At a minimum, a removable rotating blade that chops or purées (depending on the speed and duration of processing selected) the food is fitted within the bowl. Often food processors can accommodate other kinds of blades. For example, bladed discs for slicing, shredding, or grinding. Occasionally, food processors can be fitted with other devices that allow it to overlap completely in function with other kitchen appliances. For example, blender, whisk, beater, dough hook, or juicer attachments (such as with the processor pictured).

title: Cookbook:Food Processor


text:
Haskell/More on functions

Here are several nice features that make using functions easier.

let and where revisited
As discussed in earlier chapters,  and   are useful in local function definitions. Here,  calls   function:

But what if we never need  anywhere else? Then we could rewrite  using local bindings. We can do that either with a let binding...

... or with a  clause...

... and the difference appears to be just a question of style: Do we prefer the bindings to come before or after the rest of the definition?

However, there is another important difference between  and. The let...in construct is an expression just like if/then/else. In contrast,  clauses are like guards and so are not expressions. Thus,  bindings can be used within complex expressions:

The expression within the outer parentheses is self-contained, and evaluates to the tangent of the square of the logarithm of. Note that the scope of  does not extend beyond the parentheses, so changing the then-branch to

does not work without dropping the parentheses around the.

Despite not being full expressions,  clauses can be incorporated into   expressions:

In this example, the indentation of the where clause sets the scope of the av variable so that it only exists as far as the RGB red green blue case is concerned. Placing it at the same indentation of the cases would make it available for all cases. Here is an example with guards:

Note that since there is one equals sign for each guard there is no place we could put a  expression which would be in scope of all guards in the manner of the   clause. So this is a situation in which  is particularly convenient.

Anonymous Functions - lambdas
Why create a formal name for a function like  when it only exists within another function's definition, never to be used again? Instead, we can make it an anonymous function also known as a "lambda function". Then,  could be defined like this:

The expression in the parentheses is a lambda function. The backslash is used as the nearest ASCII equivalent to the Greek letter lambda (λ). This lambda function takes two arguments,  and , and it evaluates to "x + read str". So, the  presented just above is precisely the same as the one that used   in a let binding.

Lambdas are handy for writing one-off functions to be used with maps, folds and their siblings, especially where the function in question is simple (beware of cramming complicated expressions in a lambda — it can hurt readability).

Since variables are being bound in a lambda expression (to the arguments, just like in a regular function definition), pattern matching can be used in them as well. A trivial example would be redefining  with a lambda:

Note: Since lambdas are a special character in Haskell, the  on its own will be treated as the function and whatever non-space character is next will be the variable for the first argument. It is still good form to put a space between the lambda and the argument as in normal function syntax (especially to make things clearer when a lambda takes more than one argument).

Operators
In Haskell, any function that takes two arguments and has a name consisting entirely of non-alphanumeric characters is considered an operator. The most common examples are the arithmetical ones like addition (+) and subtraction (-). Unlike other functions, operators are normally used infix (written between the two arguments). All operators can also be surrounded with parentheses and then used prefix like other functions:

We can define new operators in the usual way as other functions — just don't use any alphanumeric characters in their names. For example, here's the set-difference definition from :

As the example above shows, operators can be defined infix as well. The same definition written as prefix also works:

Note that the type declarations for operators have no infix version and must be written with the parentheses.

Sections
Sections are a nifty piece of syntactical sugar that can be used with operators. An operator within parentheses and flanked by one of its arguments...

... is a new function in its own right. , for instance, has the type. We can pass sections to other functions, e.g. . For another example, we can add an extra flourish to the   function we wrote back in Lists II:

If you have a "normal" prefix function and want to use it as an operator, simply surround it with backticks:

This is called making the function infix. It's normally done for readability purposes:  reads better than. You can also define functions infix:

But once again notice that the type signature stays with the prefix style.

Sections even work with infix functions:

Of course, remember that you can only make binary functions (that is, those that take two arguments) infix.

title: Haskell/More on functions


text:
User talk:KelvSYC

Re: admins. I agree, and will try to clean up the requests for adminship page. TUF-KAT 16:30, 23 Apr 2005 (UTC)
 * And with Gentgeen's and my support, I have promoted you. Let me know if you have any questions about admining. TUF-KAT 20:41, 24 Apr 2005 (UTC)

new shortcuts
These new WB:FOO shortcuts are not short. That defeats the whole point of having them. One may as well click their way to the page instead.
 * They are, however, consistent with how it is done in Wikipedia. KelvSYC 00:34, 25 Apr 2005 (UTC)
 * Wikipedia is such that any 3-letter shortcut will cause a conflict. Thus, the prefix. Wikibooks already prefixes books to avoid inter-book conflicts, so you can leave off the "WB:" for shortcuts. You might lowercase them too; most non-flamers can type lowercase faster than uppercase.
 * First, sign your posts so I know who is writing... second, it's virtually some form of "unwritten" convention that "WB" and "Wikibooks" are reserved "book names" for project use (consistent with one of the two major naming conventions - even then the faux-namespace convention is up to debate - Cookbook uses it but Wikijunior does not). As for lowercase, that could be made in the near future... KelvSYC 03:10, 25 Apr 2005 (UTC)

Slow VFD
One reason that VfD can seem to be slow is not necessarily the number of admins, but the number of legitimate votes and thus the arising of a clear consensus. Dysprosia 01:26, 9 May 2005 (UTC)

True, but you can't blame the community on that. I thought admins were to assume that a lack of votes meant that the community was largely apathetic (although that could be deletionist POV). Oh well, I wouldn't touch those executive decision stuff for a while (I consider myself a "junior admin" and believe only "senior admins" could do that...)... KelvSYC 05:10, 9 May 2005 (UTC)

Protection
Hi. I saw your report in MediaZilla about the Main Page here. Currently, it is only protected against page moves, not editing. If you want it really protected, you or another admin will need to protect it without selecting the "protect from page moves" box. Angela 04:38, 18 May 2005 (UTC)

Thanks for the how-to. That I didn't know about before. KelvSYC 04:41, 18 May 2005 (UTC)

anon user blocks
Please consider that IP addresses get reassigned. I'm reminded of the problems had in sending email from a newly-purchased block of IP addresses whose previous owner was a spammer. IP address reuse is something like this: So a year should do the job, right? AlbertCahalan 06:48, 18 May 2005 (UTC)
 * dial-up - less than 1 day
 * cable modem IP assignment via DHCP lease - a few months
 * dorm room assignment - 3 to 10 months
 * apartment lease - 1 year
 * employment - won't go on forever, and employers reassign addresses too

True, but these blocks are consistent with similar blocks on other IPs by other admins. KelvSYC 07:18, 18 May 2005 (UTC)

The Pokémon Ruby/Sapphire walkthrough
I believe you are right that it is a copywrite violation. I've found the source of this page, with use of Google. It comes from, a walkthrough which says who has permission to use it: Copyright Notice: This is Copyright ©2004 by Jason Howell and me frog (Colin Scully), and may only be used on Gamefaqs.com, Ign.com, SA2BSB.com, and Gamespot.com. Any other site caught plagiarizing this guide will have their ISP contact and possible Legal action.

It also says at the end:

Legal Info: This FAQ is copyright of Jason Howell and me frog. This FAQ can not be   re-published under any site without consult from the author. Certain in-game content (as in enemy status info, etc can be re-published on any   FAQ or Site, but must be written in your own words. If the content in    this guide is published in full or with minor word change, action can    range from  contacting your Internet Provider or Website Provider,    to legal action.

I found this page using two quotes (one of which has a grammer mistake), and found a few other quotes there as well. And if you look at the history of that page, you can see that it is in the process of being converted from a text file (like it would be at Gamefaqs.com) to wiki-project formatting.

User142 09:27, 18 May 2005 (UTC)

Ivyboy deleted all the information about us trying to have his illegally copied page removed from Wikibooks. Is there anything to be done about this?

By the way, I wonder if there is any connection between his name and Bulbaboy from Wikipedia. (Another illegal copying of Pokémon web stuff?) User142 15:42, 18 May 2005 (UTC)

 * Just noticed this. First off, as I've said, he's not me (looks like he's trying to piss me off though), and I can assure you I haven't knowingly infringed any copyrights. - Bulbaboy 04:16, 23 May 2005 (UTC)

Type Affinity vs. Type Matching
1) I have not found a single place in Wikipedia or Wikibooks where the phraze "Type Affinity" is used.
 * Try Pokémon:Battle Basics. KelvSYC 20:54, 18 May 2005 (UTC)
 * Are there any other pages in Wikipedia or Wikibooks? If not, changing "tpye affinity" in one section of one page is a lot easier than changing 387 Pokémon pages.User142 08:08, 19 May 2005 (UTC)

2) On the web, I've found that both names are used.

Since currently, the only term used in Wikipedia and Wikibooks to describe this is "Type Matching", and since this term is used elsewhere, we should continue using this term in the Wiki projects.

How can I insert a picture from Wikipedia?
I am working on a Pokemon walkthrough (One which is my own work, not from some on-line source which is copywrited by someone else!). I think that the Type Chart from Wikipedia should go in it. The tag there is . How can I insert it here in Wikibooks?

 * Just for the record, remember to put the walkthrough in the Pokémon space and not the Wikibooks Pokédex space. Anyways, I don't think you can use templates across wikis - best to just copy and paste. KelvSYC 05:30, 23 May 2005 (UTC)

Ivyboy needs to be banned, for days already!
Please ban User:Ivyboy ASAP. He has:

 * 1) repeatedly removed legit (justified, etc.) VfD notices
 * 2) repeatedly removed VfD discussion instead of participating in it
 * 3) moved the User:Bulbaboy page over his own, making the users appear to be the same

I think you can consider all this to be his vote against the pages he has created, so that all can be quickly dealt with too.

AlbertCahalan 19:10, 22 May 2005 (UTC)

As the person who clued in to his activities by putting the vfd notice, I have to let another admin do the dirty work (ethical reasons). But rest assured that another admin is on the case. KelvSYC 05:33, 23 May 2005 (UTC)

In general I like that policy and wish every admin would follow it. I think moving Bulbaboy's user page was pretty extreme though. AlbertCahalan 05:56, 23 May 2005 (UTC)

A question regarding copywrite (NOT about Ivyboy)
If when playing the game I miss how much money a particular trainer pays the winning player, may I copy that from a walkthrough which says "Certain in-game content (as in enemy status info, etc can be re-published on any FAQ or Site, but must be written in your own words."? After all, the number is a number, and there is only one natural way to represent it. (By the way, the site I'm talking about IS the same site which Ivyboy stole from, but I am not going to do such a thing!)User142 17:32, 24 May 2005 (UTC)

My new Walkthrough
I would like you to express your opinion about my Ruby walkthrough.

By the way, most of the page is actually in the templates, and when I make the Sapphire walkthrough I will just need to put in the templates with a few small changes. Any later edit will be done at the same place for both. Wikibooks is good for doing it in this way. One of the things I dislike about most walkthroughs is the face that the Ruby and Sapphire (or the Gold and Silver, or the Red abd Blue) data is all together, and it doesn't look nice even if it is readable. User142 09:45, 2 Jun 2005 (UTC)

I'm guessing that eventually you might move it to a place that fits the book's naming conventions (such as Pokémon:Pokémon Ruby Walkthrough), right? It's just that using "Wikibooks Pokémon" makes me somewhat uneasy (the name "Wikibooks Pokédex" was chosen as there was one at Wikipedia, hence to differentiate the two). Also, you might want to stick to Wikibooks naming conventions here, and put the book title in the page title (eg. Pokémon:Pokémon Ruby Walkthrough:Start Game Ruby or Pokémon:Pokémon Ruby Walkthrough/Start Game Ruby rather than Start Game Ruby, which is ambiguous in regards to which book it is a part of). KelvSYC 20:58, 2 Jun 2005 (UTC)

 * What about the way I'm presenting it, the backgroung color for the Rock gym etc?User142 06:15, 3 Jun 2005 (UTC)

What does "Wikiversity:School of Philosophy has been damonized" mean?
Hello, I am currently writing in the School of Philosophy and I keep finding "Wikiversity:School of Philosophy has been damonized" entries on my watchlist. What does this mean?

Thank you for your attention. (Alex beta 11:29, 21 Jun 2005 (UTC))

That was what was left over from a nasty page move vandal. It's nothing to be concerned about. KelvSYC 06:41, 22 Jun 2005 (UTC)

Thanks again (Alex beta 09:23, 23 Jun 2005 (UTC))

Just getting started
Hello, this is Strongbad! Thanks for your help; I moved my walkthrough and fixed all of the relevant links. I hope to finish it one day and contribute to the wikibook in other ways. (I'm trying to beat Fire Red right now; maybe I can work on that one as well?) Also, I've been wondering about a few things. Is there a simple way to type the e-accent in the title? That pops up quite often, and I'm pretty sure there's a keyboard shortcut for it. By the way, is there anything else you want to say to me regarding the wikibook? Thanks. (Strongbad 02:50, 23 Jun 2005 (UTC))

No need to worry
Hello, this is Strongbad again. I have figured out how to type some of the international symbols, so there is no need for any further assistance. Also, I noticed that you have started another Wikibooks project. Good luck with that. Strongbad 02:35, July 24, 2005 (UTC)

Thanks
Thanks for cleaning up that enormous backlog of speedy deletion candidates, and blocking all of those link spammers (hopefully that slows them down a bit).:) (Donovan|Geocachernemesis|Interact) 02:47, 26 July 2005 (UTC)

 * Set them up and I'll try to knock them out. Current policy is to indefinitely ban linkspammers, but such a ban is only of questionable effectiveness, as most linkspammers attack once, or very sparodically. KelvSYC 04:22, 26 July 2005 (UTC)

Re: [Textbook-l] Proposal for major policy overhaul
Moved to Wikibooks talk:Policies and guidelines - Aya T C 16:07, 3 August 2005 (UTC)

Hi. I'm sorry about the late reply; I don't come by much all that often than I ought, and I should perhaps try and make an effort and do some work rehashing my content and making sure they're still all fresh and whatever. But on to pressing matters: I think your proposal reads without any major problems arising immediately in my mind, which is a Good Thing. Its important to categorize our content closely, in order to distinguish How-To type texts from texts aiming to be self-contained references to texts aiming for a nonfiction feel. If I can comment on any Wikibooks pages with any policy proposals, let me know, and I'll throw in my two cents. Thanks Dysprosia 13:41, 9 September 2005 (UTC)

Sandbox
Why did you protect this page? This is the last article that should be protected from editing. --Derbeth 23:17, 10 November 2005 (UTC)

Voting rules
I'm going to vote for the Book of the Month for April 2006. It says that I should have 20 edits in my edit history. I think I am well above that number, but I decided to run it by you, in case you had any objections. I'm pretty sure that you've worked in Wikibooks for a while and know your way around. Hopefully, you will be able to leave me a message in my talk page.

-Strongbad (March 29, 2006 2:21 UTC)

Your interest in the Pokémon Wikibooks
I noticed by your user page that you were interested in the Pokémon wikibooks, which got deleted from Wikibooks. However, im working on a walkthrough on my own wiki. Im mentioning this just in case it interests you (discussion is also active)
 * This is quite a bit later, but the Pokémon wikibook has recently been restored. --Mbrickn (discuss • contribs) 04:00, 12 June 2021 (UTC)

Your De-Adminship
Hello. I would like to inform you that you will have your sysop rights removed here on 21 Dec 2006 due to inactivity. If you would like to discuss the matter, please see WB:RFA. You can re-apply for adminship at a later date if you wish. Thanks. -within focus 03:06, 21 November 2006 (UTC)

title: User talk:KelvSYC


text:
Mambo Open Source/Installing step by step

This is a guide on how to install Mambo Open Source for a complete newbie. I will assume that you have transfered the files to a compitable server. If not, please read the placing the files-article.

This part of the installation ensures that the server is compatible with Mambo and that Mambo will run on it.


text:
Mambo Open Source/Placing the files

For Mambo to work, you need to place the files in a supported environment. There are several options available, this article explains the two main options.

Local
If you have a server system compatible with Mambo on the same computer that you work on, this is called local placement of files. It means that you place the files the same location as you are placing them from. Follow this link for more information about server and system requirements.

The only thing you will need to know is the root folder of your server - place mambo within this folder. The correct location varies depending on your platform:

 * MSAS - C:/Program Files/MSAS/http_root/www
 * Linux - www/public_html/
 * Mac OS X - /Library/WebServer/Documents
 * Apache on windows - C:/Program Files/Apache Group/htdocs

This root folder will be the folder that opens when entering the server - in a local setting this is mostly done by entering "localhost" or the corresponding IP, "127.0.0.1", as URL. If you place mambo in a folder called "cool" inside your server root (e.g. C:/Program Files/MSAS/http_root/www/cool), you will have to enter "localhost/cool" in your browser to visit your "cool" Mambo website.

Remote
This explains the process of moving the files from your local computer to a remote location, as e.g a webserver.

Getting and FTP program and connect
Remote placement of files means that the files will be placed somewhere else than on your own computer. Do do this, you will need a program that allows you to, and in this case an FTP-programm will be suitable. There are many good, free ftp programs available, here are some recomendations:

 * FileZilla
 * ws_ftp - standard specs ftp client.
 * SmartFTP - lots of advanced features, as secure connections.

After installing the program, you will need to set it up for connection to the remote location. You must have the correct access information for this, as username and password, and you also need to know how to use this data properly in the FTP-program. This varies from program to program, but usually it is something like this:

 * Enter your username in the username field
 * Enter yout password in the password field
 * Enter the adress to the remote location in the adress field
 * Press connect!

This should solve your problem, but if it doesn't, contact the owner of the remote location, usually a webhost, and ask for details about FTP connection.

Transfer the files to the remote location
After setting up a proper connection to the remote location, you will need to transfer the files to it. The way this is done varies very much from server to server, and there are many ways of doing it. This is a very common explanation of how it shoud be done, that may not fit exactly to all cases.

Once you login to the remote location via the ftp program, you will probably get a list of folders. This may be public_html, public_ftp, cgi-bin and www. This is different from server to server. Anyway, almost all servers have one of these or both: public_html and www. It should not matter in wich of these folders you put the content, they are usually overlapping each other.

This folder is called the root of the site. When you enter the site by it's URL, you see the content of the root folder. If you have a website there, it will show! Take a look at these examples:

 * www.domain.com takes you to public_html
 * www.domain.com/folder takes you to public_html/folder
 * folder.domain.com sometimes return public_html/folder too - it depends on how the server is configured.

When you place mambo into this, you should place the files directly to the public_html or www folder. Mambo supports installation on subfolders, so if that is what you need do it - but usually you don't want this, the Mambo site should simply appear when your visitor types www.domain.com.

title: Mambo Open Source/Placing the files


text:
User talk:Node ue

AlbertCalahan
I have renominated AlbertCalahan for adminship. I am alerting you because you may wish to vote again. TUF-KAT 16:50, 23 Apr 2005 (UTC)

title: User talk:Node ue


text:
Talk:Instructional Technology/HPT in the Workplace

I'm baffled at the request for deletion, based on "personal research." There is a body of literature supporting Human Performance Technology in the workplace, and professional associations and conferences on the topic. See, for example, ISPI, International Society for Performance Improvement, and ASTD, American Society for Training and Development.

Tspannaus 18:11, 27 Apr 2005 (UTC)

Would it help if this page were moved to Human Performance Technology, which links to it, but is otherwise blank?

Tspannaus 13:56, 28 Apr 2005 (UTC)

I cannot see why it should be deleted, but agree that it might be better placed under Human Performance Technology

--Harold Jarche 11:25, 10 May 2005 (UTC)