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French fries

French fries (North American English & British English), and chips (British and other national varieties), finger chips (Indian English), french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant, oven fries, uses less or no oil.

Preparation
The standard method for cooking french fries is deep frying, which submerges them in hot fat, nowadays most commonly oil. Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture.

The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content resulting in soggy fries, so preference is for those that have been stored for a while.

In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook the fries through. This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, then served. The exact times of the two baths depend on the size of the fries. For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds.

Since the 1960s, most french fries in the US have been produced from frozen Russet potatoes which have been blanched or at least air-dried industrially. The usual fat for making french fries is vegetable oil. In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they changed to vegetable oil with beef flavouring. Horse fat was standard in northern France and Belgium until recently, and is recommended by some chefs.

Chemical and physical changes
French fries are fried in a two-step process: the first time is to cook the starch throughout the entire cut at low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only the exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop. Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil. During the initial frying process (approximately 150 °C), water on the surface of the cuts evaporates off the surface and the water inside the cuts gets absorbed by the starch granules, causing them to swell and produce the fluffy interior of the fry.

The starch granules are able to retain the water and expand due to gelatinisation. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. The moisture that gets trapped within the gel matrix is responsible for the fluffy interior of the fry. The gelatinised starch molecules move towards the surface of the fries "forming a thick layer of gelatinised starch" and this layer of pre-gelatinised starch becomes the crisp exterior after the potato cuts are fried for a second time. During the second frying process (approximately 180 °C), the remaining water on the surface of the cuts evaporates and the gelatinised starch molecules that collected towards the potato surface are cooked again, forming the crisp exterior. The golden-brown colour of the fry will develop when the amino acids and glucose on the exterior participate in a Maillard browning reaction.

Name and etymology
In the United States and most of Canada, the term french fries, sometimes capitalised as French fries, or shortened to fries, refers to all dishes of fried elongated pieces of potatoes. in shape and size may have names such as curly fries, shoestring fries, etc.

In the United Kingdom, Australia, South Africa, Ireland and New Zealand, the term chips is generally used instead, though thinly cut fried potatoes are sometimes called french fries or skinny fries, to distinguish them from chips, which are cut thicker. In the US or Canada these more thickly-cut chips might be called steak fries, depending on the shape. The word chips is more often used in North America to refer to potato chips, known in the UK and Ireland as crisps.

Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802. The expression "french fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by Eliza Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain." This account referred to thin, shallow-fried slices of potato. It is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term "french fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken.

One story about the name "french fries" claims that when the American Expeditionary Forces arrived in Belgium during World War I, they assumed that chips were a French dish because French was spoken in the Belgian Army. But the name existed long before that in English, and the popularity of the term did not increase for decades after 1917. The term was in use in the United States as early as 1886. An 1899 item in Good Housekeeping specifically references Kitchen Economy in France: "The perfection of French fries is due chiefly to the fact that plenty of fat is used."

Spain
In 1673, the Chilean Francisco Núñez de Pineda mentioned eating "papas fritas" in 1629 and women "sent fried and stewed potatoes" to the chiefs. The exact shape is unclear, likely cubes fried in butter which was customary. However, the cane shape originates from Europe.

Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies. Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first french fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence. Teresa of Ávila was familiar with potatoes via her father and brothers who lived in South America. When she joined a cloister of the Discalced Carmelites, Los Remedios, in Seville she insisted on the cultivation of potatoes in the cloister garden. She cut small figures of Christ from potatoes, fried them in hot oil and ate them. Sometimes these figures fell apart into small strips of an arm or leg which had the fries shape.

Belgian French dispute
The Belgians and French have an ongoing dispute about where fries were invented.

The Belgian food historian Pierre Leclercq has traced the history of the french fry and asserts that "it is clear that fries are of French origin". They became an emblematic Parisian dish in the 19th century. Frédéric Krieger, a Bavarian musician, learned to cook fries at a roaster on rue Montmartre in Paris in 1842, and took the recipe to Belgium in 1844, where he created his business Fritz and sold "la pomme de terre frite à l'instar de Paris" ("Paris-style fried potatoes"). The modern style of fries born in Paris around 1855 is different from the domestic fried potato that existed in the 18th century.

From the Belgian standpoint, the popularity of the term "french fries" is explained as "French gastronomic hegemony" into which the cuisine of Belgium was assimilated, because of a lack of understanding coupled with a shared language and geographic proximity of the countries. The Belgian journalist Jo Gérard claimed that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, as a substitute for frying fish when the rivers were frozen. Gérard never produced the manuscript that supports this claim, and "the historical value of this story is open to question". In any case, it is unrelated to the later history of the french fry, as the potato did not arrive in the region until around 1735. In any case, given 18th-century economic conditions: "it is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan".

Netherlands
"Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of the Netherlands) or "patat" (used in the north and central parts of the Netherlands) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.

Belgium
Fries are very popular in Belgium, where they are known as frieten (in Flemish) or frites (in Belgian French), and the Netherlands, where among the working classes they are known as patat in the north and, in the south, friet(en). In Belgium, fries are sold in shops called friteries (French), frietkot/frituur (Flemish), snackbar (Dutch in The Netherlands) or Fritüre/Frittüre (German). They are served with a large variety of Belgian sauces and eaten either on their own or with other snacks. Traditionally fries are served in a cornet de frites (French), patatzak/frietzak/fritzak (Dutch/Flemish), or Frittentüte (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top.

France
In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. The words aiguillettes ("needle-ettes") or allumettes ("matchsticks") are used when the french fries are very small and thin. One enduring origin story holds that french fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution. However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes". Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier, but he did not mention fried potatoes in particular. A note in a manuscript in U.S. president Thomas Jefferson's hand (circa 1801–1809) mentions "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small slices"). The recipe almost certainly comes from his French chef, Honoré Julien. The thick-cut fries are called pommes Pont-Neuf or simply pommes frites (about 10 mm); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm), and pommes paille (potato straws; 4 mm). Pommes gaufrettes are waffle fries. A popular dish in France is steak frites, which is steak accompanied by thin french fries.

Germany

French fries migrated to the German-speaking countries during the 19th century. In Germany, they are usually known by the French words pommes frites, or only Pommes or Fritten (derived from the French words, but pronounced as German words). Often served with ketchup or mayonnaise, they are popular as a side dish in restaurants, or as a street-food snack purchased at an Imbissstand (snack stand). Since the 1950s, currywurst has become a widely-popular dish that is commonly offered with fries. Currywurst is a sausage (often bratwurst or bockwurst) in a spiced ketchup-based sauce, dusted with curry powder and served with fries.

United Kingdom
The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cut into pieces between 10 and 15 mm thick. They are occasionally made from unpeeled potatoes (skins showing). British chips are not the same thing as potato chips (an American term); those are called "crisps" in the UK and some other countries. In the UK, chips are part of the popular, and now international, fast food dish fish and chips. In the UK, the name chips are a separate item to french fries; with chips being more thickly cut than french fries, they can be cooked once or multiple times at different temperatures. From 1813 on, recipes for deep-fried cut potatoes occur in popular cookbooks. By the late 1850s, at least one cookbook refers to "French Fried Potatoes".

The first commercially available chips in the UK were sold by Mrs 'Granny' Duce in one of the West Riding towns in 1854. A blue plaque in Oldham marks the origin of the fish-and-chip shop, and thus the start of the fast food industry in Britain. In Scotland, chips were first sold in Dundee: "in the 1870s, that glory of British gastronomy – the chip – was first sold by Belgian immigrant Edward De Gernier in the city's Greenmarket". In Ireland the first chip shop was "opened by Giuseppe Cervi", an Italian immigrant, "who arrived there in the 1880s". It was estimated in 2011 that in the UK, 80% of households bought frozen chips each year. Although chips were a popular dish in most Commonwealth countries, the "thin style" french fries have been popularised worldwide in large part by the large American fast food chains such as McDonald's and Burger King.

United States
In the United States, the J. R. Simplot Company is credited with successfully commercialising french fries in frozen form during the 1940s. Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of the United States' potato crop was used to make frozen fries; 90% consumed by the food services sector and 10% by retail. The United States supplies China with most of their french fries, as 70% of China's french fries are imported. Pre-made french fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some fast-food chains dip the fries in a sugar solution or a starch batter, to alter the appearance or texture. French fries are one of the most popular dishes in the United States, commonly being served as a side dish to main dishes and in fast food restaurants. The average American eats around 30 lb of french fries a year.

New Brunswick
The town of Florenceville-Bristol, New Brunswick in Canada, headquarters of McCain Foods, calls itself "the French fry capital of the world" and also hosts a museum about potatoes called Potato World. McCain Foods is the world's largest manufacturer of frozen french fries and other potato specialities.

Québec

French fries are the main ingredient in the Québécois dish known as poutine, a dish consisting of fried potatoes covered with cheese curds and brown gravy. Poutine has a growing number of variations, but it is generally considered to have been developed in rural Québec sometime in the 1950s, although precisely where in the province it first appeared is a matter of contention. Canada is also responsible for providing 22% of China's french fries.

Spain
In Spain, fried potatoes are called patatas fritas or papas fritas. Another common form, involving larger irregular cuts, is patatas bravas. The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with a spicy tomato sauce. Fries are a common side dish in Latin American cuisine or part of larger preparations such as the salchipapas in Peru or chorrillana in Chile.

South Africa
Whilst eating 'regular' crispy french fries is common in South Africa, a regional favourite, particularly in Cape Town, is a soft soggy version doused in white vinegar called "slap-chips" (pronounced "slup-chips" in English or "slaptjips" in Afrikaans). These chips are typically thicker and fried at a lower temperature for a longer period of time than regular french fries. Slap-chips are an important component of a Gatsby sandwich, also a common Cape Town delicacy. Slap-chips are also commonly served with deep fried fish which are also served with the same white vinegar.

Japan
Fried potato (フライドポテト) is a standard fast-food side dish in Japan. Inspired by Japanese cuisine, okonomiyaki fries are served with a topping of unagi sauce, mayonnaise, katsuobushi, nori seasoning (furikake) and stir-fried cabbage.

Variants
French fries come in multiple variations and toppings. Some examples include:
 * Carne asada fries – fries covered with carne asada, guacamole, sour cream and cheese.
 * Cheese fries – fries covered with cheese.
 * Chili cheese fries – fries covered with chili and cheese.
 * Crinkle-cut fries – also known as "wavy fries", these are cut in a corrugated, ridged fashion.
 * Curly fries – characterised by their helical shape, cut from whole potatoes using a specialised spiral slicer.
 * Curry chips – fries covered in curry sauce.
 * Dirty fries – fries covered in melted cheese with various toppings such as bacon, pulled pork, chili or gravy.
 * French fry sandwich – fried potato with bread, including the chip butty, horseshoe sandwich, french tacos, and the mitraillette.
 * Kimchi fries – fries topped with caramelised baechu-kimchi and green onions
 * Loaded fries – fries topped with cheese and bacon.
 * Microwave fries – fries that are cooked in the microwave; some frozen fries have instructions for microwaving.
 * Oven fries – fries that are cooked in the oven as a final step in the preparation.
 * Potato wedges – thick-cut, elongated wedge-shaped fries with the skin left on.
 * Poutine – a dish consisting of fries topped with cheese curds and gravy and principally associated with the Canadian province of Québec.
 * Salt and pepper chips – a British Chinese fusion dish consisting of fries tossed with stir fried vegetables.
 * Shoestring fries – thin-cut fries.
 * Steak fries – thick-cut fries.
 * Sweet potato fries – fries made with sweet potatoes instead of traditional white potatoes.
 * Tornado fries – helical-cut potatoes that are placed on a skewer and then deep fried.
 * Triple-cooked chips – fries that are simmered, cooled and drained using a low-temp-long-time (LTLT) cooking technique; they are then deep fried at just 130 °C, cooled and finally deep fried at 180 °C.
 * Waffle fries – lattice-shaped fries obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.

Accompaniments
Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup, hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs. In Australia, a popular flavouring added to chips is chicken salt.

Nutrition
French fries primarily contain carbohydrates (mostly in the form of starch) and protein from the potato, and fat absorbed during the deep-frying process. Salt, which contains sodium, is almost always applied as a surface seasoning. For example, a large serving of french fries at McDonald's in the United States is 154 grams and includes 350 mg of sodium. The 510 calories come from 66 g of carbohydrates, 24 g of fat and 7 g of protein.

A number of experts have criticised french fries for being very unhealthy. According to Jonathan Bonnet in a Time magazine article, "fries are nutritionally unrecognizable from a spud" because they "involve frying, salting, and removing one of the healthiest parts of the potato: the skin, where many of the nutrients and fiber are found." Kristin Kirkpatrick calls french fries "an extremely starchy vegetable dipped in a fryer that then loads on the unhealthy fat, and what you have left is a food that has no nutritional redeeming value in it at all." David Katz states that "French fries are often the super-fatty side dish to a burger—and both are often used as vehicles for things like sugar-laced ketchup and fatty mayo." Eric Morrissette, spokesperson for Health Canada, states that people should limit their intake of french fries, but eating them occasionally is not likely to be a health concern.

Frying french fries in beef tallow, lard, or other animal fats adds saturated fat to them. Replacing animal fats with tropical vegetable oils, such as palm oil, simply substitutes one saturated fat for another. For many years partially hydrogenated vegetable oils were used as a means of avoiding cholesterol and reducing saturated fatty acid content, but in time the trans fat content of these oils was perceived as contributing to cardiovascular disease. Starting in 2008, many restaurant chains and manufacturers of pre-cooked frozen french fries for home reheating phased out trans-fat–containing vegetable oils.

French fries contain some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about the effects of acrylamides on human health. According to the American Cancer Society, it is not clear whether acrylamide consumption affects people's risk of getting cancer. A meta-analysis indicated that dietary acrylamide is not related to the risk of most common cancers, but could not exclude a modest association for kidney, endometrial or ovarian cancers. A lower-fat method for producing a french-fry–like product is to coat "frenched" or wedge potatoes in oil and spices/flavouring before baking them. The temperature will be lower compared to deep frying, which reduces acrylamide formation.

In April 2023, researchers from China suggested a possible link between the consumption of fried food and mental health problems. According to the study, those who frequently consume fried food, especially potatoes, have an increased risk of depression and anxiety, by 7% and 12% respectively, compared to those who do not. The connection was particularly prominent among younger males. However, the causal relationship is not conclusive. The results are still preliminary, and the researchers are uncertain whether consuming fried foods causes mental health problems or individuals with symptoms of anxiety and depression tend to opt for fried foods.

Legal issues
In June 2004, the United States Department of Agriculture (USDA), with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated french fries as a vegetable under the Perishable Agricultural Commodities Act. This was primarily for trade reasons; french fries do not meet the standard to be listed as a processed food. This classification, referred to as the "French fry rule", was upheld in the United States Court of Appeals for the Fifth Circuit case Fleming Companies, Inc. v. USDA.

Environmental impact
A 2022 study estimated the environmental impact of 57,000 food products in the UK and Ireland, finding that French fries have a lower impact on the environment than many other foods.

title: French fries


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Field hockey

Field hockey (or simply hockey) is a team sport structured in standard hockey format, in which each team plays with 11 players in total, made up of 10 field players and a goalkeeper. Teams must move a hockey ball around a field by hitting it with a hockey stick towards the rival team's shooting circle and then into the goal. The match is won by the team that scores the most goals. Matches are played on grass, watered turf, artificial turf, or indoor boarded surface. Street hockey is a form of impromptu field hockey typically played by children in Canada, via erecting a net in the street and using the road surface to play.

The stick is made of wood, carbon fibre, fibreglass and carbon, or a combination of carbon fibre and fibreglass in different quantities. The stick has two sides; one rounded and one flat; only the flat face of the stick is allowed to progress the ball. During play, goalkeepers are the only players allowed to touch the ball with any part of their body. A player's hand is considered part of the stick if holding the stick. If the ball is "played" with the rounded part of the stick (i.e., deliberately stopped or hit), it will result in a penalty (accidental touches are not an offence if they do not materially affect play). Goalkeepers often have a different design of stick; they also cannot play the ball with the round side of their stick.

The modern game was developed at public schools in 19th-century England and it is now played globally. The governing body is the International Hockey Federation (FIH), called the Fédération Internationale de Hockey in French. Men and women are represented internationally in competitions including the Olympic Games, World Cup, FIH Pro League, Junior World Cup and in past also World League, Champions Trophy. Many countries run extensive junior, senior, and masters club competitions. The FIH is also responsible for organizing the Hockey Rules Board and developing the sport's rules.

The sport is known simply as "hockey" in countries where it is the more common form of hockey. The term "field hockey" is used primarily in Canada and the United States, where "hockey" more often refers to ice hockey. In Sweden, the term landhockey is used. A popular variant is indoor field hockey, which differs in a number of respects while embodying the primary principles of hockey.

History

According to the International Hockey Federation (FIH), "the roots of hockey are buried deep in antiquity". There are historical records which suggest early forms of hockey were played in Egypt and Persia c. 2000 BC, and in Ethiopia c. 1000 BC. Later evidence suggest that the ancient Greeks, Romans and Aztecs all played hockey-like games. In Ancient Egypt, there is a depiction of two figures playing with sticks and ball in the Beni Hasan tomb of Khety, an administrator of Dynasty XI.

In Ancient Greece, there is a similar image dated c. 510 BC, which may have been called Κερητίζειν because it was played with a horn (κέρας,  in Ancient Greek) and a ball. Researchers disagree over how to interpret this image. It could have been a team or one-on-one activity (the depiction shows two active players, and other figures who may be team-mates awaiting a face-off, or non-players waiting for their turn at play). Billiards historians Stein and Rubino believe it was among the games ancestral to lawn-and-field games like hockey and ground billiards, and near-identical depictions appear in later European illuminated manuscripts and other works of the 14th through 17th centuries, showing contemporary courtly and clerical life.

In East Asia, a similar game was entertained, using a carved wooden stick and ball, prior to 300 BC. In Inner Mongolia, China, the Daur people have for about 1,000 years been playing beikou, a game with some similarities to field hockey. A similar field hockey or ground billiards variant, called suigan, was played in China during the Ming dynasty (1368–1644, post-dating the Mongol-led Yuan dynasty). A game similar to field hockey was played in the 17th century in Punjab state in India under name khido khundi (khido refers to the woolen ball, and khundi to the stick). In South America, most specifically in Chile, the local natives of the 16th century used to play a game called Chueca, which also shares common elements with hockey.

In Northern Europe, the games of hurling (Ireland) and Knattleikr (Iceland), both team ball games involving sticks to drive a ball to the opponents' goal, date at least as far back as the Early Middle Ages. By the 12th century, a team ball game called la soule or choule, akin to a chaotic and sometimes long-distance version of hockey or rugby football (depending on whether sticks were used in a particular local variant), was regularly played in France and southern Britain between villages or parishes. Throughout the Middle Ages to the Early Modern era, such games often involved the local clergy or secular aristocracy, and in some periods were limited to them by various anti-gaming edicts, or even banned altogether. Stein and Rubino, among others, ultimately trace aspects of these games both to rituals in antiquity involving orbs and sceptres (on the aristocratic and clerical side), and to ancient military training exercises (on the popular side); polo (essentially hockey on horseback) was devised by the Ancient Persians for cavalry training, based on the local proto-hockey foot game of the region.

The word hockey itself has no clear origin. One belief is that it was recorded in 1363 when Edward III of England issued the proclamation: "Moreover we ordain that you prohibit under penalty of imprisonment all and sundry from such stone, wood and iron throwing; handball, football, or hockey; coursing and cock-fighting, or other such idle games". The belief is based on modern translations of the proclamation, which was originally in Latin and explicitly forbade the games "Pilam Manualem, Pedivam, & Bacularem: & ad Canibucam & Gallorum Pugnam". It may be recalled at this point that baculum is the Latin for 'stick', so the reference would appear to be to a game played with sticks. The English historian and biographer John Strype did not use the word "hockey" when he translated the proclamation in 1720, and the word 'hockey' remains of unknown origin.

The modern game developed at public schools in 19th century England. It is now played globally, particularly in parts of Western Europe, South Asia, Southern Africa, Australia, New Zealand, Argentina, and parts of the United States, primarily New England and the mid-Atlantic states. The term "field hockey" is used primarily in Canada and the United States where "hockey" more often refers to ice hockey. In Sweden, the term landhockey is used, and to some degree in Norway, where the game is governed by Norges Bandyforbund.

The first known club was formed in 1849 at Blackheath in south-east London, but the modern rules grew out of a version played by Middlesex cricket clubs as a winter activity. Teddington Hockey Club formed the modern game by introducing the striking circle and changing the ball to a sphere from a rubber cube. The Hockey Association was founded in 1876. It lasted just six years, before being revived by nine founding members. The first international competition took place in 1895 (Ireland 3, Wales 0), and the International Rules Board was founded in 1900.

Field hockey was played at the Summer Olympics in 1908 and 1920. It was dropped in 1924, leading to the foundation of the Fédération Internationale de Hockey sur Gazon (FIH) as an international governing body by seven continental European nations; and hockey was reinstated as an Olympic game in 1928 .Men's hockey united under the FIH in 1970.

The two oldest trophies are the Irish Senior Cup, which dates back to 1894, and the Irish Junior Cup, a second XI-only competition instituted in 1895.

In India, the Beighton Cup and the Aga Khan tournament commenced within ten years. Entering the Olympics in 1928, India won all five games without conceding a goal, and won from 1932 until 1956 and then in 1964 and 1980. Pakistan won Olympics gold in men's hockey in 1960, 1968 and 1984. In fact, all but two of Pakistan's 10 Olympics medals so far have been in field hockey, including three gold, three silver and two bronze medals.

In the early 1970s, artificial turf began to be used. Synthetic pitches changed most aspects of field hockey, gaining speed. New tactics and techniques such as the Indian dribble developed, followed by new rules to take account. The switch to synthetic surfaces ended Indian and Pakistani domination because artificial turf was too expensive in developing countries. Since the 1970s, Australia, the Netherlands, and Germany have dominated at the Olympics and World Cup stages.

Women's field hockey was first played at British universities and schools. The first club, the Molesey Ladies, was founded in 1887. The first national association was the Irish Ladies Hockey Union in 1894, and though rebuffed by the Hockey Association, women's field hockey grew rapidly around the world. This led to the International Federation of Women's Hockey Association (IFWHA) in 1927, though this did not include many continental European countries where women played as sections of men's associations and were affiliated to the FIH. The IFWHA held conferences every three years, and tournaments associated with these were the primary IFWHA competitions. These tournaments were non-competitive until 1975.

By the early 1970s, there were 22 associations with women's sections in the FIH and 36 associations in the IFWHA. Discussions started about a common rule book. The FIH introduced competitive tournaments in 1974, forcing the acceptance of the principle of competitive field hockey by the IFWHA in 1973. It took until 1982 for the two bodies to merge, but this allowed the introduction of women's field hockey to the Olympic games from 1980 where, as in the men's game, the Netherlands, Germany, and Australia have been consistently strong. Argentina has emerged as a team to be reckoned with since 2000, winning the world championship in 2002 and 2010 and medals at the last three Olympics.

In the United States, field hockey is played predominantly by girls and women. There are few field hockey clubs, most play taking place between high school or college sides. The sport was largely introduced in the U.S. by Constance Applebee, starting with a tour of Seven Sisters colleges in 1901 and continuing through Applebee's 24-year tenure as athletic director of Bryn Mawr College. The strength of college field hockey reflects the impact of Title IX, which mandated that colleges should fund men's and women's games programmes comparably. Hockey has been predominantly played on the East Coast, specifically the Mid-Atlantic in states such as New Jersey, New York, Pennsylvania, Maryland, and Virginia. In recent years, it has become increasingly played on the West Coast and in the Midwest.

In other countries, participation is fairly evenly balanced between men and women. For example, in the 2008–09 season, England Hockey reported 2,488 registered men's teams, 1,969 women's teams, 1,042 boys' teams, 966 girls' teams and 274 mixed teams. In 2006, the Irish Hockey Association reported that the gender split among its players was approximately 65% female and 35% male. In its 2008 census, Hockey Australia reported 40,534 male club players and 41,542 female.

Field of play
Most hockey field dimensions were originally fixed using whole numbers of imperial measures. Metric measurements are now the official dimensions as laid down by the International Hockey Federation (FIH) in the Rules of Hockey.

The pitch is a 91.4 x rectangular field. At each end is a goal 2.14 m high and 3.66 m wide, as well as lines across the field 22.90 m from each end-line (generally referred to as the 23-metre lines or the 25-yard lines) and in the center of the field. A spot 0.15 m in diameter, called the penalty spot or stroke mark, is placed with its centre 6.40 m from the centre of each goal. The shooting circle is 16 yd from the base line.

Field hockey goals are made of two upright posts, joined at the top by a horizontal crossbar, with a net positioned to catch the ball when it passes through the goalposts. The goalposts and crossbar must be white and rectangular in shape, and should be 2 inch wide and 2–3 in deep. Field hockey goals also include sideboards and a backboard, which stand 50 cm from the ground. The backboard runs the full 3.66 m width of the goal, while the sideboards are 1.2 m deep.

Playing surface
Historically the game developed on natural grass turf. In the early 1970s, synthetic grass fields began to be used for hockey, with the first Olympic Games on this surface being held at Montreal in 1976. Synthetic pitches are now mandatory for all international tournaments and for most national competitions. While hockey is still played on traditional grass fields at some local levels and lesser national divisions, it has been replaced by synthetic surfaces almost everywhere in the western world. There are three main types of artificial hockey surface:

 * Unfilled or water based – artificial fibres that are densely packed for stabilisation, requires irrigation or watering to avoid pitch wear
 * Dressed or sand dressed – artificial fibres can be less densely packed and sand supports the fibres for part of the pile depth
 * Filled or sand filled – artificial fibres can be longer and less densely packed and sand supports the fibres for 100% of the pile depth

Since the 1970s, sand-based pitches have been favoured as they dramatically speed up the game. However, in recent years there has been a massive increase in the number of "water-based" artificial turfs. Water-based synthetic turfs enable the ball to be transferred more quickly than on sand-based surfaces. It is this characteristic that has made them the surface of choice for international and national league competitions. Water-based surfaces are also less abrasive than sand-based surfaces and reduce the level of injury to players when they come into contact with the surface. Following the 2018 FIH Congress it was decided that new surfaces being laid should be of a hybrid variety which require less watering. This is due to the negative ecological effects of the high water requirements of water-based synthetic fields. It has also been stated that the decision to make artificial surfaces mandatory greatly favoured more affluent countries who could afford these new pitches.

Overview
The game is played between two teams of eleven; 10 field players and one goal keeper are permitted to be on the pitch at any one time. The remaining players may be substituted in any combination. There is an unlimited number of times a team can sub in and out. Substitutions are permitted at any point in the game, apart from between the award and end of a penalty corner; two exceptions to this rule is for injury or suspension of the defending goalkeeper, which is not allowed when playing with a field keep, or a player can exit the field, but you must wait until after the penalty corner is complete. Play is not stopped for a substitution (except of a goalkeeper), the players leave and rejoin the match simultaneously at the half-way line.

Players are permitted to play the ball with the flat of the 'face side' and with the edges of the head and handle of the field hockey stick with the exception that, for reasons of safety, the ball may not be struck 'hard' with a forehand edge stroke, because of the difficulty of controlling the height and direction of the ball from that stroke.

The flat side is always on the "natural" side for a right-handed person swinging the stick at the ball from right to left. Left-handed sticks are rare, as International Hockey Federation rules forbid their use in a game. To make a strike at the ball with a left-to-right swing the player must present the flat of the 'face' of the stick to the ball by 'reversing' the stick head, i.e. by turning the handle through approximately 180° (while a reverse edge hit would turn the stick head through approximately 90° from the position of an upright forehand stroke with the 'face' of the stick head).

Edge hitting of the ball underwent a two-year "experimental period", twice the usual length of an "experimental trial" and is still a matter of some controversy within the game. Ric Charlesworth, the former Australian coach, has been a strong critic of the unrestricted use of the reverse edge hit. The 'hard' forehand edge hit was banned after similar concerns were expressed about the ability of players to direct the ball accurately, but the reverse edge hit does appear to be more predictable and controllable than its counterpart. This type of hit is now more commonly referred to as the "forehand sweep" where the ball is hit with the flat side or "natural" side of the stick and not the rounded edge.

Other rules include; no foot-to-ball contact, no use of hands, no obstructing other players, no high back swing, no hacking, and no third party. If a player is dribbling the ball and either loses control and kicks the ball or another player interferes that player is not permitted to gain control and continue dribbling. The rules do not allow the person who kicked the ball to gain advantage from the kick, so the ball will automatically be passed on to the opposing team. Conversely, if no advantage is gained from kicking the ball, play should continue. Players may not obstruct another's chance of hitting the ball in any way. No shoving/using your body/stick to prevent advancement in the other team. Penalty for this is the opposing team receives the ball and if the problem continues, the player can be carded. While a player is taking a free hit or starting a corner the back swing of their hit cannot be too high for this is considered dangerous. Finally there may not be three players touching the ball at one time. Two players from opposing teams can battle for the ball, however if another player interferes it is considered third party and the ball automatically goes to the team who only had one player involved in the third party.

The game
A match ordinarily consists of two periods of 35 minutes and a halftime interval of 5 minutes. Other periods and interval may be agreed by both teams except as specified in Regulations for particular competitions. Since 2014, some international games have four 15-minute quarters with 2 minutes break between each quarter and 5 minutes break between quarter two and three. At the 2018 Commonwealth Games, held on the Gold Coast in Brisbane, the hockey games for both men and women were played in four 15-minute quarters.

In December 2018, the FIH announced rule changes that would make 15-minute quarters universal from January 2019. England Hockey confirmed that while no changes would be made to the domestic game mid-season, the new rules would be implemented at the start of the 2019–20 season. However, in July 2019 England Hockey announced that 17.5-minute quarters would only be implemented in elite domestic club games.

The game begins with a pass back from the centre-forward usually to the centre-half back from the halfway line. The opposing team cannot try to tackle this play until the ball has been pushed back. The team consists of eleven players, usually aligned as follows: goalkeeper, right fullback, left fullback, three half-backs and five forwards who are right wing, right inner, centre forward, left inner and left wing. These positions can change and adapt throughout the course of the game depending on the attacking and defensive style of the opposition.

Positions
When hockey positions are discussed, notions of fluidity are very common. Each team can be fielded with a maximum of 11 players and will typically arrange themselves into forwards, midfielders, and defensive players (fullbacks) with players frequently moving between these lines with the flow of play. Each team may also play with:
 * a goalkeeper who wears a different colour shirt and full protective equipment comprising at least headgear, leg guards and kickers; this player is referred to in the rules as a goalkeeper; or
 * Only field players; no player has goalkeeping privileges or wears a different colour shirt; no player may wear protective headgear except a face mask when defending a penalty corner or stroke.

Formations
As hockey has a very dynamic style of play, it is difficult to simplify positions to the static formations which are common in association football. Although positions will typically be categorised as either fullback, halfback, midfield/inner or striker, it is important for players to have an understanding of every position on the field. For example, it is not uncommon to see a halfback overlap and end up in either attacking position, with the midfield and strikers being responsible for re-adjusting to fill the space they left. Movement between lines like this is particularly common across all positions.

This fluid Australian culture of hockey has been responsible for developing an international trend towards players occupying spaces on the field, not having assigned positions. Although they may have particular spaces on the field which they are more comfortable and effective as players, they are responsible for occupying the space nearest them. This fluid approach to hockey and player movement has made it easy for teams to transition between formations such as: "3 at the back", "5 midfields", "2 at the front", and more.

Goalkeepers
When the ball is inside the circle, they are defending and they have their stick in their hand, goalkeepers wearing full protective equipment are permitted to use their stick, feet, kickers or leg guards to propel the ball and to use their stick, feet, kickers, leg guards or any other part of their body to stop the ball or deflect it in any direction including over the back line. Similarly, field players are permitted to use their stick. They are not allowed to use their feet and legs to propel the ball, stop the ball or deflect it in any direction including over the back line. However, neither goalkeepers, or players with goalkeeping privileges are permitted to conduct themselves in a manner which is dangerous to other players by taking advantage of the protective equipment they wear.

Neither goalkeepers or players with goalkeeping privileges may lie on the ball, however, they are permitted to use arms, hands and any other part of their body to push the ball away. Lying on the ball deliberately will result in a penalty stroke, whereas if an umpire deems a goalkeeper has lain on the ball accidentally (e.g. it gets stuck in their protective equipment), a penalty corner is awarded.

''* The action above is permitted only as part of a goal saving action or to move the ball away from the possibility of a goal scoring action by opponents. It does not permit a goalkeeper or player with goalkeeping privileges to propel the ball forcefully with arms, hands or body so that it travels a long distance''

When the ball is outside the circle they are defending, goalkeepers or players with goalkeeping privileges are only permitted to play the ball with their stick. Further, a goalkeeper, or player with goalkeeping privileges who is wearing a helmet, must not take part in the match outside the 23m area they are defending, except when taking a penalty stroke. A goalkeeper must wear protective headgear at all times, except when taking a penalty stroke.

General play
For the purposes of the rules, all players on the team in possession of the ball are attackers, and those on the team without the ball are defenders, yet throughout the game being played you are always "defending" your goal and "attacking" the opposite goal.

The match is officiated by two field umpires. Traditionally each umpire generally controls half of the field, divided roughly diagonally. These umpires are often assisted by a technical bench including a timekeeper and record keeper.

Prior to the start of the game, a coin is tossed and the winning captain can choose a starting end or whether to start with the ball. Since 2017 the game consists of four periods of 15 minutes with a 2-minute break after every period, and a 15-minute intermission at half time before changing ends. At the start of each period, as well as after goals are scored, play is started with a pass from the centre of the field. All players must start in their defensive half (apart from the player making the pass), but the ball may be played in any direction along the floor. Each team starts with the ball in one half, and the team that conceded the goal has possession for the restart. Teams trade sides at halftime.

Field players may only play the ball with the face of the stick. If the back side of the stick is used, it is a penalty and the other team will get the ball back. Tackling is permitted as long as the tackler does not make contact with the attacker or the other person's stick before playing the ball (contact after the tackle may also be penalised if the tackle was made from a position where contact was inevitable). Further, the player with the ball may not deliberately use his body to push a defender out of the way.

Field players may not play the ball with their feet, but if the ball accidentally hits the feet, and the player gains no benefit from the contact, then the contact is not penalised. Although there has been a change in the wording of this rule from 1 January 2007, the current FIH umpires' briefing instructs umpires not to change the way they interpret this rule.

Obstruction typically occurs in three circumstances – when a defender comes between the player with possession and the ball in order to prevent them tackling; when a defender's stick comes between the attacker's stick and the ball or makes contact with the attacker's stick or body; and also when blocking the opposition's attempt to tackle a teammate with the ball (called third party obstruction).

When the ball passes completely over the sidelines (on the sideline is still in), it is returned to play with a sideline hit, taken by a member of the team whose players were not the last to touch the ball before crossing the sideline. The ball must be placed on the sideline, with the hit taken from as near the place the ball went out of play as possible. If it crosses the back line after last touched by an attacker, a 15 m hit is awarded. A 15 m hit is also awarded for offences committed by the attacking side within 15 m of the end of the pitch they are attacking.

Set plays
Set plays are often utilised for specific situations such as a penalty corner or free hit. For instance, many teams have penalty corner variations that they can use to beat the defensive team. The coach may have plays that sends the ball between two defenders and lets the player attack the opposing team's goal. There are no set plays unless your team has them.

Free hits
Free hits are awarded when offences are committed outside the scoring circles (the term 'free hit' is standard usage but the ball need not be hit). The ball may be hit, pushed or lifted in any direction by the team offended against. The ball can be lifted from a free hit but not by hitting, you must flick or scoop to lift from a free hit. (In previous versions of the rules, hits in the area outside the circle in open play have been permitted but lifting one direction from a free hit was prohibited). Opponents must move 5 m from the ball when a free hit is awarded. A free hit must be taken from within playing distance of the place of the offence for which it was awarded and the ball must be stationary when the free hit is taken.

As mentioned above, a 15 m hit is awarded if an attacking player commits a foul forward of that line, or if the ball passes over the back line off an attacker. These free hits are taken in-line with where the foul was committed (taking a line parallel with the sideline between where the offence was committed, or the ball went out of play). When an attacking free hit is awarded within 5 m of the circle everyone including the person taking the penalty must be five meters from the circle and everyone apart from the person taking the free hit must be five meters away from the ball. When taking an attacking free hit, the ball may not be hit straight into the circle if you are within your attacking 23 meter area (25-yard area). It has to travel 5 meters before going in.

2009 experimental changes
In February 2009 the FIH introduced, as a "Mandatory Experiment" for international competition, an updated version of the free-hit rule. The changes allows a player taking a free hit to pass the ball to themselves. Importantly, this is not a "play on" situation, but to the untrained eye it may appear to be. The player must play the ball any distance in two separate motions, before continuing as if it were a play-on situation. They may raise an aerial or overhead immediately as the second action, or any other stroke permitted by the rules of field hockey. At high-school level, this is called a self pass and was adopted in Pennsylvania in 2010 as a legal technique for putting the ball in play.

Also, all players (from both teams) must be at least 5 m from any free hit awarded to the attack within the 23 m area. The ball may not travel directly into the circle from a free hit to the attack within the 23 m area without first being touched by another player or being dribbled at least 5 m by a player making a "self-pass". These experimental rules apply to all free-hit situations, including sideline and corner hits. National associations may also choose to introduce these rules for their domestic competitions.

Long corner
A free hit from the 23-metre line – called a long corner – is awarded to the attacking team if the ball goes over the back-line after last being touched by a defender, provided they do not play it over the back-line deliberately, in which case a penalty corner is awarded. This free hit is played by the attacking team from a spot on the 23-metre line, in line with where the ball went out of play. All the parameters of an attacking free hit within the attacking quarter of the playing surface apply.

Penalty corner
The short or penalty corner is awarded:
 * 1) for an offence by a defender in the circle which does not prevent the probable scoring of a goal;
 * 2) for an intentional offence in the circle by a defender against an opponent who does not have possession of the ball or an opportunity to play the ball;
 * 3) for an intentional offence by a defender outside the circle but within the 23-metre area they are defending;
 * 4) for intentionally playing the ball over the back line by a defender;
 * 5) when the ball becomes lodged in a player's clothing or equipment while in the circle they are defending.

Short corners begin with five defenders (usually including the keeper) positioned behind the back line and the ball placed at least 10 yards from the nearest goal post. All other players in the defending team must be beyond the centre line, that is not in their 'own' half of the pitch, until the ball is in play. Attacking players begin the play standing outside the scoring circle, except for one attacker who starts the corner by playing the ball from a mark 10 m either side of the goal (the circle has a 14.63 m radius). This player puts the ball into play by pushing or hitting the ball to the other attackers outside the circle; the ball must pass outside the circle and then put back into the circle before the attackers may make a shot at the goal from which a goal can be scored. FIH rules do not forbid a shot at goal before the ball leaves the circle after being 'inserted', nor is a shot at the goal from outside the circle prohibited, but a goal cannot be scored at all if the ball has not gone out of the circle and cannot be scored from a shot from outside the circle if it is not again played by an attacking player before it enters the goal.

For safety reasons, the first shot of a penalty corner must not exceed 460 mm high (the height of the "backboard" of the goal) at the point it crosses the goal line if it is hit. However, if the ball is deemed to be below backboard height, the ball can be subsequently deflected above this height by another player (defender or attacker), providing that this deflection does not lead to danger. The "Slap" stroke (a sweeping motion towards the ball, where the stick is kept on or close to the ground when striking the ball) is classed as a hit, and so the first shot at goal must be below backboard height for this type of shot also.

If the first shot at goal in a short corner situation is a push, flick or scoop, in particular the drag flick (which has become popular at international and national league standards), the shot is permitted to rise above the height of the backboard, as long as the shot is not deemed dangerous to any opponent. This form of shooting was developed because it is not height restricted in the same way as the first hit shot at the goal and players with good technique are able to drag-flick with as much power as many others can hit a ball.

Penalty stroke
A penalty stroke is awarded when a defender commits a foul in the circle (accidental or otherwise) that prevents a probable goal or commits a deliberate foul in the circle or if defenders repeatedly run from the back line too early at a penalty corner. The penalty stroke is taken by a single attacker in the circle, against the goalkeeper, from a spot 6.4 m from goal. The ball is played only once at goal by the attacker using a push, flick or scoop stroke. If the shot is saved, play is restarted with a 15 m hit to the defenders. When a goal is scored, play is restarted in the normal way.

Dangerous play and raised balls
According to the Rules of Hockey 2015 issued by the FIH there are only two criteria for a dangerously played ball. The first is legitimate evasive action by an opponent (what constitutes legitimate evasive action is an umpiring judgment). The second is specific to the rule concerning a shot at goal at a penalty corner but is generally, if somewhat inconsistently, applied throughout the game and in all parts of the pitch: it is that a ball lifted above knee height and at an opponent who is within 5m of the ball is certainly dangerous.

The velocity of the ball is not mentioned in the rules concerning a dangerously played ball. A ball that hits a player above the knee may on some occasions not be penalised, this is at the umpire's discretion. A jab tackle, for example, might accidentally lift the ball above knee height into an opponent from close range but at such low velocity as not to be, in the opinion of the umpire, dangerous play. In the same way a high-velocity hit at very close range into an opponent, but below knee height, could be considered to be dangerous or reckless play in the view of the umpire, especially when safer alternatives are open to the striker of the ball.

A ball that has been lifted high so that it will fall among close opponents may be deemed to be potentially dangerous and play may be stopped for that reason. A lifted ball that is falling to a player in clear space may be made potentially dangerous by the actions of an opponent closing to within 5m of the receiver before the ball has been controlled to ground – a rule which is often only loosely applied; the distance allowed is often only what might be described as playing distance, 2–3 m, and opponents tend to be permitted to close on the ball as soon as the receiver plays it: these unofficial variations are often based on the umpire's perception of the skill of the players i.e. on the level of the game, in order to maintain game flow, which umpires are in general in both Rules and Briefing instructed to do, by not penalising when it is unnecessary to do so; this is also a matter at the umpire's discretion.

The term "falling ball" is important in what may be termed encroaching offences. It is generally only considered an offence to encroach on an opponent receiving a lifted ball that has been lifted to above head height (although the height is not specified in rule) and is falling. So, for example, a lifted shot at the goal which is still rising as it crosses the goal line (or would have been rising as it crossed the goal line) can be legitimately followed up by any of the attacking team looking for a rebound.

In general even potentially dangerous play is not penalised if an opponent is not disadvantaged by it or, obviously, not injured by it so that he cannot continue. A personal penalty, that is a caution or a suspension, rather than a team penalty, such as a free ball or a penalty corner, may be (many would say should be or even must be, but again this is at the umpire's discretion) issued to the guilty party after an advantage allowed by the umpire has been played out in any situation where an offence has occurred, including dangerous play (but once advantage has been allowed the umpire cannot then call play back and award a team penalty).

It is not an offence to lift the ball over an opponent's stick (or body on the ground), provided that it is done with consideration for the safety of the opponent and not dangerously. For example, a skilful attacker may lift the ball over a defenders stick or prone body and run past them, however if the attacker lifts the ball into or at the defender's body, this would almost certainly be regarded as dangerous.

It is not against the rules to bounce the ball on the stick and even to run with it while doing so, as long as that does not lead to a potentially dangerous conflict with an opponent who is attempting to make a tackle. For example, two players trying to play at the ball in the air at the same time, would probably be considered a dangerous situation and it is likely that the player who first put the ball up or who was so 'carrying' it would be penalised.

Dangerous play rules also apply to the usage of the stick when approaching the ball, making a stroke at it (replacing what was at one time referred to as the "sticks" rule, which once forbade the raising of any part of the stick above the shoulder during any play. This last restriction has been removed but the stick should still not be used in a way that endangers an opponent) or attempting to tackle, (fouls relating to tripping, impeding and obstruction). The use of the stick to strike an opponent will usually be much more severely dealt with by the umpires than offences such as barging, impeding and obstruction with the body, although these are also dealt with firmly, especially when these fouls are intentional.

Warnings and suspensions
Hockey uses a three-tier penalty card system of warnings and suspensions: If a coach is sent off, depending on local rules, a player may have to leave the field for the remaining length of the match.
 * When shown a green card, the player may have to leave the field for two minutes, depending on national regulations, though at international standards the player has to leave the field for two minutes, but any further infractions will result in a yellow or red card.
 * A yellow card is an official suspension similar to the penalty box in ice hockey. The duration is decided by the umpire issuing the card and the player must go to a pre-defined area of the pitch as chosen by the umpires, or by the local/state/national association of that country; in this case generally it will be in the rule book where that player must go to, at the beginning of the match. Most umpires will opt for a minimum of five minutes' duration without substitution; the maximum time is at the discretion of the umpire, depending on the seriousness of the offence; for example the second yellow to the same player or the first for danger might be given ten minutes. (In some modes, including indoor, shorter periods of suspension are applied, dependent on local rules.) However it is possible to send a player off for the remainder of the match if the penalty time is longer than the time remaining in the match. Three yellows risks a red card, and a substitute will serve out whatever time imposed by the officials. Depending on national rules, if a coach is sent off a player may have to leave the field too for the time the coach is sent off.
 * A red card, just like in association football, is a permanent exclusion from the rest of the game, without substitution, and usually results in the player being banned for a certain period of time or number of matches (this is governed by local playing conditions, rather than the rules of field hockey). The player must also leave the pitch and surrounding area.

In addition to their colours, field hockey penalty cards are often shaped differently, so they can be recognised easily. Green cards are normally triangular, yellow cards rectangular and red cards circular.

Unlike football, a player may receive more than one green or yellow card. However, they cannot receive the same card for the same offence (for example two yellows for dangerous play), and the second must always be a more serious card. In the case of a second yellow card for a different breach of the rules (for example a yellow for deliberate foot, and a second later in the game for dangerous play) the temporary suspension would be expected to be of considerably longer duration than the first. However, local playing conditions may mandate that cards are awarded only progressively, and not allow any second awards.

Umpires, if the free hit would have been in the attacking 23 m area, may upgrade the free hit to a penalty corner for dissent or other misconduct after the free hit has been awarded.

Scoring
The teams' object is to play the ball into their attacking circle and, from there, hit, push or flick the ball into the goal, scoring a goal. The team with more goals after 60 minutes wins the game. The playing time may be shortened, particularly when younger players are involved, or for some tournament play. If the game is played in a countdown clock, like ice hockey, a goal can only count if the ball completely crosses the goal line and into the goal before time expires, not when the ball leaves the stick in the act of shooting.

If the score is tied at the end of the game, either a draw is declared or the game goes into extra time, or there is a penalty shoot-out, depending on the format of the competition. In many competitions (such as regular club competition, or in pool games in FIH international tournaments such as the Olympics or the World Cup), a tied result stands and the overall competition standings are adjusted accordingly. Since March 2013, when tie breaking is required, the official FIH Tournament Regulations mandate to no longer have extra time and go directly into a penalty shoot-out when a classification match ends in a tie. However, many associations follow the previous procedure consisting of two periods of 7.5 minutes of "golden goal" extra time during which the game ends as soon as one team scores.

There are many variations to overtime play that depend on the league or tournament rules. In American college play, a seven-a-side overtime period consists of a 10-minute golden goal period with seven players for each team. If the scores remain equal, the game enters a one-on-one competition where each team chooses five players to dribble from the 25 yd line down to the circle against the opposing goalkeeper. The player has eight seconds to score against the goalkeeper while keeping the ball in bounds. The game ends after a goal is scored, the ball goes out of bounds, a foul is committed (ending in either a penalty stroke or flick or the end of the one-on-one) or time expires. If the tie still persists, more rounds are played until one team has scored.

Rule change procedure
The FIH implemented a two-year rules cycle with the 2007–08 edition of the rules, with the intention that the rules be reviewed on a biennial basis. The 2009 rulebook was officially released in early March 2009 (effective 1 May 2009), however the FIH published the major changes in February. The current rule book is effective from 1 January 2022.

Local rules
There are sometimes minor variations in rules from competition to competition; for instance, the duration of matches is often varied for junior competitions or for carnivals. Different national associations also have slightly differing rules on player equipment.

The new Euro Hockey League and the Olympics has made major alterations to the rules to aid television viewers, such as splitting the game into four-quarters, and to try to improve player behavior, such as a two-minute suspension for green cards—the latter was also used in the 2010 World Cup and 2016 Olympics. In the United States, the NCAA has its own rules for inter-collegiate competitions; high school associations similarly play to different rules, usually using the rules published by the National Federation of State High School Associations (NFHS). This article assumes FIH rules unless otherwise stated. USA Field Hockey produces an annual summary of the differences.

In the United States, the games at the junior high level consist of four 12-minute periods, while the high-school level consists of four 15-minute periods. Many private American schools play 12-minute quarters, and some have adopted FIH rules rather than NFHS rules.

Players are required to wear mouth guards and shin guards in order to play the game. Also, there is a newer rule requiring certain types of sticks be used. In recent years, the NFHS rules have moved closer to FIH, but in 2011 a new rule requiring protective eyewear was introduced for the 2011 Fall season. Further clarification of NFHS's rule requiring protective eyewear states, "effective 1 January 2019, all eye protection shall be permanently labeled with the current ASTM 2713 standard for field hockey". Metal 'cage style' goggles favored by US high school lacrosse and permitted in high school field hockey is prohibited under FIH rules.

Field hockey stick
Each player carries a hockey stick that normally measures between 80 and 95 cm; shorter or longer sticks are available. The length of the stick is based on the player's individual height: the top of the stick usually comes to the player's hip, and taller players typically have longer sticks. Goalkeepers can use either a specialised stick, or an ordinary field hockey stick. The specific goal-keeping sticks have another curve at the end of the stick, to give it more surface area to block the ball.

Sticks were traditionally made of wood, but are now often made also with fibreglass, kevlar or carbon fibre composites. Metal is forbidden from use in field hockey sticks, due to the risk of injury from sharp edges if the stick were to break. The stick has a rounded handle, has a J-shaped hook at the bottom, and is flattened on the left side (when looking down the handle with the hook facing upwards). All sticks must be right-handed; left-handed ones are prohibited.

There was traditionally a slight curve (called the bow, or rake) from the top to bottom of the face side of the stick and another on the 'heel' edge to the top of the handle (usually made according to the angle at which the handle part was inserted into the splice of the head part of the stick), which assisted in the positioning of the stick head in relation to the ball and made striking the ball easier and more accurate.

The hook at the bottom of the stick was only recently the tight curve (Indian style) that we have nowadays. The older 'English' sticks had a longer bend, making it very hard to use the stick on the reverse. For this reason players now use the tight curved sticks.

The handle makes up about the top third of the stick. It is wrapped in a grip similar to that used on tennis racket. The grip may be made of a variety of materials, including chamois leather, which improves grip in the wet and gives the stick a softer touch and different weighting it wrapped over a preexisting grip.

It was recently discovered that increasing the depth of the face bow made it easier to get high speeds from the dragflick and made the stroke easier to execute. At first, after this feature was introduced, the Hockey Rules Board placed a limit of 50 mm on the maximum depth of bow over the length of the stick but experience quickly demonstrated this to be excessive. New rules now limit this curve to under 25 mm so as to limit the power with which the ball can be flicked.

Field hockey ball
Standard field hockey balls are hard spherical balls, made of solid plastic (sometimes over a cork core), and are usually white, although they can be any colour as long as they contrast with the playing surface. The balls have a diameter of 71.3 - 74.8 mm and a mass of 156 - 163 g. The ball is often covered with indentations to reduce aquaplaning that can cause an inconsistent ball speed on wet surfaces.

Goalkeeping equipment
The 2007 rulebook saw major changes regarding goalkeepers. A fully equipped goalkeeper must wear a helmet, leg guards and kickers, and like all players, they must carry a stick. Goalkeepers may use either a field player's stick or a specialised goalkeeping stick provided always the stick is of legal dimensions. Usually field hockey goalkeepers also wear extensive additional protective equipment including chest guards, padded shorts, heavily padded hand protectors, groin protectors, neck protectors and arm guards. A goalie may not cross the 23 m line, the sole exception to this being if the goalkeeper is to take a penalty stroke at the other end of the field, when the clock is stopped. The goalkeeper can also remove their helmet for this action. While goalkeepers are allowed to use their feet and hands to clear the ball, like field players they may only use the one side of their stick. Slide tackling is permitted as long as it is with the intention of clearing the ball, not aimed at a player.

It is now also even possible for teams to have a full eleven outfield players and no goalkeeper at all. No player may wear a helmet or other goalkeeping equipment, neither will any player be able to play the ball with any other part of the body than with their stick. This may be used to offer a tactical advantage, for example, if a team is trailing with only a short time to play, or to allow for play to commence if no goalkeeper or kit is available.

Tactics
The basic tactic in field hockey, as in association football and many other team games, is to outnumber the opponent in a particular area of the field at a moment in time. When in possession of the ball this temporary numerical superiority can be used to pass the ball around opponents so that they cannot effect a tackle because they cannot get within playing reach of the ball and to further use this numerical advantage to gain time and create clear space for making scoring shots on the opponent's goal. When not in possession of the ball numerical superiority is used to isolate and channel an opponent in possession and 'mark out' any passing options so that an interception or a tackle may be made to gain possession. Highly skillful players can sometimes get the better of more than one opponent and retain the ball and successfully pass or shoot but this tends to use more energy than quick early passing.

Every player has a role depending on their relationship to the ball if the team communicates throughout the play of the game. There will be players on the ball (offensively – ball carriers; defensively – pressure, support players, and movement players.

The main methods by which the ball is moved around the field by players are a) passing b) pushing the ball and running with it controlled to the front or right of the body and c) "dribbling"; where the player controls the ball with the stick and moves in various directions with it to elude opponents. To make a pass the ball may be propelled with a pushing stroke, where the player uses their wrists to push the stick head through the ball while the stick head is in contact with it; the "flick" or "scoop", similar to the push but with an additional arm and leg and rotational actions to lift the ball off the ground; and the "hit", where a swing at ball is taken and contact with it is often made very forcefully, causing the ball to be propelled at velocities in excess of 70 mph. In order to produce a powerful hit, usually for travel over long distances or shooting at the goal, the stick is raised higher and swung with maximum power at the ball, a stroke sometimes known as a "drive".

Tackles are made by placing the stick into the path of the ball or playing the stick head or shaft directly at the ball. To increase the effectiveness of the tackle, players will often place the entire stick close to the ground horizontally, thus representing a wider barrier. To avoid the tackle, the ball carrier will either pass the ball to a teammate using any of the push, flick, or hit strokes, or attempt to maneuver or "drag" the ball around the tackle, trying to deceive the tackler.

In recent years, the penalty corner has gained importance as a goal scoring opportunity. Particularly with the technical development of the drag flick. Tactics at penalty corners to set up time for a shot with a drag flick or a hit shot at the goal involve various complex plays, including multiple passes before deflections towards the goal is made but the most common method of shooting is the direct flick or hit at the goal.

At the highest level, field hockey is a fast moving, highly skilled game, with players using fast moves with the stick, quick accurate passing, and hard hits, in attempts to keep possession and move the ball towards the goal. Tackling with physical contact and otherwise physically obstructing players is not permitted. Some of the tactics used resemble football (soccer), but with greater ball speed.

With the 2009 changes to the rules regarding free hits in the attacking 23 m area, the common tactic of hitting the ball hard into the circle was forbidden. Although at higher levels this was considered tactically risky and low-percentage at creating scoring opportunities, it was used with some effect to 'win' penalty corners by forcing the ball onto a defender's foot or to deflect high (and dangerously) off a defender's stick. The FIH felt it was a dangerous practice that could easily lead to raised deflections and injuries in the circle, which is often crowded at a free-hit situation, and outlawed it.

International competition
The biggest two field hockey tournaments are the Olympic Games tournament, and the Hockey World Cup, which is also held every four years. Apart from this, there is the men's and women's Pro League held each year for the nine top-ranked teams.

Of the men's teams, Pakistan has won the Hockey World Cup four times, more times than any other side. India has won the Hockey at the Summer Olympics eight times, including in six successive Olympiads. Of the female teams, the Netherlands has won the Hockey World cup the most times, with six titles. At the Olympics, Australia and the Netherlands have both won three Olympic tournaments.

India and Pakistan dominated men's hockey until the early 1980s, winning eight Olympic golds and three of the first five world cups, respectively, but have become less prominent with the ascendancy of Belgium, the Netherlands, Germany, New Zealand, Australia, and Spain since the late 1980s, as grass playing surfaces were replaced with artificial turf. Other notable men's nations include Argentina, England (who combine with other British "Home Nations" to form the Great Britain side at Olympic events) and South Korea.

The Netherlands, Australia and Argentina are the most successful national teams among women. The Netherlands was the predominant women's team before field hockey was added to Olympic events. In the early 1990s, Australia emerged as the strongest women's country, though retirement of a number of players has weakened the team somewhat. Argentina improved its play in the 2000s, heading IFH rankings in 2003, 2010 and 2013. Other prominent women's teams are Germany, Great Britain, China, South Korea and India. Four nations have won Olympic gold medals in both men's and women's hockey: Germany, Netherlands, Australia and Great Britain.

the Australian men's team and the Dutch women's teams lead the FIH world rankings.

For a couple of years, Belgium has emerged as a leading nation, with a World Champions title (2018), a European Champions title (2019), a silver medal (2016) followed with a title (2021) at the Olympics, and a lead in the FIH men's team world ranking.

This is a list of the major international field hockey tournaments, in chronological order. Tournaments included are:
 * Olympic Games (women's and men's versions) – held every four years.
 * Women's FIH Hockey World Cup and Men's FIH Hockey World Cup – held every four years, in between the Olympics.
 * Women's FIH Pro League and Men's FIH Pro League – held annually since 2019, but not in 2020 because of COVID-19.

Defunct tournaments:
 * Champions Trophy (women's and men's versions) – both replaced by the Pro Leagues.
 * Champions Challenge (women's and men's versions) – both replaced by the World Hockey Leagues.
 * Champions Challenge II (women's and men's versions) – both replaced by the World Hockey Leagues.
 * Women's FIH Hockey World League and Men's FIH Hockey World League – both replaced by the Pro Leagues.

Other international tournaments include:
 * African Games – held occasionally since 1987.
 * Asian Games – held every four years since 1958.
 * Commonwealth Games – held every four years since 1998 between members of the Commonwealth of Nations.
 * Pan American Games – held every four years since 1967.
 * Sultan Azlan Shah Hockey Tournament – held annually in Malaysia, an invitational tournament. Not held since 2020.
 * Sultan Ibrahim Ismail Hockey Tournament – held annually for athletes aged under-21 in Malaysia, an invitational tournament. Not held in 2020.

Indoor field hockey
A popular variant of field hockey is indoor hockey, which is 6-a-side (5-a-side during 2014–2015) using a field which is reduced to approximately 40 x. Although many of the rules remain the same, including obstruction and feet, there are several key variations: players may not raise the ball unless shooting at goal, players may not hit the ball, instead using pushes to transfer it, and the sidelines are replaced with solid barriers, from which the ball will rebound and remain in play. In addition, the regulation guidelines for the indoor field hockey stick require a slightly thinner, lighter stick than an outdoor one.

Hockey5s
As the name suggests, Hockey5s is a hockey variant which features five players on each team (including a goalkeeper). The field of play is 55 m long and 41.70 m wide—this is approximately half the size of a regular pitch. Few additional markings are needed as there is no penalty circle nor penalty corners; shots can be taken from anywhere on the pitch. Penalty strokes are replaced by a "challenge" which is like the one-on-one method used in a penalty shoot-out. The duration of the match is three 12-minute periods with an interval of two minutes between periods; golden goal periods are multiple 5-minute periods. The rules are simpler and it is intended that the game is faster, creating more shots on goal with less play in midfield, and more attractive to spectators.

An Asian qualification tournament for two places at the 2014 Youth Olympic Games was the first time an FIH event used the Hockey5s format. Hockey5s was also used for the Pacific Games in 2015 and at the African Youth Games in 2018.

In 2022, the FIH staged its first senior international Hockey5s event, with a men's and women's event being held in Lausanne. The FIH Men's Hockey5s World Cup and FIH Women's Hockey5s World Cup are set to debut in 2024.

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title: Field hockey


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Finagle's law

Finagle's law of dynamic negatives (also known as Melody's law, Sod's Law or Finagle's corollary to Murphy's law) is usually rendered as "Anything that can go wrong, will—at the worst possible moment."

The term "Finagle's law" was first used by John W. Campbell Jr., the influential editor of Astounding Science Fiction (later Analog). He used it frequently in his editorials for many years in the 1940s to 1960s, but it never came into general usage the way Murphy's law has.

Variants
One variant (known as O'Toole's corollary of Finagle's law) favored among hackers is a takeoff on the second law of thermodynamics (related to the augmentation of entropy): "The perversity of the Universe tends towards a maximum."

In the Star Trek episode "Amok Time" (written by Theodore Sturgeon in 1967), Captain Kirk tells Spock, "As one of Finagle's laws puts it: 'Any home port the ship makes will be somebody else's, not mine.

The term "Finagle's law" was popularized by science fiction author Larry Niven in several stories (for example, Protector [Ballantine Books paperback edition, 4th printing, p. 23]), depicting a frontier culture of asteroid miners; this "Belter" culture professed a religion or running joke involving the worship of the dread god Finagle and his mad prophet Murphy.

"Finagle's law" can also be the related belief "Inanimate objects are out to get us", also known as Resistentialism. Similar to Finagle's law is the verbless phrase of the German novelist Friedrich Theodor Vischer: "die Tücke des Objekts" (the perfidy of inanimate objects).

A related concept, the "Finagle factor", is an ad hoc multiplicative or additive term in an equation, which can be justified only by the fact that it gives more correct results. Also known as Finagle's variable constant, it is sometimes defined as the correct answer divided by your answer.

One of the first records of "Finagle factor" is probably a December 1962 article in The Michigan Technic, credited to Campbell, but bylined "I Finaglin"

The term is also used in a 1960 wildlife management article.

title: Finagle's law


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User:Fletch~enwiki

Fletch is a wordy programmer geek who frequently has nothing better to do during work hours than update a free encyclopedia :-)

title: User:Fletch~enwiki