text:
Talk:Washington (state)

Washington state
needs cleanup. There was already argument about this in Archive 2 where poor work by the Chicago Manual of Style caused some to support capitalized "Washington State" but as thoroughly documented there,
 * a. the overwhelming consensus is to follow semantic, grammatical, and Wikipedia style guidelines and
 * b. those guidelines are to solely capitalize proper nouns, such that Washington State University is Wa. State and Washington State [Service/Department/Whathaveyou] is Wa. State ~ but Washington the state is just Washington [the lower-case-s] state, since it's just a clarifying attributive and not any part of any formal name and
 * c. if anyone really cares about style guides that aren't ours the AP style guide trumps the University of Chicago's and explicitly requires lower-case s Washington state.

I'll leave it for the locals to clean up. It might be that they've all changed their minds and want to uphold the mistaken but fairly commonplace capital S. In either case, we should be consistent throughout the article rather than the current muddle of both forms. — Llywelyn II   07:27, 12 September 2018 (UTC)

 * I'm a local; I've lived in Washington (the state) for 51 of my 55 years. Another state with a roughly similar issue is New York, due to the ambiguity with New York City (which is fortunate to have the word "City" as part if it's official name). How is that one handled? I would like to invite readers of this section to google "new york state" (with the quotes). Though you can find instances of "New York state", the overwhelming majority of hits are "New York State".
 * Even here in Wikipedia, on the page for New York (the state), searching on "new york state" yields 85 hits, and the overwhelming majority of those are "New York State", not "New York state". In the "Talk" section of that page, someone asks about the issue and is told "you can use New York State in articles if you want".
 * So why shouldn't it be "Washington State"? Since it's "New York State" here in Wikipedia, it should be "Washington State" too.
 * But that doesn't mean the title of the article should be "Washington State". Due to Wikipedia standards, that should probably remain as is, "Washington (state)", just as the NY page is titled "New York (state)". —Greg Lovern (talk) 06:01, 9 August 2020 (UTC)

 * , "Washington State" (in capitalized form) is too easily confused with Washington State University. New York State does not have that issue, as there is not a competing and well-known entity using that exact phrasing, down to the capitalization.  Sounder Bruce  21:28, 9 August 2020 (UTC)

 * SounderBruce, that's one good reason among others for the title of the article to remain "Washington (state)" as per Wikipedia policy. But within the context of a Wikipedia article about the State of Washington, Washington State University should be spelled out, or perhaps abbreviated WSU. In this article, Washington State University appears only in the short "Higher Education" section, in a list of universities, where like the others in the list it appears with its full name, "Washington State University". No reasonable person reading an article about the State of Washington would wonder whether "Washington State" referred to the university rather than the state.
 * In a list of article titles, it needs to be made clear that this article is about the state, because who knows what article a reader might be looking for. But once the reader is within the context of this article which is specifically about the State of Washington, there is no significant ambiguity about which Washington State we mean.
 * By your logic, we can't just say "Washington" within the article either, as there are a city and a former president by that name (nor can we say just "Washington" in the articles about the city or president). There are literally hundreds of instances of just "Washington" in the article. —Greg Lovern (talk) 22:28, 9 August 2020 (UTC)

 * I think there are a lot of instances in the article where "state" is unnecessarily appended. In an article about the State of Washington, it's sufficient to just say Washington on subsequent uses. If we get rid of those unnecessary mentions, the remaining are proper nouns.  Schazjmd   (talk)  22:35, 9 August 2020 (UTC)
 * Naming conventions (geographic names) argues that entities of the same class should be treated the same, so I agree the states of New York and Washington should be treated the same; I think these are the only two U.S. states typically disambiguated in this way. There's a firm consensus for "New York State", so it seems "Washington State" would be consistent. I agree "Washington" should be used when the context is clear. Am I hearing that we can make a rule that "Washington State" is to be used for the remainder as the Chicago Manual of Style advises? Or would it be better to avoid "Washington State" due to confusion with the university as the AP Stylebook warns, say "state of Washington" everywhere (which both style guides agree on), banning "Washington [Ss]tate" from English Wikipedia except to explain the terminology? I kind of like the latter because it seems like it will avoid lots of disgruntlement. -- Beland (talk) 19:32, 13 March 2024 (UTC)

 * (Note to myself to do a full project-wide search to ensure consistency with other articles like Constitution of Washington, and update Naming conventions (geographic names) with the result. -- Beland (talk) 19:34, 13 March 2024 (UTC))
 * doesn't really apply the way you think: You're specifically talking about two exceptions to the usual treatment of the class. Proper application would be to use "Washington" or "State of Washington" everywhere instead of "Washington State" anywhere. That fits the treatment of all US states except the 5 commonwealths and matches the state's own formal name. The title fits because it's literally just a dabbed "Washington", which is the name.

 * If the current #Etymology section is corrected to say #Name like it should (the etymology is just "after George Washington" but all the rest of the discussion of Columbia, DC, history, demonyms, etc. concern the larger topic of its name), then it should include that State of Washington is the formal name, a cite for the demonym, and a mention that DC uses the exact same demonym. It could include Washington State as an alternative form of the name with a mention that using it risks confusion with the school. Otherwise, like said, the rule should be that every other instance of "Washington s|State" should just be removed from the article altogether.

 * Lower-case "state of Washington" isn't a name; it's just bad parsing of "the state of Washington" (i.e., "Washington") and doesn't need to appear anywhere except the paragraph where it's being contrasted with DC. The State of Washington should be correctly capitalized anywhere you need to use the full formal name. — Llywelyn II   20:06, 13 March 2024 (UTC)
 * OK, I've drafted guidelines at Naming conventions (geographic names) following LlywelynII's advice. Let me know if any of that needs modification, or jump in and tweak as needed. I will work on eradicating "Washington [Ss]tate" if everyone is happy with that. -- Beland (talk) 23:18, 22 May 2024 (UTC)

Nomination of Portal:Washington (state) for deletion
A discussion is taking place as to whether Portal:Washington (state) is suitable for inclusion in Wikipedia according to Wikipedia's policies and guidelines or whether it should be deleted.

The page will be discussed at Wikipedia:Miscellany for deletion/Portal:Washington (state) until a consensus is reached, and anyone is welcome to contribute to the discussion. The nomination will explain the policies and guidelines which are of concern. The discussion focuses on high-quality evidence and our policies and guidelines.

Users may edit the page during the discussion, including to improve the page to address concerns raised in the discussion. However, do not remove the deletion notice from the top of the page. North America1000 21:20, 2 October 2019 (UTC)

Questions and comments
1. Can anybody improve the layout of the "Geography" section by placing the "Major cities in Washington" map right below the state quarter released in 2007?

2. The "Western Washington" and "Climate" sections are reduntant in terms of climate. The information about climate should be just in the "Climate" section. It's pointless to have it in two places.

3. The "Settlement" section says "They settled in Washington to avoid Oregon's discriminatory settlement laws". I think it would be appropriate to add a brief explanation to clarify what that is.

4a. In the "Birth data" section, the entire set of statistics and argument about the Hispanics does not make sense, even more when numbers do not add up. A sample is missing for all 5 columns.

4b. In the "Birth data" section, the title of the table is "Live births by single race or ethnicity of the mother".

What it the point of just listing the mother? What about the father?

5. The "Economy" section says "Among Washington's resident billionaires are, as of December 2017" and "As of April 2014".

It would be appropriate to update.

6a. The "Environment" section says "previous 2004 Ecology".

Whey does "Ecology" have to be capitalized?

6b. The last paragraph in the "Environment" section needs to be updated. I see 2006, 1008 and 2010.

6c. The last paragraph in the "Environment" section also says "An invasive amount of algae in bodies of water would lead to a variety of excess ecological and technological issues."

Why should the sentence use "would"?

7. The 4th paragraph of the "Notable legislation" needs to be updated.

ICE77 (talk) 22:09, 12 April 2020 (UTC)

 * Item 3 fixed. Schazjmd   (talk)  22:49, 12 April 2020 (UTC)

 * 8. The sidebar gives the population (2019) as 6,724,540 with a link to the U.S. census bureau. However, the U.S. census link gives the 2019 population as 7,614,893; the 6,724,540 number is for 2010. Is this deliberate? If we update this, where do we find the updated information for the other fields in the sidebar? — Preceding unsigned comment added by 50.34.82.65 (talk) 23:25, 9 March 2021 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion
The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion: Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 20:44, 3 July 2021 (UTC)
 * 2007 WA Proof.png

Article improvements
As of writing, I have begun efforts to drastically overhaul the article for this state. However, in doing so, and through providing an edit summary, those contributions were staunchly reverted with the contributor seemingly ignoring the complete context of the summaries (see my personal talk page for more). Now, the primary issue appears to be with the lead as they have cited the appropriate guideline; the issue begins, however, with the definition of the policy. To verify current population and economic standings, citations were added so they could not be challenged. Someone could, perhaps, slip through a faulty contribution using old statistics, or worse, malicious statistics, rewriting its popular industries, etc. Those citations were placed to combat any future challenges to current information which the appropriate guidelines have permitted. - TheLionHasSeen (talk) 20:11, 2 September 2021 (UTC)

 * MOS:LEADCITE is not only policy, but generally applied across most high-quality articles on enwiki. If the content in the lead is covered in the body (as it should be), then the redundant citations in the lead do little more than cause more headaches for article maintenance. The population and area citations are usually exceptions, but only need to be cited in the infobox rather than the lead, so as not to be affected by major prose changes.  Sounder Bruce  20:23, 2 September 2021 (UTC)

 * May you provide examples for such articles, and where it states they should be in the infobox as cited? Thank you. - TheLionHasSeen (talk) 20:30, 2 September 2021 (UTC)

 * Actually, MOS:LEAD is a guideline, not a policy. BilCat (talk) 20:35, 2 September 2021 (UTC)

 * , if you look at Template:infobox city, you'll see that separate parameters are provided for refs for information such as area, population, etc, because those are generally expected to be sourced in the infobox. You'll also see references for that type of information in the infoboxes of articles on most major cities. (I just spot-checked New York City, London, Paris, and Chicago to be sure.) Whether area, population, etc., should also be sourced in the lead is a separate question, but they should be sourced in the infobox; it's particularly helpful for mobile readers to be able to access the ref for key information from the infobox rather than have to search for the information in the narrative text.  Schazjmd   (talk)  20:40, 2 September 2021 (UTC)

 * Ah, guideline, correct. I thought it was perhaps both. And let me take a gander at those articles; oh, look, lead citations for information that is current and complex (humorous intent, non-aggression). But returning to a serious moment, let me look at the template. I will get back with you all in a few minutes. Thank you. - TheLionHasSeen (talk) 20:46, 2 September 2021 (UTC)

 * Until there is consensus to actually move around elements like the symbols infobox, you really shouldn't do it yourself. The new location is creating a serious sandwiching issue with the sports tables, on top of being far too low in the article. The lead changes should also be reverted until there is consensus on whether to include citations (which I still maintain are unnecessary and do more harm than good).  Sounder Bruce  03:05, 3 September 2021 (UTC)

 * First, there appeared to be aggression with a complete disregard for understanding; then, there appeared to be a warning from you (Bruce) suggesting that you have the authority to block me along with going along with my lack of understanding of what was proposed was a guideline and not a policy (and you have seniority by personal contribution history); then, I am politely guided by others such as those participating in this conversation to resolve the dispute; and then, here we are yet again at square one; much of the information in the lead is current and deals with complexities, while also the controversies (same-sex marriage, physician-assisted suicide, etc). The recreational cannabis and other such nationwide controversies have never been cited further in the article; abortion was not even expanded upon until I opted to work and improve the article piece by piece by adding the additional mention (with more work, going in chronological order of the sections). From the article's history of contributions, it seems no one has truly bothered (Bruce in particular), until September and I perceive he has been highly-unwelcoming to the task. - TheLionHasSeen (talk) 13:20, 3 September 2021 (UTC)

 * First of all, WP:AGF. I am not attempting to block you, but the message is a standard warning about edit warring that is part of standard procedure. There is no seniority or deadline that demands constant attention be given. The section expansions are welcome, but they need to conform with project guidelines and norms, particularly for a high-traffic entry like this one. Some of your edits (e.g. un-capitalizing Western/Eastern, overreliance on primary sources, improperly using Census QuickFacts for comparisons) have introduced errors that need to be fixed.  Sounder Bruce  18:53, 3 September 2021 (UTC)

Requested move 20 May 2022

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

Washington (state) → Washington state – Per WP:NCDAB. "Washington state" is unambiguous, commonly used, and clear - the parens don't get us anything. State of Washington would also be a reasonable choice. Gaelan 💬✏ 19:35, 20 May 2022 (UTC) The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
 * Oppose its a specific topic not a generic class and oppose 2nd as well per WP:NATURAL as the state's name appears to be generally just "Washington" like New York (state) per sources like Britannica and censuses.  Crouch, Swale  ( talk ) 20:26, 20 May 2022 (UTC)
 * Oppose - per Crouch, Swale. BilCat (talk) 20:37, 20 May 2022 (UTC)
 * Oppose Per WP:CONSISTENT, we would likely not write something like "(city name), Washington state" in an infobox, or have an article called "Washington state's congressional districts" and similar. I checked a few online encyclopedias and they use "Washington" or "Washington, State of", so this seems a little too colloquial for my tastes. Nohomersryan (talk) 20:43, 20 May 2022 (UTC)
 * Oppose - It's just Washington. That's it. Adding "state" without a parenthesis would make it confusable with Washington State University, often shortened to Washington State by outsiders.  Sounder Bruce  21:32, 20 May 2022 (UTC)

Pacific Northwest not confined to the Western United States
It’s inaccurate to describe Washington as “a state in the Pacific Northwest region of the Western United States.” The Pacific Northwest is not a subregion of the Western United States, since it also includes part of Canada.

I’ve tried to correct this a couple of ways, trying different verbiage, but the edits keep getting reverted. N. Pharris (talk) 04:32, 6 December 2022 (UTC)

 * You may not have noticed, but I changed the "Pacific Northwest" link from Pacific Northwest to Northwestern United States. You may wish to look at WP:BRD in the future, instead of reverting as you did, the next appropriate step would have been to come here and discuss. It's also usually prudent to ping people who you were reverted by so they can participate as well. See WP:PING. Courtesy ping of . —Locke Cole • t • c 20:28, 11 December 2022 (UTC)
 * The Washington article should still be changed, though; “Pacific Northwest region of the western United States” means that the PNW is a subset of the western US, and that’s inaccurate. They’re overlapping regions, not one nested within the other. N. Pharris (talk) 04:50, 4 November 2023 (UTC)

Removing mention of billionaires from Economy section?
Billionaires does not an economy make, and thusly, this list of billionaires provides no context to their importance to the economy of WA state. For all us WA residents know, they're billionaires not because of their economic know-how, but that they live in a state without an income tax.

For my two cents, the mention is a bit bragging, a bit promotional, a bit human-worship.

Did not want to just go an immediately remove it as there are a massive amount of WA editors involved on this page and I'd rather be collaborative, and could also not find any consensus at Wiki about such a question.

Thoughts? TheGREYHORSE (talk) 00:34, 8 December 2022 (UTC)

 * I haven't ever read the article all the way through, so wasn't aware of this, and upon reading it I did get the sense that it was odd and probably out of place. I used WikiBlame to see how long the content had been there and found that there was similar content dating back to 2006 with this edit . The user is no longer active on the project but they did use the edit summary and simply stated "richest". I doubt the content would hold up with any critical review of the article so I went ahead and removed it. Dawnseeker2000  01:38, 8 December 2022 (UTC)

title: Talk:Washington (state)


text:
Talk:Seattle

Native Language of Seattle
Lushootseed is the native language of the Seattle area. A place's native language is closely associated with that place. It has been in use for thousands of years and continues to be used in the community. It is not just a random language. Like any other article, the native language translation can appear in the lead. @Magnolia677 PersusjCP (talk) 22:08, 17 October 2023 (UTC)

 * Furthermore, see other cities like:
 * - Pamplona, where the native language Basque is used
 * - Dublin, where the native Irish is used
 * - Canberra, where the native Ngunnawal is used
 * - Auckland, where the native Maori is used
 * - Rennes, where the native Breton is used
 * - Luleå, where the native Sámi is used.
 * Wikipedia has established a precedent for the addition of the native language of the land and people who are Indigenous to the city and area, regardless if the language is majority-spoken (It certainly isn't in most cases) or even discussed in the article at all, although most feature a paragraph or two regarding the languages. To me, a disqualifying factor is for an ancient people who no longer exist, such as the Romans, Goths, etc, where inclusion of those relevant languages would go somewhere in the article where they are discussed, which happens on a great deal of articles. However, this isn't the case with Lushootseed, for the Indigenous people of Seattle, the Duwamish, still exist in the form of several organized tribes, and the language is still spoken in those communities to this day. PersusjCP (talk) 23:28, 17 October 2023 (UTC)
 * MOS:LEADLANG states: "if the subject of the article is closely associated with a non-English language, a single foreign language equivalent name may be included in the lead sentence, usually in parentheses. For example, an article about a location in a non-English-speaking country will typically include the local-language equivalent. In this article, the Duwamish people are mentioned in one sentence, and the Lushootseed are mentioned in one sentence. Moreover, the Native American population of Seattle is 0.4 percent.  Hardly comparable to Gaelic in Dublin!  I think you have misinterpreted to the policy.  Would you consider reverting your edit? Magnolia677 (talk) 15:13, 18 October 2023 (UTC)
 * Lushootseed is a language, not a people. How many sentences would it take for you to think the history warrants mention? In Luleå, there are ZERO sentences about the Sámi. You had better go change it. Rennes has a single paragraph about the Breton language, and a single sentence about early Gaelic inhabitants. Dublin has a section about the Irish language in Dublin. There is just as much which could be written about Lushootseed in Seattle, but that of course wouldn't be related to the article, would it? Auckland has a few "unrelated" sentences about the Maori. Canberra has a large section devoted to its native peoples.
 * The double standard here is showing. Native history belongs in articles. Regardless of how much is written, the consensus on Wikipedia is that Native history belongs. If you want me to write more about Indigenous history in Seattle, I sure can do that. PersusjCP (talk) 16:29, 18 October 2023 (UTC)
 * Yes, yes, the Indians were everywhere, up and down the coast, in tiny numbers, or seasonal settlements, leaving behind traces of archaeological remnants, and now they comprise a tiny percentage of the population. This article's association with the various tribes who migrated through the area hardly merits mention in the first sentence. Magnolia677 (talk) 17:19, 18 October 2023 (UTC)
 * You are wrong on literally every count, it's impressive. Indigenous people still exist. Historically, the Duwamish were in large numbers, with at least 17 villages. Not just random people migrating around. You are wrong about "traces" of archaeological elements. The archaeological history of the Indigenous peoples is vast and can be seen in cultural centers and museums across the country and even across the globe. It isn't "various tribes who migrated through the area," there were YEAR ROUND COMMUNITIES no different to any pre-industrial settlement anywhere in the world.
 * It's clear you are incredibly biased against this history. PersusjCP (talk) 17:30, 18 October 2023 (UTC)
 * I'm just seeing this comment., I think you should strike your statement speaking about Native Americans and American Indians in past tense. We are still here. And we more than migrated through areas of this continent from the extreme arctic to the Gulf of Mexico into Latin and South America. Indians as you refer to them, inhabited these places and called it home. They have names. They are people and they formed nations with laws, customs and traditions. Whether we agree with it or not the land was taken from them and many tribes and nations suffered unspeakable horrors at the hands of the colonial empires including mass loss of life and culture. They shouldn't be cast aside with a wave of the hand as if they were irrelevant. Many of our population centers and cultural centers across North America began as Native American settlements and trading posts. -- A Rose Wolf  19:53, 27 December 2023 (UTC)
 * Thank you. That kind of sentiment is not only hurtful and stereotypical, but wholly inaccurate to reality. Completely the opposite of the kind of idea that Wikipedia should foster PersusjCP (talk) 19:57, 27 December 2023 (UTC)
 * There is a general problem with Native language parameter.....that is many believe it's related to an indigenous population. This parameter is not for advocacy type edits but for first language of non-english places and things. That said the native language may be indigenous in nature..... what sources do we have claiming some sort of official status or recognition in this case? Moxy -Maple Leaf (Pantone).svg 19:55, 18 October 2023 (UTC)
 * That's your personal issue with Native languages, you mean, and you always seem to pop up on articles where you can have the information censored from Wikipedia despite it being sourced. oncamera  (talk page) 02:23, 19 October 2023 (UTC)
 * Moxy -Maple Leaf (Pantone).svg 02:44, 19 October 2023 (UTC)
 * We have to wait until the colonizing government declares an official status to the languages they systemically erased to add sourced information to Wikipedia? Hilarious demand. oncamera  (talk page) 15:28, 19 October 2023 (UTC)
 * "Colonizing government"...friend, this is Wikipedia, not a college campus. Please respond to the questions and keep the discussion civil. Thank you. Magnolia677 (talk) 17:16, 19 October 2023 (UTC)
 * @Magnolia677 They did respond to the question? They asked why would Wikipedia rely on a biased source, that being a government which has a reason to suppress certain elements? Wikipedia doesn't only source its statements from the government, or else Kosovo would be called a region of Serbia, and not a country; or Taiwan a part of the PRC. That would be biased. PersusjCP (talk) 17:48, 19 October 2023 (UTC)
 * Exactly so, PersusjCP. Why are we demanding biased sources? That's not the policy on Wikipedia. oncamera  (talk page) 18:00, 19 October 2023 (UTC)
 * A biased source helps no one, what would help here is a reliable third-party source. Crescent77 (talk) 03:46, 21 October 2023 (UTC)

Semi-protected edit request on 25 December 2023
The second paragraph under "Transportation" indicates that the 1 Line travels between Angle Lake and the University of Washington. A few paragraphs later it has the correct termini listed - so this is more about consistency.

Change to Angle Lake and Northgate (and then to Lynnwood, in Fall 2024). Scuplin (talk) 18:24, 25 December 2023 (UTC)

Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Rehsarb (talk) 22:27, 27 December 2023 (UTC)

✅: It was clear enough to me what changes needed to be made, and I have done so. Orange Suede Sofa  (talk) 04:49, 28 December 2023 (UTC)

Religion
--- Another Believer ( Talk ) 19:00, 29 February 2024 (UTC)
 * https://www.seattletimes.com/seattle-news/data/seattle-is-the-least-religious-large-metro-area-in-the-u-s/

 * An interesting result, one which highlights the consistent differences between what people say on surveys, as reflected in our article (only 16% agnostic or atheist), and what they show through their behavior. Are you proposing that we add something to the article based on this source? I would support it. HiLo48 (talk) 22:55, 29 February 2024 (UTC)
 * @HiLo48 I'm unable to view the article text, but certainly welcome any appropriate article improvements. Thanks! --- Another Believer ( Talk ) 23:01, 29 February 2024 (UTC)
 * Done. HiLo48 (talk) 06:19, 1 March 2024 (UTC)

Seattle Washington maps1984
Sea 67.183.241.136 (talk) 18:20, 17 April 2024 (UTC)

Population
Washington State's Office of Financial Management provides non-census year estimates of the total population. Should this article be updated to reflect the annual population estimate that's generated by the OFM? As far as I know, it is the best source for population estimates on non-decennial years. OFM estimates that Seattle's April 1, 2023 population was 797,200. 136.27.14.127 (talk) 01:22, 29 June 2024 (UTC)
 * For consistency with other U.S. articles, the Census Bureau's annual July 1 estimates should be used here. The OFM's projections can be used as long as the two aren't mixed together.  Sounder Bruce  04:42, 29 June 2024 (UTC)

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

title: Talk:Seattle


text:
Seasoning

Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.

General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings that complement each other.

In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.

Researchers have found traces of garlic mustard seeds in prehistoric pots that also contained traces of meat, making this the earliest recording of seasoning food.

Oil infusion
Infused oils are also used for seasoning. There are two methods for doing an infusion—hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated.

Escoffier
In Le Guide Culinaire, Auguste Escoffier divides seasoning and condiments into the following groups:

Seasonings

 * 1) Saline seasonings – salt, spiced salt, saltpeter.
 * 2) Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
 * 3) Hot seasonings – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
 * 4) Spice seasonings – made by using essential oils like paprika, clove oil, etc.

Condiments

 * 1) The pungents – onions, shallots, garlic, chives, and horseradish.
 * 2) Hot condiments – mustard, gherkins, capers, English sauces, such as Worcestershire sauce, ketchup, etc. and American sauces such as chili sauce, Tabasco, A1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
 * 3) Fatty substances – most animal fats, butter, vegetable greases (edible oils and margarine).

Non-culinary uses
Seasonings have also been used for non-culinary purposes throughout history. Cinnamon, for example, was widely utilized in the production of Kyphi, a perfume used in ancient Egypt. Other herbs and spices have also been used in a variety of historical medicinal treatments, such as those described in Ebers Papyrus.

title: Seasoning


text:
Marination

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines.

Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a means of food preservation, whereas marinating is usually only performed for a few hours to a day, generally as a means of enhancing the flavor of the food or for tenderizing it.

Tissue breakdown
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product; however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.

Often confused with marinating, macerating is a similar form of food preparation.

Safety considerations
Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used. The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided.

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Brining

In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.

Meat
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.

Dry brining
Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking.

Food scientists have two theories about the brining effect, but which one is correct is still under debate.
 * The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, while the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis.
 * The salt introduced into the cell denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.

Fish
As opposed to dry salting, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation.

Wet-salting is used for preparation of:
 * Salted herring, non-gutted, with hard or soft roe and heavily salted (20% NaCl brine, with final product containing around 12% salt),
 * Soused herring which is gutted and lightly salted (2–3% NaCl), without roe,
 * Anchovies, which can be immersed in brine or wet-salted. After several years, the fish liquefies and can be processed into paste or anchovy butter,
 * Caviar and other types of roe.

Vegetables
Pickled vegetables are immersed in brine, vinegar or vinaigrette for extended periods of time, where they undergo anaerobic fermentation which affects their texture and flavor. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.

Cheese
Brine is used in two ways in cheese production:

 * Brined cheeses, such as halloumi and feta, are pickled in brine.
 * Washed-rind cheeses, such as Munster, are washed with brine during the production process.

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Cooking weights and measures

In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count.

For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. Informal measurements such as a "pinch", a "drop", or a "hint" (soupçon) continue to be used from time to time. In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book.

Today, most of the world prefers metric measurement by weight, though the preference for volume measurements continues among home cooks in the United States and the rest of North America. Different ingredients are measured in different ways:

Liquid ingredients are generally measured by volume worldwide.

Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("$1/2$ cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.

In most countries, meat is described by weight or count: "a 2 kilogram chicken"; "four lamb chops".

Eggs are usually specified by count. Vegetables are usually specified by weight or occasionally by count, despite the inherent imprecision of counts given the variability in the size of vegetables.

Metric measures
In most of the world, recipes use the metric system of units—litres (L) and millilitres (mL), grams (g) and kilograms (kg), and degrees Celsius (°C). The official spelling litre is used in most English-speaking nations; the notable exception is the United States where the spelling liter is preferred.

The United States measures weight in pounds (avoirdupois), while recipes in the UK tend to include both imperial and metric measures, following the advice of the Guild of Food Writers. The United States also uses volume measures based on cooking utensils and pre-metric measures. The actual values frequently deviate from the utensils on which they were based, and there is little consistency from one country to another.

$†$ In South Australia, a "pint" of beer is traditionally 425 mL, while most other states have metricated this value to 570 mL.

‡ In Canada, a cup was historically 8 imperial fluid ounces (227 mL) but could also refer to 10 imperial fl oz (284 mL), like in Britain, and even a metric cup of 250 mL. Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US customary cup.

In the UK, teaspoons and tablespoons are formally $†$ and $1/96$ of an imperial pint (5.92 mL and 17.76 mL), respectively. In Canada, a teaspoon is historically $1/32$ imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart.

The volumetric measures here are for comparison only. See below for the definition of Gallon for more details.

In addition, the "cook's cup" above is not the same as a "coffee cup" which can vary anywhere from 100 to 200 mL, or even smaller for espresso.

In Australia, since 1970, metric utensil units have been standardized by law and imperial measures no longer have legal status. However, it is wise to measure the actual volume of the utensil measures, particularly the 'Australian tablespoon' (see above), since many are imported from other countries with different values. Dessertspoons are standardized as part of the metric system at 10 mL, though they are not normally used in contemporary recipes. Australia is the only metricated country with a metric tablespoon of 20 mL, unlike other countries that metricated, which have a 15 mL metric tablespoon.

In Europe, older recipes frequently refer to pounds (e.g. Pfund in German, pond in Dutch, livre in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). Dutch recipes may also use the ons, which is 100 g.

Weight of liquids
With the advent of accurate electronic scales, it has become more common to weigh liquids for use in recipes, avoiding the need for accurate volumetric utensils. The most common liquids used in cooking are water and milk, milk having approximately the same density as water.

1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ $1/6$ Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water.

1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.

More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C may be volumetrically measured then weighed to determine an unknown measuring-utensil volume without the need for a water-density adjustment.

United States measures
The US uses pounds and ounces (avoirdupois) for weight, and US customary units for volume. For measures used in cookbooks published in other nations navigate to the appropriate regional section in Traditional measurement systems.

Measures are classified as either dry measures or fluid measures. Some of the fluid and dry measures have similar names, but the actual measured volume is quite different. A recipe will generally specify which measurement is required. U.S. recipes are commonly in terms of fluid measures, even for dry ingredients. Most of these units derive from earlier English units, as applied to the U.S. gallon. Typically they follow a pattern of binary submultiples, where each larger measure consists of two units of the next-smallest measure. An exception is with the commonly used teaspoon as one-third of a tablespoon.

Binary submultiples are fractional parts obtained by successively dividing by the number 2. Thus, one-half, one-fourth, one-eighth, one-sixteenth, and so on, are binary submultiples. The system can be traced back to the measuring systems of the Hindus and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of $1/2$, $1/2$,$1/4$, $1/8$, $1/16$, and $1/32$ (1 ro, or mouthful, or about 14.5 ml), and the hin similarly down to $1/64$ (1 ro) using hieratic notation, as early as the Fifth Dynasty of Egypt, 2494 to 2345 BC, thus making the "English doubling system" at least 4300 years old.

From units and tools of convenience, most of the system's history could have values vary widely, and was not until recent centuries that standardization began to take shape. Moreso, the overlap with other systems – like the apothecaries' system, and giving each $1/32$ division a unique –  and often variable by context, person, place, and time –  name instead of a systematic one, can make the system seem confusing for those not accustomed to it. However, other than the names themselves, the regular ratios make the actual measurements straightforward; and in many cases names have been deprecated in favor of fractionally denominated amounts of a few core units (such as taking gallons, cups, and teaspoons to their nearest quarters without names: nixing pottle; gill and wineglass; dram (as a culinary unit), coffeespoon, and saltspoon; respectively), or are limited to the specific or esoteric.

It is still a legal basis for measures in many states, such as Massachusetts, which mandates that "Glass bottles or jars used for the sale of milk or cream to the consumer shall be of the capacity of one gallon, a multiple of the gallon, or a binary submultiple of the gallon."

Metric equivalents are based upon one of two nearly equivalent systems. In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food packages in the US, the teaspoon is defined as exactly 5 ml, giving 1 gallon = 3840 ml exactly. This chart uses the former.

Suffixed asterisks on some of the "tsp" units in the "Defined" column above indicate that those teaspoon units are defined as $1/2$ fl oz (4 fl dram), the old 4 tsp = 1 tbsp amount, instead of $1/96$ fl oz. This definition fits with "barkeepers' teaspoon", and is used in many cocktail recipe books; generally the subdivisions are not so explicitly defined nor named below $1/576$ tsp in general culinary. This can be verified by comparing the associated values in the "fl oz" column. All other "tsp" units in the "Defined" column are indeed defined as $1/32$ fl oz, the current 3 tsp = 1 tbsp amount.

* Discrepancies due to size, generally disregarded as at the scale it becomes a factor, the person generally is using the next size up measuring cup (i.e.: $1/256$ fl oz is likely to be straight measured in an ounce cup and not as 9 (vs 12) teaspoons) ‡ Rare if not nonexistent in use by name rather than as fraction of a different unit.

† The fluid scruple has been properly defined on its own in the apothecaries' system as $1/16$ fl oz, $1/128$ fluid dram, or = 20 minims (≈ 1.23223 ml), and also $1/8$ tsp. Mind that scruples and drams were pharmaceutical and intended to be specific and precise, whereas cooking measures tended to use what was on hand and/or actually used to consume what was being prepared, and not intended to be as formally scientific in its degree of precision. The saltspoon most likely combined into the scruple over time, as a consequence of home cooks approximating standard measures with what they had at hand, much as the teaspoon was roughly "close enough" for a kitchen approximation to a fluid dram (= 60 minims), but not equal to the $1/64$ fl dr (80 minims) value it actually is; especially with the variability of the method of measuring itself. Not of insignificance is the natural habit of customary measures to use a 2n dividing scheme regardless of exact definitions, and this pattern is seen even with metric measuring spoons

Confusion comes about from teaspoon continuing to be called a "dram" in vernacular, despite the sizes of actual spoons creeping up quietly over time, such that $1/4$ of a tsp (tsp > fl dr) would in fact become congruent with current $1/32$ fl dr values for the scruple and saltspoon; in other words, the terminology not keeping pace with the definition. At the small scales involved this is negligible (i.e.: math can convert down to tsp ×10−9, but to what degree can it practically be meted); however can cause problems when accuracy is required such as medicines: "In almost all cases the modern teacups, tablespoons, dessertspoons, and teaspoons, after careful test by the author, were found to average 25 percent greater capacity than the theoretical quantities given above, and thus the use of accurately graduated medicine glasses, which may be had now at a trifling cost, should be insisted upon." * Discrepancies due to size, generally disregarded as at the scale it becomes a factor, the person generally is using the next size up measuring cup (i.e.: 1$1/2$ fl oz is likely to be straight measured in an ounce cup and not as 9 (vs 12) teaspoons)

In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat. Butter may be measured by either weight ($1/16$ lb) or volume (3 tbsp) or a combination of weight and volume ($3/4$ lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at $1/8$ lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) or a knob (2 tbsp).

Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.

Approximate units
There are a variety of approximate units of measures, which are frequently undefined by any official source, or which have had conflicting definitions over time, yet which are commonly used. The measurement units that are most commonly understood to be approximate are the drop, smidgen, pinch, and dash, yet nearly all of the traditional cooking measurement units lack statutory definitions, or even any definition by any organization authorized to set standards in the U.S. For example, of the table above, only the fluid ounce, pint, quart, and gallon are officially defined by the NIST. All of the others appear only in conversion guides lacking statutory authority, or in now-obsolete publications of the U.S. Pharmacopeial Convention, or USP—essentially, the Apothecaries' system—which still has authority to define certain drug and supplement standards. The USP has long-since abandoned Apothecaries' measurements, and even now recommends against using teaspoons to measure doses of medicine.

British (Imperial) measures
Note that measurements in this section are in imperial units.

British imperial measures distinguish between weight and volume.
 * Weight is measured in ounces and pounds (avoirdupois) as in the U.S.
 * Volume is measured in Imperial gallons, quarts, pints, and fluid ounces. The Imperial gallon was originally defined as 10 lb of water in 1824, and refined as exactly 4.54609 litres in 1985. Older recipes may well give measurements in cups; insofar as a standard cup was used, it was usually $1/3$ pint [≈285 mL] (or sometimes $1/6$ pint [≈190 mL]), but if the recipe is one that has been handed down in a family, it is just as likely to refer to someone's favourite kitchen cup as to that standard. Please also note British recipe books tend to refer to $1/3$ pint or 10 fluid ounces, instead of a single cup for volume.

American cooks using British recipes, and vice versa, need to be careful with pints and fluid ounces. A US pint is 473 mL, while a UK pint is 568 mL, about 20% larger. A US fluid ounce is $1/16$ of a US pint (29.6 mL); a UK fluid ounce is $1/2$ UK pint (28.4 mL). This makes an Imperial pint equivalent to 19.2 US fluid ounces.

On a larger scale, perhaps for institutional cookery, an Imperial gallon is eight Imperial pints (160 imp fl oz, 4.546 litres) whereas the US gallon is eight US pints (128 US fl oz, 3.785 litres).

The metric system was officially adopted in the UK, for most purposes, in the 20th century and both imperial and metric are taught in schools and used in books. It is now mandatory for the sale of food to also show metric. However, it is not uncommon to purchase goods which are measured and labeled in metric, but the actual measure is rounded to the equivalent imperial measure (i.e., milk labeled as 568 mL / 1 pint). In September 2007, the EU with Directive 2007/45/EC deregulated prescribed metric packaging of most products, leaving only wines and liqueurs subject to prescribed EU-wide pre-packaging legislation;  the law relating to labelling of products remaining unchanged.

Special instructions
Volume measures of compressible ingredients have a substantial measurement uncertainty, in the case of flour of about 20%. Some volume-based recipes, therefore, attempt to improve the reproducibility by including additional instructions for measuring the correct amount of an ingredient. For example, a recipe might call for "1 cup brown sugar, firmly packed", or "2 heaping cups flour". A few of the more common special measuring methods:

 * Firmly packed
 * With a spatula, a spoon, or by hand, the ingredient is pressed as tightly as possible into the measuring device.

 * Lightly packed
 * The ingredient is pressed lightly into the measuring device, only tightly enough to ensure no air pockets.

 * Even / level
 * A precise measure of an ingredient, discarding all of the ingredient that rises above the rim of the measuring device. Sweeping across the top of the measure with the back of a straight knife or the blade of a spatula is a common leveling method.

 * Rounded
 * Allowing a measure of an ingredient to pile up above the rim of the measuring device naturally, into a soft, rounded shape.

 * Heaping / heaped
 * The maximum amount of an ingredient which will stay on the measuring device.

 * Sifted
 * This instruction may be seen in two different ways, with two different meanings: before the ingredient, as "1 cup sifted flour", indicates the ingredient should be sifted into the measuring device (and normally leveled), while after the ingredient, as "1 cup flour, sifted", denotes the sifting should occur after measurement.

Such special instructions are unnecessary in weight-based recipes.

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Xylophone

The xylophone ( lit. 'sound of wood') is a musical instrument in the percussion family that consists of wooden bars struck by mallets. Like the glockenspiel (which uses metal bars), the xylophone essentially consists of a set of tuned wooden keys arranged in the fashion of the keyboard of a piano. Each bar is an idiophone tuned to a pitch of a musical scale, whether pentatonic or heptatonic in the case of many African and Asian instruments, diatonic in many western children's instruments, or chromatic for orchestral use.

The term xylophone may be used generally, to include all such instruments such as the marimba, balafon and even the semantron. However, in the orchestra, the term xylophone refers specifically to a chromatic instrument of somewhat higher pitch range and drier timbre than the marimba, and these two instruments should not be confused. A person who plays the xylophone is known as a xylophonist or simply a xylophone player.

The term is also popularly used to refer to similar instruments of the lithophone and metallophone types. For example, the Pixiphone and many similar toys described by the makers as xylophones have bars of metal rather than of wood, and so are in organology regarded as glockenspiels rather than as xylophones.

Construction of xylophones
The modern western xylophone has bars of rosewood, padauk, cocobolo, or various synthetic materials such as fiberglass or fiberglass-reinforced plastic which allows a louder sound. Some can be as small a range as $2 1/2$ octaves but concert xylophones are typically $3 1/2$ or 4 octaves. Like the glockenspiel, the xylophone is a transposing instrument: its parts are written one octave below the sounding notes.

Concert xylophones have tube resonators below the bars to enhance the tone and sustain. Frames are made of wood or cheap steel tubing: more expensive xylophones feature height adjustment and more stability in the stand. In other music cultures some versions have gourds that act as Helmholtz resonators. Others are "trough" xylophones with a single hollow body that acts as a resonator for all the bars. Old methods consisted of arranging the bars on tied bundles of straw, and, is still practiced today, placing the bars adjacent to each other in a ladder-like layout. Ancient mallets were made of willow wood with spoon-like bowls on the beaten ends.

Mallets
Xylophones should be played with very hard rubber, polyball, or acrylic mallets. Sometimes medium to hard rubber mallets, very hard core, or yarn mallets are used for softer effects. Lighter tones can be created on xylophones by using wooden-headed mallets made from rosewood, ebony, birch, or other hard woods.

History
The instrument has obscure ancient origins. Nettl proposed that it originated in southeast Asia and came to Africa c. AD 500 when a group of Malayo-Polynesian speaking peoples migrated to Africa, and compared East African xylophone orchestras and Javanese and Balinese gamelan orchestras. This was more recently challenged by ethnomusicologist and linguist Roger Blench who posits an independent origin in of the Xylophone in Africa, citing, among the evidence for local invention, distinct features of African xylophones and the greater variety of xylophone types and proto-xylophone-like instruments in Africa.

Asian xylophone
The earliest evidence of a true xylophone is from the 9th century in southeast Asia, while a similar hanging wood instrument, a type of harmonicon, is said by the Vienna Symphonic Library to have existed in 2000 BC in what is now part of China. The xylophone-like ranat was used in Hindu regions (kashta tharang). In Indonesia, few regions have their own type of xylophones. In North Sumatra, The Toba Batak people use wooden xylophones known as the Garantung (spelled: "garattung"). Java and Bali use xylophones (called gambang, Rindik and Tingklik) in gamelan ensembles. They still have traditional significance in Malaysia, Melanesia, Indonesia, Thailand, Myanmar, and regions of the Americas. In Myanmar, the xylophone is known as Pattala and is typically made of bamboo.

African xylophone
The term marimba is also applied to various traditional folk instruments such as the West Africa balafon. Early forms were constructed of bars atop a gourd. The wood is first roasted around a fire before shaping the key to achieve the desired tone. The resonator is tuned to the key through careful choice of size of resonator, adjustment of the diameter of the mouth of the resonator using wasp wax and adjustment of the height of the key above the resonator. A skilled maker can produce startling amplification. The mallets used to play dibinda and mbila have heads made from natural rubber taken from a wild creeping plant. "Interlocking" or alternating rhythm features in Eastern African xylophone music such as that of the Makonde dimbila, the Yao mangolongondo or the Shirima mangwilo in which the opachera, the initial caller, is responded to by another player, the wakulela. This usually doubles an already rapid rhythmic pulse that may also co-exist with a counter-rhythm.

Mbila
The mbila (plural "timbila") is associated with the Chopi people of the Inhambane Province, in southern Mozambique. It is not to be confused with the mbira. The style of music played on it is believed to be the most sophisticated method of composition yet found among preliterate peoples. The gourd-resonated, equal-ratio heptatonic-tuned mbila of Mozambique is typically played in large ensembles in a choreographed dance, perhaps depicting a historical drama. Ensembles consist of around ten xylophones of three or four sizes. A full orchestra would have two bass instruments called gulu with three or four wooden keys played standing up using heavy mallets with solid rubber heads, three tenor dibinda, with ten keys and played seated, and the mbila itself, which has up to nineteen keys of which up to eight may be played simultaneously. The gulu uses gourds and the mbila and dibinda Masala apple shells as resonators. They accompany the dance with long compositions called ngomi or mgodo and consist of about 10 pieces of music grouped into 4 separate movements, with an overture, in different tempos and styles. The ensemble leader serves as poet, composer, conductor and performer, creating a text, improvising a melody partially based on the features of the Chopi tone language and composing a second contrapuntal line. The musicians of the ensemble partially improvise their parts. The composer then consults with the choreographer of the ceremony and adjustments are made. The longest and most important of these is the "Mzeno" which will include a song telling of an issue of local importance or even making fun of a prominent figure in the community! Performers include Eduardo Durão and Venancio Mbande.

Gyil
The gyil is a pentatonic instrument common to the Gur-speaking populations in Ghana, Burkina Faso, Mali and Ivory Coast in West Africa. The Gyil is the primary traditional instrument of the Dagara people of northern Ghana and Burkina Faso, and of the Lobi of Ghana, southern Burkina Faso, and Ivory Coast. The gyil is usually played in pairs, accompanied by a calabash gourd drum called a kuor. It can also be played by one person with the drum and the stick part as accompaniment, or by a soloist. Gyil duets are the traditional music of Dagara funerals. The instrument is generally played by men, who learn to play while young, however, there is no restriction on gender.

The Gyil's design is similar to the Balaba or Balafon used by the Mande-speaking Bambara, Dyula and Sosso peoples further west in southern Mali and western Burkina Faso, a region that shares many musical traditions with those of northern Ivory Coast and Ghana. It is made with 14 wooden keys of an African hardwood called liga attached to a wooden frame, below which hang calabash gourds. Spider web silk covers small holes in the gourds to produce a buzzing sound and antelope sinew and leather are used for the fastenings. The instrument is played with rubber-headed wooden mallets.

Silimba
The silimba is a xylophone common among the Nkoya and Lozi people of Barotseland, western Zambia. The tuned keys are tied atop resonating gourds. Known as shinjimba among the Nkoya, it is used at the Kazanga, a traditional royal ceremony of the Nkoya. The silimba is an essential part of the folk music traditions of the Lozi people and can be heard at their annual Kuomboka ceremony. The shilimba is now used in most parts of Zambia.

Akadinda, amadinda and mbaire
The akadinda and the amadinda are xylophone-like instruments originating in Buganda, in modern-day Uganda. The amadinda is made of twelve logs which are tuned in a pentatonic scale. It mainly is played by three players. Two players sit opposite of each other and play the same logs in an interlocking technique in a fast tempo. It has no gourd resonators or buzzing tone, two characteristics of many other African xylophones.

The amadinda was an important instrument at the royal court in Buganda, a Ugandan kingdom. A special type of notation is now used for this xylophone, consisting of numbers for and periods. as is also the case with the embaire, a type of xylophone originating in southern Uganda.

Balo
The balo (balenjeh, behlanjeh) is used among the Mandinka people of West Africa. Its keys are mounted on gourds, and struck with mallets with rubber tips. The players typically wear iron cylinders and rings attached to their hands so that they jingle as they play.

Western xylophone
The earliest mention of a xylophone in Europe was in Arnolt Schlick's Spiegel der Orgelmacher und Organisten (1511), where it is called hültze glechter ("wooden clatter"). There follow other descriptions of the instrument, though the term "xylophone" is not used until the 1860s. The instrument was associated largely with the folk music of Central Europe, notably Poland and eastern Germany. An early version appeared in Slovakia and the earliest reference to a similar instrument came in the 14th century.

The first use of a European orchestral xylophone was in Camille Saint-Saëns' Danse Macabre, in 1874. By that time, the instrument had already been popularized to some extent by Michael Josef Gusikov, whose instrument was the five-row xylophone made of 28 crude wooden bars arranged in semitones in the form of a trapezoid and resting on straw supports. There were no resonators and it was played fast with spoon-shaped sticks. According to musicologist Curt Sachs, Gusikov performed in garden concerts, variety shows, and as a novelty act at symphony concerts.

The western xylophone was used by early jazz bands and in vaudeville. Its bright, lively sound worked well the syncopated dance music of the 1920s and 1930s. Red Norvo, George Cary, George Hamilton Green, Teddy Brown and Harry Breuer were well-known users. As time passed, the xylophone was exceeded in popularity by the metal-key vibraphone, which was developed in the 1920s. A xylophone with a range extending downwards into the marimba range is called a xylorimba.

In orchestral scores, a xylophone can be indicated by the French claquebois, German Holzharmonika (literally "wooden harmonica"), or Italian silofono. Shostakovich was particularly fond of the instrument; it has prominent roles in much of his work, including most of his symphonies and his Cello Concerto No. 2. Modern xylophone players include Bob Becker, Evelyn Glennie and Ian Finkel.

In the United States, there are Zimbabwean marimba bands in particularly high concentration in the Pacific Northwest, Colorado, and New Mexico, but bands exist from the East Coast through California and even to Hawaii and Alaska. The main event for this community is ZimFest, the annual Zimbabwean Music Festival. The bands are composed of instruments from high sopranos, through to lower soprano, tenor, baritone, and bass. Resonators are usually made with holes covered by thin cellophane (similar to the balafon) to achieve the characteristic buzzing sound. The repertoires of U.S. bands tends to have a great overlap, due to the common source of the Zimbabwean musician Dumisani Maraire, who was the key person who first brought Zimbabwean music to the West, coming to the University of Washington in 1968.

Use in elementary education
Many music educators use xylophones as a classroom resource to assist children's musical development. One method noted for its use of xylophones is Orff-Schulwerk, which combines the use of instruments, movement, singing and speech to develop children's musical abilities. Xylophones used in American general music classrooms are smaller, at about $1 1/2$ octaves, than the $2 1/2$ or more octave range of performance xylophones. The bass xylophone ranges are written from middle C to A an octave higher but sound one octave lower than written. The alto ranges are written from middle C to A an octave higher and sound as written. The soprano ranges are written from middle C to A an octave higher but sound one octave higher than written.

According to Andrew Tracey, marimbas were introduced to Zimbabwe in 1960. Zimbabwean marimba based upon Shona music has also become popular in the West, which adopted the original use of these instruments to play transcriptions of mbira dzavadzimu (as well as nyunga nyunga and matepe) music. The first of these transcriptions had originally been used for music education in Zimbabwe. Zimbabwean instruments are often in a diatonic C major scale, which allows them to be played with a 'western-tuned' mbira (G nyamaropa), sometimes with an added F♯ key placed inline.

title: Xylophone


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Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.

Techniques
Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be "cut" with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.

Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.

Despite a common misconception that braising adds moisture to meat, the opposite is true, and the appearance of moisture comes from gentle cooking breaking down connective tissue and collagen, which lubricates and tenderizes fibers.

Braised foods
Braising is used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often added to the braising liquid.

title: Braising


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Marimba

The marimba is a musical instrument in the percussion family that consists of wooden bars that are struck by mallets. Below each bar is a resonator pipe that amplifies particular harmonics of its sound. Compared to the xylophone, the marimba has a lower range. Typically, the bars of a marimba are arranged chromatically, like the keys of a piano. The marimba is a type of idiophone.

Today, the marimba is used as a solo instrument, or in ensembles like orchestras, marching bands (typically as a part of the front ensemble), percussion ensembles, brass and concert bands, and other traditional ensembles.

Etymology and terminology

The term marimba, refers to both the traditional version of this instrument and its modern form. Its first documented use in the English language dates back to 1704. The term is of Bantu origin, deriving from the prefix ma- meaning 'many' and -rimba meaning 'xylophone'. The term is akin to Kikongo and Swahili marimba or malimba.

Ancient

Instruments like the marimba are present throughout the entirety of sub-Saharan Africa. The instrument itself is most similar and shares its name with the marimbas of modern-day Angola and the Democratic Republic of the Congo. However, it is also similar to instruments that exist in West Africa such as the balafon of the Mandinka people, known as gyil among the Gur peoples in and around northern Ghana and Burkina Faso.

Central America

The marimba is popular throughout Central America, with its popularity spreading from southern Mexico to Costa Rica. The first historical account in Central America is from 1550 where enslaved Africans in Guatemala are reported playing it. By 1680 accounts of Maya musicians using marimbas with gourd resonator were made in Guatemala. It became more widespread during the 18th and 19th centuries, as Maya and Ladino ensembles started using it on festivals. In 1821, the marimba was proclaimed the national instrument of Guatemala in its independence proclamation.

South America

Marimba's second range of popularity in Latin America is in the Pacific coast of Colombia and Ecuador. The instruments were brought there via the African diaspora and their cultural significance has survived to the present day. The Afro-Latino communities that take part in preserving and playing it value its importance as a touchstone of their resilience.

In Colombia the most widespread marimba is the marimba de chonta (peach-palm marimba). Marimba music has been listed on UNESCO as an intangible part of Colombian culture. In recent times marimberos (marimba players) and the marimba genres as a whole have started to fade out in popularity. Nonetheless, the genre is still popular in the departments of Chocó and Cauca.

In Ecuador the most widespread marimba is the marimba esmeraldeña (Esmeralda marimba). Marimbas are an important aspect of Afro-Ecuadorian culture: many religious ceremonies and songs are accompanied with marimba music along with festivals and dances. It is most popular in the province of Esmeraldas where in the 16th century Alonso de Illescas, a maroon, found a maroon settlement near the area around modern day Esmeraldas. In that province, it evokes a sense of pride for the community in which years centuries marimba music has been prohibited after government encroachment upon the Esmeraldas province.

Modern

Marimbas have become widely popular around the world since it was being used throughout Africa, Southeast Asia, Europe, North America, South America and Central America.

In 1850, Mexican marimbist Manuel Bolán Cruz (1810–1863), modified the old bow marimba, by the wooden straight one, lengthening the legs so that the musicians could play in a standing mode, expanded the keyboard and replaced the gourd resonators by wooden boxes.

In 1892, Mexican musician Corazón de Jesús Borras Moreno expanded marimba to include the chromatic scale by adding another row of sound bars, akin to black keys on the piano.

The name marimba was later applied to the orchestra instrument inspired by the Latin American model. In the United States, companies like J.C. Deagan and the Leedy Manufacturing Company adapted the Latin American instruments for use in Western music. Metal tubes were used as resonators, fine-tuned by rotating metal discs at the bottom; lowest note tubes were U-shaped. The marimbas were first used for light music and dance, such as vaudeville theater and comedy shows. Clair Omar Musser was a chief proponent of marimba in the United States at the time.

In 1940, the American composer Paul Creston wrote the first composition for solo marimba (Concertino for Marimba and Orchestra). French composer Darius Milhaud also helped introduce marimbas into Western classical music with his 1947 Concerto for Marimba and Vibraphone. Four-mallet grip was employed to play chords, enhancing interest for the instrument. In the late 20th century, modernist and contemporary composers found new ways to use marimba: notable examples include Leoš Janáček (Jenufa), Carl Orff (Antigonae), Karl Amadeus Hartmann, Hans Werner Henze (Elegy for Young Lovers), Pierre Boulez (Le marteau sans maître) and Steve Reich.

Bars
Marimba bars may be made either of wood or a synthetic fiberglass material. For the best sound quality, rosewood is the most desirable, while padauk is a popular affordable alternative. Synthetic fiberglass bars are often sold under trade names such as Kelon (for Ludwig-Musser), Klyperon (for J.C. Deagan), or Acoustalon (for Yamaha), among others. Bars made from synthetic materials generally fall short in sound quality and generally have a longer decay in comparison to wooden bars, but they are often less expensive and yield added durability and weather resistance, making them suitable for outdoor use. For wooden bars, changes in humidity or temperature may alter the moisture levels within the wood. This may negatively affect the pitch and tonality of the bar.

Bubinga (Guibourtia demeusei) and mahogany have also been cited as comparable to rosewood in quality for use as marimba bars. The specific rosewood, Dalbergia stevensonii, only grows in Southern Guatemala and Belize, formerly British Honduras. This wood has a Janka rating of 2200, which is about three times harder than silver maple. The bars are wider and longer at the lowest-pitched notes, and gradually get narrower and shorter as the notes get higher. During the tuning, wood is taken from the middle underside of the bar to lower the pitch. Because of this, the bars are also thinner in the lowest pitch register and thicker in the highest pitch register. While most American marimbas are tuned to the standard A4=440 Hz, many commercial marimbas are tuned to A4=442 Hz for a brighter sound for better blend with an orchestra.

Marimba bars produce their fullest sound when struck just off center, while striking the bar in the center produces a more articulate tone. On chromatic marimbas, the accidentals can also be played on the extreme front edge of the bar, away from the node (the place where the string goes through the bar) if necessary. Playing on the node produces a sonically weak tone, and the technique is only used when the player or composer is looking for a muted sound from the instrument.

Range
There is no standard range of the marimba, but the most common ranges are 4.3 octaves, 4.5 octaves and 5 octaves; 4, 4.6 and 5.5 octave sizes are also available.

 * 4 octave: C3 to C7.
 * 4.3 octave: A2 to C7. The .3 refers to three semitones below the 4 octave instrument. This is the most common range.
 * 4.5 octave: F2 to C7. The .5 means "half";
 * 4.6 octave: E2 to C7, one semitone below the 4.5. Useful for playing guitar literature and transcriptions.
 * 5 octave: C2 to C7, one full octave below the 4 octave instrument, useful for playing cello transcriptions, e.g., J. S. Bach's cello suites.
 * Bass range (varies, but examples range from G1–G3 or C2–F3)

The range of the marimba has been gradually expanding, with companies like Marimba One adding notes up to F above the normal high C (C7) on their 5.5 octave instrument and marimba tuners adding notes lower than the low C on the 5 octave C2. Adding lower notes is somewhat impractical; as the bars become bigger and the resonators become longer, the instrument must be taller and the mallets must be softer in order to produce a tone rather than just a percussive attack. Adding higher notes is also impractical because the hardness of the mallets required to produce the characteristic tone of a marimba are much too hard to play with in almost any other, lower range on the instrument.

The marimba is a non-transposing instrument with no octave displacement, unlike the xylophone, which sounds one octave higher than written, and the glockenspiel, which sounds two octaves higher than written.

Resonators
Part of the key to the marimba's rich sound are its resonators. These are tubes (usually aluminum) that hang below each bar.

In the most traditional versions, various sizes of natural gourds are attached below the keys to act as resonators; in more sophisticated versions carved wooden resonators are substituted, allowing for more precise tuning of pitch. In Central America and Mexico, a hole is often carved into the bottom of each resonator and then covered with a delicate membrane taken from the intestine of a pig to add a characteristic "buzzing" or "rattling" sound known as charleo. In more contemporary-style marimbas, wood is replaced by PVC tubing. The holes in the bottoms of the tubes are covered with a thin layer of paper to produce the buzzing noise.

The length of the resonators varies according to the frequency that the bar produces. Vibrations from the bars resonate as they pass through the tubes, which amplify the tone in a manner very similar to the way in which the body of a guitar or cello would. In instruments exceeding $4 1/2$ octaves, the length of tubing required for the bass notes exceeds the height of the instrument. Some manufacturers, such as DeMorrow and Malletech, compensate for this by bending the ends of the tubes. This involves soldering smaller straight sections of tubes to form "curved" tubes. Both DeMorrow and Malletech use brass rather than aluminium. Others, such as Adams and Yamaha, expand the tubes into large box-shaped bottoms, resulting in the necessary amount of resonating space without having to extend the tubes. This result is achieved by the custom manufacturer Marimba One by widening the resonators into an oval shape, with the lowest ones reaching nearly a foot in width, and doubling the tube up inside the lowest resonators—a process known as "Haskelling", originally used in pipe organ resonators, and named for its inventor, William E. Haskell.

Resonator tuning involves adjusting "stops" in the tubes themselves to compensate for temperature and humidity conditions in the room where the instrument is stored. Some companies offer adjustment in the upper octaves only. Others do not have any adjustable stops. Still some companies (Malletech and DeMorrow) offer full-range adjustable stops.

On many marimbas, decorative resonators are added to fill the gaps in the accidental resonator bank. In addition to this, the resonator lengths are sometimes altered to form a decorative arch, such as in the Musser M-250. This does not affect the resonant properties, because the end plugs in the resonators are still placed at their respective lengths.

Mallets

The mallet shaft is commonly made of wood, usually birch, but may also be rattan or fiberglass. The most common diameter of the shaft is around 8 mm. Shafts made of rattan have a certain elasticity to them, while birch has almost no give. Professionals use both depending on their preferences, whether they are playing with two mallets or more, and which grip they use if they are using a four-mallet grip.

Appropriate mallets for the instrument depend on the range. The material at the end of the shaft is almost always a type of rubber, usually wrapped with yarn. Softer mallets are used at the lowest notes, and harder mallets are used at the highest notes. Mallets that are too hard will damage the instrument, and mallets that might be appropriate for the upper range could damage the notes in the lower range (especially on a padouk or rosewood instrument). On the lower notes, the bars are larger, and require a softer mallet to bring out a strong fundamental. Because of the need to use varying hardnesses of mallets, some players, when playing with four or more mallets, might use graduated mallets to match the bars that they are playing (softer on the left, harder on the right).

Some mallets, called "two-toned" or "multi-tonal", have a hard core, loosely wrapped with yarn. These are designed to sound articulate when playing at a loud dynamic, and broader at the quieter dynamics.

Mallet technique
Modern marimba music calls for simultaneous use of between two and four mallets (sometimes up to six or eight), granting the performer the ability to play chords or music with large interval skips more easily. Multiple mallets are held in the same hand using any of a number of techniques or "grips". For four mallets (two mallets in each hand), the most common grips are the Burton grip (made popular by Gary Burton), the traditional grip (or "cross grip") and the Musser-Stevens grip (made popular by Leigh Howard Stevens). Each grip is perceived to have its own benefits and drawbacks. For example, some marimbists feel the Musser-Stevens grip is more suitable for quick interval changes and mallet independence, while the Burton grip is more suitable for stronger playing or switching between chords and single-note melody lines. The traditional grip gives a greater dynamic range and freedom of playing. The choice of grip varies by region (the Musser-Stevens grip and the Burton grip are more popular in the United States, while the traditional grip is more popular in Japan), by instrument (the Burton grip is less likely to be used on marimba than on a vibraphone) and by the preference of the individual performer.

Six-mallet grips consist of variations on these three grips. Six-mallet marimba grips have been used for years by Mexican and Central American marimbists, but they are generally considered non-standard in the Western classical canon. Keiko Abe has written a number of compositions for six mallets, including a section in her concerto Prism Rhapsody. Other marimbists/composers using this technique include Rebecca Kite (who commissioned composer Evan Hause to write Circe, a major work for six mallets, in 2001), Dean Gronemeier, Robert Paterson, and Kai Stensgaard. Paterson's grip is based on the Burton grip, and his grip and technique have been called the Paterson grip, and even the Wolverine grip. Paterson states that his technique differs from others in that there is less emphasis places on block chords on the lower bank of notes (the naturals or white notes) and more emphasis on independence, one-handed rolls, and alternations between mallets 12-3 or 1–23 in the left hand (or 45-6 or 4–56 in the right hand, respectively), and so on. Ludwig Albert published at first a work for eight mallets and demonstrated the Ludwig Albert eight-mallet grip based on the traditional grip from 1995.

Orchestra
The marimba is less used by composers than other keyboards from orchestral percussion section, although its interest increased after 1950 such as in Le marteau sans maître by Pierre Boulez.

Concertos
The first solo marimba concerto, Concertino for Marimba, was composed by Paul Creston in 1940, after a commission by Frédérique Petrides. The Concertino for Marimba premiered on 29 April 1940 in Carnegie Hall with marimba soloist Ruth Stuber Jeanne and the Orchestrette Classique. The second concerto for the marimba, Concerto for Marimba, Vibraphone and Orchestra, was written by Darius Milhaud in 1947.

The Oregon Symphony Orchestra commissioned Tomáš Svoboda to compose Concerto for Marimba and Orchestra, Op. 148, in 1995. A recording of the piece by the orchestra and Niel DePonte was nominated for the 2004 Grammy Award for Best Instrumental Soloist(s) Performance (with orchestra).

Other prominent concertos include Concerto No. 1 for Marimba and String Orchestra written in 1986 by Ney Rosauro and Concerto for Marimba and String Orchestra written in 2006 by Emmanuel Séjourné.

Solos
The marimba is the most popular solo keyboard percussion instrument in classical music. Popular marimba solos range from beginner solos such as Yellow After the Rain and Sea Refractions by Mitchell Peters to more advanced works such as Variations on Lost Love by David Maslanka, Rhythmic Caprice by Leigh Howard Stevens and Khan Variations by Alejandro Viñao.

Popular music

Traditional marimba bands are especially popular in Guatemala, where they are the national symbol of culture, but are also strongly established in the Mexican states of Chiapas, Tabasco, and Oaxaca. They are also very popular in other Central American nations such as Honduras, El Salvador, Nicaragua, and Costa Rica, as well as among Afro-Ecuadorians and Afro-Colombians.

There have been numerous jazz vibraphonists who also played the marimba. Notable among them are Gary Burton, David Friedman, Stefon Harris, Bobby Hutcherson, Joe Locke, Steve Nelson, Red Norvo, Dave Pike, Gloria Parker, Dave Samuels, and Arthur Lipner.

Marimbist and vibraphonist Julius Wechter was the leader of a popular 1960s Latin-flavored band called Baja Marimba Band. Herb Alpert and his Tijuana Brass made frequent use of the marimba.

Ruth Underwood played an electrically amplified marimba in Frank Zappa's The Mothers of Invention.

The Rolling Stones' 1966 song "Under My Thumb" prominently features a marimba, played by Brian Jones.

A marimba solo was in the hit 1975 Starbuck song "Moonlight Feels Right".

The 1982 Toto hit “Africa” prominently features the marimba, played by Jeff Porcaro.

The version of the song “Tonight” by David Bowie and Iggy Pop featured on Bowie’s 1984 album of the same title includes a marimba.

Peter Gabriel's 1985 soundtrack album Birdy includes the song "Slow Marimbas."

title: Marimba