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Canadian cuisine
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A small sampling of Canadian foods. Top to bottom, left to right: Montreal-style smoked meat, maple syrup, peameal bacon, butter tart, poutine, Nanaimo bar
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Canadian cuisine
Regional cuisines[show]
Maritimes
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Quebec
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Beverages[show]
Beer
Quebec
spruce
Caesar
Caribou
Ice cider
Newfoundland Screech
Whisky
Yukon Jack
Wine
British Columbia
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Ontario
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Quebec
Ingredients[show]
Atlantic cod
Caribou
Cloudberry
cheese
Dulse
Fiddlehead fern
Harp seal
Maple syrup
Saskatoon berry
Sockeye salmon
Steak spice
Winnipeg goldeye
Styles and dishes[show]
Bûche de Noël
Buffalo burger
Butter tart
Donair
Figgy duff
Flapper pie
Fried dough
Ginger beef
Montreal
bagel
smoked meat
Oreilles de crisse
Pâté chinois
Peameal bacon
Pierogi
Pouding chômeur
Poutchine au sac
Poutine
Rubaboo
St. Catherine's taffy
Sushi Pizza
Tourtière
White bread
Religious and ethnic[show]
Acadian
Canadian Chinese
Country food
Inuit
Tlingit
Rituals and festivals[show]
Pancake breakfast
Jiggs dinner
Kitchener-Waterloo Oktoberfest
Réveillon
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Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.
Contents
[hide]
1 Definitions
2 Cultural contributions
2.1 Aboriginal peoples
2.2 Europeans
2.3 East Asian
3 National food of Canada
4 Regional
5 Some Canadian foods
5.1 Savoury foods
5.2 Sweets
5.3 Commercially prepared food and beverages
5.4 Alcohol
5.4.1 Straight
5.4.2 Mixes
5.5 Street food
5.6 Meal formats
6 See also
7 References
8 Further reading
9 External links
Definitions[edit]
Although certain dishes may be identified as "Canadian" due to the ingredients used or the origin of its inception, an overarching style of Canadian cuisine is more difficult to define. Some Canadians such as the former Canadian prime minister Joe Clark believe that Canadian cuisine is a collage of dishes from the cuisines of other cultures. Clark himself has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord.".[1]
Some define Canadian cuisine by the foods native to North America, now used worldwide, such as squash, beans, peppers, berries, wild rice, salmon, and large claw lobster. Some define Canadian cuisine by recipes altered due to lack of ingredients of the original dish found elsewhere, such as tourtière made with pork not pigeon, sushi made with salmon not tuna, candy made with maple syrup instead of molasses. Some have sought to define Canadian cuisine along the line of how Claus Meyer defined Nordic cuisine in his Manifesto for the New Nordic Kitchen; namely that dishes in Canadian cuisine should reflect Canadian seasons, that they should use locally sourced ingredients that thrive in the Canadian climate, and that they are combined with good taste and health in mind.[2] Others believe that Canadian cuisine is still in the process of being defined from the cuisines of the numerous cultures that have influenced it, and that being a culture of many cultures, Canada and its cuisine is less about a particular dish but rather how the ingredients are combined.[2]
Cultural contributions[edit]
A 1908 photo of an Ojibwe woman tapping for tree sap, which is made into maple syrup.
Canadian food has been shaped and impacted by continual waves of immigration, with the types of foods and from different regions and periods of Canada reflecting this immigration.[3]
Aboriginal peoples[edit]
The traditional aboriginal cuisine of Canada was based on a mixture of wild game, foraged foods, and farmed agricultural products. Each region of Canada with its own First Nations and Inuit people used their local resources and own food preparation techniques for their cuisines.
Maple syrup was first collected and used by aboriginal people of Eastern Canada and North Eastern US. Canada is the world's largest producer of maple syrup.[4] The origins of maple syrup production are not clear though the first syrups were made by repeatedly freezing the collected maple sap and removing the ice to concentrate the sugar in the remaining sap.[5] Maple syrup is one of the most commonly consumed Canadian foods of Aboriginal origins.
In most of the Canadian West Coast and Pacific Northwest, Pacific salmon was an important food resource to the First Nations peoples, along with certain marine mammals. Salmon were consumed fresh when spawning or smoked dry to create a jerky-like food that could be stored year-round. The latter food is commonly known and sold as "salmon jerky". Whipped Soapberry, known as xoosum (HOO-shum, "Indian ice cream") in the Interior Salish languages of British Columbia, is consumed similarly to ice cream or as a cranberry-cocktail-like drink. It is known for being a kidney tonic, which are called agutak in arctic Canada (with animal/fish fat).
Sliced and prepared muktuk
In the arctic, Inuit traditionally survived on a diet consisting of land and marine mammals, fish, and foraged plant products. Meats were consumed fresh but also often prepared, cached, and allowed to ferment into igunaq or kiviak. These fermented meats have the consistency and smell of certain soft aged cheeses. Snacks such as muktuk, which consist of whale skin and blubber is eaten plain, though sometimes dipped in soy sauce. Chunks of muktuk are sliced with an ulu prior to or during consumption. Fish are eaten boiled, fried, and prior to today's settlements, often in dried forms. The so-called "Eskimo potato" (Inuit: oatkuk: Claytonia tuberosa)[6] and other "mousefoods" are some of the plants consumed in the arctic.
Foods such as "bannock", popular with First Nations and Inuit, reflect the historic exchange of these cultures with French fur traders, who brought with them new ingredients and foods.[7] Common contemporary consumption of bannock, powdered milk, and bologna by aboriginal Canadians reflects the legacy of Canadian colonialism in the prohibition of hunting and fishing, and the institutional food rations provided to Indian reserves.[8] Due to similarities in treatment under colonialism, many Native American communities throughout the continent consume similar food items with some emphasis on local ingredients.
Europeans[edit]
Settlers and traders from the British Isles account for the culinary influences of early English Canada in the Maritimes and Southern Ontario (Upper Canada),[3] while French settlers account for the cuisine of southern Quebec (Lower Canada), Northern Ontario, and New Brunswick.[3] Southwestern regions of Ontario have strong Dutch and Scandinavian influences.
In Canada's Prairie provinces, which saw massive immigration from Eastern and Northern Europe in the pre-WW1 era, Ukrainian, German, and Polish cuisines are strong culinary influences. Also noteworthy in some areas of the British Columbia Interior and the Prairies is the cuisine of the Doukhobors, Russian-descended vegetarians.[3]
The Waterloo, Ontario, region and the southern portion of the Province of Manitoba have traditions of Mennonite and Germanic cookery.
The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork. Ontario, Manitoba and British Columbia also maintain strong British cuisine traditions.
Jewish immigrants to Canada during the late 1800s played a significant culinary role within Canada, chiefly renowned for Montreal-style bagels and Montreal-style smoked meat. A regional variation of both emerged within Winnipeg, Manitoba's Jewish community, which also derived Winnipeg-style Cheesecake from New York recipes. Winnipeg has given birth to numerous other unique dishes, such as the schmoo torte and "co-op style" rye bread and cream cheese.
East Asian[edit]
Much of what are considered "Chinese dishes" in Canada are more likely to be Canadian or North American inventions, with the Chinese restaurants of each region tailoring their traditional cuisine to local tastes.[3] This "Canadian Chinese cuisine" is widespread across the country, with great variation from place to place.
The Chinese buffet, although found in the United States and other parts of Canada, had its origins in early Gastown, Vancouver, c.1870. This serving setup came out of the practice of the many Scandinavians working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard.
In Toronto, a style of medium-thick crust margarita pizza topped with garlic and basil oil topping is popular, which combines Italian pizza with the Vietnamese tradition of using herbed oil toppings in food.[9]
National food of Canada[edit]
Common contenders as the Canadian national food include:
Poutine[10][11][12][13]
Butter tarts[14][15]
Kraft Dinner[16]
According to an informal survey by the Globe and Mail conducted through Facebook from collected comments, users considered the following to be the Canadian national dish, with maple syrup likely above all the other foods if it were considered:[13]
Poutine (51%)
Montreal-style bagels (14%)
Salmon jerky (dried smoked salmon) (11%)
Perogy/Pierogi (10%)
Ketchup chips (7%)
Nova Scotian donair (4%)
California roll (1%)
In another survey from the Canadian Broadcasting Corporation in the summer of 2012:[17]
Maple syrup
Poutine
Nanaimo bars, smoked salmon and butter tarts
Regional[edit]
While many ingredients are commonly found throughout Canada, each region with its own history and local population has unique ingredients, which are used to define unique dishes.
Ingredients and defining dishes by region
Ingredient
Defining dish
Pacific
Mountain
The Prairies
Ontario
Quebec
Atlantic
Northern
Caribou Caribou stew X X X
Potatoes Poutine X X X
Saskatoon berries Saskatoon berry jam X X X
Fiddlehead ferns Boiled fiddleheads X X X
Cloudberry Bakeapple pie X X
Maple syrup Pancake topping X X X
Dulse Dulse crisps X
Harp seal Flipper pie X X
Sockeye Smoked salmon X
Pacific salmon Cedar-plank salmon X
Atlantic salmon Smoked salmon X X
Atlantic cod Fish and brewis X X
Lobster Boiled lobster X X
Winnipeg goldeye Smoked goldeye X
Summer savory Dressing X
Wild game of all sorts is still hunted and eaten by many Canadians, though not commonly in urban centres. Venison, from white-tailed deer, moose, elk (wapiti) or caribou, is eaten across the country and is considered quite important to many First Nations cultures.[18] Seal meat is eaten, particularly in the Canadian North, the Maritimes, and Newfoundland and Labrador. Wild fowl like ducks and geese, grouse (commonly called partridge) and ptarmigan are also regularly hunted. Other animals like bear and beaver may be eaten by dedicated hunters or indigenous people, but are not generally consumed by much of the population.
West-Coast salmon varieties include Sockeye, Coho, Tyee a.k.a. Chinook or King, and Pink.
Wild chanterelle, pine, morel, lobster, puffball, and other mushrooms are commonly consumed. Canada produces good cheeses and many successful beers, and is known for its excellent ice wines and ice ciders. Gooseberries, salmonberries, pearberries, cranberries and strawberries are gathered wild or grown.
Some Canadian foods[edit]
Savoury foods[edit]
Although there are considerable overlaps between Canadian food and the rest of the cuisine in North America, many unique dishes (or versions of certain dishes) are found and available only in the country. Some are more commonly eaten than others.
Dishes by region ("O" = originating and "X" = found)
Dish
Description
Pacific
Mountain
The Prairies
Ontario
Quebec
Atlantic
Northern
Calgary-style Ginger beef Candied and deep fried beef, with sweet ginger sauce. X O X
Roast beef with Yorkshire pudding Common Sunday dinner in English Canada, especially amongst Canadians of British ancestry X X X X X X
Roast turkey North American roast turkey X X X X X X
Baked beans Beans cooked with maple syrup X X X X X X
Pig's Feet Meatball Ragout Common ragout during Christmas time O
Jiggs dinner A Sunday meal similar to the New England boiled dinner O
Back or peameal bacon Called Canadian bacon in the US X X X O X
Tourtière A meat pie made of pork and lard X X X X O
Montreal-style smoked meat Deli style cured beef X X O X
Bannock A fried bread and dough food X X X X X X
Bouilli Québécois beef and vegetable potroast O
Bologna stew A stew made of cubed chunks of Bologna sausage O
Cod tongues and scrunchions Baked cod tongue and deep fried pork fat O
Yellow pea soup Split pea soup eaten by settlers such as the Habitant X O X
Poutine A dish of fries topped with cheese curds and gravy X X X X O X X
Montreal-style bagels A sweet, firm, wood-fired bagel X O
Pemmican Ground dried meat, fat, and berries X X
Oka cheese Cheese originally manufactured by Trappist monks X X O
Flipper pie Pie made with harp seal flipper O
Hot chicken sandwich Chicken (or turkey) sandwich doused in gravy and peas X X X X X
Toutons Fried bread from Newfoundland O
Fish and brewis Salt cod and hardtack, with pork cracklings O
Rappie pie Grated potato and meat casserole O
Cretons Pork spread containing onions and spices X O
Poutine râpée Grated Acadian stuffed potato dumpling O
Nova Scotian donair Ground beef doner kebab served with a sweet milk sauce X X O
Garlic fingers Dough with cheese, garlic, and sometimes meat on top, similar to pizza X X X O
Lobster roll Lobster meat mixed with mayonnaise and served in a toasted hot dog bun X X O
Cipaille/sea-pie Fish and meat layered in a pie X O X
Inuit bannock fried bread
Calgary-style ginger beef
Oka cheese
Montreal smoked meat sandwich
Fish and brewis: salted cod and hard tack
Montreal-style bagels
Canadian peameal bacon
Poutine is made with french fries, curds and gravy
Rappie pie: grated potatoes and meat casserole
Oreilles de crisse: deep fried pork skin and fat
Arctic berries akutaq
Sweets[edit]
Traditional Nanaimo bars
Butter tarts
Beaver tails — also known as elephant ears, moose antlers or whale tails
Bumbleberry pie — bumbleberry is a mixture of fruit, berries, and rhubarb
Butter tarts – said to be invented in Eastern Ontario around 1915. The main ingredients for the filling include butter, sugar and eggs, but raisins and pecans are often added for additional flavour.
Candy apple — also known by the British term "toffee apple", candied apples are far more popular than in the United States, where the caramel apple is common
Figgy duff – a pudding from Newfoundland
Jam busters — prairie jelly doughnuts
Flapper pie – wafer pie in Manitoba; a custard pie popular in Western Canada
Grandpères — dough dumplings boiled in maple syrup
Maple syrup — especially tire d'érable sur la neige or "maple toffee", also as flavouring, for example in maple leaf cream cookies
Matrimonial cake — date filled desserts
Moosehunters — molasses cookies
Nanaimo bars – most common in British Columbia
Nougabricot — a Québécois preserve consisting of apricots, almonds, and pistachios.
Persians — somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to Thunder Bay, Ontario
Pets de sœurs — lit. "farts of [holy] sisters"; pastry dough wrapped around a brown sugar and butter filling
Pouding chômeur
Sucre à la crème — Québécois sweet milk squares
Sugar pie
Commercially prepared food and beverages[edit]
Canadian bread is heartier than regular white bread, and has a thicker consistency. In Canada, it is just known as white bread. This example is from an American brand.
Coffee Crisp Mocha
Canadian pizza — typically includes tomato sauce, mozzarella cheese, bacon, pepperoni, and mushrooms; variations exist.[19]). The recipe is also known internationally by this name.[20] The classic preparation, however, is often referred to in the province of Quebec as pizza québécoise.[21]
Candy
Bridge mixture (bridge mix)
Chocolate bars: Coffee Crisp, Mr. Big, Caramilk, Big Turk, Cherry Blossom, Crunchie, Crispy Crunch, Aero, Pal-O-Mine
Glosette pieces (peanut, raisin, or almonds)
Cereal
Red River Cereal
Shreddies
Coffee
Nabob Coffee
Second Cup Coffee
Tim Hortons
Double Double
Timbits
Cows ice cream
Honey dill sauce
Kraft Dinner (also a proprietary eponym)
Non-alcoholic drinks
Bagged milk
Canada Dry ginger ale
London Fog[22]
Red Rose Tea
Spruce beer — bière d'épinette, non-alcoholic soft drink from Quebec
Snacks
Ketchup, salt and vinegar, dill pickle, and "all dressed" flavoured potato chips
Hawkins Cheezies
Hickory Sticks
Ringolos and Humpty Dumpty Party Mix
Tiger tail ice cream — the once omnipresent black licorice and orange flavour ice cream popular throughout Canada
Alcohol[edit]
A bottle of aged Canadian whisky
Straight[edit]
Alcool Global 94%
Canadian beer
Ice beer
Canadian whisky, "rye" whisky
Crown Royal
Canadian Club
Canadian wine
Ice wine
Ice cider
Newfoundland Screech
Yukon Jack — a Canadian liqueur made of whisky and honey
Mixes[edit]
The Caesar, originally called the Bloody Caesar, is a cocktail made from vodka, clamato juice (clam-tomato juice), Worcestershire sauce, and Tabasco sauce, in a salt-rimmed glass (table salt or celery salt), and garnished with a stalk of celery, or more adventurously with a spoonful of horseradish or a shot of beef bouillon. The Caesar was invented in 1969 in Calgary, Alberta, by bartender Walter Chell, to mark the opening of a new restaurant, Marco's.[23]
Caribou — a mix of red wine, maple syrup, and Canadian whisky; consumed during winter festivals in Quebec
Maple liqueur — sold bottled as Sortilege, this drink combines Canadian whisky and maple syrup
Moose Milk — a cream and hard liquor drink served and consumed at celebratory events of the Canadian Armed Forces
Rye & Ginger — Canadian whisky and ginger ale
Street food[edit]
While most major cities in Canada (including Montreal, in a pilot project) offer a variety of street food, regional "specialties" are notable. While poutine is available in most of the country, it is far more common in Quebec. Similarly, sausage stands can be found across Canada, but are far more common in Ontario (often sold from mobile canteen trucks, usually referred to as "fry trucks" or "chip trucks" and the sausages "street meat") than in Vancouver or Victoria (where the "Mr. Tube Steak" franchise is notable and the term "smokies" or "smokeys" refers to Ukrainian sausage rather than frankfurters).
Montreal offers a number of specialties including shish taouk, the Montreal hot dog, and dollar falafels. Although falafel is widespread in Vancouver, pizza slices are much more popular. Vancouver also has many sushi establishments. Shawarma is quite prevalent in Ottawa, and Windsor, while Halifax offers its own unique version of the döner kebab called the donair, which features a distinctive sauce made from condensed milk, sugar, garlic and vinegar. Ice cream trucks can be seen (and often heard due to a jingle being broadcast on loudspeakers) nationwide during the summer months. Recently, the city of Toronto has encouraged street vendors from around the world to sell their food.
Meal formats[edit]
Chinese smorgasbord (see #East Asian)
Lumberjack's breakfast, aka logger's breakfast, aka "The Lumby" — a gargantuan breakfast of three-plus eggs; rations of ham, bacon and sausages; and several large pancakes. This was invented by hotelier J. Houston c.1870, at his Granville Hotel on Water Street in old pre-railway Gastown, Vancouver, in response to requests from his clientele for a better "feed" at the start of a long, hard day of work.[24][25]
See also[edit]
Food portal
Canadian Chinese cuisine
Cuisine of Quebec
Cuisine of the Maritime Provinces (Canada)
Cuisine of Toronto
Honey garlic sauce
Margo Oliver
North American cuisine
References[edit]
Jump up ^ Pandi, George (2008-04-05), "Let's eat Canadian, but is there really a national dish?", The Gazette (Montreal) Also published as "Canadian cuisine a smorgasbord of regional flavours"
^ Jump up to: a b Voinigescu, Eva (January 24, 2013), "What is Canadian Cuisine, Anyway?", Toronto Standard
^ Jump up to: a b c d e Jacobs, Hersch (2009), "Structural Elements in Canadian Cuisine", Cuizine: The Journal of Canadian Food Cultures, 2 (1)
Jump up ^ "Maple Syrup." Archived 2011-09-08 at the Wayback Machine. Ontario Ministry of Agriculture, Food and Rural Affairs. Accessed July 2011.
Jump up ^ Koelling, Melvin R; Laing, Fred; Taylor, Fred (1996). "Chapter 2: History of Maple Syrup and Sugar Production". In Koelling, Melvin R; Heiligmann, Randall B. North American Maple Syrup Producers Manual. Bulletin. 856. Ohio State University. Archived from the original on 29 April 2006. Retrieved 20 September 2010.
Jump up ^ merriam-webster.com Retrieved June 21, 2011.
Jump up ^ Michael D. Blackstock. "Bannock Awareness". Government of British Columbia. Retrieved 2008-10-18.
Jump up ^ EFRON, SARAH (July 17, 2012), "Bannock tacos, fried baloney – this is aboriginal cuisine?", The Globe and Mail
Jump up ^ ROTSZTAIN, DANIEL (2015-10-09). "Meet Toronto's new masters of the pizza". The Globe and Mail. Retrieved 2016-08-23.
Jump up ^ Trillin, Calvin (2009-11-23), "Canadian Journal, "Funny Food,"", The New Yorker: 68–70
Jump up ^ Wong, Grace (2010-10-02), Canada's national dish: 740 calories -- and worth every bite?, CNN
Jump up ^ Sufrin, Jon (2010-04-22), "Is poutine Canada's national food? Two arguments for, two against", Toronto Life, archived from the original on 2011-03-22
^ Jump up to: a b Allemang, John (2010-07-03), "We like our symbols rooted in the past, and in Quebec", Globe and Mail
Jump up ^ Baird, Elizabeth (2009-06-30), "Does Canada Have a National Dish?", Canadian Living
Jump up ^ DeMONTIS, RITA (2010-06-21), "Canadians butter up to this tart", Toronto Sun
Jump up ^ Chapman, Sasha (September 2012). "Manufacturing Taste". The Walrus. Retrieved September 1, 2012.
Jump up ^ O'Neil, Lauren (June 28, 2012), The CBC Community chooses Canada's most iconic food, CBC
Jump up ^ http://www.answers.com/topic/canada-native-peoples
Jump up ^ http://www.canadianpizzaunlimited.com/menu1.php
Jump up ^ "Archived copy" (PDF). Archived from the original (PDF) on 2013-05-09. Retrieved 2013-04-01.
Jump up ^ http://www.redberryweb.com/en/pizza/29_23200_Meat/39_Quebecoise
Jump up ^ "Cookbook:London Fog - Wikibooks, open books for an open world". en.wikibooks.org. Retrieved 2016-01-17.
Jump up ^ "Calgary's Bloody Caesar hailed as nation's favourite cocktail". CBC News Calgary. May 13, 2009. Archived from the original on May 31, 2013. Retrieved 14 December 2015.
Jump up ^ From Milltown to Metropolis, Alan Morley
Jump up ^ Early Vancouver, J.S. Skitt Matthews
Further reading[edit]
Driver, Elizabeth (2008), Culinary landmarks: a bibliography of Canadian cookbooks, 1825–1949, University of Toronto Press, ISBN 978-0-8020-4790-8
External links[edit]
Wikimedia Commons has media related to Cuisine of Canada.
CBC Digital Archives – My Canada Includes Tourtière
Canadian Packaged Food Image Gallery
Wikibooks Cookbook has a recipe/module on
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LCCN: sh85031798
SUDOC: 033900043
BNF: cb124710464 (data)
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Retrieved from "https://en.wikipedia.org/w/index.php?title=Canadian_cuisine&oldid=816058882"
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text:
Defensive three-second violation
From Wikipedia, the free encyclopedia
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A defensive three-second violation, also known as illegal defense, is a basketball rules infraction in the National Basketball Association (NBA) introduced in the 1983-1984 season. It is assessed when a member of the defending team spends more than three seconds in the free throw lane (as well called the 16-foot lane, or as otherwise known- "in the paint") while not actively guarding an opponent. To be considered actively guarding, a defender must be within arm's length of an opponent and in a guarding position.[1] A three-second count is suspended if:[2][clarification needed]
a player is in the act of shooting
there is a loss of team control
the defender is actively guarding an opponent
the defender clears the painted area
it is imminent the defender will become legal
In addition, a player guarding an opponent with the ball may be in the paint without actively guarding the opponent.[3]
The team committing a defensive three-second violation is assessed a team technical foul. The offense receives one free throw and retains possession of the ball.[4]
Prior to the 1983-1984 NBA season, any form of zone defense was considered an illegal defense violation and resulted in a warning on the first violation and then a technical foul for any subsequent violations.[5] However, the defensive three-second violation makes it difficult for NBA defenses to play zone, since zone defenses usually position a player in the middle of the key to stop penetration.[6] The Philippine Basketball Association used to follow the illegal defense rule until the 2003 PBA season when it was abolished.[7] The high school game does not use this rule, nor does European basketball.
The WNBA started using it in 2013.[8]
References[edit]
Jump up ^ NBA Official Rules (2009-2010) Rule 10, Section VII, B. Retrieved July 25, 2010
Jump up ^ NBA Official Rules (2009-2010) Rule 10, Section VII, D. Retrieved July 25, 2010
Jump up ^ NBA Official Rules (2009-2010) Rule 10, Section VII, E. Retrieved July 25, 2010
Jump up ^ NBA Official Rules (2009-2010) Rule 10, Section VII, Penalty. Retrieved July 25, 2010
Jump up ^ Blinebury, Fran (June 8, 2006). "Rule changes have NBA back in the fast lane". Houston Chronicle. Retrieved July 26, 2010.
Jump up ^ http://www.sportingcharts.com/dictionary/nba/defensive-three-second-violation.aspx
Jump up ^ Cruz, Agnes (January 24, 2003). "PBA get fresh look this season". Arab News. Retrieved January 13, 2014.
Jump up ^ "WNBA Announces Rules Changes for 2013 Season". WNBA. Retrieved Dec 16, 2012.
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text:
Cynthia McWilliams
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Cynthia McWilliams
Born
(1982-01-15) January 15, 1982 (age 36)
Berlin, Germany
Occupation
Actress
Years active
2005–present
Website
cynthiamcwilliams.com
Cynthia Kaye McWilliams (born January 15, 1982) is an American actress, known for her performances on the television series Real Husbands of Hollywood, Prison Break, and Nashville.
Contents
[hide]
1 Life and career
2 Filmography
3 References
4 External links
Life and career[edit]
McWilliams was born in Berlin, Germany, but moved to United States, there raised primarily in Kansas City, Kansas.[1] She graduated from the prestigious Theater School of DePaul University in Chicago, and later moved to Los Angeles, California.[1] In 2005, McWilliams landed the recurring role as Kacee Franklin, C-Note's wife, in the Fox drama series, Prison Break. The following year, she appeared in film The Lake House, and later co-starred in the independent films Of Boys and Men and One Small Hitch.[1]
In 2011, McWilliams co-starred in the short-lived Fox crime drama series, The Chicago Code as Lilly Beauchamp. She had a voice role as Misty Knight in the 2013 video game Marvel Heroes. In 2013, she began appearing in the recurring role of attorney Trina Shaw in the BET comedy series, Real Husbands of Hollywood. In 2015, after decade of playing supporting roles, McWilliams won the leading role in the NBC drama pilot, Love Is a Four Letter Word.[2][3]
In 2015, McWilliams co-starred in the video game Halo 5: Guardians as Spartan Holly Tanaka.
Filmography[edit]
Year
Title
Role
Notes
2005–07 Prison Break Kacee Franklin 8 episodes
2006 The Lake House Vanessa
2008 Family Practice Michelle Bernello TV pilot
Of Boys and Men Jori
2011 The Chicago Code Lilly Beauchamp 7 episodes
2011 Herd Mentality Melody Crowder TV pilot
2013 One Small Hitch Risa
Love Will Keep Us Together Bren Television film
Marvel Heroes Misty Knight (voice) Video game
2013–16 Real Husbands of Hollywood Trina Shaw 42 episodes
2014 In God's Hands Vivica Television film
Alomost Home Shannon 4 episodes
The Exes Leila Episode: "Bachelor Party"
Survivor's Remorse Eva Robles Episodes: "Out of the Past" and "Six"
The Amazing Spider-Man 2 Various (voice) Video game
2014, 2016–17 Clarence Casher, Little Girl, Narrator, Incidental Person (voices) 4 episodes
2015 Love Is a Four Letter Word Julie TV pilot
Surviving... Shayla Episode: "Beginning of the End"
We Bare Bears 911 Operator, Park Officer, Waitress, Additional Voices (voices) 2 episodes
Halo 5: Guardians Holly Tanaka (voice) Video game
Nashville Gabriella Manning 7 episodes
2016 Bilal Hamama Animated film
2017 The New Edition Story Sherry Carter miniseries, Part 3 of 3
References[edit]
^ Jump up to: a b c "Cynthia Kaye McWilliams". tvsa.co.za.
Jump up ^ Nellie Andreeva. "Cynthia McWilliams Gets Female Lead In 'Love Is a Four Letter Word' NBC Pilot; Meta Golding Exits - Deadline". Deadline.
Jump up ^ Tambay A. Obenson (16 March 2015). "Cynthia McWilliams Promoted to Female Lead in NBC's Drama - Shadow and Act". Shadow and Act.
External links[edit]
Cynthia Kaye McWilliams on IMDb
Retrieved from "https://en.wikipedia.org/w/index.php?title=Cynthia_McWilliams&oldid=828895205"
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text:
Standard 52-card deck
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
"Two of diamonds" redirects here. For the 2007 Mick Harvey album, see Two of Diamonds (album).
"Two of hearts" redirects here. For other uses, see Two of hearts (disambiguation).
"Three of hearts" redirects here. For other uses, see Three of hearts (disambiguation).
"Three of diamonds" redirects here. For the book, see Three of Diamonds (book).
"Five of hearts" redirects here. For the Australian film, see The Five of Hearts.
"Seven of spades" redirects here. For the Hungarian film, see Seven of Spades (film).
"Six of hearts" redirects here. For other uses, see Six of hearts (disambiguation).
"Four of Diamonds" redirects here. For the English girl group, see Four of Diamonds (band).
"Four of spades" redirects here. For the Filipino band, see IV of Spades.
This article contains special characters. Without proper rendering support, you may see question marks, boxes, or other symbols.
A set of 52 playing cards of the Rouennais or English pattern by Piatnik & Söhne
A deck of French playing cards is the most common deck of playing cards used today. It includes thirteen ranks of each of the four French suits: clubs (♣), diamonds (♦), hearts (♥) and spades (♠), with reversible "court" or face cards. Each suit includes an ace, depicting a single symbol of its suit; a king, queen and jack, each depicted with a symbol of its suit; and ranks two through ten, with each card depicting that many symbols (pips) of its suit. Anywhere from one to six (most often two or three since the mid-20th century) jokers, often distinguishable with one being more colorful than the other, are added to commercial decks, as some card games require these extra cards.[1] Modern playing cards carry index labels on opposite corners or in all four corners to facilitate identifying the cards when they overlap and so that they appear identical for players on opposite sides. The most popular standard pattern of the French deck is sometimes referred to as "English" or "Anglo-American" pattern.[2]
It has been shown that because of the large number of possibilities from shuffling a 52-card deck, it is probable that no two fair card shuffles have ever yielded exactly the same order of cards.[3]
Although French suited cards are the most common playing cards used internationally, there are many countries or regions that continue to use their own regional cards which are preferred for many games. For example, in Central Europe, German suited cards are widely used, Italian suited cards are common in Italy and Spanish suited cards on the Iberian peninsula. In addition, tarot cards are required for games such as French Tarot, which is widely played in France, and the Tarock family of games played in countries like Austria and Hungary.
Contents
1 English pattern cards and nicknames
2 Size of the cards
3 Rank and color
4 Unicode
5 See also
6 Notes
7 References
English pattern cards and nicknames[edit]
For a comprehensive list of card nicknames, see List of playing card nicknames.
The fanciful design and manufacturer's logo commonly displayed on the ace of spades began under the reign of James I of England, who passed a law requiring an insignia on that card as proof of payment of a tax on local manufacture of cards. Until August 4, 1960, decks of playing cards printed and sold in the United Kingdom were liable for taxable duty and the ace of spades carried an indication of the name of the printer and the fact that taxation had been paid on the cards.[notes 1] The packs were also sealed with a government duty wrapper.
Though specific design elements of the court cards are rarely used in game play and many differ between designs, a few are notable.
Face cards or court cards - jacks, queens, and kings are called "face cards" in North America because the cards have pictures of their names. In Britain they are called "court cards"
One-eyed Royals - the jack of spades and jack of hearts (often called the "one-eyed jacks") and the king of diamonds are drawn in profile; therefore, these cards are commonly referred to as "one-eyed". The rest of the courts are shown in full or oblique face.
The jack of diamonds is sometimes known as "laughing boy".
Wild cards - When deciding which cards are to be made wild in some games, the phrase "acey, deucey or one-eyed jack" (or "deuces, aces, one-eyed faces") is sometimes used, which means that aces, twos, and the one-eyed jacks are all wild.
The king of hearts is the only king with no mustache;
Suicide kings - The king of hearts is typically shown with a sword behind his head, making him appear to be stabbing himself. Similarly, the one-eyed king of diamonds is typically shown with an axe behind his head with the blade facing toward him. These depictions, and their blood-red color, inspired the nickname "suicide kings".
The king of diamonds is traditionally armed with an axe while the other three kings are armed with swords; thus, the king of diamonds is sometimes referred to as "the man with the axe". This is the basis of the trump "one-eyed jacks and the man with the axe".
The ace of spades, unique in its large, ornate spade, is sometimes said to be the death card or the picture card, and in some games is used as a trump card.
The queen of spades usually holds a scepter and is sometimes known as "the bedpost queen", though more often she is called "black lady".
In many decks, the queen of clubs holds a flower. She is thus known as the "flower queen", though this design element is among the most variable; the Bicycle Poker deck depicts all queens with a flower styled according to their suit.
"2" cards are also known as deuces.
"3" cards are also known as treys.
Size of the cards[edit]
Category
Imperial measure (inches)
Metric measure (mm)[4]
Length
Width
Length
Width
Bridge size
3 1⁄2 2 1⁄4 88.9 57.15
Poker size
3 1⁄2 2 1⁄2 88.9 63.50
Modern playing cards are available in both "wide" and "narrow" sizes, often now commonly referred to as either 'poker' or 'bridge' sized;[5] nominal dimensions are summarized in the adjacent table. Notwithstanding these generally accepted dimensions, there is no formal requirement for precise adherence and minor variations are produced by various manufacturers.[6]
The slightly narrower cards are more suitable for games such as bridge and some types of poker, where a number of cards must be held or concealed in a player's hand. In most USA casino poker games, plastic bridge (narrow) sized cards are used; this is for both ease of use and dealing, and the plastic cards last much longer than paper decks. Casino shuffling machines have traditionally been designed for "bridge" (narrow) size cards for these reasons. In other table games, such as 21 (blackjack), a modern casino may use hundreds or even thousands of decks per day, so paper cards are used for those, for economic reasons. "Poker" (wide) size paper decks are used for 21 and other similar games. Other sizes are also available, such as a smaller 'patience' size (usually 1 3⁄4 × 2 3⁄8 inches (44 × 60 mm)) and larger 'jumbo' ones for card tricks.
The thickness and weight of modern playing cards is subject to numerous variables related to their purpose of use and associated material design for durability, stiffness, texture and appearance.[7]
Rank and color[edit]
Some decks include additional design elements. Casino blackjack decks may include markings intended for a machine to check the ranks of cards, or shifts in rank location to allow a manual check via inlaid mirror. Many casino decks and solitaire decks have four indices instead of just two. Many modern decks have bar code markings on the edge of the face to enable them to be sorted by machine (for playing duplicate bridge, especially simultaneous events where the same hands may be played at many different venues). Many decks have large indices, largely for use in stud poker games, where being able to read cards from a distance is a benefit and hand sizes are small. Some decks use four colors for the suits in order to make it easier to tell them apart: the most common set of colors is black (spades ♠), red (hearts ♥), blue (diamonds ♦) and green (clubs ♣). Another common color set is borrowed from the German suits and uses green spades and yellow diamonds with red hearts and black clubs.
When giving the full written name of a specific card, the rank is given first followed by the suit, e.g., "ace of spades". Shorthand notation may reflect this by listing the rank first, "A♠"; this is common usage when discussing poker. Alternately, listing the suit first, as in "♠K" for a single card or "♠AKQ" for multiple cards, is common practice when writing about bridge; this helps differentiate between the card(s) and the contract (e.g. "4♥", a contract of four hearts). Tens may be either abbreviated to T or written as 10.
Example set of 52 playing cards; 13 of each suit clubs, diamonds, hearts, and spades
Ace
2
3
4
5
6
7
8
9
10
Jack
Queen
King
Clubs
Diamonds
Hearts
Spades
Unicode[edit]
As of Unicode 7.0 playing cards are now represented. Note that the following chart ("Cards", Range: 1F0A0–1F0FF) includes cards from the Tarot Nouveau deck as well as the standard 52-card deck.
Playing Cards[1][2]
Official Unicode Consortium code chart (PDF)
0 1 2 3 4 5 6 7 8 9 A B C D E F
U+1F0Ax 🂠 🂡 🂢 🂣 🂤 🂥 🂦 🂧 🂨 🂩 🂪 🂫 🂬 🂭 🂮
U+1F0Bx 🂱 🂲 🂳 🂴 🂵 🂶 🂷 🂸 🂹 🂺 🂻 🂼 🂽 🂾 🂿
U+1F0Cx 🃁 🃂 🃃 🃄 🃅 🃆 🃇 🃈 🃉 🃊 🃋 🃌 🃍 🃎 🃏
U+1F0Dx 🃑 🃒 🃓 🃔 🃕 🃖 🃗 🃘 🃙 🃚 🃛 🃜 🃝 🃞 🃟
U+1F0Ex 🃠 🃡 🃢 🃣 🃤 🃥 🃦 🃧 🃨 🃩 🃪 🃫 🃬 🃭 🃮 🃯
U+1F0Fx 🃰 🃱 🃲 🃳 🃴 🃵
Notes
1.^ As of Unicode version 11.0
2.^ Grey areas indicate non-assigned code points
See also[edit]
French playing cards
German playing cards
Stripped decks come with fewer ranks
500 decks come with extra ranks
Tarot Nouveau, the most common French-suited tarot game deck
Notes[edit]
Jump up ^ Stamp Act 1765 imposed a tax on playing cards.
References[edit]
Jump up ^ McLeod, John. Games played with French suited cards at pagat.com. Retrieved 17 April 2017.
Jump up ^ "The English pattern". International Playing-Card Society. Retrieved 17 April 2017.
Jump up ^ "The Amazing Truth About a Deck of Cards". KnowledgeNuts.
Jump up ^ The poker size is associated with the B8 size according to ISO 216
Jump up ^ Kem Cards official website. Narrow (Bridge) Size verses Wide (Poker) Size, retrieved 2014-02-27.
Jump up ^ In a sample of 95 bridge and poker card sets, lengths ranged from 87.50 mm to 89.50 mm. In a sample of 28 bridge sized cards, widths varied from 56.98 mm to 58.25 mm. In a sample of 67 poker sized cards, widths varied from 62.44 to 63.54 mm. Reference: Home Poker Tourney website. Playing Card Review, retrieved 2014-02-27.
Jump up ^ In a sample of 28 bridge sized cards, the weight of a card varied from 1.8 g to 2.48 g and thickness from 0.26 mm to 0.34 mm. In a sample of 67 poker sized cards, the weight of a card varied from 1.4 g to 2.78 g and thickness from 0.24 mm to 0.34 mm. Reference: Home Poker Tourney website. Playing Card Review, retrieved 2014-02-27.
show
v
t
e
Playing cards
Standard
52-card deck
Suit/rank
Ace
King
Queen
Jack
10
9
8
7
6
5
4
3
2
Spades♠
Ace King Queen Jack 10 9 8 7 6 5 4 3 2
Hearts♥
Ace King Queen Jack 10 9 8 7 6 5 4 3 2
Diamonds♦
Ace King Queen Jack 10 9 8 7 6 5 4 3 2
Clubs♣
Ace King Queen Jack 10 9 8 7 6 5 4 3 2
Other cards
Blank
Face card/Court card (Knight, Ober, Unter)
Pip card (Deuce, Weli)
Joker
Card nicknames
Stripped deck
Talon
Unicode
Other suits
German deck: Acorns
Leaves
Hearts
Bells
Swiss deck: Acorns
Shields
Roses
Bells
Latin deck: Cups
Coins
Batons
Swords
show
v
t
e
Playing card decks
Italicized are not used for games at the present
By suit-system
French
Standard 52-card deck
500
Four-color deck
Russian
Cego
Industrie und Glück
Tarot Nouveau
Germanic
German
Swiss
Latin
Italian
Tarocco Bolognese
Tarocco Piemontese
Swiss 1JJ
Tarot of Marseilles
Trappola
Spanish
Aluette
Portuguese
Tarocco Siciliano
Minchiate
Single-suited
As-Nas
Gnav
Kvitlech
By geography
Chinese
Zi pai
Chess-suited: Four Color Cards, Tam cúc
Money-suited: Madiao, Tổ tôm
Ganjifa
Dashabatar Cards
Ganjapa
Karuta
Hanafuda
Kabufuda
Uta-garuta
Tujeon
show
v
t
e
French deck card games
Shuffling
Cutting
Glossary of card game terms
Matching
Cribbage
Grobhäusern
Three-card Monte
Snip-Snap-Snorem
Fishing
Cuarenta
Go Fish
Escoba
Diplomat
Zwicker
Rummy
Conquian
Canasta
Carioca
Buraco
German Rummy
Kalooki
Robbers' rummy
Rommé
Rummy
Gin rummy
Rumino
Tonk
Treppenrommé
Viennese Rummy
Shedding
Big Two
Crazy Eights (Craits
Bartok
Schlafmütze
Screw Your Neighbour)
Cheat
Daifugō
Dupa Biskupa
Durak
Jack Change It
Mao
Mau Mau
One Card
Pasur / Pasoor
Quatorze
President (Around the World)
Ristiseiska
Schweinchen
Shithead (Paskahousu)
Spit
Switch (Irish Switch)
Yaniv
Accumulating
War (Beggar-My-Neighbour
Egyptian Ratscrew)
Slapjack
Ninety-nine
Trick-taking (list)
All Fours (Pitch
Pedro
Cinch)
Contract bridge
Euchre (variations
rule variations)
Forty-fives
Hearts
Lanterloo
Marjapussi
Napoleon
Piquet
Put
Ruff and Honours
Spades
Tute
variations
Whist
Other
Kings in the Corner
Golf
Thirty-one
Kings
Poch
Poker
Quinze
List of solitaires
List of dice games
Category:French deck card games
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Ace of clubs

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2 of clubs

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3 of clubs

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4 of clubs

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5 of clubs

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6 of clubs

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7 of clubs

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8 of clubs

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9 of clubs

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10 of clubs

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Jack of clubs

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Queen of clubs

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King of clubs

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Ace of diamonds

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2 of diamonds

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3 of diamonds

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4 of diamonds

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5 of diamonds

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6 of diamonds

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7 of diamonds

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8 of diamonds

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9 of diamonds

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10 of diamonds

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Jack of diamonds

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Queen of diamonds

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King of diamonds

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Ace of hearts

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2 of hearts

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3 of hearts

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4 of hearts

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5 of hearts

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6 of hearts

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7 of hearts

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8 of hearts

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9 of hearts

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10 of hearts

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Jack of hearts

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Queen of hearts

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King of hearts

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Ace of spades

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2 of spades

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3 of spades

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4 of spades

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5 of spades

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6 of spades

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Occipital lobe
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Occipital lobe
Frontal lobe
Temporal lobe
Parietal lobe
Occipital
lobe
Lobes of the human brain (the occipital lobe is shown in red)
Medial surface of left cerebral hemisphere. (cuneus and lingual gyrus are at left.)
Details
Part of
cerebrum
Artery
posterior cerebral artery
Identifiers
Latin
lobus occipitalis
MeSH
D009778
NeuroNames
140
NeuroLex ID
birnlex_1136
TA
A14.1.09.132
FMA
67325
Anatomical terms of neuroanatomy
[edit on Wikidata]
The occipital lobe is one of the four major lobes of the cerebral cortex in the brain of mammals. The occipital lobe is the visual processing center of the mammalian brain containing most of the anatomical region of the visual cortex.[1] The primary visual cortex is Brodmann area 17, commonly called V1 (visual one). Human V1 is located on the medial side of the occipital lobe within the calcarine sulcus; the full extent of V1 often continues onto the posterior pole of the occipital lobe. V1 is often also called striate cortex because it can be identified by a large stripe of myelin, the Stria of Gennari. Visually driven regions outside V1 are called extrastriate cortex. There are many extrastriate regions, and these are specialized for different visual tasks, such as visuospatial processing, color differentiation, and motion perception. The name derives from the overlying occipital bone, which is named from the Latin ob, behind, and caput, the head. Bilateral lesions of the occipital lobe can lead to cortical blindness (See Anton's syndrome).
Contents
[hide]
1 Structure
2 Function
3 Clinical significance
3.1 Epilepsy
4 Additional images
5 See also
6 References
Structure[edit]
Animation. Occipital lobe (red) of left cerebral hemisphere.
The two occipital lobes are the smallest of four paired lobes in the human cerebral cortex. Located in the rearmost portion of the skull, the occipital lobes are part of the forebrain. None of the cortical lobes are defined by any internal structural features, but rather by the bones of the head bone that overlie them. Thus, the occipital lobe is defined as the part of the cerebral cortex that lies underneath the occipital bone. (See the human brain article for more information.)
The lobes rest on the tentorium cerebelli, a process of dura mater that separates the cerebrum from the cerebellum. They are structurally isolated in their respective cerebral hemispheres by the separation of the cerebral fissure. At the front edge of the occipital are several lateral occipital gyri, which are separated by lateral occipital sulcus.
The occipital aspects along the inside face of each hemisphere are divided by the calcarine sulcus. Above the medial, Y-shaped sulcus lies the cuneus, and the area below the sulcus is the lingual gyrus.
Damage to the primary visual areas of the occipital lobe can leave a person with partial or complete blindness.[2]
Function[edit]
The occipital lobe is divided into several functional visual areas. Each visual area contains a full map of the visual world. Although there are no anatomical markers distinguishing these areas (except for the prominent striations in the striate cortex), physiologists have used electrode recordings to divide the cortex into different functional regions.
The first functional area is the primary visual cortex. It contains a low-level description of the local orientation, spatial-frequency and color properties within small receptive fields. Primary visual cortex projects to the occipital areas of the ventral stream (visual area V2 and visual area V4), and the occipital areas of the dorsal stream—visual area V3, visual area MT (V5), and the dorsomedial area (DM).
The ventral stream is known for the processing the "what" in vision, while the dorsal stream handles the "where/how." This is because the ventral stream provides important information for the identification of stimuli that are stored in memory. With this information in memory, the dorsal stream is able to focus on motor actions in response to the outside stimuli.
Although numerous studies have shown that the two systems are independent and structured separately from another, there is also evidence that both are essential for successful perception, especially as the stimuli takes on more complex forms. For example, a case study using fMRI was done on shape and location. The first procedure consisted of location tasks. The second procedure was in a lit-room where participants were shown stimuli on a screen for 600 ms. They found that the two pathways play a role in shape perception even though location processing continues to lie within the dorsal stream.[3]
The dorsomedial (DM) is not as thoroughly studied. However, there is some evidence that suggests that this stream interacts with other visual areas. A case study on monkeys revealed that information from V1 and V2 areas make up half the inputs in the DM. The remaining inputs are from multiple sources that have to do with any sort of visual processing [4]
A significant functional aspect of the occipital lobe is that it contains the primary visual cortex.
Retinal sensors convey stimuli through the optic tracts to the lateral geniculate bodies, where optic radiations continue to the visual cortex. Each visual cortex receives raw sensory information from the outside half of the retina on the same side of the head and from the inside half of the retina on the other side of the head. The cuneus (Brodmann's area 17) receives visual information from the contralateral superior retina representing the inferior visual field. The lingula receives information from the contralateral inferior retina representing the superior visual field. The retinal inputs pass through a "way station" in the lateral geniculate nucleus of the thalamus before projecting to the cortex. Cells on the posterior aspect of the occipital lobes' gray matter are arranged as a spatial map of the retinal field. Functional neuroimaging reveals similar patterns of response in cortical tissue of the lobes when the retinal fields are exposed to a strong pattern.
Clinical significance[edit]
If one occipital lobe is damaged, the result can be homonymous hemianopsia vision loss from similarly positioned "field cuts" in each eye. Occipital lesions can cause visual hallucinations. Lesions in the parietal-temporal-occipital association area are associated with color agnosia, movement agnosia, and agraphia. Damage to the primary visual cortex, which is located on the surface of the posterior occipital lobe, can cause blindness due to the holes in the visual map on the surface of the visual cortex that resulted from the lesions.[5]
Epilepsy[edit]
Recent studies have shown that specific neurological findings have affected idiopathic occipital lobe epilepsies.[6] Occipital lobe seizures are triggered by a flash, or a visual image that contains multiple colors. These are called flicker stimulation (usually through TV) these seizures are referred to as photo-sensitivity seizures. Patients having experienced occipital seizures described their seizures as featuring bright colors, and severely blurring their vision (vomiting was also apparent in some patients). Occipital seizures are triggered mainly during the day, through television, video games or any flicker stimulatory system.[7] Occipital seizures originate from an epileptic focus confined within the occipital lobes. They may be spontaneous or triggered by external visual stimuli. Occipital lobe epilepsies are etiologically idiopathic, symptomatic, or cryptogenic.[8] Symptomatic occipital seizures can start at any age, as well as any stage after or during the course of the underlying causative disorder. Idiopathic occipital epilepsy usually starts in childhood.[8] Occipital epilepsies account for approximately 5% to 10% of all epilepsies.[8]
Additional images[edit]
Base of brain.
Drawing to illustrate the relations of the brain to the skull.
Occipital lobe in blue
Occipital lobe
Occipital lobe
Ventricles of brain and basal ganglia.Superior view. Horizontal section.Deep dissection
See also[edit]
Neuroscience portal
Medical portal
This article uses anatomical terminology; for an overview, see Anatomical terminology.
Lobes of the brain
Regions of the human brain
Sulcus Lunatus
Visual evoked potential
Vertical occipital fasciculus
Visual Snow
References[edit]
Wikimedia Commons has media related to Occipital lobe.
Jump up ^ "SparkNotes: Brain Anatomy: Parietal and Occipital Lobes". Archived from the original on 2007-12-31. Retrieved 2008-02-27.
Jump up ^ Schacter, D. L., Gilbert, D. L. & Wegner, D. M. (2009). Psychology. (2nd ed.). New Work (NY): Worth Publishers.
Jump up ^ (Valyear, Culham, Sharif, Westwood, & Goodale, 2006).
Jump up ^ (Valyear et al., 2006).
Jump up ^ Carlson, Neil R. (2007). Psychology : the science of behaviour. New Jersey, USA: Pearson Education. p. 115. ISBN 978-0-205-64524-4.
Jump up ^ Chilosi, Anna Maria; Brovedani (November 2006). "Neuropsychological Findings in Idiopathic Occipital Lobe Epilepsies". Epilepsia. 47 (s2): 76–78. doi:10.1111/j.1528-1167.2006.00696.x. PMID 17105468.
Jump up ^ Destina Yalçin, A.; Kaymaz, A.; Forta, H. (2000). "Reflex occipital lobe epilepsy". Seizure. 9 (6): 436–441. doi:10.1053/seiz.2000.0424.
^ Jump up to: a b c Adcock, Jane E; Panayiotopoulos, Chrysostomos P (31 October 2012). "Journal of Clinical Neurophysiology". Occipital Lobe Seizures and Epilepsies. 29 (5): 397–407. doi:10.1097/wnp.0b013e31826c98fe. PMID 23027097.
[hide]
v
t
e
Anatomy of the cerebral cortex of the human brain
Frontal lobe
Superolateral
Prefrontal
Superior frontal gyrus
4
6
8
Middle frontal gyrus
9
10
46
Inferior frontal gyrus: 11
47-Pars orbitalis
Broca's area
44-Pars opercularis
45-Pars triangularis
Superior frontal sulcus
Inferior frontal sulcus
Precentral
Precentral gyrus
Precentral sulcus
Medial/inferior
Prefrontal
Superior frontal gyrus
4
6
Medial frontal gyrus
8
9
Paraterminal gyrus/Paraolfactory area
12
Straight gyrus
11
Orbital gyri/Orbitofrontal cortex
10
11
12
Ventromedial prefrontal cortex
10
Subcallosal area
25
Olfactory sulcus
Orbital sulcus
Precentral
Paracentral lobule
4
Paracentral sulcus
Both
Primary motor cortex
4
Premotor cortex
6
Supplementary motor area
6
Supplementary eye field
6
Frontal eye fields
8
Parietal lobe
Superolateral
Superior parietal lobule
5
7
Inferior parietal lobule
40-Supramarginal gyrus
39-Angular gyrus
Parietal operculum
43
Intraparietal sulcus
Medial/inferior
Paracentral lobule
1
2
3
5
Precuneus
7
Marginal sulcus
Both
Postcentral gyrus/Primary somatosensory cortex
1
2
3
Secondary somatosensory cortex
5
Posterior parietal cortex
7
Occipital lobe
Superolateral
Occipital pole of cerebrum
Lateral occipital gyrus
18
19
Lunate sulcus
Transverse occipital sulcus
Medial/inferior
Visual cortex
17
Cuneus
Lingual gyrus
Calcarine sulcus
Temporal lobe
Superolateral
Transverse temporal gyrus/Auditory cortex
41
42
Superior temporal gyrus
38
22/Wernicke's area
Middle temporal gyrus
21
Superior temporal sulcus
Medial/inferior
Fusiform gyrus
37
Medial temporal lobe
27
28
34
35
36
Inferior temporal gyrus
20
Inferior temporal sulcus
Interlobar
sulci/fissures
Superolateral
Central (frontal+parietal)
Lateral (frontal+parietal+temporal)
Parieto-occipital
Preoccipital notch
Medial/inferior
Longitudinal fissure
Cingulate (frontal+cingulate)
Collateral (temporal+occipital)
Callosal sulcus
Limbic lobe
Parahippocampal gyrus
anterior
Entorhinal cortex
Perirhinal cortex
Postrhinal cortex
Posterior parahippocampal gyrus
Prepyriform area
Cingulate cortex/gyrus
Subgenual area
25
Anterior cingulate
24
32
33
Posterior cingulate
23
31
Isthmus of cingulate gyrus: Retrosplenial cortex
26
29
30
Hippocampal formation
Hippocampal sulcus
Fimbria of hippocampus
Dentate gyrus
Rhinal sulcus
Other
Supracallosal gyrus
Uncus
Amygdala
Insular cortex
Insular cortex
General
Operculum
Poles of cerebral hemispheres
Some categorizations are approximations, and some Brodmann areas span gyri.
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