The First Known Uses of 6 Common Typographic Symbols

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Many of the most common symbols on our keyboards have fascinating origin stories. Some, such as the zero, we now take for granted—yet the idea of denoting an absence of value was not present in Western mathematics until introduced from the East. Other symbols, such as the hashtag or at-sign, had a variety of uses until the internet ushered in a new way of communicating and fixed them with the meanings we know today. Below are six examples of the first known usage and subsequent history of some of the most common typographic symbols.

1. AT SIGN // @

The @ (or at-sign) is usually dated to 1536 in a letter from a Florentine merchant, Francesco Lapi, who used it to mean a unit of wine called “amphorae.” But a Spanish researcher claims to have found an even earlier usage in a 1448 document, where the symbol also referred to a unit of measurement (even today, Spaniards call the @ symbol arroba, which is also a unit of weight, and some other Romance languages have similar dual meanings). Either way, the researchers think that the symbol then moved to Northern Europe, where it eventually gained the meaning of “at the price.” Other explanations have also been offered, but whatever the exact root of the symbol, its meaning eventually became known as shorthand for at, and it was generally used in written financial transactions—for example, in noting “Bob sells James 4 apples @ $1.”

The sign had largely fallen out of use by the early 1970s, when computer scientist Ray Tomlinson was working at what is now BBN Technologies, in Cambridge, Massachusetts. Tomlinson, who was working for the government on a forerunner of the internet, was trying to figure out how to address messages sent from one computer to another when he noticed the little-used @ on his computer keyboard, and used it to send a prototype email. This precedent was soon adopted as the internet developed, and the at-sign is now, of course, central to our lives.

2. ZERO // 0

The absence of a value is a complex concept, one that many ancient civilizations struggled with. The idea of a zero ultimately came to the West from the mathematicians of India, where, as in a few other cultures, zero was initially used as a placeholder, for example to indicate a lack of units, as in the number 101.

The earliest surviving usage of a zero in India has been traced to an ancient mathematical text known as the Bakhshali manuscript, which is held at Oxford’s Bodleian Library. In September 2017, radiocarbon dating indicated that the manuscript was produced as early as the 3rd or 4th century—providing us with the first known usage of zero some 500 years earlier than previously thought. As Oxford’s Bodleian Library says, “the symbol in the Bakhshali manuscript is particularly significant for two reasons. Firstly, it is this dot that evolved to have a hollow centre and became the symbol that we use as zero today. Secondly, it was only in India that this zero developed into a number in its own right, hence creating the concept and the number zero that we understand today."

The manuscript itself was discovered buried in a field in 1881 in what is today Pakistan. Written on 70 delicate leaves of birch bark, historians think it represents a training manual for Silk Road traders, teaching them concepts of arithmetic.

3. HASHTAG // #

Hashtag on an old typewriter key
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The origin of the hashtag (or pound sign as it's traditionally known in the U.S.) comes from scribes writing shorthand for the Latin libra pondo, which translates as "pound by weight." The abbreviation they used was lb, which was sometimes misread as 16. So, scribes took to drawing a line through the top of the two letters, which over time developed into the now familiar #. In the 1960s, the pound sign was chosen by Bell Laboratories to be a function key on their newly designed telephone keypad. (The Bell Labs team fondly nicknamed the symbol the “octothorpe,” possibly in honor of athlete Jim Thorpe.) Fast-forward to 2007, when early Twitter users wanted to be able to group and filter their feeds, so developer Chris Messina suggested they appropriate the method used in IRC (Internet Relay Chat) whereby users employed the pound sign or "hashtag" to signpost what they were chatting about. (Programmers knew the symbol as the hash, which was now being used to "tag" content.) This simple method soon caught on, and today the hashtag has become indelibly linked to the rise of social media.

4. ELLIPSIS // …

Originally, periods of silence were marked textually with a series of hyphens, but today the symbol of choice is the , a.k.a. the ellipsis. Dr. Anne Toner of Cambridge University spent years researching the ellipsis and finally discovered what she thinks is its first use—an English translation of Roman dramatist Terence’s play Andria printed in 1588. Although the play used hyphens instead of dots, the general idea caught on rapidly. (Toner notes that although there are only four “ellipses” in the 1588 translation, there are 29 in the 1627 version.) By the 18th century, dots started to replace the dashes, which an assistant professor from Southeastern University suggests may be connected to a medieval piece of punctuation called subpuncting or underdotting, which generally indicated something was incorrectly copied.

5. AMPERSAND // &

Ampersand symbol on an old metal block
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The ampersand originated in Latin when the word et (meaning and) was written in cursive script as a ligature (in which one or more letters are written together as a single glyph). One of the earliest examples was found daubed in graffiti on the walls of a house in Pompeii, where it was preserved by the eruption of Vesuvius in 79 CE. By the 8th century the ampersand became a recognizably distinct character, but the word ampersand did not come into use until the late 18th/19th century, when English school children would recite "and per se and" meaning “and by itself means and” to help remember the symbol (per se being Latin for "by itself"). One of the most thorough investigations into the typographic history of the ampersand comes courtesy of German graphic designer Jan Tschichold, who in 1953 published The am­persand: its ori­gin and de­vel­op­ment, in which he collected numerous examples of the ampersand from the 1st century onwards, visually charting its developing form.

6. PLUS SIGN // +

A variety of ceramic plus signs
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The plus sign used for addition in mathematics likely derives from a shorthand ligature for the Latin et meaning “and” and was probably in use for a long time before a surviving example appeared in print. One candidate for the earliest surviving usage is in French philosopher and polymath Nicole Oresme's Algorismus proportionum, a manuscript handwritten between 1356 and 1361, although scholars debate whether it's a true plus symbol. The first use of a plus sign in a printed book is more definitive, and can be found in a 1489 edition of Johannes Widmann’s Mercantile Arithmetic. Widmann also uses the minus sign for the first time in print in this volume—although both plus and minus signs relate not to addition and subtraction but to surpluses and deficits in business accounting. After this usage, the plus sign began to appear more frequently in German mathematical texts, and first appeared in an English text in 1557 in Robert Recorde’s The Whetstone of Witte—which also introduced the equals sign.

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


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Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
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Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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