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Fontanne
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Description The fontanne (Pronounced "font-ann") is the formal name for the hybrid fork/spoon utensil commonly referred to as the "spork". The fontanne is identifiable by the three distinct prongs, as well as its spoon-like shape. It is commonly used for thick liquids, such as ice cream, or combination dishes, such as chicken on rice, or fish on rice. The spoon-like shape is ideal for holding liquids or grainy solids, such as rice, while the unique design retains prongs to grab small solids. Most commonly, the fontanne is used to eat a granola, fruit, and yogurt dish called a yogurt parfait. History According to the article known as spork, the fontanne has been manufactured since the late 1800s. Many different patents for different types of fontannes have been patented in the United States. Although the formal term for the utensil is fontanne, the word spork originated first in the 1900s to describe the spoon/fork hybrid. Origin of Terminology The fontanne was dreamed up at a school in Cary, North Carolina in early 2009 by two friends who have no affiliation with this author. In fact, it is not clear who exactly came up with the term.. The term caught on quickly, slipping into common usage in at least one local school. As of yet, it cannot be confirmed that the fontanne has entered the common usage in the general English speaking population, but it is expected to soon. Usage Guidelines While the term fontanne is used in addition to the word spork, it should be recognized that the the word fontanne is the formal term for spork. In polite conversation, the prudent person would use the word fontanne instead of the word spork so as to not offend their conversational partner. Clarification It should be noted that the word fontanne has nothing to do with the British born actress Lynn Fontanne, or the Lunt-Fontanne Theater. See Also
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