Skje

Skje is the Norwegian term for a spoon, a common eating utensil used to scoop and transfer food. A typical spoon consists of a bowl-shaped head attached to a handle, and it is used to convey food from a dish to the mouth, as well as to stir liquids or portion ingredients during cooking and serving.

Etymology and cognates: The word skje is native to Norwegian and is cognate with the Danish ske and the Swedish sked. All derive from an older Germanic linguistic heritage used for eating implements and scooping tools.

Types and usage: Common variants include the teaspoon, dessert spoon, soup spoon, and tablespoon, each sized for different tasks. Serving spoons, ladles, and slotted spoons are used for portions, sauces, and liquids. In Norwegian settings, flatware sets group spoons by use, and specialized spoons accompany courses and beverages.

Materials and manufacture: Spoons are produced in metal (stainless steel, silver), wood, and plastic. Stainless steel is standard for everyday use, while silver spoons are valued in ceremonial contexts. Wooden spoons are common in cooking, and plastic spoons are widely used for disposable settings.

History: Spoons have existed since ancient times, with earliest examples made from bone, wood, or shells. Metal spoons appeared in antiquity and became widespread in Europe during the Middle Ages. In modern times, mass production and standardized flatware sets shaped contemporary dining practices.