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The "rise" of a bottom garment is measured by the distance between the crotch and the waistline or top of the garment and is usually around 12 inches (30 cm) on regular pants. The average rise of a low-rise garment is roughly 8 inches (20 cm) with some as little as 3 to 4 inches (7.6 to 10.2 cm).
In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [2] Today, most of the world prefers metric measurement by weight, [3] though the preference for volume measurements continues among home cooks in the United States [4] [5] and the rest of North America ...
A corset diagram showing the lines of measurement for bust, waist, hip, and back underarm to waist. Bust/waist/hip measurements (informally called 'body measurements' or ′vital statistics′) are a common method of specifying clothing sizes. They match the three inflection points of the female body shape.
Sleeve measurements, which include the under-arm and over-arm lengths, the fore-arm length, the wrist circumference and the biceps circumference. Pit-to-pit measurement is not a tailoring measurement, but a finished garment measure, used in the second-hand internet marketplace, generally the straight line measure across the garment, laid flat ...
In North America, Australia and South Africa, [6] pants is the general category term, whereas trousers (sometimes slacks in Australia and North America) often refers more specifically to tailored garments with a waistband, belt-loops, and a fly-front. In these dialects, elastic-waist knitted garments would be called pants, but not trousers (or ...
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There are multiple size types, designed to fit somewhat different body shapes. Variations include the height of the person's torso (known as back length), whether the bust, waist, and hips are straighter (characteristic of teenagers) or curvier (like many adult women), and whether the bust is higher or lower (characteristic of younger and older women, respectively).
The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western world. The chef's buttons also have a meaning: while qualified chefs wear black buttons, students wear white ...