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Horn or horns primarily refers to:


Horn or horns may also refer to:


Musical instruments

  • Animal horn used as an instrument, e.g. Swedish cowhorn, Shofar, Vuvuzela
  • Long straight instruments like Alphorn, Steerhorn, Tibetan horn
  • Coiled brass instruments:
Baritone horn in B♭, Alto horn in E♭, and Flugel horn in B♭(soprano)
  • Other horn shaped instruments include:

Personal name





Other uses

See also

Related Research Articles

French horn Type of brass instrument

The French horn is a brass instrument made of tubing wrapped into a coil with a flared bell. The double horn in F/B is the horn most often used by players in professional orchestras and bands. A musician who plays a horn is known as a horn player or hornist.

Unicorn Legendary horse-like creature with a large horn projecting from forehead

The unicorn is a legendary creature that has been described since antiquity as a beast with a single large, pointed, spiraling horn projecting from its forehead. The unicorn was depicted in ancient seals of the Indus Valley Civilization and was mentioned by the ancient Greeks in accounts of natural history by various writers, including Ctesias, Strabo, Pliny the Younger, Aelian and Cosmas Indicopleustes. The Bible also describes an animal, the re'em, which some versions translate as unicorn.

Pie Baked, filled pastry

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar or sweetened vegetables. Savoury pies may be filled with meat, eggs and cheese (quiche) or a mixture of meat and vegetables.

Meringue A dessert made from whipped egg whites and sugar.

Meringue is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear. Meringues are often flavoured with vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.

Lur long natural blowing horn without finger holes

A lur, also lure or lurr, is a long natural blowing horn without finger holes that is played by embouchure. Lurs can be straight or curved in various shapes. The purpose of the curves was to make long instruments easier to carry and to prevent directing the loud noise at nearby people.

Ö, or ö, is a character that represents either a letter from several extended Latin alphabets, or the letter "o" modified with an umlaut or diaeresis. In many languages, the letter "ö", or the "o" modified with an umlaut, is used to denote the non-close front rounded vowels or. In languages without such vowels, the character is known as an "o with diaeresis" and denotes a syllable break, wherein its pronunciation remains an unmodified.

Bread roll small, usually round or oblong individual loaf of bread served as a meal accompaniment

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. They are found in most cuisines all over the world. In the Deipnosophistae, the author Athenaeus describes some of the bread, cakes, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.

Austrian cuisine culinary traditions of Austria

Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.

Cruller fried pastry food item

A cruller is a deep-fried pastry popular in the US and Canada often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry. Crullers have been described as resembling "a small, braided torpedo". Some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. Crullers may be topped with plain powdered sugar; powdered sugar mixed with cinnamon; or icing.

Horn (anatomy) anatomical feature

A horn is a permanent pointed projection on the head of various animals that consists of a covering of keratin and other proteins surrounding a core of live bone. Horns are distinct from antlers, which are not permanent. In mammals, true horns are found mainly among the ruminant artiodactyls, in the families Antilocapridae (pronghorn) and Bovidae. Cattle horns arise from subcutaneous connective tissue and later is fused to the underlying frontal bone.

The Official Municipality Key, formerly also known as the Official Municipality Characteristic Number or Municipality Code Number, is a number sequence for the identification of politically independent municipalities or unincorporated areas. Other classifications for the identification of areas include postal codes, NUTS codes or FIPS codes.

Kifli crescent-shaped bread roll, originating in Central Europe

Kifli or kipfel is a traditional yeast bread roll that is rolled and formed into a crescent before baking. Crescent-shaped pastries are considered to be the oldest-surviving pastry shape and are believed to represent an ancient pagan tradition involving offerings to the moon goddess Selene. Pastries of similar shape have been baked since at least the 10th century in monasteries. In Vienna kipfel dates to at least the 13th century and was likely traditionally baked in monasteries for Easter.

Post horn brass instrument

The post horn is a valveless cylindrical brass instrument with a cupped mouthpiece. The instrument was used to signal the arrival or departure of a post rider or mail coach. It was used especially by postilions of the 18th and 19th centuries.

Teacake food

A teacake in England is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden they are soft round flat wheat breads made with milk and a little sugar, and used to make sandwiches, with butter, and for example ham and/or cheese. In India and Australia a teacake is more like a butter cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.

Blowing horn Natural horn instrument

The blowing horn or winding horn is a sound device that is usually made of or shaped like an animal horn, arranged to blow from a hole in the pointed end of it. This rudimentary device had a variety of functions in many cultures, in most cases reducing its scope to exhibiting, celebratory or group identification purposes. On the other hand, it has kept its function and profile in many cattle raising, agricultural and hunter-gatherer societies.

T├Ągermoos Place in Thurgau, Switzerland

The Tägermoos is an area of 1.54 km² in Thurgau, Switzerland, wedged between the outskirts of the German city of Constance and the core village the Swiss municipality Tägerwilen. It lies on the south bank of the Seerhein. In the east, it borders the district Paradies of Constance. In the south-east, it borders the district Emmishofen of the municipality of Kreuzlingen.

<i>Tangendorf disc brooch</i>

The Tangendorf disc brooch is an Iron Age fibula from the 3rd century AD, which was dug up in 1930 from the sand of a Bronze Age tumulus near Tangendorf, Toppenstedt, Harburg, Lower Saxony, Germany. The front of the elaborately crafted garment fibula is decorated with a rear-facing four-legged animal, probably a dog or a deer. It is one of Harburg's most important finds from the period of the Roman Empire, and is in the permanent exhibition of the Archaeological Museum Hamburg in Harburg, Hamburg.

Schaumrolle Austrian confection

Schaumrollen, or Schillerlocken, are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bag or roll-shaped puff pastry, which is sweetened with whipped cream or meringue, or sometimes filled with an unsweetened cream puree. They are about 3 inches (7.6 cm) wide. The pastries are made by wrapping thin pastry strips spirally around a cone shaped sheet metal tube, which is then coated and baked. The sweet version is often rolled in coarse sugar or powdered sugar before baking.

Horn (instrument) any of a family of musical instruments made of a tube, often curved in various ways, with one narrow end into which the musician blows, and a wide end from which sound emerges

A horn is any of a family of musical instruments made of a tube, usually made of metal and often curved in various ways, with one narrow end into which the musician blows, and a wide end from which sound emerges. In horns, unlike some other brass instruments such as the trumpet, the bore gradually increases in width through most of its length—that is to say, it is conical rather than cylindrical. In jazz and popular-music contexts, the word may be used loosely to refer to any wind instrument, and a section of brass or woodwind instruments, or a mixture of the two, is called a horn section in these contexts.