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Where Did Tennis Get Its Scoring System?

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Love? 15-30...40? What's the deal with tennis scoring? There’s no shortage of theories. Here are a few of them, along with input from sportscaster and former tennis pro Mary Carillo (pictured above with Rafael Nadal after his win in last night's U.S. Open men's final).

Love

You know how sometimes when a team in any sport comes up empty-handed on points, it’s said that there was a big ol’ goose egg on the scoreboard? Some people believe that a similar French expression is the reason zero points is called “love” in tennis. L’oeuf is French for “egg,” you see, so the thought is that over the years, we’ve slowly butchered the pronunciation into “love.”

Carillo agrees: “It’s the goose egg, exactly. Most tennis historians believe the French translation of ‘egg’ is probably the most likely theory.”

There's a less popular theory that we’ve managed to twist the Dutch or Flemish word “lof,” meaning “honor.” The idea is that the player with zero points is simply playing for honor—because he or she certainly isn’t playing for a win. But that’s not all the Dutch have up their sleeves: one more possibility stems from the lof in the phrase “iets voor lof doen,” which means to do something for praise.

The Oxford English Dictionary suggests that love really does mean “love.” The only thing keeping a scoreless player on the court is the love of the game.

A final “love” theory that doesn’t involve any kind of mistranslation or mispronunciation at all: When both players start at zero points and no one is winning or losing, they still have love for each other.

The 15-30-40 scoring

Now that “love” is as clear as mud, let’s figure out why tennis is scored in what appears to be a completely random jumble of numbers. Before there was tennis, there was a French game called jeu de paume (“palm game”) that was very similar to tennis, but players used their hands instead of a racquet. The scoring system we use for tennis today was based on jeu de paume’s system, but the reason for that 15-30-40-Game scoring is still a little shaky. There are three possibilities. First is the theory that, back in the pre-Revolution days, the 1000-plus jeu de paume courts in French were 90 feet total, 45 per side. Upon scoring, the server got to move up 15 feet. Another score meant another 15-foot scoot forward. Since a third score would put the server right at the net, 10 feet was the last bump forward.

If you’ve ever noticed the scoring system’s similarity to a clock face, you’re not alone. “That’s the theory I think is most common—that you’re just playing your way around the clock,” Carillo said. It makes even more sense when you know that in medieval numerology, the number 60 was considered a nice, round number, the way 100 is a satisfying set of digits today.

Finally, the Europeans were preoccupied with astronomy and sextant (one-sixth of a circle), which is 60 degrees, so they may have scored the game around the completion of a perfect circle. From the United States Tennis Association Official Encyclopedia of Tennis:

"In early records of the game in France, sets were played to four games. Since sixty degrees make a full circle when multiplied by six, it is thought that matches were six sets of four games each. Therefore, each point was worth fifteen degrees, or points, contributing to the whole. The game concluded when one player completed a full circle of 360 degrees."

Whichever one of these is the correct answer, it’s generally agreed that scoring used to be exactly what any logical person thinks it should be: 15, 30, 45, 60 (game). Over time, we’ve adapted 45 to 40 because it’s more clearly understood when yelled out on a court; “forty” can’t be confused with any other number.

Seinfeld's Theory

One of Carillo’s favorite scoring theories is not one you’ll find in history books. “I actually love the Seinfeld scoring system,” she told us. In typical Jerry Seinfeld fashion, he speculates that the points are awarded simply because playing tennis is just so damn hot:

Whatever the real reasons for the scoring system are, one thing's for certain: Tennis wouldn’t be tennis without the unique point tally. “I happen to love the scoring system,” Carillo said. “Because of it, you have games like the one that was won in 21 minutes [on Saturday], when Novak Djokovic won the semifinal against Stanislas Wawrinka. It was thrilling, it was absolutely thrilling. There was a standing ovation. As weird as the scoring system is, it just creates great tension and tactics in every game.”

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Big Questions
Why Can't Dogs Eat Chocolate?
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Even if you don’t have a dog, you probably know that they can’t eat chocolate; it’s one of the most well-known toxic substances for canines (and felines, for that matter). But just what is it about chocolate that is so toxic to dogs? Why can't dogs eat chocolate when we eat it all the time without incident?

It comes down to theobromine, a chemical in chocolate that humans can metabolize easily, but dogs cannot. “They just can’t break it down as fast as humans and so therefore, when they consume it, it can cause illness,” Mike Topper, president of the American Veterinary Medical Association, tells Mental Floss.

The toxic effects of this slow metabolization can range from a mild upset stomach to seizures, heart failure, and even death. If your dog does eat chocolate, they may get thirsty, have diarrhea, and become hyperactive and shaky. If things get really bad, that hyperactivity could turn into seizures, and they could develop an arrhythmia and have a heart attack.

While cats are even more sensitive to theobromine, they’re less likely to eat chocolate in the first place. They’re much more picky eaters, and some research has found that they can’t taste sweetness. Dogs, on the other hand, are much more likely to sit at your feet with those big, mournful eyes begging for a taste of whatever you're eating, including chocolate. (They've also been known to just swipe it off the counter when you’re not looking.)

If your dog gets a hold of your favorite candy bar, it’s best to get them to the vet within two hours. The theobromine is metabolized slowly, “therefore, if we can get it out of the stomach there will be less there to metabolize,” Topper says. Your vet might be able to induce vomiting and give your dog activated charcoal to block the absorption of the theobromine. Intravenous fluids can also help flush it out of your dog’s system before it becomes lethal.

The toxicity varies based on what kind of chocolate it is (milk chocolate has a lower dose of theobromine than dark chocolate, and baking chocolate has an especially concentrated dose), the size of your dog, and whether or not the dog has preexisting health problems, like kidney or heart issues. While any dog is going to get sick, a small, old, or unhealthy dog won't be able to handle the toxic effects as well as a large, young, healthy dog could. “A Great Dane who eats two Hershey’s kisses may not have the same [reaction] that a miniature Chihuahua that eats four Hershey’s kisses has,” Topper explains. The former might only get diarrhea, while the latter probably needs veterinary attention.

Even if you have a big dog, you shouldn’t just play it by ear, though. PetMD has a handy calculator to see just what risk levels your dog faces if he or she eats chocolate, based on the dog’s size and the amount eaten. But if your dog has already ingested chocolate, petMD shouldn’t be your go-to source. Call your vet's office, where they are already familiar with your dog’s size, age, and condition. They can give you the best advice on how toxic the dose might be and how urgent the situation is.

So if your dog eats chocolate, you’re better off paying a few hundred dollars at the vet to make your dog puke than waiting until it’s too late.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Big Questions
What is Duck Sauce?
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A plate of Chinese takeout with egg rolls and duck sauce
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We know that our favorite Chinese takeout is not really authentically Chinese, but more of an Americanized series of menu options very loosely derived from overseas inspiration. (Chinese citizens probably wouldn’t recognize chop suey or orange-glazed chicken, and fortune cookies are of Japanese origin.) It would also be unusual for "real" Chinese meals to be accompanied by a generous amount of sauce packets.

Here in the U.S., these condiments are a staple of Chinese takeout. But one in particular—“duck sauce”—doesn’t really offer a lot of information about itself. What exactly is it that we’re pouring over our egg rolls?

Smithsonian.com conducted a sauce-related investigation and made an interesting discovery, particularly if you’re not prone to sampling Chinese takeout when traveling cross-country. On the East Coast, duck sauce is similar to sweet-and-sour sauce, only fruitier; in New England, it’s brown, chunky, and served on tables; and on the West Coast, it’s almost unheard of.

While the name can describe different sauces, associating it with duck probably stems from the fact that the popular Chinese dish Peking duck is typically served with a soybean-based sauce. When dishes began to be imported to the States, the Americanization of the food involved creating a sweeter alternative using apricots that was dubbed duck sauce. (In New England, using applesauce and molasses was more common.)

But why isn’t it easily found on the West Coast? Many sauce companies are based in New York and were in operation after Chinese food had already gained a foothold in California. Attempts to expand didn’t go well, and so Chinese food aficionados will experience slightly different tastes depending on their geography. But regardless of where they are, or whether they're using the condiment as a dipping sauce for their egg rolls or a dressing for their duck, diners can rest assured that no ducks were harmed in the making of their duck sauce.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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