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why is fork() called fork()?
Posted: Fri Apr 01, 2016 11:37 am
by mariuszp
Just wondering. Why is the fork() function actually called fork()? It has nothing to do with dining instruments.
Re: why is fork() called fork()?
Posted: Fri Apr 01, 2016 12:14 pm
by Octocontrabass
A fork is something that splits into several (usually two) similar parts. The utensil's name comes from the fact that its shape is a fork. Other things can have fork shapes too; you may occasionally hear of roads or rivers that fork. (Yes, "fork" is also a verb.)
This concept of "one thing that splits into many" is a very good description for the process of turning one thread into two nearly-identical threads, so the system call that performs that task is called "fork". You can also have forks in
source control and
filesystems.
Re: why is fork() called fork()?
Posted: Fri Apr 01, 2016 12:15 pm
by BASICFreak
fork
fôrk/Submit
noun
1.
an implement with two or more prongs used for lifting food to the mouth or holding it when cutting.
2.
a device, component, or part with two or more prongs, in particular.
verb
1.
(especially of a road or other route) divide into two parts.
"the place where the road forks"
synonyms: split, branch (off), divide, subdivide, separate, part, diverge, go in different directions, bifurcate; More
2.
dig, lift, or manipulate (something) with a fork.
"fork in some compost"
Look at verb:1
EDIT: seems I wasn't fast enough with my reply
Re: why is fork() called fork()?
Posted: Fri Apr 01, 2016 1:35 pm
by mariuszp
Oh, i see, i wasn't aware of the other meaning outside of IT.
Re: why is fork() called fork()?
Posted: Sun May 22, 2016 3:37 am
by danielbj
It's because you give your program a fork, so it can eat more resources!
Re: why is fork() called fork()?
Posted: Tue May 24, 2016 11:34 am
by AMenard
I'm working on a more modern and feature full implementation of fork()... It will be called spork()!
Re: why is fork() called fork()?
Posted: Tue Jun 28, 2016 2:32 am
by davidsmith0143
hi, i found this piece of information.. it is a very good read..
http://www.foodreference.com/html/art-h ... k-729.html