margarine

See also: Margarine

EnglishEdit

EtymologyEdit

Borrowed from French margarine, from Ancient Greek μαργαρίτης (margarítēs, pearl), in allusion to its pearly lustre.

PronunciationEdit

  • (US) IPA(key): /ˈmɑɹ.dʒə.ɹɪn/, /ˈmɑɹ.dʒəˌɹin/
    • (file)
  • (Received Pronunciation) IPA(key): /ˈmɑː.dʒə.ɹɪn/, /ˈmɑː.dʒəˌɹiːn/, /ˈmɑː.ɡəˌɹiːn/

NounEdit

margarine (usually uncountable, plural margarines)

  1. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
  2. (dated) The solid ingredient of human fat, olive oil, etc.

DescendantsEdit

  • Japanese: マーガリン (māgarin)
  • Korean: 마가린 (magarin)

TranslationsEdit

Further readingEdit


DutchEdit

EtymologyEdit

Borrowed from French margarine, from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine.

PronunciationEdit

  • IPA(key): /ˌmɑr.ɣaːˈri.nə/
  • (file)
  • Hyphenation: mar‧ga‧ri‧ne
  • Rhymes: -inə

NounEdit

margarine f (plural margarines)

  1. margarine

FrenchEdit

EtymologyEdit

From acide margarique (margaric acid), from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine, influenced by glycérine. French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

PronunciationEdit

NounEdit

margarine f (plural margarines)

  1. margarine

DescendantsEdit

Further readingEdit


ItalianEdit

NounEdit

margarine f pl

  1. plural of margarina

AnagramsEdit