margarine: [19] Margarine was invented in 1869 by the French food technologist Hippolyte Mège-Mouries. Its name was based on margaric acid, a term coined by the French biochemist Michel-Eugène Chevreul for a fatty acid which he believed to be one of the constituents of animal fats (the earliest margarine was made from clarified beef fat). He derived it from Greek margarítēs ‘pearl’ (source also of English marguerite [19], and of the names Margaret and Margot), an allusion to the pearly lustre of the acid crystals. The abbreviation marge dates from the 1920s. => marguerite
margarine (n.)
butter substitute, 1873, from French margarine (see margarin). Invented 1869 by French scientist Hippolyte Mège-Mouries and made in part from edible fats and oils.
The "enterprising merchant" of Paris, who sells Margarine as a substitute for Butter, and does not sell his customers by selling it as Butter, and at Butter's value, has very likely found honesty to be the best policy. That policy might perhaps be adopted with advantage by an enterprising British Cheesemonger. ["Punch," Feb. 21, 1874]
中文解释
1. 音译“麦淇淋”。
实用例句
1. Butter, margarine, and oily fish are all good sources of vitamin D.
黄油、人造黄油和多脂鱼都含有丰富的维生素D。
来自柯林斯例句
2. As a hangover from rationing, they mixed butter and margarine.
作为食品配给制的一种遗留影响，他们总把黄油和人造黄油混在一起吃。
来自柯林斯例句
3. Sunflower margarine has the same fat content as butter.
向日葵所制人造黄油的脂肪含量与黄油脂肪含量相同。
来自柯林斯例句
4. We substitute margarine for cream because cream is fattening.
