Other forms: margarines
Margarine is the pale spread sold as a cheaper stand-in for butter. Vegetable oil, hardened and coloured.
It was invented in France in 1869 for a competition to find a butter substitute for the army and the poor. Dairy interests fought it for a century, and several American states once required it to be dyed pink so nobody could mistake it for butter. The pronunciation with a soft g is standard despite the spelling. Modern spreads are largely free of the trans fats that gave it a bad name.
1nounmargarineA butter substitute made from vegetable oils.
“He always kept margarine for baking and butter for toast.”
Margarine is named after a pearl. The name was built on margaric acid, from Greek margaron, a pearl, for the pearly sheen of the fat.
Ancient Greek
μάργαρον — pearl
French
margarine
English, today
margarine
Built from
French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (“pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.
Etymology from Wiktionary, CC BY-SA