1
   

to pronounce this....??

 
 
Reply Wed 26 May, 2004 04:30 pm
How do pronounce the word "margerine"? margereen? margerin? some other way? I'm having an arguement with someone about this and i wanna clear it up.
  • Topic Stats
  • Top Replies
  • Link to this Topic
Type: Discussion • Score: 1 • Views: 764 • Replies: 7
No top replies

 
Craven de Kere
 
  1  
Reply Wed 26 May, 2004 04:33 pm
http://www.m-w.com/cgi-bin/audio.pl?margar01.wav=margarine
0 Replies
 
Walter Hinteler
 
  1  
Reply Wed 26 May, 2004 04:34 pm
Most British people say [marge-er-reen] with a soft g with the sound of j in jam. A few people, mostly older, use a hard g like the one in go and think that the soft g is not really correct. The standard US pronunciation has the stress on the first syllable and then two weak syllables [marge-er-reen].source

American Heritage® Dictionary PRONUNCIATION
0 Replies
 
InTraNsiTiOn
 
  1  
Reply Wed 26 May, 2004 04:56 pm



Cool thanks Craven, what is this site called?
0 Replies
 
Craven de Kere
 
  1  
Reply Wed 26 May, 2004 05:29 pm
http://www.m-w.com/ = Merriam-Webster Online
0 Replies
 
shepaints
 
  1  
Reply Wed 26 May, 2004 06:47 pm
marje-ah-reen

spelling is margarine
0 Replies
 
ehBeth
 
  1  
Reply Wed 26 May, 2004 07:12 pm
I wonder if this is one of those lovely, weird regional things?
0 Replies
 
Walter Hinteler
 
  1  
Reply Wed 26 May, 2004 11:30 pm
ehBeth wrote:
I wonder if this is one of those lovely, weird regional things?



Well, might be, the "American opposition" to margarine and the (French) European origin is (another) reason?

Quote:
margarine:food product made principally from one or more vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, either solid or fluid, salt, and such other ingredients as flavouring agents, yellow food pigments, emulsifiers, preservatives, vitamins A and D, and butter. It is used in cooking and as a spread. Nutritionally, margarine is primarily a source of calories.

The French chemist H. Mège-Mouriès developed margarine in the late 1860s and was given recognition in Europe and a patent in the United States in 1873. His manufacturing method was simplified in the United States into a process in which the melted fat blend was churned with milk and salt, chilled to solidify the mixture, kneaded to a plastic consistency, and packaged, all by means of the standard butter-working equipment of the time. The edible fats used have varied widely, the trend having been from the animal fats predominant in early use to the vegetable fats, principally cottonseed, soybean, coconut, peanut, and corn oils, and, more recently, palm oil. During the late 1950s an increased interest in the relation of polyunsaturated fats and oils to health hastened the shift to corn, safflower, and sunflower oils as the fat ingredients of margarine. Whale oil has been widely used in Europe but was never common in the United States.

Margarine was long subjected to severe restrictive legislation, particularly in the United States, because of the opposition of the dairy industry. But during the 1930s, margarine manufacturers learned to make margarine from domestic oils rather than the imported oils formerly used, thereby enlisting the support of U.S. cottonseed and soybean farmers. Repeal of federal and most state restrictions gradually followed, leading to the acceptance of margarine in the United States to an extent comparable with that in most European countries.

SOURCE
0 Replies
 
 

Related Topics

deal - Question by WBYeats
Let pupils abandon spelling rules, says academic - Discussion by Robert Gentel
Please, I need help. - Question by imsak
Is this sentence grammatically correct? - Question by Sydney-Strock
"come from" - Question by mcook
concentrated - Question by WBYeats
 
  1. Forums
  2. » to pronounce this....??
Copyright © 2024 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.07 seconds on 05/02/2024 at 03:43:19