TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

NEAR-BUTTER [1 record]

Record 1 2016-10-31

English

Subject field(s)
  • Cheese and Dairy Products
CONT

It was the French Emperor, Napoleon III, who first seemed to appreciate the disastrous position that would be the result of a fat shortage and so, in 1867, he commissioned Mége-Mouriés, a French chemist, to "investigate how far it was possible to produce a cheap butter for the Army, Navy and needy classes of the population which would be cheaper and of better keeping quality than the usual butter" ... Mége-Mouriés began to experiment ... and in 1869 he commenced making his new product in a small factory near Paris. He had noticed that his "near-butter" had a pearly appearance and so he called it margarine from the Greek word "margaron" which means a pearl.

OBS

near butter: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

succédané de beurre : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

Campo(s) temático(s)
  • Productos lácteos
CONT

Margarina [...] su descubrimiento fue el resultado de un concurso organizado por Napoleón III en 1869 con el fin de obtener un sucedáneo para la mantequilla.

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