oleomargarine

简明释义

英[ˌəʊlɪəʊˌmɑːdʒəˈriːn]美[ˈolɪəˈmɑrdʒəˈrin]

n. （美）人造黄油；（美）[食品]人造奶油（等于 margarine）

英英释义

单词用法

同义词

反义词

例句

1.The first prolonged and impassioned controversy in the Congress involving a pure food issue took place in 1886, pitting the reigning champion, butter, against a challenger, oleomargarine.

国会第一个持续长时间的激烈争论涉及1886年的纯净食品事件：占统治地位的黄油受到了代黄油的挑战。

2.The first prolonged and impassioned controversy in the Congress involving a pure food issue took place in 1886, pitting the reigning champion, butter, against a challenger, oleomargarine.

国会第一个持续长时间的激烈争论涉及1886年的纯净食品事件：占统治地位的黄油受到了代黄油的挑战。

3.Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine .

其它例子：肉类脂肪、骨髓、板油，可可豆、黄油、人造奶油、人造黄油。

4.Butter won, and oleomargarine was taxed and placed under other restraints that persisted on the Federal level until 1950.

黄油最终获胜，代黄油被征税并置于联邦限制下直到1950年。

5.A few products, like oleomargarine and tea, were controlled by individual laws.

几种特定产品有各自的法律约束，如代黄油和茶。

6.Many people prefer to use oleomargarine for baking because it is often cheaper than butter.

许多人在烘焙时更喜欢使用人造黄油，因为它通常比黄油便宜。

7.The recipe calls for oleomargarine, which can be found in the dairy section of the supermarket.

这个食谱需要人造黄油，可以在超市的乳制品区找到。

8.Some health-conscious individuals choose oleomargarine as a substitute for butter due to its lower saturated fat content.

一些注重健康的人选择人造黄油作为黄油的替代品，因为它的饱和脂肪含量较低。

9.In the past, oleomargarine was often colored to resemble butter, which led to many controversies.

在过去，人造黄油常常被染色以类似黄油，这引发了许多争议。

10.During the Great Depression, oleomargarine became a popular choice for families looking to save money on groceries.

在大萧条期间，人造黄油成为寻求节省食品开支的家庭的热门选择。

作文

In the world of culinary arts, there are numerous ingredients that have evolved over time, reflecting changes in technology, culture, and health consciousness. One such ingredient is oleomargarine, a product that has undergone significant transformation since its inception. Originally created as a butter substitute in the 19th century, oleomargarine was developed to provide an affordable alternative for households that could not afford butter. This innovation was particularly important during times of food scarcity or economic hardship, as it allowed families to continue enjoying rich and creamy flavors without breaking the bank. The name oleomargarine itself has an interesting origin. It comes from the Latin word 'oleum', meaning oil, and the Greek word 'margaritēs', which means pearl. This reflects the product's oily composition and its initial resemblance to butter. As food scientists began to experiment with different fats and emulsifiers, they were able to create a spread that mimicked the taste and texture of butter, making it a popular choice among consumers. Despite its advantages, oleomargarine faced significant opposition from the dairy industry, which viewed it as a threat to traditional butter sales. In many regions, laws were enacted to restrict the production and sale of oleomargarine. For instance, in some states in the United States, manufacturers were required to dye oleomargarine an unappealing color to distinguish it from butter. This led to a long-standing rivalry between butter and oleomargarine, with both sides advocating for their respective products. As time progressed, the perception of oleomargarine began to shift. With the rise of health awareness in the late 20th century, many consumers started to seek out alternatives to butter due to concerns about saturated fats and cholesterol. Oleomargarine was often marketed as a healthier option, as it could be made with vegetable oils, which contain unsaturated fats. This shift in consumer preferences played a crucial role in the resurgence of oleomargarine in kitchens across the globe. Today, oleomargarine is available in various forms, including spreads, sticks, and blends. Many brands offer products that are fortified with vitamins and designed to cater to specific dietary needs, such as dairy-free or low-fat options. This versatility has allowed oleomargarine to maintain its relevance in modern cooking, as it can be used in everything from baking to sautéing. However, the debate surrounding oleomargarine versus butter continues. Some chefs and culinary purists argue that nothing can replicate the flavor of real butter, while others appreciate the practicality and affordability of oleomargarine. Ultimately, the choice between these two spreads often comes down to personal preference and dietary considerations. In conclusion, oleomargarine is more than just a simple butter substitute; it is a product with a rich history that reflects changing societal values and advancements in food technology. As we continue to explore new culinary horizons, understanding the role of ingredients like oleomargarine allows us to make informed choices in our cooking and dining experiences.

在烹饪艺术的世界中，有许多食材随着时间的推移而演变，反映出技术、文化和健康意识的变化。其中一种食材是oleomargarine，自诞生以来，这种产品经历了重大变革。最初在19世纪被创造出来作为黄油的替代品，oleomargarine的开发旨在为那些无法负担黄油的家庭提供一种经济实惠的替代品。这一创新在食物匮乏或经济困难时期尤为重要，因为它使家庭能够继续享受丰厚和奶油般的风味，而不必破产。 oleomargarine这个名字本身有着有趣的起源。它来源于拉丁语“oleum”，意为油，以及希腊语“margaritēs”，意为珍珠。这反映了该产品的油性成分及其最初与黄油的相似外观。随着食品科学家开始尝试不同的脂肪和乳化剂，他们能够创造出一种模仿黄油味道和质地的涂抹产品，使其成为消费者的热门选择。 尽管有其优势，oleomargarine却遭到了乳制品行业的强烈反对，该行业视其为对传统黄油销售的威胁。在许多地区，法律被制定以限制oleomargarine的生产和销售。例如，在美国的一些州，制造商被要求将oleomargarine染成不吸引人的颜色，以区分其与黄油。这导致了黄油和oleomargarine之间长期存在的竞争，双方都为各自的产品辩护。 随着时间的推移，人们对oleomargarine的看法开始发生变化。随着20世纪末健康意识的兴起，许多消费者开始寻求黄油的替代品，因为他们对饱和脂肪和胆固醇的担忧。oleomargarine常常被宣传为更健康的选择，因为它可以由植物油制成，植物油含有不饱和脂肪。这一消费者偏好的转变在oleomargarine在全球厨房复兴中发挥了至关重要的作用。 如今，oleomargarine以各种形式出现，包括涂抹、条状和混合产品。许多品牌提供强化维生素和设计用于满足特定饮食需求的产品，例如无乳制品或低脂选项。这种多样性使得oleomargarine在现代烹饪中保持了相关性，因为它可以用于从烘焙到煎炒的各种用途。 然而，关于oleomargarine与黄油的辩论仍在继续。一些厨师和烹饪纯粹主义者认为，没有任何东西可以复制真正黄油的味道，而另一些人则欣赏oleomargarine的实用性和经济性。最终，选择这两种涂抹品往往取决于个人偏好和饮食考虑。 总之，oleomargarine不仅仅是简单的黄油替代品；它是一种具有丰富历史的产品，反映了社会价值观的变化和食品技术的进步。随着我们继续探索新的烹饪领域，理解像oleomargarine这样的成分的作用使我们能够在烹饪和用餐体验中做出明智的选择。