mascarponen.

Brit.

/ˌmaskəˈpəʊni/,

/ˌmɑːskəˈpəʊni/, U.S.

/ˌmɑskɑrˈpoʊn(i)/

Forms: 1900s– mascarpone, 1900s– mascherpone, 1900s– marscapone (irregular), 1900s– mascherone (irregular).

Origin: A borrowing from Italian. Etymon: Italian mascarpone.

Etymology: < Italian mascarpone (1834; 1771 as mascherpone ) < mascarpa , mascherpo a type of ricotta (a1431; 1163 as a nickname), of uncertain origin + -one -oon suffix. The word, like the product, originates from the Lombardy region of Italy.C. Battisti and G. Alessio ( Diz. etimol. italiano III., 1975) suggest a possible derivation < classical Latin mascarpiō (in Petronius) ‘a word of uncertain meaning used in a passage describing flagellation’ ( Oxf. Lat. Dict.), glossed by some as ‘masturbator’ (perhaps from an unattested Latin verb *manuscarpere to take in the hand, to masturbate), and compare a southern Italian phrase far ricotta to masturbate (lit. ‘to make ricotta’); M. Cortelazzo and P. Zolli ( Diz. etimol. della lingua italiana, 1983) express some reservations about this theory. The (less frequent, but by no means rare) British pronunciation /ˌmɑːskəˈpəʊni/ is influenced by the normal southern English realization of mask n.³ with vowel lengthening before a voiceless fricative, and presumably underlies the irregular spelling marscapone.

A very mild cow's milk cheese with a soft, creamy consistency, originating from the Lombardy region of Italy and often served with fruit and other desserts.

ΘΚΠ

the world > food and drink > food > dairy produce > cheese > [noun] > cream or cottage cheese

juncade14..

junketa1475

cream cheese1583

ricotta1617

slip-coat cheesea1665

schmierkase1801

pot cheese1810

crowdie1820

smear-case1829

cottage cheese1831

mascarpone1903

quark1903

Liederkranz1909

1841 tr. ‘Valery’ Italy & its Comforts iv. 26 An excellent preparation of milk, mascarpone.]

1903 Experim. Station Rec. (U.S. Dept. Agric.) Nov. 295 An account of the manufacture and composition of a full cream cheese of Lombardy designated Mascarpone.

1923 A. Milton Rome in Seven Days 22 There is also ‘Mascarpone’, a great Roman specialty, a kind of cream cheese, which is often served as a dessert with sugar and cinnamon.

1936 A. L. Simon Catech. Cheeses 35 Mascherone [sic, as in other works by the same author], a white, soft and delicate Italian cheese made from fresh cream; made mostly in Lombardy and chiefly in the autumn and winter.

1970 House & Garden May 105/1 But they do have mascarpone, officially a cream cheese, but in fact totally lacking any cheesy taste and not unlike clotted cream.

1977 E. David Ital. Food (rev. ed.) 308 Mascherpone or mascarpone are the fresh little double-cream cheeses sold in white muslin parcels, to be eaten with sugar or fruit.

1998 BBC Vegetarian Good Food May 18/2 Add the mascarpone cheese and pesto sauce and whisk until smooth.

This entry has been updated (OED Third Edition, December 2000; most recently modified version published online March 2022).

单词	mascarpone
释义	mascarponen. Brit. /ˌmaskəˈpəʊni/, /ˌmɑːskəˈpəʊni/, U.S. /ˌmɑskɑrˈpoʊn(i)/ Forms: 1900s– mascarpone, 1900s– mascherpone, 1900s– marscapone (irregular), 1900s– mascherone (irregular). Origin: A borrowing from Italian. Etymon: Italian mascarpone. Etymology: < Italian mascarpone (1834; 1771 as mascherpone ) < mascarpa , mascherpo a type of ricotta (a1431; 1163 as a nickname), of uncertain origin + -one -oon suffix. The word, like the product, originates from the Lombardy region of Italy.C. Battisti and G. Alessio ( Diz. etimol. italiano III., 1975) suggest a possible derivation < classical Latin mascarpiō (in Petronius) ‘a word of uncertain meaning used in a passage describing flagellation’ ( Oxf. Lat. Dict.), glossed by some as ‘masturbator’ (perhaps from an unattested Latin verb *manuscarpere to take in the hand, to masturbate), and compare a southern Italian phrase far ricotta to masturbate (lit. ‘to make ricotta’); M. Cortelazzo and P. Zolli ( Diz. etimol. della lingua italiana, 1983) express some reservations about this theory. The (less frequent, but by no means rare) British pronunciation /ˌmɑːskəˈpəʊni/ is influenced by the normal southern English realization of mask n.³ with vowel lengthening before a voiceless fricative, and presumably underlies the irregular spelling marscapone. A very mild cow's milk cheese with a soft, creamy consistency, originating from the Lombardy region of Italy and often served with fruit and other desserts. ΘΚΠ the world > food and drink > food > dairy produce > cheese > [noun] > cream or cottage cheese juncade14.. junketa1475 cream cheese1583 ricotta1617 slip-coat cheesea1665 schmierkase1801 pot cheese1810 crowdie1820 smear-case1829 cottage cheese1831 mascarpone1903 quark1903 Liederkranz1909 1841 tr. ‘Valery’ Italy & its Comforts iv. 26 An excellent preparation of milk, mascarpone.] 1903 Experim. Station Rec. (U.S. Dept. Agric.) Nov. 295 An account of the manufacture and composition of a full cream cheese of Lombardy designated Mascarpone. 1923 A. Milton Rome in Seven Days 22 There is also ‘Mascarpone’, a great Roman specialty, a kind of cream cheese, which is often served as a dessert with sugar and cinnamon. 1936 A. L. Simon Catech. Cheeses 35 Mascherone [sic, as in other works by the same author], a white, soft and delicate Italian cheese made from fresh cream; made mostly in Lombardy and chiefly in the autumn and winter. 1970 House & Garden May 105/1 But they do have mascarpone, officially a cream cheese, but in fact totally lacking any cheesy taste and not unlike clotted cream. 1977 E. David Ital. Food (rev. ed.) 308 Mascherpone or mascarpone are the fresh little double-cream cheeses sold in white muslin parcels, to be eaten with sugar or fruit. 1998 BBC Vegetarian Good Food May 18/2 Add the mascarpone cheese and pesto sauce and whisk until smooth. This entry has been updated (OED Third Edition, December 2000; most recently modified version published online March 2022). < n.1903
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