manger

Meanings

• A large, flat, open container used for serving food, typically in a communal setting.

  - "The large manger was filled with roasted vegetables for the festive meal."
  - "At the community feast, the manger was piled high with loaves of bread, slices of ham, and dishes of vegetables."

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Pronunciation

1. 
   
   
   
   Source: "https://commons.wikimedia.org/w/index.php?curid=75833024"
2. /ˈmeɪn.dʒə(ɹ)/
   
   
   
   Source: "https://commons.wikimedia.org/w/index.php?curid=1879370"

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Rhymes

Words rhyming with manger
manager , can't abide the manager , arrange the manager's schedule , manage the manager's expectations

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Homophones

Words having the same pronunciation but different meanings, origins, or spelling,

1. manager (fr) : one who manages or is in charge of something
   

2. manager (en) : a person who has control of or is responsible for managing something, such as a business, organization, or project.
   

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Variants

List of all variants of manger that leads to same result
manger , mangers , dog in the manger , garde-manger , garde-mangers , salle a manger

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Forms

Different forms of the word (e.g., verb conjugations, plural forms, comparative/superlative forms for adjectives).

{"term"=>"manger", "forms"=>["manger", "mange", "mangeais", "mangeait", "mangeaient"]}

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Etymology

origin and the way in which meanings have changed throughout history.

From Old French 'mangier' meaning 'to eat'. The word 'manger' comes from this root.

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Culture

Any cultural, historical, or symbolic significance of the word. Explore how the word has been used in literature, art, music, or other forms of expression.

[{"term"=>"manger", "description"=>"In French culture, the term 'manger' is often used to refer to a table or a large, flat surface where food is served and people eat together."}, {"term"=>"manger d'hiver", "description"=>"In French cuisine, 'manger d'hiver' is a traditional dish made from pork sausages, pork belly, apples, onions, and stock. The dish is slow-cooked and the ingredients are allowed to meld together, resulting in a rich, flavorful, and comforting meal that is perfect for the cold winter months."}, {"term"=>"manger à abattage continu", "description"=>"In French agriculture, 'manger à abattage continu' is a farming technique used for growing crops, particularly vegetables, in a continuous, intensive, and controlled manner. The technique involves the use of plastic mulch or other similar materials, which are spread over the soil to cover and protect the crops. The crops are then grown in the mulch, which provides a number of benefits, including improved soil moisture retention, reduced water usage, increased crop yields, improved crop quality, and increased resistance to pests and diseases. The technique is particularly effective for growing crops in areas with hot, dry, or arid climates, as it allows for the efficient use of water and the production of high yields of crops that are well-suited to the local climate conditions. It is also important to note that the technique requires a significant investment in terms of time, labor, materials, and infrastructure, as well as a high degree of technical expertise and knowledge of agricultural practices and techniques. As such, the technique is typically only used by large commercial agricultural operations, as well as by research institutions and agricultural extension services, who have the resources, expertise, and infrastructure necessary to implement the technique effectively and efficiently. "}]

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