Talk:Aioli

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Name[edit]

So what's the point of having a French spelling as the main entry for a Provençal word in an English encyclopedia?

As of today French is (by far) more spoken than Provencal in Provence thus French spelling is the most widely used. At second though if the word is an English dictionnary in that case I think we may have move the article to aioli again. Ericd 13:57, 22 Aug 2003 (UTC)

I just wanted to refer to the introduction and definition on Aioli. It says it is commonly used in Australia with hot chips. Well, I am a 60 year old Australian, and I have never, I repeat never, seen it used that way. (Off the record, I do become disgruntled at the rubbish said and written about Australia - so much is entirely inaccurate) Gotoit2 (talk) 02:01, 29 January 2010 (UTC)

I am Australian and I have seen it that way in top end restaurants but to call it a "common" use is absurd. 120.156.8.84 (talk) 03:38, 30 June 2010 (UTC)

Valencian & Catalan[edit]

I would like to point out that it's extremely common in Andalucia as well. Until I read this I just assumed it was a local thing. I have nothing to cite for this except that it's just everywhere. Noisejunky (talk) 18:45, 24 February 2012 (UTC)

It's really necessary to add "VALENCIAN" to every "Catalan"? Jeez, talk about an inferiority complex. --85.155.193.98 16:47, 22 March 2007 (UTC)

If you look at the Alioli page in Spanish at Alioli, they say the word derives from Valenciano, not Catalan. Moreover, that page claims the dish's recipe that stands today is Valencian, not from Catalonia. What do you think? I would trust the Spanish version more, but who knows.Clarkseth 04:12, 17 April 2007 (UTC)

Valenciano and Catalan are sister languages and are written almost exactly the same. As a Catalan I understand 99% of spoken Valencian where as a Valencians can have more trouble understanding Catalan because the pronunciation is different and Catalan is more “closed” in the way it’s spoken. To give an example a lot of Brits have trouble understanding people from Liverpool or even harder Scottish. About the alioli, alioli is oil and garlic if you what a bit of lemon juice and salt. Adding egg is Mayonnaise with garlic. Simple as that.

Catalan is the language and Valenciano is one of its dialects (in the same way as English and American English). In fact, in Catalonia several dialects are spoken, e.g. Central Catalan (in Barcelona). But the differences in pronunciation make the spoken understanding a quite difficult. The Valenciano has a set of vowels very similar to the spanish, while the Central Catalan has vowels that doesn't exists on Spanish. That makes a Central Catalan Speaker to understand the Valenciano, but a Valenciano speaker has quite problems to understand the Central Catalan. The discussion about the Valenciano and Catalan is more about a political topic than philological. --Jose piratilla (talk) 11:57, 7 January 2008 (UTC)

French Cuisine[edit]

Is Aioli really a French cuisine? Your response would be appreciated. 76.213.255.67 (talk) 23:46, 2 June 2008 (UTC)

- In fact I thought it came from Italian Aglio e Oglio - Oil and garlic! - Betomg.

- YES! Aioli is commonly associated with Provençe and Marseille, France. —Preceding unsigned comment added by Gadjoproject (talkcontribs) 13:43, 14 September 2010 (UTC)

Composition[edit]

The introductory paragraph specifies that aioli is made from egg, garlic, & olive oil.

The third paragraph describes the preparation of aioli and specifies egg, garlic, olive oil & lemon juice.

Should not lemon juice be included in the introductory paragraph as a primary ingredient? — Preceding unsigned comment added by 98.245.154.156 (talk) 17:02, 19 October 2011 (UTC)

Traditional Where?[edit]

Just noting I was reading through the article, it says it's a traditional food but doesn't say traditional from where. Only hints were Occitan and Provence mentions. — Preceding unsigned comment added by 50.129.101.144 (talk) 20:13, 4 December 2011 (UTC)

Ingredients[edit]

There seems to be some dispute about whether egg yolk and lemon juice are a standard ingredient in aioli. So I looked at some good books on Provençal cooking:

  • J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88 — This is generally considered "the classic".
  • Robert Courtine, The Hundred Glories of French Cooking (tr. Derek Coldman), 1973, p. 140
  • Henri Philippon, Cuisine de Provence, 1977 (2nd ed), p. 20
  • Mireille Johnston, The Cuisine of the Sun, 1976
  • Prosper Montagné, Larousse Gastronomique (1938, tr. 1961), s.v. — This is generic French rather than specifically Provençal

and this is what I found:

Author garlic cloves egg yolks oil lemon other
Reboul 2 1 50cl one lemon water, salt
Courtine 16 (5 oz.) 4 25cl squeeze 2 boiled potatoes, salt
Philippon 6 1 75cl some water, salt
Johnston 8-10 2 37cl one lemon white pepper
Montagné 4 1 25 cl salt

The proportions are all over the place, but all these recipes include egg yolk, and almost all include lemon juice. --Macrakis (talk) 19:56, 2 August 2015 (UTC)