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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)
^^^Wow what an amazingly academic insight. Anyway, don't see here who wants to merge this with the article on aioli, but I would advise against it in order to achieve Wikipedia's goal of non-bias. Moving it there would be Eurocentric and make it more difficult for people trying to find out about Arab cuisine to find this page.DichotomyOfFalsehood (talk) 21:34, 22 April 2012 (UTC)
Valencian & Catalan
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. --184.108.40.206 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)
This may just be speculation on my part, but in most American fine dining it seems that aioli (with eggs) is used in places where mayonnaise would normally in order to avoid people's preconceived opinions about mayonnaise. I'm not sure if this is a common thing in the US outside of California, though, so I'd like other people's perspective.Jorkusmalorkus (talk) 09:13, 23 May 2008 (UTC)
- In fact I thought it came from Italian Aglio e Oglio - Oil and garlic! - Betomg.
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.
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 220.127.116.11 (talk) 20:13, 4 December 2011 (UTC)
There's a new movement gaining traction against aioli http://www.preposterousuniverse.com/blog/2015/04/03/against-aioli/ — Preceding unsigned comment added by 18.104.22.168 (talk) 01:06, 4 April 2015 (UTC)
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|
|Johnston||8-10||2||37cl||one lemon||white pepper|