Talk:Aioli

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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)

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)

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)