Talk:Mayonnaise

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This article has been mentioned by multiple media organizations:

Naomi Alderman (7 April 2009). "Encarta's failure is no tragedy:Wikipedia has succeeded where Microsoft's Encarta failed, and seems to be a reversal of the 'tragedy of the commons'". Guardian News.
"Misuse Of Funds: Wikipedia Just Admitted It Spent All $77 Million In User Donations Decking Out The Entry For Mayonnaise". ClickHole. 19 April 2017.

Untitled[edit]

Mayonnaise is an emulsion of primarily oil and AIR - jamusdouglus@yahoo.com - perhaps someone more wiki competent than i would like to do the editing!

Unsourced history[edit]

There is some rather remarkable history here to have no attribution of sources. -- Jmabel 22:35, 5 Jan 2004 (UTC)

Over half a year since I asked, and still no references cited. -- Jmabel 02:08, Aug 25, 2004 (UTC)

Which is the fact that requires more referencing? The rest is deductions of logic, as most history is. recently I added the following opening sentence to the entry Excalibur (movie): "Excalibur is a 1981 film directed by John Boorman, which was a creative innovation in remaking the legend of King Arthur, a gritty and violent anti-Camelot that sparked a new Arthurian film-making style that leads in an unbroken sequence to Peter Jackson's Lord of the Rings." Seemed to me like a perceptive, balanced assessment, but you might say, "Where's the proof?" Wetman 02:48, 25 Aug 2004 (UTC)

Look at the first few paragraphs of the section "The origin of sauce Mayonnaise". This is not the sort of thing someone just knew off the top of their head. A charitable assumption is that someone did some research but neglected to cite his/her sources. An uncharitable guess would be that this is either (on the one hand) plagiarized or (on the other) made up. This kind of historical detail should usually be accompanied by a citation. -- Jmabel 05:38, Aug 25, 2004 (UTC)

The conclusion, inferred from the logic of the quoted references, is mine. I don't know the title of the 1841 cookbook, but I've added an OED reference. You object to a step in the logic? or to one of the facts? Which is the suggestion that needs to be expanded? Notice the use of the expression "it may appear more credible" Apparently it doesn't appear more credible to a connoisseur of culinary history such as User:Jmable. Tant pis. Wetman 05:51, 25 Aug 2004 (UTC)

The OED reference helps a lot. Up till that addition, there was no clue where someone would go to verify this. -- Jmabel 16:04, Aug 25, 2004 (UTC)

Got a better reference! The suggestion about the duc de Mayenne was first made by culinary writer Pierre Lacam, but whether in Mémorial historique et géographie de la patisserie (privatetly printed, Paris 1908), Nouveau patissier glacier français et étranger (1865) or Glacier classique et artistique en france et en italie, (1893) I can't tell. My bet's on the 1893 title. A reference is now added to the entry at External link. Wetman 05:39, 26 Aug 2004 (UTC)

Questions on the 01:42, 23 Jan 2005 revision[edit]

I liked a lot of the revisions to the English. Some questions:

Why mention tarragon in the introduction? It is just one of many seasoning that could be added; most mayonnaise recipes that I've seen don't have tarragon.

There was a reference to unspecified "other seasonings." The only seasoning whose presence doesn't change the name of the sauce is tarragon. BtW, finely chopped parsley makes "green mayonnaise:" shouldn't that be mentioned among the variations? --Wetman 16:11, 23 Jan 2005 (UTC)

On the other hand, why move the reference to mother sauce out of the first paragraph? If mayonnaise is a mother sauce, that is an important fact to highlight prominently right up front.

Yes it is indeed. Suit yourself. --Wetman 16:11, 23 Jan 2005 (UTC)

What does "Other seasonings call for other names (see below)" mean?

It means that the addition of other seasonings calls for the application of other names, such as those listed immediately beneath— "Thousand Island dressing" etc. --Wetman 16:11, 23 Jan 2005 (UTC)

Semi-protected edit request on 23 June 2024[edit]

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Change “Origin: Spain, France” for “Origin: Spain” The whole article says so. Either from Mahon or from Valencia, it’s origin is demonstrated to be in Spain. France may have adopted and exported it, but the origin is Spain. It’s like saying than Pizza is American instead of Italian because it’s widely eaten in the US. 2804:7F0:B500:2925:3891:1E4D:2591:38E6 (talk) 21:11, 23 June 2024 (UTC)[reply]

Not done for now: please establish a consensus for this alteration before using the {{Edit semi-protected}} template. I object this change as per the references here. (^[1]) Maybe try seeking consensus? ABG (Talk/Report any mistakes here) 02:26, 24 June 2024 (UTC)[reply]

References

^ https://cheflerfoods.com/history-of-mayonnaise/#:~:text=The%20Origin%20of%20Mayonnaise,-Most%20historians%20agree&text=According%20to%20culinary%20historians%2C%20mayonnaise,by%20combining%20cream%20and%20eggs.

ABG (Talk/Report any mistakes here) 02:26, 24 June 2024 (UTC)[reply]

Origin[edit]

It’s origin is in Spain, not “Spain and France” 2804:7F0:B500:2925:3891:1E4D:2591:38E6 (talk) 21:12, 23 June 2024 (UTC)[reply]

[1] ttps://cheflerfoods.com/history-of-mayonnaise/#:~:text=The%20Origin%20of%20Mayonnaise,-Most%20historians%20agree&text=According%20to%20culinary%20historians%2C%20mayonnaise,by%20combining%20cream%20and%20eggs.

[1]