Emulsifying with Pliny – Allioli, Aïoli

Book 19 of Pliny’s Natural History (Naturalis Historia, ca. 77), an immense 37 volume encyclopedia of everything that everyone had every known, contains the first mention of the garlic/oil emulsion now called allioli in Catalan (aïoli in Provençal). When garlic is “beaten up in oil and vinegar it swells up in foam to a surprising [...]