aligot
English edit
Etymology edit
Pronunciation edit
Noun edit
aligot (uncountable)
- A dish traditionally made in the south of Auvergne from melted Tomme cheese blended into mashed potatoes, often with garlic.
- 2007 January 3, Florence Fabricant, “From Banker to Baker in TriBeCa”, in New York Times[1]:
- Now, Marie de Livinhac, a company in the Auvergne region, is making a dehydrated aligot mix that requires only crème fraîche, water and five minutes’ time.
Translations edit
a potato and cheese dish from Auvergne
Anagrams edit
Catalan edit
Etymology edit
Pronunciation edit
Noun edit
aligot m (plural aligots)
- buzzard
- axillary sea bream (Pagellus acarne)
- aligot (a potato and cheese dish from Auvergne, France)
Derived terms edit
Further reading edit
- “aligot” in Diccionari de la llengua catalana, segona edició, Institut d’Estudis Catalans.
- “aligot”, in Gran Diccionari de la Llengua Catalana, Grup Enciclopèdia Catalana, 2024
- “aligot” in Diccionari normatiu valencià, Acadèmia Valenciana de la Llengua.
- “aligot” in Diccionari català-valencià-balear, Antoni Maria Alcover and Francesc de Borja Moll, 1962.
French edit
Etymology edit
Borrowed from Occitan alicouot. Etymology obscure; possibly from Latin aliquid.
Alternative theory derives it from Old French harigoter, from Frankish *harjōn, from Proto-Germanic *harjōną.
Pronunciation edit
Noun edit
aligot m (plural aligots)
- aligot (a potato and cheese dish from Auvergne)
Portuguese edit
Noun edit
aligot m (uncountable)
- aligot (a potato and cheese dish from Auvergne)
Spanish edit
Etymology edit
Unadapted borrowing from French aligot.
Pronunciation edit
Noun edit
aligot m (uncountable)
- aligot (a potato and cheese dish from Auvergne)
Usage notes edit
According to Royal Spanish Academy (RAE) prescriptions, unadapted foreign words should be written in italics in a text printed in roman type, and vice versa, and in quotation marks in a manuscript text or when italics are not available. In practice, this RAE prescription is not always followed.