Talk:Poutine/Rfc D3CB793/P2

Proposal TWO

Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn] ^ⓘ) is a Canadian dish originating from the province of Quebec, originally made with French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area and has long been associated with Quebec's provincial cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Quebec society. However, since the mid-2000s, poutine has become celebrated in Quebec and throughout the rest of Canada, especially in the rest of Central Canada, the Prairies, and the Maritimes. Now a common symbol of cultural pride across Canada, its rise in prominence led to popularity even outside of Canada, especially in U.S. regions such as the northeast United States. Annual poutine celebrations are held in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as a quintessential Canadian food and has even been called "Canada's national dish", though some have commented that this labeling actually represents misappropriation of Québécois culture by the rest of Canadian culture. Many variations on the original recipe with different toppings and ingredients are now popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, and flatbreads.