Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating from the province of Quebec, originally made with French fries and cheese curds topped with a brown gravy.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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Side-by-side view: P1 – P4
Proposal 1
Proposal 4
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Side-by-side view: P1 – P5
Proposal 1
Proposal 5
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P3 – P4
Proposal 3
Proposal 4
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Side-by-side view: P3 – P5
Proposal 3
Proposal 5
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P4 – P5
Proposal 4
Proposal 5
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P1 – P2 – P3
Proposal 1
Proposal 2
Proposal 3
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Side-by-side view: P1 – P2 – P4
Proposal 1
Proposal 2
Proposal 4
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Side-by-side view: P1 – P2 – P5
Proposal 1
Proposal 2
Proposal 5
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P1 – P3 – P4
Proposal 1
Proposal 3
Proposal 4
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Side-by-side view: P1 – P3 – P5
Proposal 1
Proposal 3
Proposal 5
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P1 – P4 – P5
Proposal 1
Proposal 4
Proposal 5
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P3 – P4 – P5
Proposal 3
Proposal 4
Proposal 5
Proposal THREE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
Side-by-side view: P1 – P2 – P3 – P4 – P5
Proposal 1
Proposal 2
Proposal 3
Proposal 4
Proposal 5
Proposal ONE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from the Canadian province of Québec, consisting of 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 the cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are 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.
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish originating from Quebec, Canada, consisting of 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 popular in Quebec cuisine. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside the province of Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish". Many variations on the original recipe are 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.
Proposal FOUR
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a dish of 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 popular in cuisine of Québec. For many years it was negatively perceived and mocked, and even used as a means of stigmatization against Québec society. However, since the mid-2000s poutine has been celebrated as a symbol of Québecois cultural pride, and its rise in prominence led to popularity outside Québec, especially in central Canada and the northeast United States. Annual poutine celebrations occur in Montréal, Québec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québecois culture. Many variations on the original recipe are 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.
Proposal FIVE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn]ⓘ) is a Canadian dishoriginating 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. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within Quebec and throughout the rest of Canada. It has also gained popularity in the United States. Poutine festivals are held in Drummondville, Montreal, and Quebec City, as well as in Toronto, Ottawa, Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in the journal CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups and flatbreads.
