Poutine is a Quebecois dish originally made with French fries and cheese curds topped with a brown gravy.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 the current hyped status of the dish. Poutine has even been used as a means of stigmatization used against the Quebec society.

Today, poutine is celebrated both within and outside Quebec borders. Poutine festivals are held in Drummondville, Montreal, Quebec City, as well as outside the dish original culture: in Chicago, New Hampshire, Toronto, Ottawa. Poutine is now served using different toppings and using other ingredients than the original ones.

Nicolas Fabien-Ouellet, the author of Poutine Dynamics (a peer-reviewed article published in CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, flatbreads.

According to CNN