It is described as a cholesterol highball, a fatty delight and a fast food icon. And at 50, the concoction of french fries topped with gravy and salty cheese curds is gaining newfound respect.
It hasn't always been that way, though. Charles-Alexandre Théorêt, author of Maudite Poutine!, describes the dish to Montreal's The Gazette as being more psychological in nature:
A generous portion of shame fried gently in an inferiority complex and topped with a hint of denigration from the ROC (Rest of Canada) – and a touch of guilty pleasure. “Love it or hate it, poutine has become a strong symbol of Quebec,” says Théorêt.
The exact origin of poutine is unclear, but most stories place the date at 1957. Fernand Lachance, a restauranteur who referred to himself as the father of poutine, was asked by a customer to mix french fries and cheese curds together in the same bag.
Warwick, then replied: “Ça va te faire une maudite poutine” (“It's gonna make a hell of a mess”). The sauce was added later to keep the fries warm.
Mess or no, the “lumberjack fat food” remains popular, and being elevated to an haute-cuisine dish while showing up on menus across the U.S.
Source: National Post