Poutine Nation traces the evolution of poutine from its origins in rural Quebec to its status as a global phenomenon. Though it was once dismissed as lowbrow junk food, poutine has now earned a place in fine dining, fast food chains, and global pop culture. Through a mix of history, cultural analysis, and personal anecdotes, Poutine Nation examines the social and economic forces behind food trends, exploring why some dishes fade into obscurity while others, like poutine, become beloved worldwide. With a keen eye for detail and a touch of humour, leading food scientist Dr. Sylvain Charlebois…mehr
Poutine Nation traces the evolution of poutine from its origins in rural Quebec to its status as a global phenomenon. Though it was once dismissed as lowbrow junk food, poutine has now earned a place in fine dining, fast food chains, and global pop culture. Through a mix of history, cultural analysis, and personal anecdotes, Poutine Nation examines the social and economic forces behind food trends, exploring why some dishes fade into obscurity while others, like poutine, become beloved worldwide. With a keen eye for detail and a touch of humour, leading food scientist Dr. Sylvain Charlebois investigates poutine’s role in Quebec’s cultural identity, its place in Canada’s culinary landscape, and the politics surrounding its success. He also explores the evolution of food trends, the psychology of taste, and the ways in which poutine’s global popularity reflects broader changes in how we eat and connect through food.
Sylvain Charlebois is a professor of management and the director of the Agri-Food Analytics Lab at Dalhousie University. He is a co-host of The Food Professor podcast.
Inhaltsangabe
Acknowledgments Preface Introduction 1. My First Taste of Poutine, Farnham, Quebec 2. Poutine?! 3. What Is Poutine, Really? 3.1 Cheese Curds and Their Squeakiness: The Butterfly of Cheese 3.2 Fries: Poutine’s Bedrock 3.3 Gravy and Innovation: A Fusion of Bliss 3.4 Poutine Varieties 4. Why the First Time You Eat Poutine Matters 4.1 The First Time Part One: The Bedrock 5. With Poutine, History Matters 5.1 Canada’s Dark History 5.2 Quebec’s Political Context 6. Cooking, Religion, and History 6.1 Agriculture and Textiles 6.2 The Industrial Revolution, Fast Food, and the Death of Cooking 6.3 The Shrinking Kitchen 6.4 From Poutine Prohibition to Adulation 7. What Makes a Food Trend? 7.1 A Social Phenomenon, Food Traditions, and Poutine Part Two: The Invention and Spread 8. Creators, Ambassadors, and Franchises 8.1 Facts 8.2 Jean-Paul Roy: Inventor of the Modern Poutine 8.3 Poutine’s Godfather and Ambassadors 8.4 Poutine: What’s in the Name? 9. Poutine: Canada’s Pizza 9.1 How is Poutine Iconic? 9.2 A Dish and Social Identity 9.3 Is Poutine Part of Canada’s National Identity? 9.4 Is Poutine Part of Canada’s Food Identity? 9.5 Pride and Poutine Part Three: The Distinction 10.Is the Mighty Poutine... 10.1 Comfort food? 10.2 A National Brand? 10.3 An Event Magnet? 10.4 The Ultimate Shareable Dish? 10.5 A Side Dish or a Meal? 10.6 A Pricey Dish? Part Four: The Pilgrimage 11. Following the Poutine: A Pilgrimage 11.1 Visiting the Location(s) Where it Started 11.2 Drummondville and Warwick: Poutine’s Ground Zero 11.3 The Father of Poutine 11.4 Drummondville and Le Roy Jucep 11.5 Ambassador: Meeting the Godfather of Poutine 12. The Poutine Pilgrimage, Continued Around the World 12.1 Poutine in Toronto 12.2 Poutine in Cleveland 12.3 Poutine in the Big Easy, New Orleans 12.4 Poutine in the Land Down Under 12.5 Poutine in France 13.The Future of Poutine Appendix 1 Appendix 2 Endnotes
Acknowledgments Preface Introduction 1. My First Taste of Poutine, Farnham, Quebec 2. Poutine?! 3. What Is Poutine, Really? 3.1 Cheese Curds and Their Squeakiness: The Butterfly of Cheese 3.2 Fries: Poutine’s Bedrock 3.3 Gravy and Innovation: A Fusion of Bliss 3.4 Poutine Varieties 4. Why the First Time You Eat Poutine Matters 4.1 The First Time Part One: The Bedrock 5. With Poutine, History Matters 5.1 Canada’s Dark History 5.2 Quebec’s Political Context 6. Cooking, Religion, and History 6.1 Agriculture and Textiles 6.2 The Industrial Revolution, Fast Food, and the Death of Cooking 6.3 The Shrinking Kitchen 6.4 From Poutine Prohibition to Adulation 7. What Makes a Food Trend? 7.1 A Social Phenomenon, Food Traditions, and Poutine Part Two: The Invention and Spread 8. Creators, Ambassadors, and Franchises 8.1 Facts 8.2 Jean-Paul Roy: Inventor of the Modern Poutine 8.3 Poutine’s Godfather and Ambassadors 8.4 Poutine: What’s in the Name? 9. Poutine: Canada’s Pizza 9.1 How is Poutine Iconic? 9.2 A Dish and Social Identity 9.3 Is Poutine Part of Canada’s National Identity? 9.4 Is Poutine Part of Canada’s Food Identity? 9.5 Pride and Poutine Part Three: The Distinction 10.Is the Mighty Poutine... 10.1 Comfort food? 10.2 A National Brand? 10.3 An Event Magnet? 10.4 The Ultimate Shareable Dish? 10.5 A Side Dish or a Meal? 10.6 A Pricey Dish? Part Four: The Pilgrimage 11. Following the Poutine: A Pilgrimage 11.1 Visiting the Location(s) Where it Started 11.2 Drummondville and Warwick: Poutine’s Ground Zero 11.3 The Father of Poutine 11.4 Drummondville and Le Roy Jucep 11.5 Ambassador: Meeting the Godfather of Poutine 12. The Poutine Pilgrimage, Continued Around the World 12.1 Poutine in Toronto 12.2 Poutine in Cleveland 12.3 Poutine in the Big Easy, New Orleans 12.4 Poutine in the Land Down Under 12.5 Poutine in France 13.The Future of Poutine Appendix 1 Appendix 2 Endnotes
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