[Sca-cooks] Poutine, a Mockumentary - was: Snow and Storms

[Patrick Levesque]

(Definitely tongue in cheek... Not to be taken too seriously, except for the
definition itself :-)))

The definite origins of poutine are now lost in the labyrinths of time -
there are, despite the recent claim that they originate from New Joisey -
two remote localities in Quebec who claim to be the birthplace of this now
famous meal. Both could possibly be correct in their claim as the spread of
diners in pre-revolution Quebec is known to have dramatically altered eating
habits of the inhabitants, as demonstrated by the latest archeological
research. 

Poutine in its simplest form consists of crisp, perfectly done French fries,
topped with cheese curds and gravy. Now, not just any cheese curds will do -
most often they are gouda cheese curds, sometimes Canadian cheddar. In all
events, the curds are generally quite consistent and anywhere between 1/2
inch and 1 inch in size. It is generally agreed as well that the curds
should emit a light, squeaking when chewed, therefore making the
poutine-eating experience not only orally, but also aurally satisfying.
Fries and cheese are both topped with brown gravy, the recipes for which is
jealously guarded by the various poutine-makers as one of their trademark
secrets. 

A Marxist Approach to Poutine:

The reason for poutine's enduring fame and its rapid appearance in various
localities outside its native Quebec, though, may be purely sociological.
Indeed, the social upheaval known as 'The Quiet Revolution', with its
dramatic re-alignment of cultural values, resulting notably in the
secularization and re-appropriation of economic power by French Canadians,
left gaping ideological holes in some area of everyday life which needed to
be fill. One of these was in the culinary domain. It could be argued that as
a reaction to bland Canadian cookery, and in opposition to the (real or
imaginary) pedantic aspect of France's fine cuisine, the newly created
poutine concretized the self-perceptions of the emerging nation: the cheese
is related to its rural origins, for dairy farming was a major rural
economic activity. The potato points back to Irish immigration in the
nineteenth century and its numerous impacts on Canadian culture. The gravy,
one could say, demonstrates that this meal is unquestionably North American.

Poutine and post-modernity:

This said, in an era of globalization and of increasing hybridization,
poutine has gone through various changes and adaptations, keeping a
resolutely contemporary outlook no matter the importance of those
modifications. The most famous of which is probably the Galvaude, where
chicken and green peas are added to the original mix. Other additions
include: reg, green and/or hot peppers, chili sauce, sliced sausages, and so
on. The list is potentially endless.

Final Words:

It would be appropriate, in this current age of metaphor, to conclude on a
purely semantic note. The word 'poutine', originally, meant a messy mass of
unidentified foodstuffs in various states of preservation. While it still
retain that original sense (in Belgium, for example) by a strange quirk of
fate, and according to various authorities, the term would tend to regain
its original meaning - probably as a visceral reaction when unexpected
diners are faced with the actual meal.

Petru