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This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 | ← | Archive 4 | Archive 5 | Archive 6 | Archive 7 |
The following is an attempt to reorganize the Cultural aspect section by topic instead of chronologically:
Cultural aspect |
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A cultural marker, poutine had long been Quebec's adored junk food before spreading across the rest of Canada and the United States.[1][2][3] It had by then made inroads with food critics and established culinary circles, challenging its junk food status.[1] Food critic Jacob Richler noted in 2012 that Canadian dishes are too similar to their European roots to be considered original, with the exception of poutine, which he credited as the country's most famous culinary creation.[4] In May 2014, the word "poutine" was added to the Merriam-Webster Dictionary of the English language.[5] In 2007, the Canadian Broadcasting Corporation (CBC) declared the results of an online survey on the greatest Canadian inventions, in which poutine ranked at No. 10.[6] Maclean's 2017 survey of "favourite iconic Canadian food" placed poutine first with 21% of respondents, ahead of maple syrup with 14%.[7] By 2011, media outlets were reporting 11 April as National Poutine Day.[8][7][9] In March 2016, poutine was served at the White House during the first state dinner hosted by President Barack Obama and Canada's Prime Minister Justin Trudeau.[10] Poutine has been a highlight of the London, UK, Canada Day celebrations in Trafalgar Square for several years,[11] and was a comfort food for the local community after the 2013 Lac-Megantic derailment.[12] The first poutine festival was held in Warwick, Quebec, in 1993. This annual event expanded to become the largest cheese festival in Canada.[13] In 2014, it was moved to the larger town of Victoriaville.[14] Montreal has hosted La Poutine Week, an annual festival, food tour, and competition held 1–7 February, since 2013.[15][16][17] Participating restaurants numbered over 100 in 2015.[18] In 2018, this grew to 170 restaurants in Montreal[19] plus another 70 in Quebec City, Toronto, Ottawa, Winnipeg, Regina, Edmonton and Vancouver.[20] Poutine festivals are also held in Drummondville (since 2008),[21][22][23] Ottawa-Gatineau,[1] Toronto,[7] Calgary,[24] Vancouver,[25] Quebec City and Sherbrooke.[26] Some US cities such as Chicago, IL,[27][28] Manchester, NH,[29] and Knoxville, TN, have also held festivals.[5][30] Since 2010, the International Federation of Competitive Eating (IFCE) has held a world poutine-eating championship sponsored by Toronto-based chain Smoke's Poutinerie. There was criticism that the inaugural contest was held outside of Quebec and excluded Québécois. The IFCE stated that Montreal poutineries had not expressed any interest in holding the competition. Regulations for contests in Quebec make it difficult to include the province, which is often absent from national contests.[31] Smoke's has since sponsored a cross-Canada poutine eating tour.[32] In 2011, chef Chuck Hughes won on Iron Chef America (episode 2 of season 9) by beating Bobby Flay with a plate of lobster poutine.[33] Jones Soda Co., originally a Canadian company now based in the US, created a poutine-flavoured limited-edition soft drink in 2013, which received international pop culture attention.[34] Bacon-poutine was one of four flavours selected as a finalist in the 2014 Lay's Canada Do Us A Flavour potato chip contest.[35] Though it did not win,[36] Lay's later added a bacon-poutine variety in its Canada entry for the World Flavourites.[37] Loblaws' President's Choice and Ruffles brands also offer poutine-flavoured potato chips in Canada.[38] Giapos Ice Cream of New Zealand has served a "poutine ice cream" of oolong matcha tea, ice cream and caramel sauce over hand-cut fries since 2017.[39] In a 2018 promotional campaign for the film Crazy Rich Asians, "the world's richest poutine" was created with wagyu steak, lobster, truffles, shiitake and chanterelle mushrooms, edible orchids, and gold flakes, priced just under $450.[40] References
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Personnally I would run the last two paragraohs together, but otherwise it looks spot on to me. Gog the Mild (talk) 16:20, 6 June 2019 (UTC)
The image in this article needs to be changed, it looks like french fries floating in coffee.(all of the threats of being blocked if if I do something wrong have scared me away)
I agree. I have never eaten poutine but it's pretty clear to me that the main article image isn't representing the dish well. The gravy is too thin and the cheese curds too large and few in number. – 15:35, 4 October 2019 (UTC) — Preceding unsigned comment added by 2600:100F:B110:3ABA:ED2F:EECF:9EE9:C7D0 (talk)
I'd like to discuss the addition of images for the article. There was some previous discussion of picture suitability during the DYK process (which you can find here).
IP editor 75.164.180.8 (talk · contribs) has repeatedly added a picture of a tater-tot/mozzarella poutine, which is not mentioned in the text and does not illustrate the text it has been placed beside. The IP's edit summary states: "adding images to one of many sections without any images". Adding an image just to take up space doesn't seem like a great reason to me. I would like it to be removed, though I'm open to discussion
I feel that images should serve an encyclopedic purpose in illustrating the text. I'm looking to add an image of a poutine from La Banquise after I get some confirmation from the photographer. I feel that the article would particularly benefit from pictures of some of the gourmet poutines and the international poutines (e.g.: Haitian with plantain and spicy coleslaw, Cuban with yucca and cilantro) if these can be found.
Below are some images from Commons. Unfortunately, the image descriptions are often lacking. – Reidgreg (talk) 16:34, 16 August 2019 (UTC)
@Spudlace: Thanks for the picture of pierogi poutine (right). As you can see (above) there are an awful lot of potential pictures for this article. (I started this section to try to avoid edit-warring over pictures.) Perhaps we could even consider a gallery at the end of the article? I like having some representation from the prairies, BTW, but I'd appreciate a better description, both in the caption (and alt text) and on the file's description page. For the file page, I think you could add a little more from the Flikr source such as the restaurant name and which province Swift Creek is in (there is an article for the river Swift Creek (Manitoba)). I'd also appreciate a better description of the dish itself. It appears to be topped with bacon and green onions, but I couldn't make out the cheese component. Is it possible that these are cheese pierogi? If so, that doesn't really differ from a typical dish of pierogi (often served with bacon and green onions) except that brown gravy is substituted for the usual sour cream. – Reidgreg (talk) 13:58, 9 September 2020 (UTC)
An IP added this to the article, which I'm noting here for possible future expansion. – Reidgreg (talk) 11:56, 23 July 2019 (UTC)
Canadian researcher Sylvain Charlebois announced that he is writing a book on poutine's unglamorous rise to global fame, called "Poutine Nation". The book will be released in 2020. La Presse
Update: It has been published in French. According to this April 2021 story in CTV News an English translation of the book fell through due to COVID-19. – Reidgreg (talk) 16:07, 13 February 2022 (UTC)
I was about to add to the "In politics" section that Maison de le Poutine is under pressure to drop the dish because it is spelled the same as Putin's name in French . However, the page has no edit tab. Is it locked? If so, could someone with permission to edit it please put that item in? LachlanA (talk) 07:46, 8 March 2022 (UTC)
in reply to User:LachlanA
Proposed expansion re:politician |
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In French, Russian president Vladimir Putin's surname is spelled "Poutine", with the two having identical pronunciation.[1][2] When Putin was appointed prime minister of Russia in 1999 and came to international attention, humour was immediately seen in Quebec with caricatures making puns in newspapers Le Devoir and La Presse.[citation needed] The similarity has also been a source of confusion; in commenting on the Talking to Americans prank on Bush, Washington Post columnist Al Kamen mistakenly believed that Mercer's fictional Jean Poutine was a reference to Putin.[3] In 2017, Russian-themed poutinerie Vladimir Poutine opened in Montreal, with dishes named for political figures from Rasputin to Donald Trump.[4] In the week following the 2022 Russian invasion of Ukraine, frequent insults and threats were received by the three Maison de la Poutine restaurants in Paris, some stating a belief that they worked for the Russian state. Another poutinerie in Lyon changed the name of its 20-year signature dish, Vladimir poutine, stating that it "was no longer funny". In Quebec, Le Roy Jucep announced that it was retiring the word poutine in support of Ukraine and reverted to "fromage-patate-sauce" on its menus and branding.[5][6][2] References
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@JPxG: in your recent edit, you removed comments which effectively added a statement to the article. Just to be clear where it came from, that statement was paraphrased from the talk page at Talk:Poutine/Archive 1 § Vladimir jokes, which was posted by an editor who retired in 2009. That editor didn't add it to the article, and I'm not sure that either of us should add it to this good article without personally verifying it. (I appreciate that you did leave an inline tag.) I haven't had any luck finding them online. – Reidgreg (talk) 06:04, 27 March 2022 (UTC)
Hi everyone,
I don't understand why my edits providing clarity regarding poutine as a Québécois dish are undone when this is not even a debate anymore. All credible sources are used, even a recent one from the BBC (https://www.bbc.com/travel/article/20210505-why-only-quebec-can-claim-poutine).
Best Axolotlxl (talk) 18:37, 12 March 2022 (UTC)
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