Editing Poutine (section)

==History==
===Origins===
The dish was created in the [[Centre-du-Québec]] area in the late 1950s.<ref name="poutinedynamics" /><ref name="mauditepoutine"/>{{rp|12–31}} Several restaurants in the area claim to be the originators of the dish, but no consensus exists.<ref name="mauditepoutine"/>{{rp|12–31}}<ref name="PostMany"/><ref name="KaneWar"/>

*Le Lutin qui rit, [[Warwick, Quebec|Warwick]] {{anchor|Le Lutin qui rit, Warwick|Le Lutin qui rit}} – {{Not a typo|Restaurateur}} Fernand Lachance of Le Café Idéal (later Le Lutin qui rit<ref name="OxfordCompanion"/>), is said to have exclaimed in 1957, "{{lang|fr|italic=no|ça va faire une maudite poutine!}}" ({{langx|en|"It will make a damn mess!"}}) when asked by a regular <!--Eddy Lainesse--> to put a handful of cheese curds in a take-out bag of french fries.<ref name="HutchinsonHistory"/><ref name="foodrepublic.com"/><ref name="CBCDrummondville"/><ref name="WoodsTreasure"/> The dish "poutine" appears on the establishment's 1957 menu.<ref name="VermaSticky"/> Lachance served this on a plate, and beginning in 1962 added hot gravy to keep it warm.<ref name="WoodsTreasure"/><ref name="PostMany"/>
*[[File:Poutine-Restaurant.jpg|alt=Restaurant with signs on front wall saying "le roy jucep" and "poutine"|thumb|Le Roy Jucep in 2018]] Le Roy Jucep, [[Drummondville]] {{anchor|Le Roy Jucep, Drummondville|Le Roy Jucep}} – This drive-in restaurant served french fries with gravy, to which some customers would add a side order of cheese curds.<ref name="PostMany" /> Owner Jean-Paul Roy began serving the combination in 1958 and added it to the menu in 1964 as "{{lang|fr|italic=no|fromage-patate-sauce}}".<ref name="PostMany" /><ref name="OxfordCompanion" /> Felt to be too long a name, this was later changed to ''poutine'' for a cook nicknamed "Ti-Pout" and a slang word for "pudding".{{efn
|name=a
|The dish was originally called ''fromage-patate-sauce'' (cheese-fries-gravy) but this proved too long to put on the menu.<ref name="PostMany"/><ref name="VermaSticky"/> According to Renée Brousseau, the general manager of Le Roy Jucep, the drive-in's servers demanded a name for the popular dish to facilitate taking orders from curbside to kitchen. They said "Ti-Pout makes the pudding", using the nickname of a cook and ''pouding'', the slang word they used for strange combinations of food. Brousseau stated that this was how they came up with 'poutine'.<ref name="WoodsTreasure"/><ref name="PostMany"/>
}}<ref name="PostMany" /><ref name="KaneWar" /><ref name="VermaSticky" /> The restaurant displays a copyright registration certificate, issued by the [[Canadian Intellectual Property Office]], which alludes to Roy having invented poutine.<ref name="VermaSticky" />
* La Petite Vache, [[Princeville, Quebec|Princeville]] {{anchor|La Petite Vache, Princeville|La Petite Vache}} – Customers would mix cheese curds with their fries, a combination which was added to the menu. One option included gravy and was called the "Mixte".<ref name="PostMany" /><!--not in source: a reference to the mixture of 50% fries and 50% cheese.-->

According to Canadian food researcher [[Sylvain Charlebois]], while [[Warwick, Quebec|Warwick]] is the birthplace of poutine, [[Drummondville]]'s Jean-Paul Roy is the true inventor since Le Roy Jucep was the first to sell poutine with three combined ingredients, in 1964.<ref>{{cite book |title=Poutine nation: la glorieuse ascension d'un plat sans prétention |trans-title=Poutine Nation: the glorious rise of an unpretentious dish |first=Sylvain |last=Charlebois |authorlink=Sylvain Charlebois |year=2021 |publisher=Fides |location=Montreal, Quebec |isbn=978-2-76-214412-3 |language=fr |url=https://books.google.com/books?id=X7J8zgEACAAJ |access-date=12 October 2022 |archive-date=17 October 2023 |archive-url=https://web.archive.org/web/20231017191841/https://books.google.com/books?id=X7J8zgEACAAJ |url-status=live }}</ref> ''The Oxford Companion to Cheese'' takes a different perspective, stating that the inventors were not chefs but the customers who chose to add cheese curds to their fries.<ref name="OxfordCompanion" />

===Development===
Poutine was consumed in small "[[greasy spoon]]" [[diner]]s (commonly known in Quebec as {{lang|fr|cantines}} or {{lang|fr|casse-croûtes}}), [[pub]]s, at roadside chip wagons (commonly known as {{lang|fr|cabanes à patates}}, literally "potato shacks"), and in ice hockey arenas.<ref name="poutinedynamics" /> For decades, it remained a country snack food in Quebec's dairy region, due to the narrow freshness window of [[cheddar cheese]] curds.<ref name="WoodsTreasure" /><ref name="GollnerBest"/> In 1969, poutine was brought to Quebec City in Ashton Leblond's [[food truck]] (a business which grew into the [[Chez Ashton]] fast-food chain).<ref name="CDNE">{{Cite web |url=https://www.thecanadianencyclopedia.ca/en/article/history-of-poutine |title=Poutine |last=Arfonovitch |first=Davida |website=thecanadianencyclo[edia.ca |access-date=28 April 2019 |archive-url=https://web.archive.org/web/20190423095738/https://www.thecanadianencyclopedia.ca/en/article/history-of-poutine |archive-date=23 April 2019 |url-status=live }}</ref> In the early 1970s, [[La Banquise]] began serving poutine in Montreal,<ref name="SemenakBanquise" /> followed by the [[Burger King]] chain in 1983. Others that followed used inferior cheese and the dish's reputation declined. Poutine was largely perceived as an unsophisticated backwoods creation or unhealthy [[junk food]]<ref name="ForsterStealing"/><ref name="WoodsTreasure" /> to be consumed after a night of drinking.<ref>{{cite web|url=https://ny.eater.com/2017/9/6/16259134/best-poutine-nyc|title=Where to Find NYC's Newest Poutine|publisher=Eater|access-date=6 September 2017|archive-url=https://web.archive.org/web/20170906200636/https://ny.eater.com/2017/9/6/16259134/best-poutine-nyc|archive-date=6 September 2017|url-status=live|date=6 September 2017}}</ref>

Montreal chefs would make poutine to feed their staff but had not dared to put it on their menus. In the 1990s, attempts were made to elevate the dish by using [[baked potato]]es and duck [[Stock (food)|stock]]. In November&nbsp;2001, [[Martin Picard]] of bistro [[Au Pied de Cochon]] began serving a [[foie gras]] poutine which was praised by customers and food critics.<ref name="KraussPride" /> This influenced chefs in Toronto and Vancouver to feature poutine on upscale menus.<ref name="ChestermanMontreal"/> Chef [[Mark McEwan]] served lobster poutine at his Bymark eatery, and chef [[Jamie Kennedy (chef)|Jamie Kennedy]] served [[braising|braised]] beef poutine at his eponymous restaurant.<ref name="KatesReview" /> Over the next decade, poutine gained acceptance and popularity in all types of restaurants, from [[haute cuisine]] to fast food, and spread across Canada and internationally.<ref name="poutinedynamics" /> Poutine became extremely trendy in the early 2010s, with an explosion of poutineries in cities like Toronto, leading to stories about poutine's association with romance<ref>{{Cite web |last=Reporter |first=Stephanie Findlay Staff |date=2012-09-02 |title=Poutine shops serve up side of passion |url=https://www.thestar.com/news/gta/poutine-shops-serve-up-side-of-passion/article_b2c49b5c-d7ba-58aa-a1a5-a5d5ea44857c.html |access-date=2024-11-17 |website=Toronto Star |language=en}}</ref> and events like the [[Watson (computer)|IBM Watson]] Cognitive Cooking Poutine Event, where the computer generated unique poutine recipes based on the demographics of Toronto and Montreal.<ref name="Pelley2015"/>

===Etymology===
The ''[[Dictionnaire historique du français québécois]]'' lists 15 meanings of {{lang|fr|poutine}} in [[Quebec French|Québécois]] and [[Acadian French]], most of which are for kinds of food; the word ''poutine'' in the meaning "fries with cheese and gravy" is dated to 1982 in English.<ref name="merrweb"/> Other senses of the word have been in use since at least 1810.<ref name=dicthistq>{{cite book |last1=Poirier |first1=Claude |last2= Canac-Marquis |first2=Steve |title=Dictionnaire historique du français québécois |publisher=[[Université Laval]] |year=1998 |isbn=978-2-7637-7557-9}}</ref>

According to [[Merriam-Webster]], a popular etymology is that ''poutine'' is from a Québécois slang word meaning "mess", and that others attribute it to the English word ''[[pudding]]''. The exact provenance of the word ''poutine'' is uncertain.<ref name="merrweb"/>

The ''Dictionnaire historique'' mentions the possibility that the form ''poutine'' is simply a [[Francization|gallicization]] of the word ''pudding''. However, it considers it more likely that it was inherited from regional languages spoken in France, and that some of its meanings resulted from the later influence of the similar-sounding English word ''pudding''. It cites the [[Provençal dialect|Provençal]] forms {{lang|fr|poutingo}} "bad stew" and {{lang|fr|poutité}} "hodgepodge" or "crushed fruit or foods"; {{lang|fr|poutringo}} "mixture of various things" in [[Languedocien dialect|Languedocien]]; and {{lang|fr|poutringue}} or {{lang|fr|potringa}} "bad stew" in [[Franche-Comté]] as possibly related to ''poutine''. The meaning "fries with cheese and gravy" of ''poutine'' is among those held as probably unrelated to ''pudding'', provided the latter view is correct.<ref name=dicthistq/>