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Day 28: Canadian Poutine

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Known as Canada's national dish, poutine is a French-Canadian meal featuring three ingredients: fries, cheese curds, and gravy. Created in the 1950s in Quebec, the dish can be found everywhere today. Many eateries even serve their traditional poutine with additional flavors, such as chicken or pork. We have decided to offer both versions with the addition of mushrooms and when served with french fries (traditional and not included ) or rice it makes for a delicious meal.


Canadian cuisine varies widely depending on the regions of the nation. The four earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.


Although certain dishes may be identified as "Canadian" due to the ingredients used or the origin of its inception, an overarching style of Canadian cuisine is more difficult to define. Some Canadians such as the former Canadian Prime Minister Joe Clark believe that Canadian cuisine is a collage of dishes from the cuisines of other cultures. Clark himself has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord."


While the immense size of Canada and diversity of its inhabitants compounds the difficulty in identifying a specific Canadian food identity, Hersch Jacobs acknowledges that the lack of a hegemonic definition does not preclude the existence of a Canadian cuisine. Lenore Newman argues that there is a distinctly Canadian creole cuisine. She identifies five key properties that together define Canadian cuisine, namely its reliance on seasonality, multiculturalism, wild foods, regional dishes, and the privileging of ingredients over recipes.

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