In the November 23rd issue of the New Yorker magazine, Calvin Trillin writes about “what may be, for better or worse, Canada’s national dish.”

He’s talking about poutine, a Quebecois creation of French fries topped with brown gravy and cheese curds.

It’s better than it sounds, particularly when you’re taking a break from the ski slopes or when you’ve got the late-night munchies (Trillin refers to poutine as a “beer sponge…”).

The article is available online only to magazine subscribers, but you can listen to a podcast with Trillin as he samples poutine in New York (New York?!? How about Montreal, where of course there’s a website devoted to all things poutine?)

If you can read French, or if you just like to look at pictures, check out MaPoutine.ca, which has photos and mini-reviews of poutine around the world — even in Ouagadougou, Burkina-Faso (!). And you can read our earlier poutine post here.

Photo by Joe Shlabotnik (flickr)