의 11 ì›” 23번째 문제에서 뉴요커 잡지, 캘빈 Trillin writes about “what may be, for better or worse, 캐나다의 êµ­ê°€ 요리.”

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, 하지만 당신은 í•  수 있습니다 listen to a podcast with Trillin as he samples poutine in New York (뉴욕?!? 방법 몬트리올에 대한, where of course there’s a website devoted to all things poutine?)

당신은 프랑스어 읽을 수있는 경우, or if you just like to look at pictures, 체크 아웃 MaPoutine.ca, which has photos and mini-reviews of poutine around the world — even in 와가 두구, Burkina-Faso (!). 그리고 당신은 í•  수 있습니다 read our earlier poutine post here.

조 Shlabotnik에 의해 사진 (플리커)