Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Loretta Marron instead of providing improved accountability, these changes may simply confer an appearance of respectability and professionalism which is not warranted: "Once they are regulated, that legitimises them, but it comes with a responsibility to consumers; they can't have it both ways," she says. Marron is particularly critical of universities which teach courses in unproven treatments, some of which have lecturers who promote their own practices and products in the process. In 2011, she wrote to the Federal Health Minister outlining the seriousness of the problem, which she said "is a form of child abuse", calling for universities to stop teaching