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
Dylan Marron lines together. The resulting clips are very brief, ranging from under ten seconds to fifteen minutes at the most. The project stems from Marron's experience being excluded from productions due to his race and sexuality. Marron chose to highlight the broader lack of people of color in popular film through this video series because he feels that "showing [patterns] without embellishment" is a more effective approach than writing rants about lack of representation. This film series focuses on stories that are not explicitly about race, to highlight how white people are chosen to tell universal stories, while people of color