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 "ashamed that our universities, once deemed to be pillars of excellence and enlightenment, are letting the bean-counters who run them sell off their reputations for considerable profit by actively embracing subjects no better than witchcraft and voodoo". Marron supports giving students the knowledge to critically appraise all therapies. She is concerned that the lack of consistent standards currently does not support this: "The two victims of the self-regulatory system are consumer health and truth." Universities had to keep a close eye on what was actually being said in courses and included in the teaching material, she said. Marron was awarded