Marron glacé that a "marron glacé" is a confit marron that is covered in caramel. The 1767 book "L'agronome, ou dictionnaire portatif du cultivateur" claimed that the best marrons came from the Dauphiné region in southeastern France, and contained instructions for preparing marron glacés. Chestnuts are covered with a membrane, known as a pellicle or episperm, which closely adheres to the fruit's flesh and must be removed because of its astringency. Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit. Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly
Marron William Fort Marron William Fort Marron William Fort (1906–1961) was a chemist who was the first African-American to receive a Ph.D. in any engineering field. He also was the first African-American to earn a doctorate from the Massachusetts Institute of Technology, graduating with a Ph.D. in chemical engineering in 1933. Born in Cambridge, Massachusetts, in 1906, Fort attended Cambridge High and Latin School, graduating on June 18, 1918. He entered MIT in 1922, graduating with an S.B. in 1926 and an S.M. in 1927, both in electrical engineering. In 1933, he completed a Ph.D. in the Department of Chemistry with a dissertation