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
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