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 the Therapeutic Goods Administration (TGA) and presentations to professional conferences including the Australian Institute of Medical Scientists conference (AIMS) and the Australian and New Zealand College of Anaesthetists (ANZCA). National registration has led to many alternative practitioners being registered by the Australian Health Practitioners Registration Authority (AHPRA), which is the same federal body that covers doctors and nurses. However, the alternative practitioners are not required to provide evidence of their methods' efficacy because they are deemed low-risk. At the same time, a number of colleges and even universities run courses in supplementary, complementary and alternative methodologies. Marron is concerned that