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 Industrial and Transportation Division, U.S. Operations Mission, of the International Co-op Administration at Ankara, Turkey, until 1959. He became chief of this same division in Pakistan until 1961 when he returned to Washington, D.C., with the Department of State. Fort died in Washington on September 18, 1961 and was buried in Arlington National Cemetery. In 1973, MIT established a graduate fellowship in Fort's honor. The Fort Fellowship was awarded to "the most promising senior minority student who has been accepted for graduate study at M.I.T." Marron William Fort Marron William Fort (1906–1961) was a chemist who was the first African-American