Marron glacé Chopin, on a comfortable night Edna Pontellier dines alone, she describes marrons glacé as "just what she wanted". Candied chestnuts are a speciality of Bursa, Turkey, where they are called "kestane șekeri" 'chestnut candy'. Marron glacé A marron glacé (plural "marrons glacés") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with
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