The French refer to chestnuts as "châtaigne" or "marron". Both terms refer to the fruit of the sweet chestnut "Castanea sativa". However, "marron" tends to denote a higher quality, larger fruit that is more easily peeled. The fifth edition of the dictionary "Dictionnaire de l'Académie française. Revu, corrigé et augmenté" published in 1798 states 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.