Root, Waverley.The Food of France. — New York : Vintage Books, 1992. — P. 43–44. — «Originally [fouace] was an ash cake, cooked under the ashes of the hearth (focus), a word whose corruption provided its name. (It is known in some parts of France as fougasse, a word a little closer to the original form from which it is derived.)». — ISBN 0-679-73897-5.
Damien Simonis.Italy. — Footscray, Vic. ; Oakland, CA : Lonely Planet, 2010. — 950 с. — ISBN 978-1-74179-229-4.
