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.
