Gaul Divided into 3 fats
Waverly Root (1966) "The Foods of France" ... is referenced in Sari Edelstein's "Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals" (2010) when talking about dividing France into butter, fat &amp; oil.  (see page 135)

... but I suspect it's a typo for "Waverley Root" author of "The Food of France".