For instance, in 1804, French writer Louis de Boisgelin noted that, "a clove of garlic, or an onion, anchovies dipped in oil, and salted fish", was the "usual diet" of the Maltese.[40] Nowadays, the use of oil in Maltese cuisine is still predominant. The popular Maltese snack "ħobż biż-żejt", which literally translates to "bread with oil", is testimony to this.