Claimed regional flavor differences in snails come from cooking liquid, not diet

Evidence

They forget that the Bourguignon snails have been cooked for an hour in a litre of Chablis, while the Provençals have undergone the same process in salt water, together with a large bunch of thyme and a still larger quantity of fennel. At that rate one might impart the taste of wine or fennel to chewing-gum. — David, Elizabeth, Book of Mediterranean Food, 188

Categorization

• corroborated: 2 independent passages support this claim — David, Elizabeth, Book of Mediterranean Food, 188