Following the urgent need to rebuild bodies, homes and imaginations in the immediate post-war period, the festive, consumerist frenzy of the Roaring Twenties definitively transformed gastronomy and the culinary arts.

Colonial products, tourism, long-haul travel, industrialisation, staff shortages, the emancipation of housewives and the development of "household arts" - everything was changing in kitchens and dining rooms.

Why was the "Gioconda" dining room presented by Philippe Wolfers at the 1925 Paris Exhibition such a phenomenal success, and why did it include a sardine spoon? And what gourmet solutions were on the horizon as economic upheaval brought this age of plenty to a close? Your speaker, historian Geneviève Lacroix, will provide answers to these questions.