Description
This little-known subject reveals the inner workings of the vast machine designed to supply the French front from 1914 to 1918.
From domestic production to consumption in the trenches at the front, the colossal efforts of the military supply services made it possible to feed three million soldiers daily. The "art of dining" is also highlighted, along with the utensils used. Finally, the military rations and menus of the *Poilus* are described in detail, incorporating accounts from soldiers from Savoy.
Rates
Free entry.
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Opening times
On 24 October 2026
- 15:00
Location
Plan interactif : 1 lieux répertoriés.
- Lieu sans nom
Contact Lecture: "Trench Cooking 1914–1918"
Spoken languages
Spoken languages
