Dining and dining rooms have changed a lot through the decades. How we use them and the style in which they're decorated have also drastically changed.
From the 1960s when fried chicken, beef wellington and fondue were on the table to 1970s when cheese soufflé was well in fashion.
This infographic from Casual Dining and Bar Stools sets out to look at how dining has changed through the decade.
Compiling information on popular foods, traditions and dining decor from the 1960s to the 21st Century it's a nice look at the evolution of the dining room.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.